There are plants whose season is so short that you need to wait for them and bounce as soon as they are ready. This is true of the Robinia's flowers, so good, so tasty, and yet the season is already about to finish! Hurry>>
This mulberry season really is cranking! The trees are loaded and branches bend under the weight. Using the in-season mulberries I just picked, I'm making delicious berry smoothies and healthy homemade fruit n nut chocolates.
Delish and nutrish! Almost everything in this salad is a 'reject' ingredient. Rescuing 'reject' food is the hippest thing (after foraging!) that the cool kids on the block are doing these days. Does that mean we rebel against it cause it's become chic? Hell no. Any promotion of these millennia old culinary and sustainable practices is wonderful I reckon! Check out how delicious rescued meals can be.
I am so ecstatic with my beautiful wild fennel olives that have been curing for 6 months under my sink, that I'm writing this post purely as a follow up to the original recipe I posted way back when! They really are to die for and I eat 'em by the dozen!
Good morning Sydney!! What a glorious way to greet the day with signs of the beginning of my favourite foraging season of the year. Mulberries can be found all over the place in urban environments, just get out for a walk and have a look around your local area or find locations on the Wild Food Map app. My favourite way to devour them is with fresh organic cream!
My boyfriend got his getting his Afghan on today. This collection of sheep bits is a traditionally known as kalah pacha, literally "head and foot". It is a traditional Afghani broth dish, also popular in Iran and Iraq and often eaten for breakfast with traditional Afghani naan using the hands.
This meal idea is super simple and easy. These edible weeds are dock, with its lovely lemony taste, mallow and dandelion greens in what I've dubbed 'horta all stars' dinner tonight - wild greens, garlic, roast chicken, mushrooms and cherry tom's all tossed in a pan with pink salt, olive oil and some lemon juice. Traditional cultures have been eating wild greens like this for centuries.
"No one provokes me with impunity" is the motto of the Order of the Thistle, and also a common saying amongst the Scots. The very plant related to it grows everywhere, and is edible as amuch as fierce.
A couple of weeks ago, I roasted a whole duck, which was an incredibly delicious culinary adventure in itself. But its the incredible stracciatela (Italian egg drop soup) which I created from the duck carcass that I want to showcase today.