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New Blackmore Vale, 15th April 2022
blackmorevale.net
Food & Drink
Asparagus & wild garlic buckwheat risotto The first of this year’s asparagus has hit the shelves, and to celebrate I’ve been making this light risotto with a little extra punch from wild garlic, which is growing prolifically in woodlands and hedgerows. When foraging for wild ingredients, you must be absolutely sure you are picking the right plant – if in doubt, don’t eat it. It is also important you follow responsible foraging guidelines, such as those at www.woodlandtrust.org.uk. Wild garlic contains good levels of vitamin C and beta-carotene, and a host of antioxidant phytochemicals.
Asparagus is a great source of folic acid, potassium, thiamine, and vitamins A, B6, C and K. It is also a good source of prebiotic fibres, which have been shown to feed the beneficial bacteria in the gut. I like to use buckwheat for this risotto – if you’ve not tried it before I encourage you to give it a go, but this recipe will also work with normal risotto rice. Serves 2 160g asparagus (trimmed) Small handful of wild garlic (washed and finely sliced) ½ white onion (diced)
Enford
Farm Shop Durweston DT11 0QW
Home reared and locally produced meats, game, deli, fruit, veg, free range eggs and lots more. Follow us on Facebook for all our latest meat pack deals and what’s in fresh that week. Fresh fish van in the car park Wednesdays 9.30am-2pm Half a pig approx £100 Chicken feeds etc available Open Wednesdays to Saturday 8.30am-4pm. Outside shop with self service for essentials 8am-8pm open daily
01258 450050
Rebecca Vincent BSc (Hons) BANT registered nutritionist working in Wincanton 07515 019430 www.rebeccavincentnutrition.co.uk
1 garlic clove (finely grated) 130g buckwheat 1 tsp lemon zest 400ml hot vegetable stock 1 tbsp extra virgin olive oil Pinch of black pepper Optional extras: sliced spinach or spring greens, grated parmesan (or nutritional yeast) • Heat a large frying pan on a medium heat. Fry the oil, garlic and onion for a couple of minutes, stirring often until softened. • Rinse the buckwheat and add to the pan, frying for a
minute. Add the stock and simmer for 15 minutes, stirring occasionally. • Slice the asparagus into approximately 3cm chunks. Cut thicker stalks into shorter lengths so that they take the same amount of time to cook. • Add the asparagus and wild garlic to the pan. Stir through and simmer for a further 5 minutes until the asparagus and buckwheat are cooked. • Just before serving, add the lemon zest, black pepper, spinach, and parmesan, if you are using them.
Spring into the asparagus season this April by Lorraine Gibson According to British Asparagus (www.britishasparagus.com), the ultimate spring green, dubbed the Usain Bolt of the veggie world, can grow 10 cm in a single day and can improve your libido… It can also help cure hangovers, protect the liver against toxins, promote healthy bacteria in the large intestine and is rich in immunity-boosting vitamin C. Oh, and it cooks almost as quickly as it takes Bolt to burn up a track! Small wonder, then, that 23 April, the official start of the season for the perky green spear, is cause for such celebration, especially with chefs, who prize its unfussy fabulousness. It tastes wonderful steamed and then simply dipped in butter – or hollandaise sauce, if you’re feeling extra indulgent. But why not try something different with it this year? Griddling brings a charred sweetness to these tender stalks. Pop them into the pan while your steak rests and you’ll make the most of the meaty flavours left after it has cooked. Or chop spears into smaller lengths and serve with a creamy spaghetti sauce for a Mediterranean flavour.
