Well, in the farmers' market yesterday, - for, some stalls are beginning to drift back from their lengthy (after all, what is growing that they can sell at this time of year?) - Yuletide break, - one of the really good organic stalls put in their first appearance of the year yesterday - I asked a few stall holders about the expected appearance of ramson (wild garlic) leaves and wild garlic pesto.
Actually, I asked: Firstly, when can we expect to see ramsons, wild garlic leaves, in season? They are great in salads, - with other greens - or steamed, or stir-fried (I prepare them the same way I cook spinach). And, secondly, when can we expect to see wild garlic pesto (freshly prepared) available?
Roughly, late February, was the answer to both questions, and I was reminded that the season for fresh wild garlic pesto is very, very, short, four to five weeks (thus, basically, most of, or all of, March, and perhaps, barely creeping into April) which was pretty much as I had imagined and had remembered; however, with global warming, sometimes, products appear a week or two earlier than had been the case a few years earlier, and I had asked more in hope than in expectation.
Anyway, I am watching and waiting, with beady bespectacled eyes, while cultivating an attitude of pure greed in anticipation of the arrival of these delights.
However, I did treat myself to a generous quantity of some fresh 'standard' pesto, and have been greedily devouring it on French bread as I write.