Garlic Mustard (Jack-by-hedge) dip

Handful of fresh leaves rinsed,

Oil just enough to process I like Irish rapeseed but you can use olive.

Sea salt.

chopped nuts or seeds such as walnuts, cashews or sunflower seeds(optioal)

First snip leaves with scissors to make the whole process easier.  put leaves into jug with a little oil and process to a paste with a stick blender. Season to taste with salt and add nuts if using,  process again. You can add more oil if liked to get consistency required.Use as spread on crusty bread, mix through pasta or with meat or cheese.april-pics-134

Garlic Mustard

Garlic Mustard

Ali Haslam made this after our forage on Sat and it was a big hit disappearing in minutes.

Diary dates, April, May 2013

Wed April 17th, forage at Fairymonut farm, this beautiful organic farm offers diverse habitats in one location, bogland, mature woodland, young woodland,woodmargins,and grassland as well as hedgerows. It has magnificent oak trees and a very impressive Crab apple not to mention the stunning views from Knock shí gonhna, and many interesting archeological sites. Situated ten minutes drive from Birr.

If you would like to join us please contact Mary on 0877418536, limited spaces.

Sat May 11th,  forage at Ballincard house farm, Forage walk with BirrGIY, followed by tea in Ballincard house, this farm offers a wealth of wild plants to explore, and with luck some early mushrooms.

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Tues and Wed May 21th & 22nd, a two day foraging event at Dunraven Hotel in Adare, a total wild experience, learn to identify the plants and fungi, what to do with them once you find them, and dine on the best of wild and foraged foods.

This is two nights package, 2B&B, IDinner, Ilunch. 150euro pps.

Contact ,Dunraven Hotel  phone, 061 605900; email reservations@dunravenhotel.com

May 28 and 29th,  the Dunraven event is proving  so popular that we have decided to run it again on May 28th and 29th.
 Booking as above.

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