On the first Friday of every month, I’m joined by Francis Nesbitt on KCLR Drive to chat about wild food. Not wild trends or anything outlandish, but the food around us, under foot, often overlooked but guaranteed what’s seasonal and what’s hot.
Originally planning to chat about seafood, this month we wound up chatting about venison (butchered for Croan Cottages), a most amazing garden salad of lime leaves, rocket, St. George’s mushrooms and more, all picked in the hour before going on air.
To top it all off, it was washed down with some summery Elderflower Champagne, again, all produced from Francis’ own garden.
Listen to the chats below, then check out CroanCottages.com for more details and recipes.