tag:blogger.com,1999:blog-3388623297510187244.post2193660642136266657..comments2024-02-23T03:26:11.779+00:00Comments on Growing Things and Making Things: Insufficiently advanced meal planningRachelhttp://www.blogger.com/profile/16619866897155085499noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3388623297510187244.post-35680143779769002532012-04-05T20:57:57.989+01:002012-04-05T20:57:57.989+01:00Hawthorn leaves - I hadn't thought of that (or...Hawthorn leaves - I hadn't thought of that (or indeed tried eating them). We have navelwort, which would make a good salad base (and which you put me onto, if I remember rightly), hairy bittercress, and sorrel. All fairly strong flavours, though. I find dandelion leaves too bitter, myself, so wouldn't include those. I have other plans for the wild garlic ;-)<br /><br />Maple syrup in the mayonnaise sounds nice - I had been thinking about a sweetish dressing.Rachelhttps://www.blogger.com/profile/16619866897155085499noreply@blogger.comtag:blogger.com,1999:blog-3388623297510187244.post-7580168300877740542012-04-05T20:46:29.091+01:002012-04-05T20:46:29.091+01:00Oh, what a pain.
Unless my guests liked their sal...Oh, what a pain.<br /><br />Unless my guests liked their salad to be of the wilted nettle variety I don't think I could forage enough to keep them happy- wild garlic, garlic mustard, dandelion and hawthorn leaves is about it around here.<br /><br />I think I'd make coleslaw- at least it would be seasonal even if it wasn't from the garden. A top tip (not at all local but extremely delicious) is to add a bit of maple syrup to the mayonnaise. I always add natural yogurt too, to make it a bit healthier and a bit more flavoursome.Hazelhttps://www.blogger.com/profile/05388175819512214533noreply@blogger.com