Pesto galore

Making pesto Edible Campus volunteer Isabelle Low writes: Hooray! The hungry months are over; and we are now starting to have to deal with seasonal gluts instead. I have a little veg now (courgettes and lots of salads), but by no means a glut. But my herb garden needs hard picking to keep it under control. So I’m making lots of different pestos. Although traditional pesto genovese iRead More…

Eating dandelions

Edible Campus volunteer Isabelle Low writes: Annoying weed or good for the environment? Bumble bees, beetles, birds, butterflies and a host of other beneficial insects all look to the dandelion as a source of nourishment in early spring. It is not a preferred food, but it does help fill the gap when other sources are not available and in spring dandelions exist in abundance. But
itRead More…

Lots of Rhubarb!

Edible Campus volunteer Isabelle Low writes:
Lots of rhubarb in all the Edible Campus gardens at present: fresh and juicy.  As well as rhubarb crumble, why not try making rhubarb chutney?
This recipe is not sweet but it is punchy. I also make it later in the year using plums and then apples.
I had about 500g of rhubarb; to which I added a shredded onion and quite a lot of shredded garlic,Read More…

Another two nettle recipes

Edible Campus volunteer Isabelle Low writes: Here is a further recipe using seasonal nettles. Thanks to Lindy Maclean for sharing this recipe. Ingredients 200g freshly picked nettle tops 1kg granulated sugar 40g
citric acid (1 tsp of citric acid = 4 tbsp lemon juice). 500ml
water Sterile
glass bottles with tops, either screw or cork Instructions Step
1: Collect, washRead More…

What to eat in Spring

ChervilLovageNettles Edible Campus volunteer Isabelle Low writes: as I posted last month, we are now into the hungry months when locally sourced fresh veg is hard to come by. So let me introduce you to the new growth in my herb garden: chervil, which springs up far ahead of parsley and can be used instead. And lovage which tastes a bit like celery so can be used a lot in soup. I’m cropRead More…