Slow Food Week and Wild Garlic

Escargot and Wild Garlic Pesto

The 1st of June sees the start of Slow Food Week here in the UK to find out more visit Slow Food UK website.

Meanwhile, very much in the theme of slow food I have been exploring the various uses of wild garlic. Wild garlic, the latin name for which is Allium ursinum, has a variety of other names including ramsons, buckrams, ramp, bear leek or bear’s garlic and it is native to Europe and Asia, typically growing in damp shady deciduous woods where it will form extensive stands. The plant typically is at its best during April and May, this year with the hard winter and spring in this part of Scotland it is appearing about a month later than usual. At its peak the fresh green leaves are accompanied by delicate white star like flowers and even without actually walking through the woods you can smell the characteristic garlic smell from some distance! All parts of the plant are edible but most usually it is the leaves that are used while the flowers make an attractive garnish.

Allium ursinum

To show you just how versatile this wonderful plant is here are just a few of the wild garlic  recipes published by other WordPress bloggers:

Grab the Garlic (pesto recipe)

Beech and Wild Garlic Canapés

Herby Wild Garlic Tagliatelle

A Daring Cooks Challenge: Wild Garlic Stuffed Trout en Croute

Mashed Potatoes with Fresh Wild Garlic

Spring Salad: Wild Garlic and Dried Cranberries

Goat Cheese and Wild Garlic Muffin

Wild Garlic Season (uses and storage ideas)

Spring Butter

Wild Garlic Soup

I was a Ramp Virgin until last Sunday

Mussels with Wild Garlic, Grape Tomatoes, and Guanciale

The Stink of Spring: Creamy Wild Garlic Baked Eggs

Wild Garlic Stuffed Mushrooms

and my personal favourite given the opening shot to this blog:

 A delicious way of keeping vampires at bay – Escargot with Wild Garlic

Give them a try they taste great!

Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2013 All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Marmaduke Scarlet’s: beauty and the beast: celeriac and pear soup with bacon

One of the blogs which I regularly follow is written by “Marmaduke Scarlet” and last week she wrote about celeriac and pear soup. What a great recipe, so easy to do and so full of flavours; perfect for cold damp autumn days. However, given that I was cooking for one and I followed the recipe I now have several “gallons” of soup frozen away in individual portions for the weeks ahead! Of course I couldn’t resist photographing my handiwork, though in retrospect I see that when I came to take the photographs I left out the bay leaves and more importantly the stock! I am glad to report that I didn’t make the same mistakes when I did the actual cooking. (Note: Must read the recipe! Must work with a food stylist!)

Celeriac!celeriac the ugliest of the root vegetables

celeriac my look ugly but it tastes great

The ingredients (minus one bay leaf and a litre of chicken stock!)Celeriac pears and bacon a great flovour combination

The finished dishCeleriac and pear soup

For the recipe please visit:

Marmaduke Scarlet’s: beauty and the beast: celeriac and pear soup with bacon