It certainly has been a very confusing season for our plants. One day it is really hot, the next it is cold and raining and then we get hit with humidity…..
Interestingly we have not had any devastating effects on the plants within the Edible Forest. With such plant diversity, the Edible Forest has created its own microclimate protecting the wellbeing of our plants. The conditions in the forest become different to surrounding areas causing its own climate, pretty cool stuff!
February is usually busy harvest time for tomatoes although, like many of you would have found, the ripening of our Tomatoes are delayed sue to the unusual weather conditions. Our beautiful tomatoes are starting to transition from green to brilliant red – not long now until we have an abundance of big juicy tomatoes.
In saying that, we have still been very busy harvesting for our chefs, there is nothing more fun than to forage and collect fresh abundant produce in a forest that contains so many interesting varieties of plants. Our chefs are really enjoying creating the menus around the available produce. For example a salad that included leaves of the linden tree, ground chestnut, bell flowers stuffed with goats cheese, green pickled tomatoes, pineapple sage, day lilies, campanula and nasturtium flowers. All freshly picked on the day!
How fortunate are we to have access to a huge variety of produce throughout the year, the real produce to plate experience!
I am so excited myself to experiment with our harvest to create tonics, syrups, dried teas, sprays and some fermenting. There is just so much that we can do with the produce from the forest, but that is for another time 😊
Louise Ward
