After a successful afternoon foraging a couple of days ago we came home to a delicious meal which included lots of wild greens.
As soon as we got in we enjoyed a green juice with a couple of handfuls of cleavers, apple, lemon, celery, cucumber and spring greens.
Later, our evening meal consisted of a yummy nettle and leek soup with lemon cashew nut cream. I’ll post the full recipe for this tomorrow, time allowing.
Followed by a quinoa salad with wild garlic, hawthorn leaves, tomato, pumpkin seeds, olive oil and seasoning and a green salad of young beech leaves, chickweed, dandelion greens and lettuce. Delicious!
Spring is truly a time of abundance. 🙂