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Earlybird Chef Pennington The Ethicurean
Hudson Chef Pennington The Ethicurean

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chefmpennington This English grown Chinese lettuce is about to live forever. #yourgonnawakeupinakimchi 5d

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Normal Chef Pennington The Ethicurean
chefmpennington Cuckoo flower or Lady's Smock, Cardamine Pratensis. A wild flower brassica that though tastes delicious, is rare and ought be left for the bees. #conservation 5d

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X-Pro II Chef Pennington The Ethicurean
chefmpennington primula veris x vulgaris. Dotted all over the apple orchard right now. Pretty little blighters. Not worth eating on account of their scarcity. 5d

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Lo-fi Chef Pennington The Ethicurean
chefmpennington Garlic mustard, Alliaria petiolata. Known locally as Jack by the hedge. 1w

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X-Pro II Chef Pennington The Ethicurean
Amaro Chef Pennington The Ethicurean
chefmpennington Miner's lettuce. It's lettuce but for miners. #winterpurslane 1w

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Amaro Chef Pennington The Ethicurean
chefmpennington Junior Sous considering the plight of the Somerset Wallfish. @TheTeaChaps They never ate them in Essex? 1w

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Amaro Chef Pennington The Ethicurean
chefmpennington Steamed quince and walnut pudding. Anise sherbet, crumble and cider brandy butter custard. 1w

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X-Pro II Chef Pennington The Ethicurean
chefmpennington He does when the coffee is this good. @extractcoffee @hartsbakery :) 2w

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Sierra Chef Pennington The Ethicurean
chefmpennington Wild garlic flower pods just a sprouting. Great pickled so get picking. 2w

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Amaro Chef Pennington The Ethicurean
chefmpennington Garden foraging is a cinch right now. Radish leaf tops are stunning, as good as the best psb. 2w

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Valencia Chef Pennington The Ethicurean
chefmpennington Wild garlic. Blanched and refreshed three times it can make an excellent herb. Come and try the variations of garlic soup developed by @iainpennington on the menu now. Delicate and astonishingly refined. 2w

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