Like I’ve said a bijillion times before, you don’t have to be a whizz in the kitchen to incorporate wild food in to your meals. All the wonderful spring greens I picked yesterday in less than twenty minutes and only a few hundred yards from the house were easily incorporated in to our dinner.
The husband made a quick stir-fry and simply chucked the wild greens through it at the end. No need to cook. In fact, cooking them would really destroy much of the flavour and nutrition to be found in wild greens.
I say you don’t have to be a whizz, granted this photo looks like something out of a Michelin restaurant guide because my husband is a big show off 🙂
Take home point: keep it simple… and be in awe of my husband’s amazingness 🙂
Today I took a half hour stroll around the woodland at the back of my house – yes, I live in foraging paradise. With the big holes in my wellies I ventured across the river to a new spot on the riverbank that I hadn’t explored before.
One of my ABSOLUTE favourite things about foraging is exploring new areas. Unfortunately I’m past the brand new honeymoon stage of foraging in that it’s rarer for me to find plants I haven’t already encountered before. But it’s still fun to find the same Continue reading
I had an epiphany last night. Go me! I actually spelled epiphany correct first time!
I guess it’s a sad state of affairs when my epiphany relates to putting sea buckthorn on my salad. It’s not like I solved the world’s pollution problems or anything. But still. Sea buckthorn on salad!
Sea buckthorn is my absolute favourite berry. Just thinking about it makes my mouth do that funny thing it does when you think of biting in to a lemon. The berries are beautifully tart.
I don’t really do much of the fancy shmancy stuff with my wild foraged finds, preferring instead to freeze the berries and just put them atop desserts and yoghurt. You don’t have to be Nigel Slater in the kitchen to work with wild food. I’m all about adding in very simply.
I served this sea buckthorn salad with fishcakes and sauerkraut and it worked AMAZING.
One of my absolute favourite ways to enjoy wild Spring greens is atop a delicious pizza. Who doesn’t love pizza? No one.
This time we opted for a raw pizza base (available from here) on which to paint a pretty picture of wilds. Because nutrition!
Take your base and top with a homemade tomato sauce, some cheese, pesto, avocado and as many wild greens as you can muster.
We topped ours with fresh shoots of wild garlic, fried nettle (in butter, obvs), common sorrel, ground elder, garlic mustard, purslane and gorse flowers. It’s still pretty slim pickings around here as Spring is only just springing but I’m so hungry for some wilds I just couldn’t wait.
The wild garlic has yet to take on its potent garlic flavour but the shoots are very succulent and still very enjoyable. 🙂
I even made some videos on periscope of me collecting the wilds. I’ll be making some more videos in the next few weeks so stay tuned.
I’ll wager that pizza is the tastiest and most creative way to enjoy your wild greens.
Motherhood has certainly had its way with me this year and as such, my foraging has been in stolen moments between naps and feeding.
I have had the opportunity to get out a bit more recently and I’m really looking forward to picking this up again now that Spring is round the corner.
Here are some pictures of what I’ve foraged over the last few months. Continue reading