Skip to main content

Keswick Foray

A few questions that I'm often asked on my wild food walks are, How did you get into foraging, how long have you been foraging and why do you forage? Admittedly, the more I learn and discover the more i realise that I am in my 'infancy' in regards to my 'wild food journey' (that's not to say I don't know much, in reality I know a considerable amount, but there is, in my opinion, always scope to learn and discover more, to further enhance my skills set, thus enabling me to teach my learnings and experiences to others attending my walks to further enhance their learnings and experiences on their 'wild food journeys' and that they may do the same in return - a cycle of experince, learning, teaching and understanding and making connections). I hope that those of you who read this see it in the positive that it is :0)

With this in mind, I drove up to the Lake District on, Wednesday 16th April - Friday 18th April. I had arranged to meet up with fellow forager and wild food enthusiast/specialist, Mark, from Galloway Wild Foods (Mark has some 20+ years of foraging experience under his belt). We met near to the shores of Bassenthwaite Water, North-West of Keswick. Mark took us along a route that is brimming with edible treats. From the outset, Mark had my tastebuds dancing, tingling, fizzing and zinging at every avaiable moment, not only with fresh wild finds like, dock/nettle/raspberry shoot sushi but also with the fanatstic assortment of hand made products and wares he has beautifully and cunningly created such as, pickled wild ramson buds, bramble shoot tips dipped in bich sap syrup, jelly ear fungus re-hydrated in sloe gin and coated with milk chocolate, the list goes on...  The walk was topped off with Mark cooking up a fine wild food feast at the end - one of the finest, tastiest and delicious wild meals I have ever tasted!

The meal did contain the following: Pale smoked haddock, smoked eggs, barley (pre-cooked), ground elder, wild garlic leaves, pickled wild ramson buds, sea beet, sea kale, wild chervil, reed mace, dried pepper dulse and nori seaweeds, sweet elderberry vinegar, flowering currant/yellow archangel blossoms and other stuff that neither myself or Mark can fully remember...

Mark and his boxes of wild delights!                                  A fab feast of wild treats (second serving)! 














Cooking up.








To find out more about Mark and his walks/events visit: www.gallowaywildfoods.com


Comments

Popular posts from this blog

Nettle, Wild Garlic and Ground Elder Soup

It's officially Spring, a time of new beginnings, longer daylight hours (yeeha!) and powerful, nutritious herbs. This recipe is one I first made a number of years back, at my first ever food festival - I had a 30 minute slot, so needed something quick easy and representative of some of the tasty, nutritious and powerful herbs available - it's a recipe that I've tweaked over the years and recent tweaks have left me feeling very satisfied with the results and those who have shared a bowl or two with me. The great joy of this soup, other than it's delicious and satisfying taste, is the ease of identification of the wild ingredients, the very small quantities required and the simplicity regarding the cooking. This isn't just a 'simply green tasting soup', this is wild gourmet food at it's simplest and finest.

Ingredients:

75g Nettle Tops
75g Wild Garlic
35g Ground Elder
2 Onions
5 Garlic Cloves
1 - 2 Tbsps Fermented Brown Rice Miso Paste
2 - 3 Tbsps Coconut…

Pheasant and Wild Garlic Dolmades

I should really call this 'when opportunity knocks'! There are moments when opportunities arise while out and about, it's all about good fortune, random happenings, destiny (however you like to call it) and whether or not to act on the opportunities presented - when it comes to road-kill pheasant, I'm always happy to swing with the opportunity. This recent RTA bird was initially destined to become 'Pheasant Kiev'. However, while out early yesterday morning to pick the wild garlic required, my mind drifted and happened upon another idea I've had for a while, a take on Dolmades - this was in part due to the terrific size of some of the leaves I was finding, they were perfect for wrapping into mouth watering parcels and a bit of fun too.

The following recipe made 8 dolmades and there is still enough mixture left over for at least 6 more - I should have picked more leaves! It's a flavour fusion reminiscent of the Mediterranean, North Africa and the UK.

Ingr…

Sap-solute Magic

'If magic is to be found you will find it in the woods, you'll find it in the trees'

The name Birch is derived from the ancient Sanskrit word 'bhurga' which roughly translated means, 'tree whos bark is used to write upon' - a reference to it's use as a paper resource. This is just one of the many attributes of this common, very useful and delightful tree.

Birch are extremely common in northern temperate regions of the world. In and around Leeds birch can be found in pretty much all the woodlands, yet until this year, I'd all but ignored this tree but for the beauty it lends itself to our parks, woodlands and wildlife. After reading posts and articles about 'birch sap', I felt that it was time to acquaint myself with this practice. So it was, early in March, I set about testing whether the 'sap was rising' or not. I headed to a local woodland and after locating a healthy tree and after seeking permission, I 'tapped' into it u…