As the heat gets turned up on the Irish summer, i know its only gonna get hotter, and foraging is going to get harder with the ground drying up, and soil types will decide whether it will becomes dust or clay, fortunately both forest are a mix of both so happy hunting for me, both have an abundance of wild herbs and leaves to choose from which include chervil, sorrel, vetch and dandelion to name but a few, the coastline has erupted into life with a large variety of edibles on offer from samphire to seaweeds, and everything in between.
Now more than ever before I’m being recognised, I’m not a shy person by any means or stretch of the imagination. Your one of them Croi lads, or one of the gangsters. Especially on the coast, i was told in passing by a gentleman in passing that i was out early for the restaurant, in his defence it was 7/8 am on a Sunday. He kept going as did I. Thats what i love about it true Irish remarks.
That’s all wild, and interesting, my mothers tunnel, is a whole other story, im trying to restart a growing system in there and try to grow winter stuff this year and let nasturium run free, madness to some gardeners, to me nasturium pesto, dried leaves, and capers, later in the season. So there is a plan seems mad and i suppose it is, i see logic to it, its in my head and that’s enough for me. Strawberries are flying as is the rhubarb and peas, tomatoes starting to come. Last years crop returning once more i had planned on having beef steak tomatoes this year bit lost the packet, couldn’t find them again, oh well, help a fella out @evesleaves love her relish and a huge thanks for the elan strawberries, delish. So later in the year ill have jams etc from wild berries bilberries (fraughans) are coming nicely, still green.
As a side note i will be writing my next piece as a married man. To my bride to be Jenny, @wattonarts on Instagram, dont be too late.
As always I’m on all social media @chefpaulc and snapchat for the restaurant @croitralee. Like us on facebook and twitter @croitralee