First day of spring so why not take the day off and spend it foraging and cooking in the woods? 🙂
Tonight’s totally made-up dinner was:
Fresh nettle, cleavers and mint tea. Potatoes baked in the embers, a turkey leg hung over the flames, biggest pignuts on sticks roasting by the fire. Thick-sliced smaller pignuts fried until browned & nutty, then added rehydrated black trumpets, jelly ears & wild garlic leaves. Made a sauce with the black mushroom stock, bladder wrack seaweed, a blob of cream cheese, more wild garlic, powdered hen of the woods and jack-by-the-hedge leaves. Pulled the turkey meat, tossed it in the sauce, added the wilted nettle tips from the empty teapot, and the scarlet elf cups just before serving over the spuds. Eating the warm components mixed up with raw foraged leaves was just lovely… ground elder, bistort, baby sorrel, raspberry leaf buds, jack-by-the-hedge, pink purslane, sweet cicely, pignut leaves, himalayan balsam seedlings… topped with primroses and opposite-leaf golden saxifrage flowers ♡ NOM!