The March wild food forage at Kilruddery House attracted a full house – 27 children and many adults. After a short briefing we all spread out, some to forage the woodland, some to gather eggs, some to look for young shoots of nettles for the pasta, and others for wild garlic. Homegrown, pressed and filtered, Kilruddery Rape Seed oil was used for the pesto.
Ed Hick set up a field kitchen and the children took turns at mixing and rolling the nettle pasta dough. Then, in a line they supported the pasta with outstretched arms as it was rolled thinner and thinner; moving gradually further and further away from the machine (followed by an adult with a measuring tape). We ended up with impressive 48 feet!
Cooked and served with the wild garlic pesto it was eaten with relish in minutes.
See what it looked like on: https/twitter.com/wildandslow
Biddy White Lennon 