When I saw the jar of locally-collected rosehip powder I knew I had to get it. Up until this week, we’ve been sprinkling it on porridge. Then I saw the recipe by @rachellambertwildfoodforaging for rosehip crackers. . Rachel collects her own rosehip around the coast of Cornwall, where we used to live. It’s somehow comforting to know that rose hips are shared across many miles. . I altered her recipe, fermenting the oat and buckwheat dough overnight to make sourdough crackers. It took a lot of the sweetness out of the rosehip which gives the crackers a different flavour, I’m sure. Still, they were very good. . And when I realised we could make moons with the cutters, I took the opportunity get my lunar-inspired, feminine side on.