The tardiness of this post, my monthly slow living series, is testament to how fast this month is going for me under pressure at work – but I thought I’d still post my May slow living tips as much as a reminder to myself as anything!
I don’t know about you, but the last year of lockdowns has made this Spring all the sweeter. Winter was long – even the flowers are a few weeks behind in the growing season – but in the UK our newly afforded freedoms are appreciated all the more. Planning something small to look forward to, like socially distanced dinner at your favourite restaurant, or a trip to the seaside, is even more exciting at the moment!
May is a flower-filled month and has so many of my favourite blooms: from bluebells to peonies, Lily of the Valley to lilacs, they’re all the more beautiful for their fleeting appearances. I’m spotting lilac in a spectrum of violet hues on my daily walk to and from work, and treated myself to my first bunch of peonies this weekend. My Pyrus flower subscription was an amazing investment again this year; why not treat yourself to some local blooms?
Grow your Own:
Even if, like me, you don’t have a garden, there’s joy to be found in planting the likes of peashoots or salads in a windowsill box for adding to light, seasonal suppers. Sow in succession so you will have a steady stream of salad shoots all Summer; the joy is that they are cut and come again so the more you eat, the more you will make.
Bank Holiday Baking:
May is the month of the Bank Holiday here in the UK – and though I won’t be off for either, I can’t complain as I’ve got half-term to look forward to soon! I love a Bank Holiday baking project, so will be indulging in more complex bakes like croissants or yeasted buns. A slow morning pottering in the kitchen over the long weekend is my idea of heaven!
Wild garlic is easy to identify by its starry white flowers as it comes to the end of the season now. If you handle the leaves they should smell strongly of garlic (but always check a guide book if you’re not sure). A Spring staple in our house is wild garlic pesto; I blanche 200g wild garlic in boiling water for one minute, which takes away the raw taste, drain and then blitz with the blender. I add a good glug of olive oil, 75g toasted pecan nuts and 50g grated (veggie) pecorino and the juice of half a lemon and blitz. Delicious with fresh pasta or slathered on sourdough toast.
How are you slowing down this May?