Really easy, tasty salad here! I grew all the ingredients from seed and sourced these from Thompson and Morgan: http://www.thompson-morgan.com/
-Tasty, fresh Nasturtium flowers, different varieties
-Pea shoots from tops of pea plants
-Mixed salad leaves
-Wasabi Rocket leaves
-Chives and Chive flowers
Simply mix together and decorate with the edible flowers. Drizzle with a little lemon juice and olive oil – done!
A great morning out at a foraging course based just on fungi- mushrooms, puff balls and more! A really informative morning and some tasty recipes at end to find out more about. Just a few pictures of the morning and the great finds in the forest.
Just a few quick pictures from our Autumn Foraging course that we went on in September – it was fantastic! Has reconfirmed some of my foraging habits and given me more confidence and ideas! Favourite recipe to try at home – Blackberry drop scones; delicious and a good way to use up gluts!
Laura with her finds!
Preparing our goodies!
Blackberry drop scones -delicious
We had a great first foraging course with expert Jon Tyler as part of our Suffolk Smallholders Society programme of events.
We had a great Sunday morning walk round a local forest whilst finding and tasting local foraging items including Birch Sap, Beech leaves and watercress. Additionally, we had a fantastic session at the end of the day with cooking and trying the produce we had collected in our wicker baskets during the walk.
We prepared and ate/drank the following:
-Blanched Ransomes with butter and lemon
-Nettle and Wild Garlic Pesto with crackers
-Pine and Nettle Tea
Overall, we had a grand time and each want to try all our new ideas out at home! On my list of things to add to the smallholding is another decent foraging guide to assist me when I head out to find small quantities of foraged goods. Can’t wait! We will be holding more foraging courses during the year so it would be lovely to see more members!
Katy, The Good Life In Practice xx
A selection of pictures below but I will put more up on The Good Life In Practice facebook page.
Plum picking and foraging in the local area – they made great jam!
First things first, sorry it has been a tad sporadic on the blog post front recently – what with the move, new jobs and general summer things have been hectic and busy! However, my amazing friend Melissa brought round some tasty blackcurrants picked from her garden the other week – yum! She had a glut of them so I was lucky enough to be given a batch of currants! Hence a quick, speedy jam making session before tackling the next thing on the to-do list.
This jam thickens effectively and will keep for a good amount of time in a cold, dark place. Once opened pop in the fridge.
Makes about 4/5 average jam jars worth.
-500g blackcurrants (washed and any stalks taken off)
-Juice of one lemon
-450ml of cold water
1. Place the blackcurrants and the water in a big pan and simmer the mix for 25 minutes.
2. Add the lemon juice and sugar to the mix, stir until it has dissolved. Increase the heat setting until it boils for approximately 15 minutes or until it has reached setting point (test a bit on a cold saucer to check!).
3. When you are happy with the consistency of the jam, ladle it into your sterilised jam jars and cover with wax discs and lids.
This is tasty on crumpets, as a mix with apple pieces for a crumble and heated then drizzled over vanilla ice cream in summer.
Katy, The Good Life In Practice xx
I have been wanting to use my herbs and do some baking recently so thought this was a perfect combination of the two! : ) An experiment which seemed to work! : ) I made my biscuits dairy free by using dairy free margarine but you can use butter instead if you want.
-100g Dairy Free Margarine
-175g self raising flour
– zest of one lemon
-2 tablespoons of lavender leaves (washed and chopped thinly)
-a little coconut and rice milk to bind. Normal milk or Soya would work just as well!
- Preheat oven to 220’c.
- Grease or line a baking tray.
- Mix all the ingredients together and add a little of the coconut/rice milk to bind if needed.
- Roll out onto a floured area and cut out biscuit shapes. Roughly 1 cm thick – to make thick, big biscuits.
- Place on tray and pop tray in oven for 15-20 mins until they turn slightly golden.
- Enjoy with a cup of earl grey tea or builders tea!
Katy, The Good Life In Practice x