James has been out in the wild with his tapping kit navigating his way to his secret Silver Birch forest on a mission to capture the first rising sap of the northern season.
He hasn't had much sleep over the last 7 days as its a 24-hour operation to maintain a steady flow of sap making sure not to extract too much damaging future growth of the tree.
You need to embrace this magical season as it will only last about 3 weeks - Make sure you preorder your 5ltr container for delivery Friday - Perfect to boil down into a syrup, churn into a wild infused sorbet , even drink neat for a clenser a true taste of the wild the uses are endless.
So Then What's Amazing This Coming Week???
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Wild Garlic Leaf
It's back, the first sighting of wild garlic was a few weeks back and slow growth has continued.
As long as the weather remains nice we should see the most seasonal and potent leaf on the planet make a return in abundance very soon.
One of the slowest growing items in this section oakmoss often referred to as reindeer moss is available once again.
James has a secret location where the moss is growing on a fallen tree enabling him to pick as you cant pick Oak Moss from a living tree !!!
There are limited areas of growth in the UK & James has one especially for us - Get it cleaned, deep fried for some MOSSY ACTION
Pine - Douglas
Foraged pine is a flavour that if you haven’t had the opportunity to use before you must give it a go.
Some infuse through stock, cream or dehydrate and grind, create a sorbet or even a syrup. A very simple method to get a radical result is to simply use it sat under a roasting joint of beef.
As the heat penetrates the spruce you can smell it's deep notes as it smoulders whilst roasting in the oven.
The fresh seaweed season has just started with the first arrival of bladderwrack
This native seaweed can offer some great uses and magical flavour to many things especially if you sink it into the rolling water whilst cooking your jersey Royals - The flavour of your seasonal jerseys will change instantly !!!
Mixed Sea Vegetables
With James off to the coast every week we thought it would be a most awesome idea if you could sample the best the week has to offer in an affordable mixed selection.
This week the mixed salty flavours include sea beet, sea coriander, sea purslane and more have been picked in a secret location packed with love and ready to excite.
These totally affordable and totally wild sea infused mixture of vegetables should be investigated.
The salty finger season has started again and the quality is mesmerising and flavour these fellas is truly outrageous.
Pick the small fingers from the stem and saute gently for the best experience ever.
Wild dandelion has been picked, steeped and turned into this magical sticky syrup which at first thoughts may seem a tad crazy but give it a taste!!!
The syrup will hold the plate and bring excitement to all it touches, great for a drizzled garnish, squeezed into your sauce or used to baste your meat - oh wow just think about that for a second.
James has been busy in the woods over the last few weeks sniffing out all the fennel blossom he could find. He has picked enough to keep us going for a few months of this almighty fennel pollen.
The pollen is dried then ground with added blossom and wild spice to give you a dust that will send your senses into overdrive.
Get a few pots in – it lasts for over a year but once its all sold there won't be any until next year get yours now to avoid disappointment.
Sweet Cicely Syrup
Well what can we say about this most glorious concoction apart from its totally outstanding?
This syrup has an ability to hold the plate well and is packed with that delicate aniseed touch that will send your cells into overdrive.
Totally exclusive and Totally Wild, James you have most definitely created one of the best syrups ever !!!!
More Wild Flavours | Arriving Next Week - Sea Radish Anyone ???