How to ferment wild greens
May 3, 2014A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.
A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.
This is the story of how we gathered these 33 different wild foods… …and joined them with these wild Galloway beasties… …and turned them into these… (Hover for descriptions of dishes. All images of plated dishes courtesy of Clementine Sandison) It started with a tweet… About a year ago I tweeted […]
I am currently working with chef Chrisoffer Hruskova on this event. Although much of our eventual menu wont materialise until we actually start foraging, I thought it would be a good idea to give Chris and idea of some of the resources that will be at his disposal come the end of April so he […]
One of the very best ways to taste the vibrant shoots, leaves, and flowers of spring is in wild sushi. Many of the fresh, zinging flavours and health-giving properties of green plants such as wild garlic and sea kale are lost in cooking. Rolling them in nori seaweed sheets with sticky rice and serving with condiments is easy, great fun and makes for the most spectacular finger-food I could imagine.
Some time in February 2012 I decided to set myself a wee challenge – a gentle test of my foraging, cooking and enthusiasm. I decided to eat something wild every day for (at least) a year. Its been going well and i’m thoroughly enjoying it so I thought it was about time I wrote something […]