Winter time forage
As many of you know we forage year round and for just about anything edible. Recently we decided I’m the restaurant that a dish needed more theatre so we added smoke in the for of smouldering pine needles. Smell the forest eat scallops, we have been toying with the amount of smoke and how to get more to hold as it leaves the kitchen.
Back to the reason I’m here writing this, I started growing this year doe the first time and to my surprise with a hectic schedule a wide variety of stuff blossomed and grew throughout the year, I also had to do more foraging which meant seeking out other sources and places where a plant grows wild. Discovering wild mushrooms along the way with thanks to Marcus of Nick’s in Kilorglin. As the winter fastens its grip more things are coming on in my tunnel weeds though they may be, edible they are thank you very much into my salad and a pesto you go. The weed I’m referring to is hairy bitter cress. My beetroots and carrots still producing leaves which are also edible, the chard still holding strong.
Whole the autumn was good to us on the restaurant with wild Berries and flowers etc. This winter has been an eye opener for me as I’ve never done so much foraging, I quite enjoy the wilderness and solitude the forest offers I’ve got to explore more of the forest than I previously needed to, and from a different route I found a wider selection for the restaurant. I still get stopped every now and again by people who are curious about the tub I’m carrying usually full with a plethora of different leaves or at one stage nuts and mushrooms.
For the winter I’m turning to gorse for my floral creations, coming soon to the restaurant menu and yes you read that right gorse or furze bush, I get constant funny looks when I’m picking the flowers for between the thorns.
As this winter continues I’ve to get more creative with my leaves, stay tuned for more.
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