Tips from the Garden Chef for May

April 23, 2010 By Diana

TASKS FOR MAY
o Keep hoeing weeds
o Put straw around strawberry plants.
o Monitor weather for frosts and heavy rain (both can cause damage to young tender plants).
o Don’t forget to harden off plants before planting out
o Mulch soil to retain moisture. If ground is very dry irrigate before mulching.

SOW OUTDOORS…

Beetroot, cabbages (autumn), calabrese (main crop), carrots, cauliflowers (autumn/winter), chicory, courgettes, French beans, lettuce, marrows, peas, pumpkins, radish, runner beans, spring onions, Swedes, sweetcorn, Swiss chard, squash.

PLANT OUT

Leeks, transplant any seedlings brought on in a green house

WHAT YOU COULD BE EATING THIS MONTH…

Asparagus, cabbages (spring), rhubarb, lettuce, radish, rocket,  borage.

CREATIVE KITCHEN

This a lovely simple dish served ideally as a starter or perfect for a light lunch with dressed baby leaf salad

Cold Herb Omelette Pancake with Asparagus and Soured Cream

16-24 spears of English asparagus, trimmed and peeled
Salt

For the omelette “pancakes”
4 large eggs
Salt and freshly ground white pepper
1 tbsp finely chopped herbs (tarragon, chervil, parsley and chives)
2 tbsp double cream
Butter

For the sour cream dressing
½ tsp English mustard powder
Pinch of caster sugar
Squeeze of lemon juice
4 tbsp soured cream
Pinch of cayenne pepper
1 tbsp snipped chives

Fill a large pot with water, add plenty of salt and bring to a rolling boil.  Drop in the asparagus, return to the boil and cook them until just tender.  Drain and refresh under cold running water. Lay out on a tea towel to dry.

To make the omelette pancakes, beat together the eggs with seasoning and herbs and then stir in the cream. Melt a tiny amount of butter in a small frying pan (non-stick for ease) over a moderate heat, add 2 tbsp of egg mixture and gently swirl it around the pan in one thin layer.  Allow it to set for several seconds, flip it over, count to 5 and slide it onto sheets of kitchen paper.  Continue until you have 8 omelettes.  Set aside until needed.

To make the dressing, simply fold the ingredients together in a small bowl.  Spread the dressing evenly over the 8 omelettes and place the asparagus spears in the middle of each.  Roll up the omelettes quite tightly and press gently together with the tips of your fingers. Serve 2 per person, together with offering s of thinly sliced brown bread and butter handed at table.