We’ve set ourselves the task of trying the most British of fruits and vegetables while we are on this fair isle. Many of them – potatoes, peas, cabbage, and the like – are well-known to us. But two of them were unfamiliar. Here are the results of our experiments with these two classic British spring vegetables, both of which we’d eat again, happily.
Samphire
This is a sea vegetable that grows off the coast in the UK. We’ve had it in the US, but not often. It is all over menus in the UK from about April to June, usually as a side with meat. It’s something of an acquired taste, as it’s bitter and salty, but we liked it as a side dish. We blanched it for three minutes and served with butter and pepper, and then the next day with pasta and shrimp. In both, the saltiness added to the dish and we liked the crunchiness. (Eating them with kippers would give you your salt intake for the decade…)
Rhubarb
These beauties look an awful lot like celery that’s gotten into its mother’s makeup kit, but their taste is like nothing like celery, tart and tangy (a bit like unripe apples). Rhubarb is actually a vegetable, but usually treated like a fruit. We went for the classic preparation, which is anything with strawberries – and whoever came up with this combination is a genius. To keep it simple, we stewed them for ten minutes in sugar syrup until it thickened, and then added a splash of framboise. (We’d have used an orange liqueur if we had one, but we didn’t.) We found this to be excellent served over ice cream, and we’re going to try it with yogurt and granola for breakfast as well.
A Few Other Favourites
Who doesn’t love English peas? In keeping with our simplified life, we usually go basic, especially given the effort in shelling the peas. Blanch ’em for about three minutes and serve with butter and mint. Brilliant with lamb, but also with chicken or pasta (or both). So much for British spring vegetables! We are also deeply appreciative of the British love of the potato, served at nearly every meal year-round, even those where you’d think you already have a starch (e.g. in a Sunday roast with Yorkshire pud, or next to a meat pie). And we go wild for a good turnip or swede (rutabaga), or both in the wintertime. We are eager to try greengages (a kind of plum), but our sources tell us they aren’t ready yet.
We have been enjoying the asparagus, both in restaurants and in our own humble home. Thanks for the local tip! And yes to rhubarb – think we will take our stewed stuff and bake it with a topping.
We’re right at the very end of the asparagus season: did you manage to get some? Marks and Spencer, when the asparagus (which usually comes from the Wye Valley) is near its best before date, does deep discounts. The Wye Valley is at the centre of controversy because of its preponderance of chicken farms …. Rhubarb crumble with ice cream or custard is the best (you could also do it as a cobbler).
We have been enjoying the asparagus, both in restaurants and in our own humble home. Thanks for the local tip! And yes to rhubarb – think we will take our stewed stuff and bake it with a topping.
We really liked the sweetness and the tartness. We’re off pies for the moment, or at least making them. Too effortful! But we’ve seen rhubarb on several menus as a pud, and now we’ll give it a shot. Thanks for writing!
As a native of rural New York, I grew up with rhubarb. My mother always made rhubarb pie—which I imagine you would both enjoy!