Skip to main content

Northumbrian Coastal Foraging Event: June 16th

There's a good reason why our hunter-gatherer ancestors chose to locate themselves close to the ocean, especially in the summer months; once the inland plants of Spring have phased to seed their lovely leaves are past their best and their stems can become tough, woody and bitter (same for many tree specie leaves too) and the lovely flowers which start coming through just didn't contain enough nutrition to sustain their total energy requirements. Summer was the time to head to the coast. In true spirit and in keeping with the cycles of nature & hunter gatherers, I'll be doing just this.
Who doesn't like heading to the coast in the Summer, to explore, forage, cook, eat, paddle, swim and relax amid the splendour and beauty of the ocean? Coastal succulents & other plants are in their early stages and/or prime, flowers are swaying and displaying their colours, the marine algae are thriving, the fish are moving closer in to shore with the warmer waters and the weather is generally at it's sunniest best: perfect combinations!

Saturday 16th June:

Seaweeds & Coastal Plants at Bamburgh. 11am - 6pm.
One of the most delightful locations for a wide and exciting range of edible, useful seaweeds and plants - the views of Bamburgh Castle, less than a quarter a mile away, add a dramatic alternative back drop to the stunning coastline and ocean views. On this course you will learn; how to identify a range of edible seaweeds and coastal plants, how to preserve and cook with them and when/where is best to find them. We will also discuss mindful gathering, coastal safety and the optimal Moon and Seasonal cycles to optimise your seaweed and plant foraging hunts. After the first session looking at and gathering seaweeds, we will have a short break before exploring the coastal plants and after that we will then create an alfresco beach cook up with our days finds, along some other ingredients I will bring in addition.
Includes wild snacks/drinks refreshments as well as a beach cook up.
Adults £60. Under 16's free with a paying adult (a donation toward food costs for ages 12-16 will be appreciated). To book email: edible.leeds@gmail.com 

The Northumbrian Coast is a designated AONB  (Area of Outstanding Natural Beauty) and has excellent camping and coastal accommodation for those of you that may wish to make a full weekend of it. There are also many equally stunning areas to be discovered and explored inland. You can visit the following website to explore the various options in and around Northumberland: https://www.visitnorthumberland.com/  

Comments

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…

Fermented Japanese Quince Pickle

I love lime pickle but I love my Japanese Quince pickle even more! Lime pickle is great, it smacks your taste buds all over the place and I like that, it's salty, sour, tart, citrusy and then those spices come in to play with that amazing heat toward to the end. So after last years Japanese Quince harvest (end October, early November) an idea struck me, why not make a pickle akin to lime pickle, quince are tart and have that sour, citrus appeal but with a more delicious attitude, so I set about making one. After chopping and removing the seeds, I salted the quince to start a short fermentation process, I later added a range of spices and have left it alone ever since (well, not quite true, I have had a few sneak previews to taste how it's been getting along, who wouldn't and besides, I'm making it :) ). The initially hard quince have softened nicely and they have become beautifully infused with the spices while retaining that distinctive quince flavour and aroma. Ferme…

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…