foragingchef.blogspot.com

Notes from a foraging chef.

Notes from a foraging chef. Thursday, 24 November 2011. So i am right in the middle of chutney making and organizing for local Christmas fairs (or is it Fayres! I tried my hand at a sweet cauliflower pickle if it works then I shall have a go at some other types of pickle. And not forgetting the almost famous spaldwick pickle I seem to be making a batch of this a week at the moment and with a recent wine and cheese evening at the local gastro pub the sweet pickle is becoming more in demand. Sweet woodruff...

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Notes from a foraging chef. Thursday, 24 November 2011. So i am right in the middle of chutney making and organizing for local Christmas fairs (or is it Fayres! I tried my hand at a sweet cauliflower pickle if it works then I shall have a go at some other types of pickle. And not forgetting the almost famous spaldwick pickle I seem to be making a batch of this a week at the moment and with a recent wine and cheese evening at the local gastro pub the sweet pickle is becoming more in demand. Sweet woodruff...

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Notes from a foraging chef. | foragingchef.blogspot.com Reviews

https://foragingchef.blogspot.com

Notes from a foraging chef. Thursday, 24 November 2011. So i am right in the middle of chutney making and organizing for local Christmas fairs (or is it Fayres! I tried my hand at a sweet cauliflower pickle if it works then I shall have a go at some other types of pickle. And not forgetting the almost famous spaldwick pickle I seem to be making a batch of this a week at the moment and with a recent wine and cheese evening at the local gastro pub the sweet pickle is becoming more in demand. Sweet woodruff...

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foragingchef.blogspot.com

1

Notes from a foraging chef.: January 2010

http://www.foragingchef.blogspot.com/2010_01_01_archive.html

Notes from a foraging chef. Monday, 11 January 2010. Sowing herbs in winter. The following 3 herbs can be sown mid-winter to enable a period of stratification. Sweet woodruff (sow into module trays with compost). Sweet Cicely (needs several months of cold winter to germinate). Cowslip (gerninate the seeds in a cold green house for 4-6 weeks). Sweet woodruff and cowslip produce flowers that can be used in salads while cicely has an edible root and edible leaves. Subscribe to: Posts (Atom).

2

Notes from a foraging chef.: Chutneys and Fairs

http://www.foragingchef.blogspot.com/2011/11/chutneys-and-fairs.html

Notes from a foraging chef. Thursday, 24 November 2011. So i am right in the middle of chutney making and organizing for local Christmas fairs (or is it Fayres! I tried my hand at a sweet cauliflower pickle if it works then I shall have a go at some other types of pickle. And not forgetting the almost famous spaldwick pickle I seem to be making a batch of this a week at the moment and with a recent wine and cheese evening at the local gastro pub the sweet pickle is becoming more in demand.

3

Notes from a foraging chef.: Crab apple jelly

http://www.foragingchef.blogspot.com/2009/10/crab-apple-jelly.html

Notes from a foraging chef. Tuesday, 13 October 2009. Cut the crab apples in half and put them in a pan. Just cover with water and add a stick of Cinnamon. And a couple of cloves. Cook out till apples are completely soft. Then pass through a muslin cloth. For every pint of strained juice add 1 lb of sugar. Put this back on the stove for between 8-12 mins at a rolling boil. Remember to skim any foam. Put in jars and enjoy with cheese or charcuterie. Subscribe to: Post Comments (Atom).

4

Notes from a foraging chef.: Red Onion Marmalade.

http://www.foragingchef.blogspot.com/2009/12/red-onion-marmalade.html

Notes from a foraging chef. Monday, 14 December 2009. Subscribe to: Post Comments (Atom). View my complete profile.

5

Notes from a foraging chef.: Foraging Chef blog rejuevenated

http://www.foragingchef.blogspot.com/2011/11/foraging-chef-blog-rejuevenated.html

Notes from a foraging chef. Thursday, 24 November 2011. Foraging Chef blog rejuevenated. I thought I would give the blog another go as it was something I had started but didn't really get into the full swing. A lot has happened in my world since the last post, I have since given up working in comercial kitchens and have opened a village shop and deli with my wife and just recently started helping my father with an extension to his allotment. Subscribe to: Post Comments (Atom). View my complete profile.

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Notes from a foraging chef.

Notes from a foraging chef. Thursday, 24 November 2011. So i am right in the middle of chutney making and organizing for local Christmas fairs (or is it Fayres! I tried my hand at a sweet cauliflower pickle if it works then I shall have a go at some other types of pickle. And not forgetting the almost famous spaldwick pickle I seem to be making a batch of this a week at the moment and with a recent wine and cheese evening at the local gastro pub the sweet pickle is becoming more in demand. Sweet woodruff...

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