Sex dating in buckfastleigh devon
Eight years ago he launched the Riverford Field Kitchen, a no-frills, light and airy restaurant serving lunches, teas and occasional suppers.Today, armed with a couple of bags of Orcheton samphire, he is keen to show how versatile a little bit of sea veg can be.As an aficionado was heard to observe recently, ‘It’s one of those things that if you see it on a menu, you just have to order it regardless of what else is in the dish.’ In current fashionable dining circles a menu with samphire on it means marsh samphire, or Salicornia europaea, not rock samphire (Crithmum maritimum), with which it is sometimes confused.Rock samphire belongs to the umbelliferae family and comes from the Mediterranean, growing among rock and shingle on sea coasts or on cliffs.And such a colonisation is exactly what has happened on the estuary at Orcheton Farm, near Buckfastleigh, in Devon.Orcheton’s 200 acres includes 70 acres of coastal land designated a Site of Special Scientific Interest by Natural England.Marsh samphire, on the other hand, is related to the beet family and is often known as glasswort from its former use in soda glass manufacture.
‘Odd things wash up here on the tides,’ Joe says as we survey a scene apparently unchanged for centuries.
But you have to be quick: the samphire season is very short – July to August – lending it the elusive charm of asparagus and English peas.
It’s also jolly difficult to harvest; it has to be picked by hand in the low-water gap between tides.
‘Coconuts, a 19th-century shoe, a boat, even once a garden bench…’ The samphire grows in a wash of emerald green over the mud.
Up close it is barely a foot tall, its prehistoric-looking spears reminiscent of mare’s tail.