Is kahikatea berry season again! I already have a few posts about foraging these New Zealand tree berries here, if you want to find out more. Since I cannot climb the tall trees I have to pick the berries that fall on the ground, it takes time and they are tiny, but everyday I get just enough to put on the cereal in the morning (for Max and Peter, I just have them with yogurt). They need to be washed and then the black seed removed and discarded. I leave the remaining red berries to marinate with just a drop of manuka honey overnight, and in the morning they are ready for breakfast! 

Max's cereal! (TBW, we also have our own bananas!!)

Yeah onion weed time again!! Pick some fat one, as many as you can, wash well the juicy bulbs and chop finely, adding some green stalks and a few flowers. Mix three eggs with 2 tbsp of self raising flour and 3 of grated Parmigiano, add salt and pepper to taste and then the chopped onion weed. Fry in olive oil until golden and crispy. So yum!

I have bamboo growing in the driveway, which is beautiful but also invasive and we keep it under strict control, by cutting and.... eating. Every now and then my neighbour bring me big shoot (already about 1m high) which is great, but I much prefer the small and tender shoot so I check the driveway early in the morning for signs of shoots like the one picture above (bottom right). If you leave it to the afternoon it would shoot up in no time!!

I started cooking bamboo shoots when I was living in Japan, they were a different kind, much 'fatter' but these are good too, better than buying canned bamboo! Peel off the outer green layers, then cut into slices (I also like to cut the tips into two to see the layers), and discard the hard nodes. Rinse and cook for about 20 minutes in the water left over from rinsing rice (or add a little rice bran to your cooking water, I don't have rice bran so I keep the rice rinsing water), a pinch of salt and a chili (optional, but apparently it takes away the bitterness). 20 minutes suffice for small tender shoots, but if you have longer ones just make sure that you can pierce them with a knife or leave 5 minutes longer. If not using immediately store in lightly salted water.

Fresh bamboo is tasty by itself, or can be added to a variety of Asian dishes. Usually I have it with rice and other veggies in a Japanese meal, in a stir fry or a coconut 'curry'.

Those who know me also know that I like foraging and to eat a variety of wild food, weeds and flowers. I used to do this a lot as a child, and foraged food was a big part of my diet, but these day I do it mostly for fun, for taste, and for health.  This week I have been back to foraging for necessity, which is the best purpose to forage after all. Strictly this has not been 'foraging' though, but more like weeding. My salad leaves are growing at such a slow speed now that it is painful to watch (and yes, I go and watch them every day!!!) but what is growing in the salad bed at remarkable speed is chickweed! This little weed tends to cover the ground in no time, but it is also yummy, especially the young sprouts, and apparently has plenty of vitamin C, A and Bs. It can be cooked, but I prefer it raw, so here are a few ideas, in case you feel like weeding the garden too!

I made a smoothie with chickweed, feijoas and frozen banana (both the feijoas and banana also came from my garden) and some coconut water as a base. It tasted great and very healthy, similar to a smoothie with fruit and spinach. Ahhh but the satisfaction of having used a weed instead!!

Then, recovering a few salad leaves, and equal part (or more...) of chickweed, I had enough for a salad. I also added a few of the youngest leaves of nasturtium plus some flowers and buds, marigold petals and dianthus. This salad went straight into salad rolls, so it didn't need dressing, but if serving it as a side salad just add a little salt, lemon juice and olive oil.

And here another serving idea: bagel with nut cheese (or cream cheese) and weeds! Chickweed, wild cress and onion weed, all growing wildly in my backyard! So, if we really get into dire straits at least you can say that I taught you how to pick weeds and eat them! 🌱🌿

Photos and Recipes by Alessandra Zecchini ©

Dried lentils are another 'staple' in my pantry, and I also noticed that while aisles of cans of beans were getting low at the supermarket, packets of dried lentils were still available. Good, because they are cheap and they go a long way, plus they are full of protein and very versatile: you can make soups, stews, curries, lasagne, side dishes or basically add them anywhere to 'increase' the size of your dishes and fill your belly. Because the weather is still nice I'll propose some salads, throwing in some fresh greens, edible flowers and a bit of NZ foraging too :-). All of these salads will serve heaps of people and last a few days in the fridge, in fact they taste better on the second day, giving the lentils time to absorb flavour from the dressing. So I usually make heaps and then before serving I take out what I need and I add the fresh greens and the flowers on the spot.

Lentils with flowers and leaves

Same recipe again but with broad beans and different flowers

Photos and Recipes by Alessandra Zecchini ©

I couldn't help noticing how many Auckland home gardens have a banana plant flowering at this time of the year, and I always wonder how many people actually eat their bananas, or their blossom.

Well, the bananas are delicious once they are ripe, and the blossoms.... truly special! I already have a couple of recipes here, (Noodles with banana flowers and a step by step banana blossom and potato salad), and yesterday I finally picked this year blossom and decided on an aromatic salad with fresh coconut flesh and tofu.

Cut the blossom and discard all the pink leaves and little flowers (they can be eaten too if you like, but the blossom is my favourite part).

Prepare a bowl with cold water and plenty of lemon juice, then cut the blossom into very thin strips and place in the lemon water as soon as you cut each slice. The centre of the blossom is made up of more little flowers like the ones above, just more tender, they will cut into small pieces as you slice the blossom. The lemon water will prevent the banana blossom to turn brown, but also will take away that sticky tangy taste. Leave in the lemon water for at least 30 minutes.

Keep the pink petals for decorations, or for 'plates' for your salad.

Before serving I added the carrots, beans and coconut to the marinated vegetables and stirred well. The contrast of textures and flavours made this salad very special, perfect to accompany soft tofu, but also good to dress hot noodles (so you don't waste all that yummy marinade).

Well, I hope this was interesting for you to read, of course you don't need coconut of tofu or anything fancy, carrots and/or cucumber can suffice, and if you don't have shallots use onions... the only things that are really essential in my opinion are lemon and/or lime juice and soy sauce, for the rest just improvise and you will be able to say that you ate a banana blossom too!

Photos and Recipes by Alessandra Zecchini ©

Another salad with lentils (you can find one here too). The beauty of using flowers is that you can add colour to brown lentil salads, and all other salads. Even just washing the salad leaves and other vegetables from the garden gives me more joy if I can add some petals!

Photos and Recipes by Alessandra Zecchini ©

My family love paneer, most of our curries have it, and if they don't I often fry some on the side to add to warm roti or chapati breads. For this recipe I added some spices, including a little turmeric, so the blue cornflower petals looked stunning!

Cut the paneer in slices. Heat some vegetable oil in a skillet or frying pan, add a few coriander seeds and a few cumin seeds and then, when the oil is hot, the paneer slices. Fry for 2-3 minutes on one side, then turn, add a pinch of salt and a little turmeric powder and fry on the other side for 1-2 minutes. Turn one last time so the paneer slices are completely coated with turmeric and then turn the element off.  Sprinkle with cornflower petals and serve immediately.

And now some flowers from the garden and from the home for Pinterest

Photos and Recipes by Alessandra Zecchini ©