As the year goes on the foraging and preserving take a massive swing into operation. June and July signals else flower and strawberries, roses and most importantly samphire for all your seafood needs. Add for salt and a crunch, melt with butter and serve with fish. Here I am Irish with Irish food cooking French style, just add butter.
10 days ago I made elderflower cordial overshoy slightly by like 4 litres and still have more to go for the rest of the season.
Dehydration is working as a hit and miss that I expected it would, happier with more results than I’m unhappy with.
Nettles provided more fun and excitement than expected, oh what’s that or what are you making, enter smart-ass Paul here try it and I’ll tell you, most of the people now know that it tasted good or different somethings for some people have been hit and miss, despite this they will try anyway. Nettle paper, powder, sorbet. Wild garlic powder and dried. All had mixed results some liked some disliked. Result the same so what is it?? Nettles. What!! Ensuing laughter and open minded entusasiam, that’s brilliant. Not for some people, I get it more than most, thanks to all our suppliers, random visitors and staff for being unwitting Guinea pigs.
At the moment I have home grown strawberries which produce amazing coulis, ice, gel and fresh juicy sweet OMG, flavour.