Knocksink Woods - sketches

We have had some gorgeous weather over the past few weeks and, as I mentioned in previous posts, I have had the opportunity to enjoy some shinrinyoku in the nearby Knocksink Woods of Enniskerry. As well as foraging for wild garlic to make pesto, I have also been taking the chance to do some research for a project that I am at the early stages of.

I am excited to be going to a one day printmaking workshop at The Print Museum, Dublin this Sunday and in preparation I wanted some sketches of stick forms.

I am not sure if prints created at this workshop will make their way into my final project, but at very least they will be additional research.

 The project involves making books (these sketches are in one of my handmade sketchbooks), prints, and some natural elements like sticks and stones.

These pencil sketches are true to the stick forms that they represent, but by focusing only on the sticks, leaving out their surrounding environment, they have become very abstract.

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!

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).