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Edible & Drinkable Trees. Sunday 16th May

  Sunday 16th: Edible & Useful Trees. Golden Acre Park. Leeds. 10am - 3pm. Do you know your Birch from your Rowan or your Oak from your Beech?  This course will introduce you to a range of  trees that can be utilised for food and drink.  We'll look at key identification features to aid accurate identification and explore and discuss which parts can be used and when. Trees open up a whole new world with regards to flavour profiles, culinary versatility and support our health and wellbeing.  If the idea of fermented leaf-teas, flavoured salts/sugars, cordials, alcohols, bitters, sorbets, ice-creams gets your brain cogs and juices flowing, all you need to do is book... Samples, tasters and mid-session interval snacks included in the price  Limited places available. Adults only £50.                                                                 To book email:  edible.leeds@gmail.com  
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It's all been a bit Allium bonkers these past few days. As some of you will know, spring heralds the  return of the wild alliums; wild garlic, few flowered leek, 3 cornered leek, chives and many other species. Annual allium tasks that have been keeping me busy this time around are the making of:                                                                                                                                                                                             .Pesto                                                                                                       .Lacto-ferments                                                                                                                             .Flavoured Oils                                                                                                                                     .Plant Protein Curds                                                                                             

Acorns

Mighty Oaks from little acorns grow! And from those little acorns a range of superb, wild crafted products can be obtained, in this case, flour.  I've been intending to make acorn flour for several years now (it's currently 2017!), either time hasn't been on my side, acorns have been sparse, or I've just been so engrossed in other wild food experiments that my intentions just haven't come to fruition. A key factor that eventually led to me making acorn flour was my first ever tasting of acorn bread in December 2015. After attending the first ever Association of Foragers meet ( https://foragers-association.org/  ), myself and a friend met with another friend to hang out in Cornwall for a few days. On the very first morning, Chris who had been up since 4am, had baked a fresh loaf of acorn bread, he served up a couple of slices complete with a perfectly poached egg, lashings of shaved perigord truffle, wall penny-wort, truffle oil and seasoning, and it blew me

The Joys of Coastal Foraging: Seaweeds

It will come as no surprise that the UK is an island and therefore bordered by a vast and magnificent coastline. I imagine most of us were introduced to the delights of the seaside as children, which included many joyous and seemingly timeless hours of innocent fun, exploring rock-pools and coastal caves, racing imaginary horses (unicorns?) along and through the fringes of the incoming and outgoing tides, eating ice-cream and partially burying your favourite, yet annoying sibling and sculpting them into strange creations, adorned with various coastal debris & tucking fish n chip dinners, complete with the random obligatory grains of sand that somehow find their way in no matter how carefully you attempt to fend off their incursions - magic! I've always been fascinated by the coast and the majority of my childhood holidays were spent at various coastal locations around the UK: I consider myself very fortunate to have experienced those times. Our coastline, for the majority

Japanese Quince Jelly, Syrup and Sweets

Japanese Quince is one of my autumn favourites and one I make a beeline for every year. You can read more about these delightfully scented,  mouth-puckering and fabulously versatile little fruits here:  https://edible-leeds.blogspot.com/2017/11/quince-quince-glorious-quince.html   Japanese Quince Jelly   This beautifully sharp, sweet and dreamily aromatic jelly is one of the creations that go into my JQ Knickerbocker Glory, it also works well spread on to warm toast or served alongside game meats, particularly wildfowl and is great added to sauces to provide an edge of acidity, sweetness and aromatic attitude. There are many other applications for this jelly, so get busy gathering, creating and playing... 1kg Japanese Quince 750g Golden Granulated Sugar Water Wash the fruits to remove any dirt and then place them whole in a large pan. Add water to cover, (approximately 800ml) and bring to the boil, once boiling, reduce heat and simmer until all the fruits split. Pour the contents of

Chicken of the Woods

Wild mushrooms have a special place in my heart. My wild food and foraging journey stemmed from an interest in them before branching out into plants and seaweeds. The 'silent hunt', as Antonio Carluccio so beautifully and aptly put it, is one of my favourite things. To find yourself at ease, wandering and treading gently, on the fringes of or deep within and beneath, the multi-layered, multi-coloured patchwork of woodland canopies, or in ancient meadows, in anticipation of the sometimes elusive, yet always magical and mysterious organisms that comprise the 5th kingdom is a pure delight. Fungi are truly fascinating, yet the great majority of the uk population have yet to discover just how awesome, intriguing, fascinating and tasty they can be. Most people think the best time of year for finding wild mushrooms is in the 'autumn' and, although there is some truth in this, it's not the whole truth. Spring, summer and winter can prove very fruitful (fung-ful) when it