The resurgence of nettle, wild garlic and other foraged greens cooking is a delight to me. I still think that eating and foraging wild greens is a skill that needs more nurturing to become part of our yearly eating calendar. I don’t mean that you have to see nettles on supermarket isles to be able to say they are back. I am not talking about food trends. I am talking about making wild green habit and seasonal eating more of a habit for life.
This nettle pie is a simple way to connect with wild greens that are available in abundance in your surroundings in Spring. Turn the TV off. Take a stroll into your local forest or park. Pick, cook and taste. Have a look and hopefully be inspired by this video.
Every year between end of March and May, I look forward to the ‘hungry gap’ in Wales, when shaded areas under tall trees fill with wild garlic and tender nettle tops that beckon picking.
It’s nothing like a hungry gap for me. I fill my house and belly with greens and nourish myself in tune with the season. And as my knowledgeable friend Gaby tells me possibly help give my liver a bit of a break…
Being in Wales has not stopped me rediscovering and connecting to my Greek roots all these years. I looked around me to see many good raw ingredients here too. I started being more creative and appreciating what wonderful people produce and offer around me here, creating my own cuisine. And of course I keep bringing many treasures back from Greece when I can…or when I meet amazing people who source quality products from home no 1.
Here’s a video sharing how in my life when Greece meets Wales beautiful things get cooking. Enjoy and come on in my kitchen …