Sunday, 2 June 2013

foraging fun...







We took advantage of the sunshine to pick the last of this years wild garlic. We picked wild garlic leaves and stinging nettle tops to freeze and also to cook up for a foraging feast. 

Alfie made a green pasta, normal egg pasta recipe with blended stinging nettles and wild garlic leaves added in to add taste and a vibrant colour, which he carefully rolled out on the pasta machine. Then he hand crafted parcels stuffed with ricotta, wild garlic and nettles for a starter, which I garnished with parmesan shavings and a wild garlic flower. Ted made a green spaghetti that looked glorious with meatballs for our main course. 

It was a delicious meal, mainly prepared by the boys who reveled in being hunter-gatherers and always love using the pasta machine too - even though some of the mix ended up being play-doh for the baby! 

7 comments:

  1. Wow that looks lovely, your lovely boys cooked up a storm, think those Baker brothers better look out! We made a batch of wild garlic pesto yesterday - hope it isn't quite the last. Do you have nettle picking tips? I love nettle but have only eaten it out and have never cooked myself.

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    1. I think the Baker Brothers have nothing to fear! We pick the top tips of the nettles (wearing gardening gloves) they are fresher and taste more like spinach. Nettle soup for tea today too! Emma x

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  2. How delicious. I tried wild garlic for the first time, only last week, while on holiday in Devon. We went on an amazing walk through woodland that had the most bluebells I have ever seen. Literally millions...it just went on and on. Shortly followed by huge amounts of wild garlic! Oh those two different smells! Delcious too!

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    1. It's lovely isn't it? so much more delicate than garlic too! I love walking through woodlands at this time of year full of bluebells and wild garlic but flowering so much later than usual this year, Emma x

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  3. I'm loving the wild garlic woods near us at the moment too - becoming a little obsessive, with wild garlic pesto, Sicilian tuna pasta with wild garlic, wild garlic frittata etc while it's still around. Your pasta looks wonderful and it's a great idea to freeze some for future use.

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    1. I love wild garlic pesto - haven't tried frittata - but will now! Love risotto too, we'll have to share more of our wild garlic recipes Andrea ;0)

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  4. this is great, your photograhpy and kids are lovely!

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