Do you want some free food?

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In today’s credit crunch days did you know that there is a food that grows wild and is completely free I remember the day’s years ago, when a trip to our local fish market for a nice piece of cod (yes it was THAT long ago!!), that in with you succulent cod fillet the fishmonger would throw in a handful of bright green, seaweedy stuff "on the house". It usually got thrown away!! I have to admit that it is only in the last few years since we moved to a coastal area that I have become properly aware of samphire, and so I thought that I would share all I now know about it with you. Samphire is no longer a seasonal freebie, it has suddenly become a trendy vegetable that you'll have to pay good money for, unless you know what I know – and you soon will!!! Originally this was called "sampiere", which is a corruption of the French "Saint Pierre" (Saint Peter), Samphire was named for the patron saint of fishermen because it grew along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus, sea pickle, poor man’s asparagus, glasswort, sea fennel or crest marine. Samphire is an annual plant, and not a sea weed, although it does grow in tidal areas, on muddy, sandy flats, often around estuaries and tidal creeks. The samphire begins growing in the autumn and vegetates throughout the winter until the first warm weather arrives. Then the first stems and internodes form and by mid-spring the plant measures 6 to 8 cm. It has a short season (around mid-June until late August) The reason I know about this vegetable is that my son’s friend lives on a farm which is right on the edge of the tidal estuary of the River Lune and the North Sea. My son and his friend go gathering the samphire for Will’s mum who pickles it in vinegar (and very nice it is too!). It is very easy to gather and if you're visiting the coast in thee arly summer you should look out for it. Simply pinch snip off the tops of the plants, leaving the more fibrous stems in the ground; that way, not only will you have less washing and trimming to do, there's also a fair chance that what you've left in the mud will carry on growing. The crisp, salty, fleshy tender stalks of young samphire, gathered in May or June, can be eaten raw, plain or with a vinaigrette, alone or in a salad with other ingredients. It has a satisfying crunch and takes on a salty tang from the sea or the marshes. As a vegetable, it's delicious and unique. As the season progresses samphire becomes a bit bitter and it is better to blanch it. Just a few minutes in boiling water will remove its bitterness and excess salt. It is delicious when boiled and served on its own or sautéed in a pan with butter, garlic and parsley as an accompaniment to fish, red or white meats or poultry. It's also delicious made into soup with twice its weight in half-cooked potato, a little butter and pepper. I can guarantee that pickled samphire is excellent, from personal experience, it also flavours mustard, mayonnaise or vinegar. When pickled it looks like tiny gherkins