Wednesday, 18 April 2018

Fairy rings and pheasant eggs

A couple of hours in the woods yesterday yielded a really good harvest of St. Georges mushrooms, I found several huge fairy rings of them and picked enough for a couple of big meals and will be back for more over the next few weeks. 

St. Georges Mushrooms 
One of the few mushrooms available at this time of year, St. Georges have crowded white gills, a slightly rolled rim and are often fairly unusual shapes they are generally white but will become a slightly cream/brown colour on top. The white gills might be a scary though for those of you familiar with the white gills of some of the deadly poisonous species of mushroom but the fact that you will find it at this time of year is a major clue, death cap and destroying angel won't be around until autumn. Also St. Georges dont have any form of 'sac', veil or vulva at the base of the stem and the death cap does.
They are delicious fired in butter
We've been collecting a few surplus pheasant eggs that won't go in the incubator as well so a meal of mushrooms and scrambled eggs was in order

Sunday, 15 April 2018

Forget KFC try GRG (Gloucestershire Roast Goose)

A few goose thighs from the freezer and a breadcrumb coating seasoned with onion, garlic, salt, pepper and cayenne pepper made a great alternative to a traditional Sunday lunch today.

Sunday, 8 April 2018

Sons before fathers

Colts foot strangely flowers before it produces leaves, which is why it's sometimes called Sons before fathers. Later in the year the leaves will be great in salads when they are young and fesh, in quiches, as a spinache substitute and even deep fried as crisps. At the moment though there are no leaves, just flowers and these are edible too, they are superficially similar to dandelions and are very tasty.

Wednesday, 4 April 2018

Urban wild food walk

A short walk to the library revealed a lot of wild food. 

The distinctive triangular stem of ground elder
Fresh new ground elder
Hedge garlic
White dead nettle
Flowering currant flowers

Sunday, 1 April 2018

A wild food walk

We had a lovely walk as a family in the wye valley yesterday and my children were able to practice their id skills and foraging. 

A carpet of ramsons
Golden saxifrage, my daughter learned this one last year and I was really impressed that she remembered it.
Lesser celandine roots grubbed up by foraging wild boar, these need cooking before they are edible and they are very tiny. Don't confuse lesser celandine with buttercups!
Some scarlet elf caps, these never made it home the children scoffed them, mud, moss and all.
Following the signs left by the meat course, fallow deer droppings.
There was plenty of wild boar sign too.
I'll post again soon to show you what we did with our foraged greens.

Friday, 23 March 2018

Jack by the hedge

Although the recent snows seem determined to put a stop to spring there are more and more wild greens every day. Jack by the Hedge is also caled hedge garlic and garlic mustard. It has a pleasant garlic taste and shoud be used sparingly in salads or added to nettle soup.