Fanatical about Foraging!
The wild primrose flowers have just come to an end, of which there was an abundance around the village and our foraging haunt, Farnborough Lake. But new leaves and flowers are popping up everywhere.
A couple of our favourites featuring on the menu at the moment, wild garlic mustard leaves are delicious and the delicate white flowers are a wonderful addition to salads and yellow nipplewort (still cannot say without an inner giggle) is like a little sunny smile on a plate.Wild garlic is about to hit its prime and whilst totally scrummy in salads, the flowers are edible as a pretty garnish.
Whilst we like to keep everything seasonal we are looking forward to making a large batch of wild garlic pesto with lashings of extra virgin olive oil – it will keep in the fridge, sealed, so we can use it over the summer months. We will be out foraging shortly for the best pickings and our team of chefs will work their magic with it.
We are now just waiting patiently for a little more sun and for my own favourite, the fragrant elderflower to come into bloom now so we can make wonderful cordials and salad dressings.
Anthony and I love all food but foraging is now certainly becoming our new hobby and I am sure we will appreciate the seasons so much more and all that nature has in store for The Kitchen.