We're spending some time (out) on the farm this week.
I've brought everything we need in terms of food (four crates worth) so we won't need to head in to town unless we really want to.
We decided, after the last trip, that on this visit to the farm we'd make a sourdough starter that way it would be fed from beautiful fresh, coastal air instead of smoggy polution-filled Sydney air. I'm using the River Cottage Australia method (since we're in River Cottage country down here). We've got a week here so hopefully long enough to get it started. You can follow it's progress on my facebook page.
This morning J and the kids went out in the paddocks to see of there were any blackberries. They came back with a (child's) handful each of blackberries and wild figs. They also brought back nettles and some beautiful big mushrooms!
Lunch today - homemade pizzas with mushrooms, blanched (could have been for longer - we had a couple of little tickles!) nettle, haloumi & organic tomato.
I love a helper in the kitchen!
We still have a bucket full of nettle so I've made pasta for dinner and we'll have fresh nettle pasta.
Have you ever cooked with nettle? I'd be interested to hear how you've used it in the kitchen!
You can read more about eating weeds here: