by Ruby Taylor | Feb 1, 2021 | Forage of the Month
Early Greens Soon we’ll be entering what’s known as the hungry gap (which lasts from March to May), when cultivated local veg are scarce. We’ll be relying mainly on stored roots and squash from last year, or on imported veg. But look a bit closer and...
by Ruby Taylor | Nov 30, 2020 | Forage of the Month
King Alfred’s Cakes At this time of year there’s not so much around to forage, but these are a favourite for fire-making. I always keep an eye open for them when I’m out in the winter woods. Their Latin name is Daldinia concentrica and if you break...
by Ruby Taylor | Nov 1, 2020 | Forage of the Month
Rosehip Vinegar This is a favourite, super-easy recipe. It comes from ‘Hedgerow Medicine’ by friends Julie and Matthew Bruton-Seal. Recipes for rose hip syrup abound…but if you want to preserve their goodness without using sugar this is the recipe...
by Ruby Taylor | May 28, 2020 | Forage of the Month
Elderflower Fritters Pick your elderflowers on a calm, sunny day when the buds are freshly open, before the petals brown around the edges. This is when they’re most flavoursome. Lightly shake them to release any small insects, then snip off the larger stalks....
by Ruby Taylor | Feb 3, 2020 | Forage of the Month
Bramble Tips In early spring when there’s little to forage that’s edible, bramble tips are abundant. These small buds will become new shoots and leaves as the spring progresses. Since bramble plants are invasive in their growing habit, there’s no...
by Ruby Taylor | Oct 26, 2017 | Forage of the Month
Beech Nuts Beech trees are beautiful for so many reasons! Their nuts (known as beech mast) are edible, and taste like a cross between a pine nut and a hazelnut and they’re delicious roasted. The trees are dropping their nuts now, so it’s the time to go...