Before the treasures of the first spring greens of Wild Leeks are gone, you must, must, muuuuuuussssssttttt make this amazingly, amazing, awesomely, awesome town pesto.
Let this be the first thing you start devouring when in season.
Here's the thing ladles and gentles, there is nothing, I say nothing, better for us than eating what's sprouting up at our feet no matter where or when we be living. That means go seasonal! It's wild leek, stinging nettle, dandelion and fiddlehead season. Enjoy what momma nature is giving us!
Top Fiver For Eating Seasonal
1. Save Moolah: When we buy asparagus in January and strawberries in November, we're paying for it! We're paying for shipping times, fuel costs, likely preservatives and all sorts of unknown chemicals to get that produce from far to near. Even if they're not travelling that far but have been grown in faux-summer greenhouses, it still adds up to higher energy costs (and waste!). Buy in season means less production costs and therefore less moolah.
2. It's Healthier!: There is nothing healthier than produce that's been picked ripe. For most people, eating vegetables isn't the joy that it is to you and I. So if we're going to eat them and get our lovers on the veg-train, we best all be getting the most power for every bite. We can do this easy as can be by eating the foods fresh, when they're actually fresh where we're living. As soon as a fruit or vegetable is harvested, the nutritional breakdown commences. When produce is picked prior to full development, well then, it's starting our at a deficit of nutrition and continues to decline as it travels by plane, train and automobile to your fruit basket.
3. Soooooo Much More Delicious: Sometimes veggies don't top the fave foods list (though you know Brussels Sprouts are up there for me), when they're harvested fresh and ripe, I tell you, there is nothing better. Added bonus- you hardly have to do anything to them. A little toss in some oil and vinegar, maybe a light steaming and voila! Amazing. I have often wondered how, as a child, I needed sugar on my strawberries- and it wasn't this kind (coconut crystals). Looking back, I am guessing it may have been because I was eating them in December.
4. Mix It Up: You know there is more to produce than carrots, celery, apples and bananas, right? What if you could ONLY eat produce that was available seasonally? Well- then nearly every month you'd be on something shiny and new. You'd always be inspired, always exploring new recipes and tastes and you'd be loving the variety. It is the spice of life after all.
5. Flirt With Farmers: What if you only shopped at the farmer's market (at least for all the months that it was available). Here in Toronto, they are starting up in about one week's time. Could you try, for one month, maybe for one summer, to only eat produce that you picked up (or could potentially) pick up at your farmer's market? What would you're meals look like? What would you're health look like. Yep. It would change some things up. Go on then, flirt with your farmer!
Now, if you have yet to try Wild Leek Pesto- here is this season's version.
Wild Leek Omega Power Pesto
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: saute blender appetizer side snack dairy-free gluten-free low-carb nut-free soy-free sugar-free vegan vegetarian wild leek whole food spring
Ingredients (Makes 10-12 servings)
- 2 Tbsp olive oil
- 4 cups wild leek, bulb and leaf, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/4 cup hemp seeds
- 1/4 cup flax oil
- Sea salt to taste
- In a medium size skillet, heat olive oil and sautée the wild leeks and garlic for 8-10 minutes.
- Transfer to food processor and add hemp seeds, flax oil and sea salt.
- Process until mostly smooth- a little texture is nice. As sea salt as needed.
- Serve on crackers, as a sandwich spread, over fish, eggs or as it's own dip
An amazing seasonal treat!
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Question of the day: What seasonal fave do you look forward to?