WILD VIOLET VINEGAR AND BABY NETTLE SALSA
WILD VIOLET VINEGAR
The simplest of spring recipes- but potentially the most beautiful.
You should make this vinegar, even just to have it sitting on your shelf.
All you need is a few handfuls of wild violets, a sterilised jar and some good quality white vinegar (perhaps white balsamic).
Half fill your jar with the flowers, then fill to the top with your vinegar. Leave to infuse for a few weeks in a cool dark place, then strain into another sterilised jar or bottle- the most perfect addition to a salad dressing.
YOUNG SPRING NETTLE SALSA
The oft overlooked nettle! A nippy sting if handled incorrectly- but once blanched, and blended, ohhh its a salsa you cant beat!
Pick the youngest tips, the wee tiny, extra stingy ones that come up in early spring.
Throw them into a pan of boiling salted water, removing after 30-60 seconds. Whizz them in a blender with a glug of olive oil, crushed garlic, some lemon juice to taste, salt and pepper.
Spread it on sourdough, swirl it in soup, eat it from the blender with a teaspoon.
Want to learn a little more about wild food? Why not arrange a foraging workshop whilst you're staying with us?