Paul on wild food

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Forage and grow 2017

As many of you know by now wild garlic is coming to the end of its season, so grab it while it’s there to keep it for the rest of the year preserve it by pickling it or making a pesto.
Don’t worry there are many herbs coming through in its place so there is no shortage of wild greens, wild chervil, wood sorrel, Dandelion, hawthorn, nasturtium to name but a few.

Alongside these however are early summer berries, wild strawberries also known as pine berries, and berberries or firethorn, one of these is new to me but the other I’ve known about for years only ever picking once while on a stroll as a child, I’ve never forgottenwhere they were, the picture of them this year on my Instagram @chefpaulc is from the spot I first are them.

The berberries likewise ripening over the next week or 2, can’t wait to get holt of them to be used in the kitchen. Meanwhile at home my strawberries are continuing to grow and ripen into beautiful fruit that I’m proud to use in the restaurant. Along with everything else that’s growing in the tunnel which is proving to be a hit with staff and customers alike. I must say my foraging though it has taken a back seat still rears its face every week for herbs and seagreens, with one other item flowers, they serve a dual purpose to me, a little flavour pocket and a little pip of colour to each dish in which they feature.

Stay tuned to the restaurant @croitralee on Facebook Twitter Instagram.
Or myself @chefpaulc on Twitter and Instagram.

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