Today I took a half hour stroll around the woodland at the back of my house – yes, I live in foraging paradise. With the big holes in my wellies I ventured across the river to a new spot on the riverbank that I hadn’t explored before.
One of my ABSOLUTE favourite things about foraging is exploring new areas. Unfortunately I’m past the brand new honeymoon stage of foraging in that it’s rarer for me to find plants I haven’t already encountered before. But it’s still fun to find the same Continue reading
I had an epiphany last night. Go me! I actually spelled epiphany correct first time!
I guess it’s a sad state of affairs when my epiphany relates to putting sea buckthorn on my salad. It’s not like I solved the world’s pollution problems or anything. But still. Sea buckthorn on salad!
Sea buckthorn is my absolute favourite berry. Just thinking about it makes my mouth do that funny thing it does when you think of biting in to a lemon. The berries are beautifully tart.
I don’t really do much of the fancy shmancy stuff with my wild foraged finds, preferring instead to freeze the berries and just put them atop desserts and yoghurt. You don’t have to be Nigel Slater in the kitchen to work with wild food. I’m all about adding in very simply.
I served this sea buckthorn salad with fishcakes and sauerkraut and it worked AMAZING.
Motherhood has certainly had its way with me this year and as such, my foraging has been in stolen moments between naps and feeding.
I have had the opportunity to get out a bit more recently and I’m really looking forward to picking this up again now that Spring is round the corner.
Here are some pictures of what I’ve foraged over the last few months. Continue reading
We made this for dinner last night. It’s a slight modification of Robin Harford’s Oxeye Daisy Tabbouleh.
Here’s his recipe. I love how easily Robin incorporates wild food in to his everyday meals. It makes it so accessible for everyone to get involved. He’s just set up a new Facebook group for sharing Wild Food recipes. Find it here.
I’ve been on a forage with Robin and I think he’s a really switched-on forager. He adds an extra dimension of spirituality to his forages – well worth attending one if you can! Check out his upcoming list of courses here.
So there’s no oxeye daisy about at the moment so I picked some young dandelion leaves, sorrel and ground elder to replace in the recipe. Instead of using garlic we used Wild Garlic leaves finely chopped.
We enjoyed this with Wild Salmon and it was out of this world delicious. Definitely something we’ll be making again!
Give it a try!