Finally! Summer is here, which means that you can go out and enjoy all the things nature provides at the moment. Right now we are crazy about ramson and elderflower, and soon the first of our homegrown strawberries will be ready to eat. Before we know it we’ll be able to go out and pick raspberries, blueberries, and cloudberries. Regarding our own vegetable ”garden”, our tomato plants are blooming, and so are the chili and bell pepper plants. We’re already enjoying fresh herbs and if they keep growing I think we’ll have enough herbs for the rest of the year.
Nothing inspires me more than to be able to cook with homegrown, fresh ingredients. It’s amazing! I can’t wait to spend time in our summer house and fill our kitchen with as many berries, vegetables, and fruits as possible.
Today I want to share a very summer-y recipe with you guys. When I shared a photo of it on Instagram yesterday so many of you reached out and wanted the recipe, so I thought, why not jump ahead in my blog post schedule and share it today? The recipe is inspired by the season, to say the least. The asparagus season is coming to an end, but there are still some left so I decided to use it. And new potatoes of course. They have so much taste compared to the ones you eat during the winter, almost a little sweet, don’t you think? We also used fresh ramson in this recipe, together with spinach, green kale and lots of garlic and shallots. You don’t need much to create a super delicious salad, that’s for sure. We served it with fresh bread, the same as I shared on the blog the other day – (click here for the recipe). To make the salad a little prettier we sprinkled some elderflowers on top before we served it, but that’s optional.
In about two weeks, we will celebrate Midsummer’s Eve here in Sweden. It’s basically a party dedicated to the summer season. We eat summer-y food, dance weird dances (some do at least) and most people drink a beer or two. Or five. Anyway, I think this potato salad will be perfect for the Midsummer dinner table, so we’ll probably make it again then. I hope you’ll like it too! 🙂
Midsummer salad with potatoes, asparagus, and ramson
1 big salad
10-15 new potatoes
1 bunch asparagus
250 g green soybeans
3 garlic cloves
1 bunch of fresh ramson
50 g fresh spinach
30 g green kale
oil for frying
- Scrub the potatoes clean using a vegetable brush. Cut them in evenly-sized pieces if the potatoes vary in size.
- Transfer the potatoes to a large saucepan and fill it with cold water until the potatoes are covered. Add a little salt.
- Bring to a boil and then lower the heat. Let cook for about 15 minutes.
- Rinse asparagus and cut into 2 cm-long pieces. Add the asparagus and the soybeans to the potato pan when the potatoes have cooked for 15 minutes. Let cook for another 5 minutes.
- Rinse the ramson and chop it finely.
- Finely chop garlic cloves and shallots.
- Heat up a little oil in a frying pan and add the shallots and garlic. Fry until soft and slightly golden. Add the chopped ramson and stir together.
- Remove the water from the potatoes and add the garlic mix.
- Stir together and then add the spinach and kale.
- Top with elderflowers (optional) and serve.
That’s all for now. Until next time,
Need inspiration for the Midsummer dessert? Check these recipes out: