There are quite a few wild food plants that are easy to use in any conventional kitchen. Flavours that are unique, but not challenging to the inexperienced palate. These are some of my favourites.
Sea Celery, Apium prostratum. This one is my very favourite at the moment! It's closely related to celery from a botanical perspective, but in the kitchen, and to the eye, it is more reminiscent of parsley. It has a strong parsley-like flavour, but is a little more earthy. I've had it growing, both in the outside garden here at Neika, where it's been waterlogged, frozen and rabbit nibbled, but still grows enough to gather, and in the polytunnel where it is more protected and grew well all winter. I've got lovely plants in tubes that are coming to market this Sunday.
Plants of Tasmania Nursery. I use it along with thyme, lemon zest and garlic to season roast chicken and spuds (or maybe one of Richard's Bruny bunnies..), or on its own with fish. It also adds a nice floral kick to cheese crackers. I'll have this available as a cut herb ready for use in your kitchen.
I'll also have the usual array of plants, some mixed bundles of herbs ready for you to throw in the pot, eggs, purple sprouting broccoli for the early birds, and whatever lovely Spring greens look best tomorrow when I'm gathering!
So rock on down to the Farm Gate on Sunday from 9am!! And watch this space for a list of our 19 awesome varieties of tomato seedlings that will start appearing at the market soon.