I know it might be hard to believe, but every now and again I have an urge to escape this idyllic life a I'm living and get away from it all. Last weekend I did just that, not so far away that I couldn't still see Mount Wellington from my window, but far enough that my mind was free to wander as it wished.
And, as always, it wandered to plants and food, often to both at the same time. I'd decided to try doing some proper cooking with wild edible plants, rather than my usual curious nibble on a walk. It was a perfect weekend, still and sunny with incredible views of Hartz and Adamson's Peak covered in a stunning helping of snow.
|Seablite, Suaeda australis.|
|Rock cod, Sagg and Seablite.|
|Sagg, Lomandra longifolia. Edible leaf bases, nectar and apparently seed can be ground for flour.|
|Sea celery, Apium prostratum.|
|Samphire, Sarcocornia sp. Most of this had recently died,|
perhaps from inundation in a recent storm.
|Coast wattle/Boobyalla, Acacia sophorae. Edible seeds, roasted while green.|
|Dianella brevicaulis, edible blue berries.|
|Carpobrotus rossii. When you find the right patch, the fruit are delicious, leaves are edible too.|
|Coast saltbush, Atriplex cinerea. Edible foliage, and a rather gorgeous plant.|
|Ice plant, Tetragonia implexicoma. Use as a green vegetable.|
|Oen, from Bruny Island Cheese Factory. With foraged Damson paste and rat tailed radishes.|
We'll be at Tas Farm Gate this Sunday, the 24th of July. Hope to see you there!