Fermented 'Wild' Pesto Recipe

Fermented 'Wild' Pesto Recipe

Spring greens are starting to emerge out of the ground and it's the perfect time to pick them while their flavours are still tender and fresh. Foraging is one of my favourite ways to incorporate 'wild foods' into my daily life. Eating the 'weeds' is a wonderful way to connect to the natural world and to increase nutrition with wild foods being much higher in nutrients than their tamed, conventional counterparts. One of the first wild foods I collect is garlic mustard. In today's recipe, I've fermented it along with parsley and basil to make a Fermented Wild Pesto that will preserve the nutrients and flavour for several months. 

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Preserving Wild Leeks

Preserving Wild Leeks

Whether we're foraging or buying from a market, we need to make sure that we are doing so responsibly and asking others if they are doing the same. Here are some guidelines for preserving wild leeks in nature as well as my favourite way to preserve wild leeks in the kitchen so you can enjoy their flavour all year - Fermented Whole Leaf Ramps.

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