Category Archives: Out and About

Where’s my Lunch?

Wild garlic flowers

Down in the woods where the garlic and the bluebells line the banks of the Trym the unnamed stream runs under a little bridge; there you can find  a couple of fledgling grey wagtails – Motacillia cinerea – who are working extremely hard at the business of being baby birds.  This seems to consist of a lot of sitting and squeaking and keeping a very close eye on your parents and flying into the scrub when there is too much noise and activity on the banks.

Our little woodland is so well used with all the enthusiastic dogs running around that I am quite honestly surprised and overjoyed to see these babies. The wagtails offer a flash of colour from their bright yellow underparts as they trek up and down the stream all winter, looking for insects and other food and are surprisingly unbothered by the dogs and the visitors.  I think I wrote once before that maybe these particular birds have learnt to associate mammals with their food source, as flies congregate round fresh faeces, and that they see the dogs as part of their food chain, who knows? We have had them visit the garden once or twice and always for that reason.

It isn’t an easy bird to photograph, unlke a nice sedate swan or duck, the adult very rarely stands still and even when it is stopped for a moment on a stone or on the bank, its distinctive long tail is bobbing up and down.  The grey wagtail has grey upperparts and a yellow vent, a broken eye ring and a white supercillium.

The one most of us see in the cities in England is the pied wagtail, which turns up quite often on city streets, in car parks, and shopping centres with its distinctive black and white plumage.

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I have seen grey wagtails like these on flat roofs behind office buildings, but there always has to be a big puddle or something like that there. They are birds of the water’s edge feeding on flies, mayflies, beetles, crustacea and molluscs according to Wikipedia – I wonder if they eat the leeches that live under the stones.

jo's effortThis was my best effort, what is politely called a ‘record shot’ because it allows you to identify the bird with reasonable certainty but it certainly won’t win any prizes! My camera is simply not fast enough to catch them on the move. I have just added it as a thumbnail so you can click on it to see it bigger if you want to see it.

I asked Brian to have a go at taking some photos yesterday and these are the results. He used a Canon EOS IV. way too heavy for me. The birds are surprisingly well camouflaged against the stones and the lichens and the rippling water as it runs over the rocks.  It was easiest to photograph the babies as they stood quite still, the parent’s head is almost impossible to get in focus, most of the time, her beak was stuffed with flies and food and that also creates a blurred look to her head.

At one point three primary school groups appeared to do pond dipping as well. It is all go down there!

Grey Wagtail Fledgling

“If I stand here I will get some more food soon”

Grey Wagtail fledgling on branch

“Or maybe I should stand on this branch, I am sure I will get some food soon…”

Grey Wagtail Fledgling Calling for Food

“Hang on!!!! HANG ON!!!!  come back!  I am here – where’s that food?”

Adult grey wagtail feeding baby

“Nooo-oooo – don’t leave me!!!!”

Adult grey wagtail feeding baby

“Give it to me now, give it to me, give it to me….”

I forgot this one, which shows the male’s black bib more clearly, I think both parents feed the babies.

Male Grey Wagtail

And so it goes, parental responsbilities eh?

This post is for Rose who tweets and photographs birds but I hope you like Brian’s photos too!

There is a nice bit of film here of a pair that has nested in a lock from BBC Nature.

The Leaning Tower of Pesto (wild garlic again)

Zeb on the Wild Garlic Trail

The south-west and west of England are a good place to find wild garlic (allium ursinum) though I have seen it growing along the banks of the River Cocker in Cockermouth, tucked in the damp trough of the old Mill Race.

Mill Race At Cockermouth

If it likes a spot it will surely but slowly colonize the ground. It likes damp and it likes light dappled shade, and it comes into flower more or less as the trees start to leaf up, though you can pick the leaves much earlier in the year when it first emerges.  Once the canopy has filled out and the trees are in full leaf overhead,  the leaves shrivel and the wild garlic plants set seed and vanish for another year. You can also buy bulbs from suppliers on the internet if you want to try growing it in your garden.

Garlic Slopes

I first came across it many years ago as a student when I walked from Wooton-under-Edge to Bath on part of the Cotswold Way with two friends, much fitter and light of foot than me. It was a hot weekend and I was glad to get out of the bright sunshine in the cow pastures and bridleways and walk through a cool green wood for a time.  The pungent and distinctive smell of garlic was everywhere, starry white flowers drifting up the slopes, with bluebells and cow parsley layered in.  I remember wrinkling my nose and saying, ‘But that’s garlic!’  I think I thought then that garlic only grew in warmer Mediterranean countries.

Garlic everywhere

The memory stayed with me for many years and when I moved to Bristol eight years ago and found it growing in almost every damp woodland here I researched it, realised it was edible and now pick some every year to use in my cooking. It has become very trendy and fashionable and is sold at farmers’ markets in London and around the country.

 If you were in one of these woods in January you wouldn’t really believe that come May they can be carpeted with garlic, I reckon it is one of the safer plants for the beginner to pick and eat as the smell of the leaves is so distinctive, having said that bluebells and anenomes are poisonous so do make sure that you can distinguish between them. I have read also that some people confuse lily of the valley with wild garlic. I have never seen them growing together here, but again it is worth bearing in mind. I have some older posts on this blog with close up photos but if you search internet images you should find many photos and descriptions to help you. It is worth noting that the plants do vary in size. The ones we picked yesterday were very big and tall, but the ones I see more locally are shorter and smaller.

one last pic of the wild garlicThe plants die back in the summer and all that are left are the bulbs hidden underground till next year, so it really is very seasonal.

I haven’t picked much this year, just one lot that I used in the semolina bun bread last month and at the weekend on our walk I thought I would grab a dog bag’s worth and make some pesto to put in the freezer as the ‘season’ is almost over.

Wild Garlic Pesto

I can tell you what I did and what I put in it, but I haven’t got really good quantiities for you as I made it by eye and taste.  Pesto is one of those Humpty Dumpty words these days as people seem to put what they like in it, some people leave the cheese out altogether, some people add lemon,  but it is a convenient word so I use it here.

Leaning Tower of Pesto

  • A well packed doggy bag of garlic leaves, flowers and buds, probably 500g or so
  • About 200 g of finely ground Pecorino hard cheese ( a sheep’s milk cheese with a strong taste which I prefer to Parmesan)
  • About 150 g of coarsely ground hazelnuts, I like it a bit chunky! It seems a waste to put expensive pine nuts in there as the garlic taste is so strong I don’t think you would be able to taste the pine nuts to be honest.
  • salt to taste
  • Good olive oil or cold pressed rapeseed oil to blend

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We put the garlic in the food processor and added olive oil until the leaves were chopped up, then added the other ingredients and held back on the oil to make a thick creamy paste. I don’t like pesto when it it very oily.

I then spooned it into little 2.5 cm tubs and put them in the freezer. I have read that some people freeze them in ice cube trays and then pop them out and store them that way, but it is one more process and I am a lazy person!

I had held back a handful of leaves and Brian made this wonderful dish which we had for supper with the Black Badger peas that I had cooked a few weeks back and frozen.

The Black Badgers have quite coarse skins but these seem to have softened up in the process of being frozen and defrosted and I think they are fantastic.

Brian came up with this which reminded me of really good hippy food from the 1970s and 80s -think Cranks, and Food For Thought and the Hare Krishna restaurant on Soho Square. We ate them with a piece of Cumberland sausage and some pita bread and some steamed purple sprouting broccoli.

Black Badgers with Wild Garlic and Pecorino and Parsley

Brian’s Hippy Cheesy Garliccy Black Badger Peas

  • 250g of well cooked  British Black Badger Peas (bought from Hodmedods)
  • One Medium Onion finely sliced
  • A handful of wild garlic leaves and flowers chopped lightly
  • ½ teaspoon of cumin
  • ¼ teaspoon mixed spice
  • water
  • 100 – 150 g of left over grated Pecorino cheese
  • a handful of roughly chopped flat leaf parsley to finish
  1. On a low heat in a good heavy pan
  2. Sweat the onion in 2 tbps of butter and  a slosh of olive oil till translucent and soft
  3. Add the chopped garlic leaves and stir for a minute or two
  4. Add the Black Badgers to the pan
  5. Sprinkle the spices in and stir well
  6. Add 2 – 3 tablespoons of water to this to stop the BB’s catching on the bottom of the pan
  7. Cover with lid and check from time to time that there is liquid in the pan, top up if necessary, but you only want enough to stop them sticking, not swimming!
  8. Grill your sausage and steam your purple sprouting broccoli for extra vegetabley goodness
  9. Bake your flat breads – I made pita once more, such fun making pita bread so any excuse!
  10. Before you serve, take the pan off the heat add the grated Pecorino and stir in, put the lid back on and leave to melt in and through the dish.

 If you can’t get Black Badgers, you could make something similar with locally grown peas or beans.  They are full of good fibre and protein and often overlooked in favour of perky fresh vegetable;  we lived on dried pulses in years past in this country, survived on them through the winter and the hungry gap when the new crops hadn’t come through yet.

What were the traditional winter foods where you live – before the days of freezers and 24 hour everything available all the time shops?

Hills, Cheese, Snow, Cake

Grasmor from Harris Park, Cockermouth

19th March 2013

As you can see it is pretty wintry still in England this week. This view of the fells from Harris Park in Cockermouth gives you a feel for the raw and unsettled weather we have at the moment.

Windfarm on Cumbrian fieldsToday we drove in search of Dad’s opthamology appointment to two different hospitals as he wasn’t sure which one it was in, which added a certain frisson to the proceedings, but all went well and we had a lovely drive over the fells, waved at the sea at Whitehaven, and passed the windfarms on the fells as the snow and sleet gusted around us.

We returned via Thornby Moor Dairy Cheese Farm (as recommended by our friend Andrew Auld of the Loaf in Crich) where we sampled and bought some wonderful cheeses.

Thornby Moor Dairy

Cumberland Farmhouse Cheese from Thornby Moor Dairy, Carlisle

Cheeses made with unpasteurized milk from shorthorns, delicious goat cheeses and artisan farmhouse cheeses.

Before being unwrapped and cut

We admired the timeline of cheese on the shelves and then returned to Cockermouth for lunch. Edit: In view of some of your comments I will try and add a bit more here – I may not have understood this in its entirety but the cheese maker who came out to help us expalined that the rows of cheeses on the shelves were all the same cheese, the small version of the farmhouse cheese at different points between 0 – 3 months. The mould gathers on the outside of the cloth the cheese is wrapped in, which is removed before being presented for sale. The dairy produces a blue cheese but this wasn’t it. I apologise if I haven’t got this quite right.

Maturing cheese at Thornby Moor Dairy Cheese Farm

This afternoon we popped out to the New Bookshop for coffee and cake.

Coffee and Gingerbread

The New Bookshop alone has sold more than 200 copies of The Cockermouth Poets, which I think is pretty impressive for a poetry anthology!

The Cockermouth Poets

Zeb has been not very well but we hope he is finally on the mend. He loves it up here usually and he has been very miserable. We love the out of hours vets who gave him pain relief on Sunday night at 10 30 pm when he couldn’t stand up without twisting and turning. Yesterday he managed to produce part of the bag that he ate 12 days ago which has somehow managed to travel through his digestive tract and re-appear as a gigantic Cuban cigar of rolled leather. So lets hope that he recovers fully. He slept in the middle of the bed last night.

Now it’s time to cook supper again: roast vegetables and chicken pieces I think, and maybe sharpen the kitchen knives before I start.