Plenty of strawberries at Macalla farm!

We rarely have too much strawberries. In past year, strawberries that made it to the house (most of them where eaten straight from the plant by kids and helpers) were turned into Strawberry frozen yoghurt. But this year, thanks to the diligent care of Adriana and our fantastic of helpers, we actually have a very abundant crop of strawberries.

So we’ve turned to jam making with this delicious recipe that combines strawberries with rhubarb.

Strawberry and Rhubarb jam

  • 1 kg strawberry
  • 1 Kg rhubarb stalk, chopped fine
  • 2 Kg sugar

Put the rhubarb stalks and the sugar in a pan and cook until the  rhubarb is tender. Add the strawberries, bring to the boil, and cook for a further 20 mn.  Put in sterilized jars, close immediately.

 

Wild garlic and rocket pesto

Allium ursinum

Wild garlic (Allium ursinum), also known as ramsons, doesn’t need to be wild at all. It’s growing happily in a shady patch in our garden so we don’t have to venture very far to forage for it. However, being “wild”, it doesn’t need any work, other than harvesting–no planting, weeding or pruning, and no need to buy seeds, as being wild, it’s a perennial.

But the best thing is its subtle taste of garlic which includes a vibrant sharpness and a very definite pungency, and the fact that it comes up at a time when there’s not much else to harvest outside.

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