I'd like regular ancestral cooking emails!
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.