There’s not a great deal to get excited about in January in the veg patch, Fartichokes turn up everyone’s noses and the rest is lying dormant ready for the spring, however what is going strong is the weeds. They are getting their head start as usual on the rest of the garden but before I loose all hope the best thing about them is that they are mostly edible, Hairy Bittercress, Sheeps Sorrel, Chickweed, Dandelion and Couch Grass, OK not the last one but the rest are in abundance, tasty and I need them gone anyway, perfect. Its fair to say that they are never going to in sufficient quantities to live off but if you treat them more like herbs their culinary capabilities come into their own.
Hairy Bittercress pesto recipe
A handful of bittercress around 15-20 heads
1 clove garlic
3 tablespoons of rapeseed or olive oil
a good grate of Parmesan cheese
generous pinch of sugar
a furious squeeze of lemon
salt and pepper
Chop the bittercress within an inch of it’s life if you like, I like to retain a little texture, finely chop the garlic and add both to a jar. Next add the rest of the ingredients, pop the lid on the jar and shake, check for seasoning. It’s Pesto not rocket science.
That’s what it looks like in a jar.