It's been like an episode of Springwatch down at the cottage! Sofia took delivery of two lambs for her 10th birthday. I might have mentioned before that we are lucky enough to have the lovely Claire and Andrew Head as our neighbours, organic farmers with their beautiful farm Cedar Organic just a short walk up the lane. We have adopted one lamb, Snowdrop, and to keep her company we've got Shaun too (a little girl as well, but Dante's choice of name). The children are bottle feeding them morning and night and when they're old enough they will head out to grass with all of the other sheep. It's the perfect solution, the children will be able to continue their relationship with them as we pass their fields on our way to and from school everyday. They are so affectionate and like nothing more than to spring across the lawn chasing the kids or the chickens. The only one who is a little put out is Violet, the pussycat, she's not sure at all, despite the lambs best efforts to include her in their games and running races!
The plan is for Snowdrop to become a breeding ewe, and that way Sofia will be able to part of her lambing experience and help out Farmer Head whenever possible. I'm hoping that we'll get our hands on a big woolly fleece at some point - I learnt to card, spin and weave at about Sofia's age and would love to teach her too; even better if the wool is from her very own Snowdrop! The Sicilian, on the other hand, is sizing them up with a view to roasting them one day!!! I am joking, of course, even he knows these two aren't destined for our dinner table!
Amidst all the livestock excitement, we're in full wild garlic season. The house is filled with the heady scent of the leaves as The Sicilian whips up another batch of wild garlic butter.....
Here it is, all labelled up ready for the Home Producers market in the local town. In fact, he's just zipped out to see if he's sold any, otherwise there isn't going to be any room in our freezer for lamb, it will be full of butter logs! If you're lucky enough to have woodland floors carpeted with wild garlic at the moment, here's the recipe:
1 bunch of wild garlic, roughly chopped
2tbsp wild garlic flowers
250g unsalted butter
juice of half a lemon
salt & pepper
Cut the butter into small pieces and melt slightly in a pan on a low heat. Add the leaves and blend together until smooth, then add everything and stir with a spoon. Keep refrigerated or freeze. We like to freeze it and then we just slice a slab when we need it. It's perfect with grilled fish, new potatoes, spread on hot baked bread or stirred through some roasted vegetables. Enjoy! xxx