Yeah yeah I know what you’re thinking. It looks like someone’s all dolled up in white and is about to walk down the aisle.
Are we off to a wedding?
Um ….. no.
This is just me stuffing around after a spot of foraging and baking.
So I found a new little foraging area not all that far from my house, and thanks to being spring, all of the wildflowers are in bloom. Some would call them weeds, but when certain weeds can also be eaten, they fall out of that category as far as I’m concerned.
It’s an industrial part of the suburb near the rail corridor – not the prettiest part of town – but the variety of edible weeds in one smallish area is kind of impressive.
What first caught my eye were the yellow blooms from sow thistle – a cousin to common dandelion. Out came the foraging scissors. As I walked around snipping and passing the handfuls to my rather patient other half, I snipped a few other weeds I recognised as also being edible.
White clover, black mustard flowers and lantana. Admittedly I did consult a wild food expert about the black mustard flowers. A few native violets joined in on the fun, a ground cover that now happily grows along my street.
The bulk of the flowers I picked were sow thistle, which I whizzed up with butter and used in the cakes I made. The colour that came out of the petals is incredible, but not much of the flavour came through. Probably a good thing as it’s a tad on the bitter side – both flowers and leaves.
In the middle of the cake is a handful of blueberries and raspberries – adding beautiful colour and compote-like texture to the core of the golden sponge.
Yes it would have been easier to serve up the cake heavily dusted in icing sugar, but with my freshly foraged herbs and flowers, why not cover it with them?
So that’s my sow thistle and berry cake. Or should I say “weed cake?”