03.03.24

Breakfast was some granola bars.

Lunch

Home baked wholemeal bread, toasted. Hibiscus tea, free range eggs from our hens, cleavers, garlic mustard, common primrose leaf, nettles, ground elder and dead white nettle.

My two sons and our Lurcher go out in the afternoon with the foraging basket.  We return with Jews Ear, cleavers, dead white nettle, nettle, dock, cow parsley, daisies, violets and sage.

Youngest requests an egg on toast with Spring greens so he can be a Caveman like Dad.

Sunday Roast for dinner.  Seasonal veg incl roast potatoes and a free-range chicken from a farm 10 miles away.  Gravy made from the giblets, some homemade chicken stock and thickened with wholemeal flour.   Saved from cooking today by my wife who made sure everything we had for dinner was seasonal and local.