April is a bit of a sparse month with regard to vegetables. There’s nothing in my garden that would form the centrepiece of a pottage, so I bought a head of spring greens from the greengrocer. As the names suggests, they’re in season and the cabbage that a medieval housewife would have had available at this time of year was more open than the tight heads that we have now, so they resembled spring greens.
What my garden does have, as you can see from the photograph below, is a few herbs. From left to right there are chives, parsley, savory, blood sorrel and lemon balm. Thanks to my single parsley plant going mad producing seeds after last year’s hot summer, there’s a lot of parsley, so I picked some of that as well as some chives to take the place of onions as flavouring.
I thought the medieval housewife might have run out of barley by now, so I just used the leaves I had. As usual, there’s no pepper or salt and no stock. The leaves were wilted in the pot, as I didn’t want the pottage to have any liquid.
I did eat some bread with it to give it a bit of body, but the pottage itself was very tasty. I can’t say that it was particularly filling. Lent’s over, though, and the medieval family is able to eat eggs, cheese and meat, if they can get any.