What is this - veg box mystery

[fuckinghellthisshit]

I think the second one is wild garlic but not sure..

Thanks @Twenty2 too!

Ramsons, eg Wild garlic. Agree makes amazing pesto. And Tarragon, what an excellent veg box.

Wild garlic pesto is amazing! Mushrooms with cream and tarragon is also very tasty!

Well jealous of your veg box contents!

red cabbage cooked
basic recipe look up actually measurements I do it by taste now :)
put red cabbage in hot water for half an hour or so
than put marg/oil in saucepan throw in red cabbage,sultanas, roughly cut apples (you don't have to skin them) & whatever spice you like (ie mixed spice that you use for cakes) or cardamom, or cloves et al about a teaspoonful, heat mixing this cook until fat lightly covers it than add light vinegar (like wine or apple) but if you have to use malt be aware that you will need more sugar (which is the next ingredient) brown sugar preferably -the idea is to give a sweet/sharp mix so taste & suit your choice. cook on top for about an hour or so (check red cabbage takes a fair time to cook) serve with roast meat (or nut roast!) it should have a spicy sweet/sour flavour

Another vote for wild garlic here, and we've just used ours to make soup - with onion, potato and leek. Delicious!

Second one is definitely wild garlic.

DS’s friend has loads of it in his garden and we made these wild garlic and cheese scones yesterday

its quite nice cold be aware red cabbage doesn't shrink half a small cabbage is a lot!

First is Tarragon

Oh god, @FamilyOfAliens, they look amazing! I make the most fabulous cheese scones; I'm renown for it in the family, I'll have to try these 🤤

Tarragon in hollandaise to make a bearnaise sauce. Or on a creamy sauce with chicken. Lovely in a pie.

@SuperLoudPoppingAction why do you have to be so careful about botulism?

It's often present in soil, and it depends on how clean the leaves are, but if, eg, you make wild garlic pesto there is no acid nor cooking process, and no lactofermentation, so nothing to kill that kind of bug.
I'll try and find a link.
It's also easy to confuse both plants linked here with poisonous plants such as lily of the valley or young 'lords and ladies'.

I do happily eat wild garlic but I'd not leave wild garlic pesto in the fridge too long.

www.gallowaywildfoods.com/wild-garlic-pesto-with-goats-cheese-hazelnuts/ a little bit about botulism here.

This is not me being mumsnet-panicky - it's me being forager-panicky. A lot of foraging types I know would say similar.

We had wild garlic leaves wilted over a warm potato salad the other week. It was amazing.

Fry thinly sliced red cabbage with onions, garlic, and cumin seeds. Add fresh chopped tomatoes, chilli, and salt. Cook until the tomatoes soften. It's lovely with sausages.

I gave up on veggie boxes. I was getting things I had to google recipes for and then go to the shop and get the stuff to cook with it. They defeated the object for me.

It's a posh veg box that's for sure. Came with optional rhubarb, blood oranges and a large jar of kimichi!
I also got goose egg ice cream to freak out the dc 🤣

Any ideas on a selection of 'interesting' root veg whilst you're all so creative and Knowledgeable?

Wild garlic pesto is yum

Thanks, it must be extremely rare though

I stuff tarragon under the neck end skin of a chicken, with a bit of garlic, and stuff the other end with the carcasses of squeezed lemons and a small halved onion. Makes the most delicious gravy.

My red cabbage recipe

take off outside leaves of cabbage if mandy. Quarter the cabbage, cut out most of the tough white core. Finely slice the rest of the cabbage Slice up an onion.

In a heavy based pan that has a lid (and can possiblygo in the oven ) melt a good tablespoon of butter. Add the cabbage and onion and cook for 10 minutes or so. Season with salt and pepper, add a handful of sultanas and a generous cup of water and vinegar. Put the lid on and cook slowly on a low hob for about an hour or in a medium oven. Check periodically to make sure it is not going dry. Add more water and vinegar sparingly. After an hour add a peeled chopped cooking Apple. Continue to cook until the cabbage is soft and the liquid has all but disappeared. Lovely. Freezes well. If you like the taste a very small teaspoon of caraway seeds added with the onion goes nicely

Forgot to say add a bit more butter just before serving to make it shiny

I've just had wild garlic pesto for lunch - mine came in my veg box too!

We had some of it first with boiled/smashed potatoes: boiled some potatoes, drained them, dumped wild garlic into the pan on top of the potatoes, put the lid back on to let them wilt, them smashed/crushed them up (not a smooth mash) with butter and pepper. Amazing.

Second one almost definitely wild garlic. Not really what I would expect in a veg box

At this time of year, I've often had it in veg boxes. That's what started me picking it. It's pretty straightforward to identify if you tear a leaf, that garlic smell is really strong. I used to commute past lots of wild garlic, the smell used to fill the car

Thanks, @Twenty2 - I found the recipe on YouTube but if you’re a veteran cheese scone maker, you can probably just add the chopped leaves to the dry ingredients of your usual recipe