Welcome to “Forage n Feast Menu 3”. I’m really enjoying pulling this series together. And I hope you are giving the recipes a go.
I haven’t made last weeks menu yet, that’s planned for later today. My son is coming to visit with his girlfriend and I’m going to present this menu to them this evening. I’ll let you know how I get on and will share their critique with you. That said, I won’t be telling them they’ve eaten weeds until the meal is over!!
Stir Fried Chilli Chicken With Steamed Clover Leaves
I will be mighty surprised if anyone reading this post has never seen clover before. Here, in the Uk, we’re more familiar with white clover (Trifolium repens). And it tends to grow in abundance on our lawns and in our gardens. Red clover (Trifolium pratense) is less common but there is still plenty of it around. At the present time, my garden borders are showing the young leaf shoots of the white clover, which are perfect for this recipe.
The clover, of course, has three leaves, and if you’re lucky 4! Generally speaking, you’ll find the leaves are oval shaped and you’ll often see a white V on them.
The best thing to do is to pick the young leaves, before the plant flowers. You can then eat them raw in salads. Of course, the flowers are the best bit to use in recipes and I will feature more of these in the summer months.
And finally…Are you ready for your Latin lesson? Trifolium means “three leaves”, repens means “recent, sudden, or fresh”, and pratense means “found in meadows.” Lesson over!
Stuffed Dock Leaf Pottage
I’ve provided a great wee video link for you to learn more about this rather down trodden wild plant. Please give the recipe a go and let me know your thoughts. Personally, I can’t wait to try it. This is one plant that hasn’t passed my lips yet…
Firstly, thank you for taking the time to read my post. Secondly, don’t forget to let me know if you cook up a storm with menu 3. And thirdly, I hope you have a lovely weekend. Before you go…don’t forget to subscribe!