Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients.
These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.
Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the ingredients will come out of it.
One of my best childhood memories is stripping down to knickers (so we didn’t get into trouble for staining our clothes) and climbing the mulberry tree, and my kids did the same.
I have chickweed (Stellaria media) going beserk in my garden right now. It is edible – lots of vitamins and minerals and not too bad an addition to a salad. But that uses at most a cupful, and I have a wheelbarrowful. But for those of you with chickens, look out for this herb. It’s a low growing tangle of stems with bright green soft-crisp leaves and tiny white flowers,…
This recipe makes a dozen omelette pikelets with just three eggs.