Foraging for winter meals

We have been eating a considerable amount of wild food that we have foraged close to home. I don't think there is a more pleasurable way to gather food than to slowly walk through the bush, arriving at the lake, throwing in a fishing line, collecting edible weeds and walking back through the town, scouring the ground, returning home with bags of greens and other gems.

Here's a dish we put together for tonight's dinner consisting of double boiled wild radish leaves blended with our potatoes, parsley, spring onion, eggs and garlic to make beautiful vegetarian patties which I served up with my green tomato chutney.


Apart from the salt, pepper and olive oil everything was either foraged or grown at home. The salt comes from desalination processes near the Murray River and the oil comes from an organic farm 10 minutes from here. The pepper is the only ingredient we don't know the origins of.

Summer Solstice Produce

This is what we are currently eating from the garden.


And these are what we are currently drying for replanting.


Broad beans are delicious, but they're also good as a soil improver (nitrogen). After I harvested all these beans I pulled up the plants and lay them across the garden bed. Then I raked wood chips over them (carbon). With this as one of our methods our soils are gradually improving season by season, making our garden increasingly productive.

A very merry solstice to you all.