Last month’s foraging challenge was great fun, and there just wasn’t time to experiment with all the ideas I was inspired to try. Which seemed like a great reason to extend it 
The idea is just to try and use as many foraged / wild foods as possible in our day to day meals. As the season changes, the range of things available will change, but I do preserve things when they are plentiful so there’s the odd item that’s not in season.
-
- Drop scones made with half rye, half wheat flour, and combined with carqueja, salad burnet and rowan berries. Served with a strong goats cheese. This is my favourite use of salad burnet yet, as I’ve not been fond of it as a salad ingredient.
-
- Clover fritters served with quince jam. There is lemon zest in the batter, yum! I believe red clover is sweeter, so could use less sugar.
Edited: The business of getting the vegetable garden up and running for the season, and our new pigs, took over during May and I didn’t take the opportunity to photograph all the goodies that I made. Foraging ingredients to supplement what we grow is second nature now, but I really enjoy trying something different.
Leave a Reply