NoArti fici al F lav our s,Colours, Preser vati ves or Sweetene rs

available from all good grocery and health food stores www.rocksorganic.com
Get fruity Rock’s Organic Squash makes the perfect thirst quencher for lazy summer days and it can be made into additive free fruit lollies too. Produced by a family firm on a Soil Association registered farm in Berkshire, this company was founded by Hugh Rock in 1983. They are passionate about organic farming because it promotes sustainable relationships between the earth, plants, animals, people and the biosphere. Why not try new flavour Red Five, with raspberry and cranberry and packed with super nutrients? Available from all good stores from £1.99.

What’s in season?

FENNEL This plant has soft feathery leaves and the stems and leaves have a strong licorice scent. Forage for the leaves between May and November. Flowers come into bloom in July, a mass of golden yellow umbels, followed by seeds, which make a great addition to salads and bread recipes. CEP This funghi comes into season in June and wild food enthusiasts can look out for its thick fleshy brown cap and stem marked with what looks like children’s drawings. It has a nutty flavour and firm texture. Be sure to take a good mushroom guide such as Collins Field Guide to Edible Mushrooms. LIME LEAVES A large decidous broad leaved tree, found near ornamental woods and parkland. The leaves are best eaten young and fresh, when they have a mild sweet flavour. Flowers can be enjoyed when they first open, around mid June and make a delicious tea with a strong honey flavour.

Food & Drink

What to look for when out foraging in June and delicious ways with asparagus

Fi Bird’s Cooking Corner The King of Vegetables: Asparagus is the only

vegetable that you’re allowed to eat with your fingers! It is sometimes known as the king of vegetables, perhaps because the French king Louis XIV enjoyed it so much, but it was eaten long before, by the Egyptians and Romans. In Britain our short asparagus season (eight weeks) runs from late April to mid June. The delicious green spears come in different shapes and sizes. If you are lucky enough to be close to an asparagus farm that has a farm shop, it is well worth a visit to see the different grades laid out. The thinnest is called ‘sprue’ and the fattest ‘jumbo’. Asparagus is easy to handle and fun to eat. Try dipping spears into lightly boiled eggs instead of toast soldiers.

Chargrilled Asparagus One bunch (about 24 pieces) sprue (thin asparagus); Extra virgin olive oil Wash the thin asparagus, pat dry and trim any woody stems. Heat a heavy frying pan and drizzle with a little olive oil. Place the asparagus onto the

oiled pan and cook for 2-3 minutes on each side. Serve with lemon vinaigrette. Lemon vinaigrette: 1 small lemon; 2 tbsp extra virgin olive oil; 1⁄2 tsp honey; Freshly ground pepper 1 Cut the lemon in half and twist the lemon around a citrus

Given the ri ght sun a nd wa ter aspar agus can grow 2-3 cm s in a day

squeezer to get the juice out. 2 Measure one tablespoon from the lemon juice and put it into a clean screw top jam jar. 3 Add the olive oil, honey and a little freshly ground pepper, secure the lid and shake well. For more info on Fi’s work see stirrinstuff.org

The Green Parent 49