wild food, wild places, wild times
The flavour of dried ceps and other boletes is altogether different to the fresh mushrooms. Deep and dusky, it speaks of forests and earth, of leaf litter and moss. To me, it is one of those special ingredients, along with things like butter or vinegar, that can transform a dish from the mundane to the magnificent.
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We awake early to a foggy morning, wrap up warm (it’s cold now, summer didn’t last forever after all), and let the chickens out. They, as is their wont, stare at us, gurgle weirdly, and then proceed to continue digging to China. They seem to have settled in nicely. The last few days we have…
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kieran jefferson 