Month: February 2020

  • Update on Cleavers And Carrot Ferment

    Tasted great after 6 days, tangy and delicious in a turmeric  and prawn root soup with soya yoghurt… Only surprise was the sadly deceased ladybird I found once I was halfway through the jar. And the hair!!  Sorry! Apparently fermented guillemot birds were buried under mud and considered a wedding feast delicacy in Iceland however, […]

  • Spring Tonics in the Ouzel Valley

    Today I harvested handfuls of fresh juicy Cleavers, bursting with vitamins welcome after winter’s salted runner beans.   I decided on making Cleavers & Carrot Lacto-Ferment, the cleavers worked well last year with a phenomenal taste…I will return with the results. Cow Parsley (Anthriscus Sylvestris) and Hemlock (Conium maculatum) are also out side by side, […]