First shinrinyoku of 2019!

Spring definitely seems to be here! Lately, I have seen so many beautiful trees in full bloom - magnolias, cherry blossom, apple blossom - and the days are getting brighter and longer. Sunday was a perfect day to go for some much-needed shinrinyoku, that is, forest bathing.

Not far from my home is the lovely village of Enniskerry, where one of my favourite outdoor places, Knocksink Woods, is located. It is a wood divided by the Glencullen River's quick flow. This reminds me of Taylor Creek in Toronto (where I grew up); it is the kind of "river" where the bottom can easily be seen and one can get to the other side by getting your feet a little wet or stepping on stones. Knocksink Woods does have several sturdy bridges though, so there is no problem exploring either bank without wet feet. And a game of Pooh Sticks is de rigeur for every bridge.

The sun was shining quite a bit. I didn't bring my sketchbook with me, but I love all the spindly trees.

And spindly branches and gnarly trees.

To my surprise the wild garlic ground cover in shady areas was coming up healthily! Though I didn't expect to see it, I had brought a collecting bag and picked enough leaves to make some wild garlic pesto to go with dinner. There were even flower buds; I will return next week (weather permitting) to do a bigger forage and make batches of pesto for the freezer too. I make wild garlic pesto every year and a full recipe with pictures can be found on a previous post, here.

More tree tangles!

On the glen path back to the road I loved seeing the trees tilt down the slope

with shadows undulating on the uneven ground of the hill.

Knocksink woods

The springtime weather is really becoming obvious over the past few weeks. Of course there are some glitches in the form of storms, wind and hail, but the longer days, flowers blooming, trees in bud and quite a few warm days give that great sense of renewal.

With decent weather, and despite the feet still bothering me (almost a year of plantar fascitis!) it was well beyond time for me to partake in some shinrinyoku (forest bathing for relaxation). A short drive inland leads to the lovely Enniskerry and Knocksink woods.

The sun was shining, the sky was blue and the ground cover of wild garlic was becoming apparent. We picked some young leaves (of which there was an abundance!), picked up some crusty bread on the way home and it was simple to whip up a batch of wild garlic pesto (recipe posted previously) and have an almost summery lunch of bruschetta. A perfect day!

Gnocchi!

A few weeks ago while in Carlow, I went to the fabulous restaurant "Mimosa Tapas & Wine Bar". Gnocchi was on the tapas menu, and we ordered some. My daughter absolutely loved them and was amazed to learn that I had made them before (though bizarrely not in her lifetime). I promised that the next time we had leftover mashed potatoes I would make gnocchi. Gnocchi are essentially a potato pasta. The ingredients are simple: mashed potato, egg, flour, pepper and nutmeg.

Mix the ingredients together. I have not measured anything. Spices are to taste, and the flour amount really is just according to how much mashed potato you have. I have only ever used one egg; I have only ever used leftover mash. Basically add flour so that it's a dough.

Roll dough into snakes on a floured surface.

Cut into shapes -- again I don't measure -- but these are about 1-1.5 cm. Dimple the shape with your finger and put on a floured plate.

Gnocchi are a dumpling pasta. Put in boiling water; they sink immediately but then rise to the surface when they are ready (a few seconds later).

Have a collander ready over a bowl and remove gnocchi with a slotted spoon.

Prepare an oven dish with some olive oil, and transfer gnocchi to it, shaking around a bit so that they get some olive oil on them. I always add a bit more olive oil over the top of the gnocchi and then some grated parmesan and ground pepper.

Bake for about 15 minutes.

Serve with whatever you normally eat with any pasta. Last time I made gnocchi I served with melanzane alla parmesana, but bacon & broccoli & chilli peppers with pesto (in this case, wild garlic pesto) is one of my favourite pasta accompaniments. Delicious!

Wild Garlic Pesto

We thought it is normally not out till May, but my husband thought he saw some wild garlic by a roadside a few weeks ago, so this afternoon he and our daughter went for some shinrinyoku in Knocksink Woods in Enniskerry (unfortunately I am having foot problems so had to skip going for a walk). Sure enough, the forest floor has started greening with it. Lots of buds, so their season is at the beginnings.

Regardless, there were plenty of flowers, and all parts of this wild garlic plant are edible. The flowers are a sweet and subtle garlic, the stems and leaves are like a garlicky chive. The leaves would be a bit fibrous to eat on their own I think, but processed in a pesto they are absolutely fine.

I grated the parmesan and set aside, then looked in my cupboard for the nuts. I used brazil nuts and some pre-shelled unsalted pistacchios that I had. Normally I use unsalted cashews, but have also used walnuts in a pinch (a bit of a stronger, woodier flavour) and of course, the classic pine nuts. Whatever nuts are used should be unsalted so that the final flavour is not falsified.

After a quick rinse of the wild garlic, bend the leaves and stems to fit in the processor.

Add some grated parmesan and olive oil.

Whizz of course, adding more ingredients (depending on the size of your processsor).

Consistency of the finished pesto is entirely by preference. Amount of ingredients is entirely to one's own taste (i.e. -- if you love cheese, add more! if you want it to be really green, add more leaves, etc).

More Shinrinyoku!

We are getting lots of gorgeous days, plenty of time for shinrinyoku (Japanese for "a walk in the woods for relaxation"). A few weeks ago we had passed a road sign for Knocksink Woods and had never been there, so Saturday we decided to explore - it was less than 10 mins by car from our house! The woods were fabulous, with all kinds of gnarly trees and exposed roots continuous up the side of the mountain.

 The Glencullen River passes through these woods, and there are lots of little waterfalls, and what I would describe as a creek. Of course I brought my sketchbook and trusty watercolour pencils. I found a rock to sit on beneath a bridge and opened my sketchbook...

We crossed the bridge to walk back on the other side of the river and were stunned that areas of wild garlic were as far as the eye could see, providing ground cover in the woods.

Of course I had to pick some and made two more batches of pesto (using walnuts this time) dividing in meal-size portions for the recently defrosted freezer. Yum!