For many years, tea has formed a key part of daily rituals and tonics for general wellbeing. But have you ever considered making your own? Briar Winters, creator of NYC-based analogue beauty brand and botanical apothecary, Marble & Milkweed, does just that. She picks, brews and drinks her own blended teas, as well as selling seasonal, dried blends through her store.
Everything seems to taste better than vegetables from the shops. Earthier, fresher and full of flavour. The potatoes, in particular, have a completely different flavour when they’re fresh out of the dirt. Not to mention the satisfaction of looking down at your plate and knowing that you’ve grown something yourself, from scratch. I’m enjoying my meals so much more when I pick the ingredients from my own garden; discovering new flavours and experimenting with different recipes.
To serve; whip some double cream with a little icing sugar to taste. On a serving plate add a couple of doughnuts, a good spoon of the lemon curd, the whipped cream and a couple of primrose flowers for decoration. Primroses are edible. If primroses are out of season (which unless it is March/Spring they will be) then use a grate of lemon zest over the cream.
Mid-Summer is here… the longest day of the year, a chance to revel in all the glorious abundance that full summer brings. We love to celebrate solstice with a special feast, with a table full to bursting with seasonal blooms and in ripe fruits and vegetables.
Fresh summer produce needs to be celebrated and put on centre stage, as does the froth and bounty of the garden at this time of year.
Back in April, at our self-care event at the Forge in Bristol, the 3 course brunch was cooked by the brilliant, Steph Boote. Nutritious, soulful food that made our hearts sing with every mouthful. Perfect food after of morning of yoga and meditation.
Steph has kindly shared her recipe for the main course, a raw asparagus, broad bean, pea and soft herbs with goats curd and pistachio dukkah. A salad and then some. Over to Steph for the intro:
Ah summer. The salad days are here. Eating fresh salad in all it’s varieties and forms is the perfect way to spend a lunch time. Hopefully in the garden, but even if it’s sat at your desk, it still feels like it’s nourishing your body and soul.
Sisterhood cook and food writer Claire Thomson has done it again with this delicious seasonal recipe. Packed full of Jersey Royal new potatoes, a fresh roasted chicken and a green dressing that is going to blow your mind.
Asparagus is one of the most sought after seasonal crops. There is nothing like local asparagus, freshly cut and cooked simply. The true taste of Spring.
Sisterhood cook, Claire Thomson, has bought out the delicious delicate flavours of this wonderful vegetable with her Asparagus, egg, dill and caper toast recipe. Perfect as a starter for a spring feast or simply a lunch for one to sit in the garden and marvel at your blooms.