…… you can forage your entire breakfast from the paddocks and the garden.
It’s Friday so time for my “You Know You’re In The Country” segment – a post about something which, for me, relates specifically to the country.
I went to visit the grass trees (before my unexpected rescue mission!!) and there I found some fresh stinging nettles (in Spanish “ortiga”). I picked them and took them home for breakfast. I feel stinging nettles aren’t given the credit they are due. Just because they can sting seems to make them unuseful. (You can psych yourself out of them stinging you too; mostly. If I’m in the right head space I can pick them without any or much effect. Which is handy when your in the paddock and see fresh nettles you want to take home to eat!). Historically, before flax and linen, because stinging nettles are so fibrous, they were used to make cloth and rope. I use them in compost teas for the garden too.
(Sometimes we are lucky enough to find fresh field mushrooms – they are totally the best. The flavour is nothing like shop mushrooms! This photo is for a couple of weeks ago so I didn’t have any for breakfast this time. Boo Hoo!!).
I’d let the chooks (chickens) out before I left so went and collected some eggs – they hadn’t been collected for 3 days.
Then I picked some kale, spinach, and a little parsley.
I ripped all the leaves up then washed them all with our great rain water from the tank – just to get the dust off.
All I had to do now was cook it all. I put everything into one frying pan. The egg whites stay together – they don’t run everywhere like shop eggs. You don’t need egg rings to keep them in form.
It is so satisfying to pick and then cook your own breakfast. Sometimes I grate a little lemon zest into the greens – still homegrown.
I made a pot of delicious chai then sat to watch the birds in the bird bath.
Life is great in the country!
¡Hasta la vista! (See you later!)