I like cooking 🙂
Joys of spring: Making dandelion cordial
Perennial kale flowers, fried with garlic
Joys of spring: Dandelion noodles or stems, boiled and eaten with ground elder pesto.
End of summer: Using the last tomatoes.
Joys of autumn: Soup of mixed mushrooms from the nearby forest. Mmmmm….!
Joys of summer: gazpacho
Water cress from the forest nearby…
Leeks from the vegetable garden in a lemon sauce
Courgette flowers from the vegetable garden made into tempura with vegan soft cheese inside and drizzled with agave honey!