The Spring showers keep rolling in and although it’s definitely been a little warmer, the rain doesn’t stop. The ground is soaking, the planting is delayed but the weeds are already growing vigorously. High time then that we started incorporating the weeds into the menu again! From tomorrow, we will be serving our “famous” Weeds from the Yard salad. Composition will vary with the season but tomorrow’s delicious salad will include Miner’s Leaf, Chickweed, Jack by the Hedge, Sorrel, Yarrow and Primrose flowers.
The next in our series of supper clubs to be held on Friday May 3rd will also focus on the edible and, often, delicious plants we call weeds. The Weeds From The Yard evening will feature not only 4 courses of weeds but also some of the critters that eat our weeds – the “fish” course will be River Kennet Crayfish and the meat course will be Wild Rabbit caught on the Worton Estate. As well as delicious and, perhaps, eye-opening food there will be a brief talk from Professor Charles Spence who has published papers on many weeds and herbs and with whom I had a paper published last year in the International Journal of Gastronomy and Food Science entitled Weeds from the Yard. Overall, the evening should be great fun – you can read a little about the last Supper Club in a recently published blog by our friends Bitten Oxford – click here. We anticipate this evening selling out quickly so do get your tickets in early by clicking the link below.
Finally, and looping back to the beginning, our menu this week has lots of fish – the showers and storms we are experiencing here in the middle of the country are far milder than the originating storms blowing through the Channel. The high winds and gales anticipated over the next few days have persuaded many of the day boat fishermen not to go out to sea – the markets next week are anticipated to be very light so we have decided to focus on fish this weekend. Oven Roast Lemon Sole, St Austell Mussels, chunky Cod fillets and day fresh Sea Bass Ceviche together with a rich Mediterranean fish soup are all on the menu this weekend.
The whole team look forward to welcoming you to the farm over the coming days and to one or more of our upcoming events.
