Unpacking the spoils from a recent trip to the parental homestead I was struck by just how much produce comes out of Mum Garcia-Macintyre’s Highland garden and kitchen: Everything from Wild Boar bacon and sausages to Jerusalem artichokes and marmalade. In fact, the farm to table philosophy is commonplace in Scotland and quite frankly, when frosty November delivers so much, why would you want a summer strawberry?
Not for bacon, Whitney pig and not yet for bacon, weaners. AKA Suckling Pig. In spite of some of my favourite London restaurants serving the latter, anything this small is surely too young. As the name suggests, said piglets are still feeding from their mum’s. And quite frankly, the difference in size between mother and and off-spring says it all. Spot the 3 day old bambino. #FarTooCute.
Curry night. Black Isle beef, beetroot and beer. Apple, (frozen) bramble & almond crumble. Recipe coming soon.
Netherton Farm (Mum’s) is also host to the local Community Garden, churning out Golden Ball turnips (as tasty as David Beckham), coriander seed, chillis and all the veg for Sunday’s roast. Breakfast courtesy of the hens, Whitney’s Wild Boar cross Tamworth off-spring (when grown!) and mum’s Spiced tomato relish.
Foraged elderberries for juice. Mum boils (poisonous otherwise apparently) and strains this “wonder berry” to have on hand for smoothies, veg juices, crumbles and just about anything she can get away with. Any wonder I’m now blogging wholesomely seductive tips?
Catch of the day. I even managed to bag some Golspie smoked salmon, netted in the traditional manner (definitely qualifies as Slow Food) from the Cromarty Firth in front of the house. Not part of mum’s ‘garden estate’ I hasten to add. This dense, smoky delicacy bares no relation to the slippery, insipid stuff from the supermarket. Served simply on Oliver’s Bakery rye with lemon and black pepper.