Ramsoms (May 2010)

While checking out your favourite mushroom woods, keep an eye open for the lush green foliage of wild garlic . . .

Ramsoms grow in profusion in damp woods, along overgrown footpaths and on waste ground. The large, glossy, dark green leaves and star-shaped white flowers mean it should be easily recognisable, but beware of possible confusion with superficially similar members of the poisonous lily family. Fortunately even complete novices can easily spot the difference by rubbing the leaves between finger and thumb. At this point the edible plant gives off a powerful scent which betrays its alternative epithet of wild garlic.
From a culinary point of view this is misleading, however, for if the smell is instantly recognisable, the taste is much milder than the papery white bulbs that dominate modern cookery. Ramsoms’ delicate flavour should not put off true garlic addicts, however. Treat it instead as a chive or spring onion substitute, where the subtler taste perfectly complements with the gentle qualities of salads, eggs or cheese. It is wonderful chopped into fresh green salads or used to flavour mayonnaise or a crème fraiche dip or try a ramsom omelette. Best of all, perhaps is the herb blended with mash, egg and flour to make aromatic potato cakes - perfect for the first al fresco picnic of the year.

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Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Seaweed (August 2010)
Signal Crayfish
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hedgehogs
Jay
Kingfisher
Midges (August 2010)
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Redstart
Roe Deer
Spiders
Tawny Owl
The Goshawk

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Shaggy Ink Cap Soup
St Georges Vol-au-Vents
Thai Mushroom Soup
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup

Latest

Newsletter Porcini (August 2010)
For the first time in several years, this season is looking really promising. I've been picking some delicious boletes - most notably loads of really lovely young cepes . . . Newsletter_(Porcini_August_2010).PDF

Ramsoms (May 2010)

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