Skip to main content

Meanwood Valley Urban Farm Forage & Cook Up

On Saturday, 26th October, Edible Leeds (Craig Worrall) teamed up with Meanwood Valley Urban Farm to host and deliver a forage and cook up. Great turn out, great weather, great foraged finds (fungus, berries n wild greens) and huge amounts of fun. A big thank you to all who took part especially when it came to helping prepare the 'light lunch' & tidying up at the end. I hope you enjoyed the event as much as i did and that you enjoyed the wild mushrooms that you took home!

The light lunch menu consisted of:

Goats Cheese & Sorrel Quiche 
Sweet Chestnut & Roasted Pumpkin Soup
Salad of Wild Foraged Greens & Fresh Sliced Porcini Mushrooms: Chickweed, Dandelion, Sorrel, Nasturtium (leaves & flowers) and Porcini Mushrooms with an Elderberry & Freshly Grated Horseradish Vinaigrette
A Selection of Freshly Baked Breads
A Selection of Homemade Jams, Jellies & Pickles: Elderberry Pickle, Sea Buckthorn & Crab Apple Jelly, Rosehip & Crab Apple Jelly with Star Anise, Pickled Wild Mushrooms (Porcini), Guelder Rose & Crab Apple Jelly, Wild Plum, Quince & Ginger Jam, Sloe & Apple Cheese
Marron Glace
A Selection of Homemade Drinks: Rowan Wine, Sloe Gin, Elderberry Cordial





Comments

  1. can you buy aniseed cordial in Leeds area?

    ReplyDelete
    Replies
    1. Hi Anon. In Leeds, not sure but Aniseed Alcoholic Cordial (white rum added) is available to purchase online. I would imagine that it is possible to make your own cordial using aniseed flavoured plants/herbs/seeds (something i think i shall try this year). Good luck with your hunting. Craig.

      Delete

Post a Comment

Popular posts from this blog

Alexanders (Smyrnium olusatrum).

'What did the Romans ever do for us' is a phrase synonymous with the UK. Many ancient tribes, cultures and societies have landed on these shores and settled here. Some came with peaceful intentions and others not so (the Romans). Contrary to what is/was reported, there are many members of these various tribes still scattered around the UK. Not only did they leave their genetic imprints behind but also many a plant. I'm not going to delve into the 'horrors of histories past' but I am going to delve into one of the plants of histories past.

Smyrnium olusatrum or as it is more commonly known, Alexanders, is a member of the Apiaceae or Carrot family. Native to the Meditteranean region, it was apparently introduced by the Romans (ta da!) and used widely & extensively as a fodder crop, pot herb and vegetable (all parts are edible and tasty), until it fell out of favour and was superseded by celery. Given the Romans occupied much of the UK, both inland and coastal ar…

Juniper - A Day In The Mountains, Months In The Making...

Foraging doesn't get much more hardcore than
climbing halfway up the side of a mountain in early winter in order to obtain your desired pickings and my recent trip to the Lake District saw me doing just that. My quarry, wild Juniper!

My first encounter with wild Juniper was back in 2010, on the very same mountainside I recently visited in the Lake District.
A low level mountain walk, coupled with introducing a friend to the delights of the Cumbrian Fells, resulted in the discovery of a small forest of Juniper trees, a pleasing encounter. I recall picking a small handful of those purple, black, aromatic berries, receiving many a spiked needle in my fingers while doing so, and eventually savouring their culinary attributes, mainly in the form of wild game dishes, hearty stews and the odd pickling experiment. Prior to that visit in 2010, my first encounter with Juniper was via a sketch in Monty Pythons' 'The Life of Brian', those of you who have seen the film will rememb…

Recipe: Potted Pheasant

Christmas is coming the goose is getting fat... I'm not having goose for Yule, among various things me and my guests will  be eating...
Potted Pheasant

500g Pheasant Meat - Breast & Upper Thigh  150g Streaky Bacon 1 Onion 4 Garlic Cloves 500ml Crab Apple Wine or Medium Cider 500ml Game Stock 50g Wild Duck Fat or Goose Fat 4 Sprigs of Thyme 5 Points of Star Anise 30 Peppeercorns 1/2 Tsp Ground Mace 1/2 Tsp Ground Cloves 4 Bay Leaves Sea Salt
Preheat oven to 120 degrees C. Finely chop the onion, grate the garlic and put into a pan with the wine, stock, sprigs of thyme & two bay leaves. Bring to boil and boil hard for 15 minutes. Remove from heat and leave to cool. Remove skin from pheasant and chop meat into very small pieces, do the same with the bacon and combine the two meats together in a bowl.  Using a pestle & mortar, grind the star anise & peppercorns. Add the ground mace, clove & 1/2 a tsp of sea salt, mix them together, add to the meats, add the duck fat …