Food from the island and the kitchen garden
- Sarah Campbell
- Apr 5
- 1 min read
With the beginnings of growth all around, I’m feeling fresh enthusiasm and energy! It’s time to return to the garden and start planting for upcoming retreats. Today, I’m putting in a load of onion sets and broad beans and thinking about the delicious meals we’ll create with them. In addition to curating our kitchen garden, we’ve been foraging and preserving seasonal ingredients, ensuring that our course attendees can savor the taste of a Lismore spring all year round. We’ve gathered and frozen plenty of wild garlic to make delicious wild garlic pesto throughout the seasons. Recently, a low tide allowed us to forage for a variety of seaweeds, including dulce, curly wrack, sea lettuce, and sugar kelp (Pictured above). These nutritious and flavorful ingredients make fantastic crispy sprinkles to elevate many dishes—just one of the many delights you'll experience during our retreats. We’re also passionate salad foragers! It’s exciting to see self-seeded nasturtiums popping up in the polytunnel, along with abundant rocket, mustard leaf, and plenty of zesty sorrel growing under the hedges. We're looking forward to sharing these fresh, vibrant flavors with you! |
What a vivid celebration of spring’s bounty—your descriptions of fresh onion sets, broad beans, and foraged seaweeds like sugar kelp truly bring the senses to life! I can practically taste that wild garlic pesto made from your frozen harvest. Your enthusiasm for kitchen gardening and creative foraging shines through—it's inspiring and heartwarming. can someone write my dissertation for me—seriously, I wish I had your energy and dedication when I was juggling academic work! Please keep sharing these lightly lyrical journeys; it’s the perfect remedy for anyone needing a breath of fresh, green inspiration.