I was down in the root store having a forage this afternoon….some are beginning to sprout, but still there are plenty of onions, garlic and potatoes. And so tomorrow’s menu is looking something like this:
Homemade Rustic Loaf
Razorback Olives with Lovage
Pumpkin, Apple & Ginger Soup
Baked Jerusalem Artichokes with Thyme,
Baby Garden Potatoes with Mint, Prosciutto
Garden Leaf Salad with Pomegranate
and to end, very naughty baked Quince & cream
In keeping with Anzac week, we will begin our day with Stacey’s wonderful Chestnut Flour, Rosemary, Raisin & Pine Nut Cake – gosh I miss that girl’s cooking – too long since she was here, but her recipes linger on….
