Alessandra Zecchini

The sage is flowering, and the flowers are edible!
I love to make a creamy pasta sauce with pumpkin, and sage is the perfect herb for it!
Cut about 500 g of pumpkin, into cubes, big and small. Sauté with olive oil for a few minutes, then add about 400 ml of vegetable stock and simmer for 20....

It is onion weed time again! Possibly one of the easiest plants to forage in New Zealand because it grows like a weed in many gardens and fields - so you can pick it and weed the garden at the same time.
Bulbs, stems and flowers are edible (discard the flowers with the hard seed though, a bit tough). Eat raw or cooked. Here I used it in a brown lentil salad, just cooked lentils, olive oil, lemon juice, salt and chopped raw onion weed. Quick, easy and...

I mede a lot of jam this Italian Summer, from fruit that I foraged and also picked from the garden.
Foraged: raspberries, blueberries, blackberries.
Picked: red currants, yellow plums, cornelian cherries.

Sauté a small chopped onion with olive oil until translucent, then add chopped radicchio and a pinch of salt. Keep stirring.
When the radicchio is soft and your Italian ancestors whisper to you that the time is right, add the rice. If you don’t have Italian ancestors then gently sauté the radicchio for about ten minutes, or until you lose the bitterness but not the taste....