Food

Was just coming onto this thread to mention wild garlic. We have huge swathes of it, and given we also have hazel coppices I made wild garlic and toasted hazel pesto last night as a tribute to what the local land can produce.

5 miles away in Dymock there is a cheesemaker who produces Stinking Bishop, Slap My Girdle and Single Gloucester, am hoping he might make a hard cheese soon so I can have entirely local pesto (though not sure we have any olive growers, perhaps I'd need to use rape seed oil).