We collected some apples from a few roadside trees the other day, it was a fairly motley assortment; some looked like russets, some were crab apples and there were a few other varieties too. We juiced them up and spiced them with some cinamon, cloves and star anise, sweetened with honey and drank it by the fire. We'll be making more for Christmas.
Sunday, 15 October 2017
Saturday, 14 October 2017
Monday, 9 October 2017
The parasol mushrooms, and sweet chestnuts that acompanied some recently harvested venison (see the recent butchery post) for yesterdays Sunday dinner were harvested less than two hours before they were eaten. Delicious; and the children love helping with the foraging.
Thursday, 5 October 2017
Tuesday, 3 October 2017
Tuesday, 26 September 2017
This time of year sees the ink caps starting to spring up. I had a few shaggy ink caps for supper one night last week. The topic of this post is the common ink cap, a gray conical shaped fungi rather than it's pure white, shaggy and more domed cousin. Both decay into inky black mess after just a day or two and need to be spotted and plucked quickly if they are to be eaten.
The funny thing about the common ink cap is that it can't be eaten with alcohol so no drink with your meal or used in cooking the meal, some would recomend abstaining for three days before and after eating these particular mushrooms. I don't drink so I can eat as many of them as I want. The poison they contain is called coprine and actually gives its name to the fungi which bares the binomial name Coprinopsis atramentaria. Due to is poisonous effects on those with alcohol in their system it is also known as tipplers bane.
Now that I have started releasing content onto the Bushcraft Education blog again you can expect a post in the bush science series on the common ink cap.