Ferment, Spring, Wild Garlic
Fermented Wild Garlic Pesto Pesto is a traditional Italian sauce that originated from Genoa. The name pesto is derived from the Genoese word “pesta” (to pound or to crush) It basically refers to any ingredients crushed using a pestle and mortar. Typically...
Forage, Spring, Wild Garlic
Wild Garlic (Allium ursinum) Wild Garlic (Allium ursinum) Common names: Bears garlic, Bears leek, Ramsons, Wood garlic, Broad Leaved Garlic The latin name ursinum refers to the fact that the bears used to like to eat the wild garlic. Now is the time! That...
Blog, Recipes, Sauerkraut
Photo of many delicious and colourful sauerkrauts created at an Autumnal sauerkraut workshop. Lacto-fermentation Sauerkraut was the opening door into the fermented world for me 15 years ago. The first ferment I was taught was sauerkraut. I had no idea about fermented...
Blog, Forage, Nettles, Recipes, Spring
Nettles are perhaps my favourite wild green.. even with it’s stings designed by nature to protect itself, I’m willing to take the sting to harvest it with thanks! This is a Spring green I really look forward to and will be on it’s way soon! Harvested...
Blog, Forage, Uncategorized
If you are beginning your foraging journey.. Before stepping out with a basket, just take a pause… We are all custodians, caretakers of the natural world. We all used to be deeply connected to the earth; that memory still lives in the body. The more of us who...
