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Foraging in the hedgerows........
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At the weekend, within a two mile radius of our house, Mr A and I picked wild damsons, sloes, blackberries, crab apples, cob nuts, hops, wild cherries and greengages. I've got recipes I can adapt for all of these, but can anyone recommend a really good reference and/or cookery book specifically for hedgerow foragers? Food for free! Yum!
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http://www.countrylovers.co.uk/wildfoodjj has a few title suggestions. Food for free is a growing idea and as long as you are aware of the plants and what you are gathering - and personally I don't go for the road kill topic - enjoy the opportunities!
Thanks, Nickmo! Good link, as usual! No, roadkill doesn't do it for me, either. Badger surprise, anyone?......................
I'm very interested in being able to forage stuff all year round, which I believe is possible - we've been on several guided fungi forays and are now competent at identifying just a very few, very safe types of fungi (hedgehog, amethyst deceiver, chanterelle, penny bun, that sort of thing) and I remember stuff from when I was a kid and we used to go with Grandad 'a foragin', but there are definite gaps in the hedgerow plants memory bank for spring/winter foraging, hence my quest!
I'm very interested in being able to forage stuff all year round, which I believe is possible - we've been on several guided fungi forays and are now competent at identifying just a very few, very safe types of fungi (hedgehog, amethyst deceiver, chanterelle, penny bun, that sort of thing) and I remember stuff from when I was a kid and we used to go with Grandad 'a foragin', but there are definite gaps in the hedgerow plants memory bank for spring/winter foraging, hence my quest!
Hi Kim - glad to help.
Suggest the best investment is in one of the pocket guides to plants that will lead you to identify the edibles - wild garlic of course, alexander (use like celery), the various herbs and fruits etc.
You may also like the info at http://www.wildfood.org.uk from Fergus the Forager - been on tv a bit about the foraging life - last appearence was on the London restaurant prog looking for 'food from the tube lines'.
He also does courses so if you are near enough may be a nice day to see what he has to say.
Also would say if you are in the deep south of England, get to River Cottage and have a chat with Hugh F-W (at Bridport) as they occasionaly have wild food courses too. Book online at http://www.rivercottage.net Bit expensive but very good entertainment. Next ones are mushrooms, and also eating the coastline. You get fed and waterd at the HQ plus all transport and a copy of the cook wild book too in the price.
And no picking the dead flies off the car bonnet as a mid-morning snack then..........?
Suggest the best investment is in one of the pocket guides to plants that will lead you to identify the edibles - wild garlic of course, alexander (use like celery), the various herbs and fruits etc.
You may also like the info at http://www.wildfood.org.uk from Fergus the Forager - been on tv a bit about the foraging life - last appearence was on the London restaurant prog looking for 'food from the tube lines'.
He also does courses so if you are near enough may be a nice day to see what he has to say.
Also would say if you are in the deep south of England, get to River Cottage and have a chat with Hugh F-W (at Bridport) as they occasionaly have wild food courses too. Book online at http://www.rivercottage.net Bit expensive but very good entertainment. Next ones are mushrooms, and also eating the coastline. You get fed and waterd at the HQ plus all transport and a copy of the cook wild book too in the price.
And no picking the dead flies off the car bonnet as a mid-morning snack then..........?
No. Crispy insects are not my fave snack of choice. I'm more your soft fruits, flavoured vinegars and leafy greens sort of a girl. But I'd not say no to a wild crayfish or two, or a nice fat crab, or a shiny mackerel, caught off our beach and run five minutes up the road to my cooker! Thanks for other info. I've seriously considered the HF-W possibilities. Saving as we speak!
Nice idea from nickmo about H F-W, but my spies tell me that he has moved, not sure where to I`m afraid, his web site might give you a clue. Also, if you`ve already picked sloes...you`re about 6-8 weeks too early. They will probably be very hard and possibly still on the green side, I certainly wouldn`t be using them to make my sloe gin yet!
There is a good book from the early 70s called `Food for Free` by Richard Mabey. I don`t know if it is still available new or not. Check Amazon and/or your local secondhand bookshop. Oddly enough, I saw one for sale at a book fair locally last Saturday, so they are out there somewhere.
There is a good book from the early 70s called `Food for Free` by Richard Mabey. I don`t know if it is still available new or not. Check Amazon and/or your local secondhand bookshop. Oddly enough, I saw one for sale at a book fair locally last Saturday, so they are out there somewhere.
As noted by SO - River Cottage was leased by HFW, and the owners of the land who stay in the house behind River Cottage HQ live there full time, and the number of events and guests turning up was starting to get a bit much.
Thats why there is no public 'open gate' policy - you have to book to go along to the events and also why the actual address is not given out on the website for River Cottage - you get the details once booked.
There is another farm practicaly adjacent to the one you see on TV that has been an organic farm for about 20 years, and the plan is to relocate the entire facility of the HQ to the new premises - including the raised beds and all.....
Once this is completed there will be a bit more opportunity for the HQ and the 'brand' so stay tuned and I'm sure there will be some news about this soon. Until then, book as normal and you are advised the location for any changes of venue if appropriate.
Now, ....get off my land...........
Thats why there is no public 'open gate' policy - you have to book to go along to the events and also why the actual address is not given out on the website for River Cottage - you get the details once booked.
There is another farm practicaly adjacent to the one you see on TV that has been an organic farm for about 20 years, and the plan is to relocate the entire facility of the HQ to the new premises - including the raised beds and all.....
Once this is completed there will be a bit more opportunity for the HQ and the 'brand' so stay tuned and I'm sure there will be some news about this soon. Until then, book as normal and you are advised the location for any changes of venue if appropriate.
Now, ....get off my land...........
Snowy Owl - re: sloe gin. Our sloes down here are as plump and blue as can be (we are way South, so maybe we get more sun down here?) I always pick at this time of year as, if I don't, someone round here strips the bushes completely! I think he or she is into industrial sloe gin manufacture. I put the sloes in the freezer now, to mimic the first frost (which is when I know you should pick them). Also I stick the gin in the freezer so it's really cold, then when the frozen sloes hit the icy gin in the preserving jars, the skin cracks, doing away nicely with that old crushing/pricking the skins business. Haven't ever had any complaints about my gin!
Oh, thanks for note about Richard Mabey book - I'll keep my eyes open for it.
Oh, thanks for note about Richard Mabey book - I'll keep my eyes open for it.
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