Workshops during October were disrupted by storms and so I am offering a extra date in December, Sunday 10th @Nenagh. This will be in conjunction with the good folks @ Steeples and include a farm forage at Shanbally followed by lunch and workshop at Steeples, book through steeples or call Mary 087 7418536.
First dates for 2018,
There will be more dates and detail added later.
Eco farm @ Gort Co. Galway, book with ecostayireland.com
SATURDAYS @ ECOFARM 2018
SUNDAYS @ Wildfoodmary Clareen
More dates and detail coming in November, book your own date with Mary 087 7418536.
A fun day with transition year students today,here is just a selection of plants we worked with.
We also enjoyed some Wild Damson brownies (Gluten and dairy free of course) and Nettle Lemonade.
We saw flowering Hazel with it’s big male catkins and tiny pink female flowers, which is the part that becomes the Hazelnut.
We tasted a Garlic flavoured Cabbage, and found scented Sweet Violets.
We found Sorrel, loaded with vitamin C and learned about some common natural pain killers.
We identified wild foods packed with Protein and many other nutrients.
We dug for Pignuts met the resident donkey, dogs and animals.
Thank you all for a busy fun day,
This is quick and easy to make, keeps well in fridge for 2 weeks and freezes well. It is a method of saving flavour of your mushrooms for later. The butter is sublime on toast, risotto, baked spud or as a special treat with poached eggs.
Other mushroom combinations work also,this is based on my latest seasonal finds.
400g Winter Chanterelle,
100g horn of plenty, or tablespoon dried, soaked in red wine.
2 shallots, diced.
tablespoon fresh thyme leaves, chopped.
Black pepper, sea salt and dash of truffle oil if you are lucky enough to have some.
450 g soft butter.
Heat a little oil in a heavy pan, Sauté the shallots, add mushrooms and seasoning, except truffle oil and cook ten mins on medium heat.
Allow to cool, when cool cream butter and add the mush mix, finish with drop or two of truffle oil. Pot into small jars and freeze if not using within 2 weeks.
Saturday November 5th 2016, this date has just become free and I’m off to the woods to picnic and explore. If you would like to join me please call 087 7418536 ASAP, Thanks.
Meantime have a look in recipes for very tasty mushroom butter.
A lazy post here… well I have been very busy.
It has been a wonderful year so far.
Meeting so many interesting people,exchanging stories and recipes, learning more about wild food and experimenting with fermenting foods, launching cookery course and so much more.
last few weeks have been particularly interesting. I have found my first Irish grown Caesar mushroom, learned a few new varieties, made new friends and begun teaching cookery courses in Offaly, Tipperary and Dublin.
I have spent many many hours in woods and mountains, near and far,exploring and enjoying, treasuring every moment.
A big thank you to all my wild food friends and community.
Recently baked this for The Happy Pear, they loved it. It’s a basic vegan cake which loves a drizzle of fruit juice or coffee and Beech Leaf Liqueur.I made it with Lime zest in it and topped with delicious Raw Fraughans, but you can use Rose petals, Orange zest, Lemon or even a few wild Hazelnuts in the mix.
For the topping, macerate Fraughans (wild Bilberries) in a little sugar or other sweetener, I use half weight sugar to fruit that is 100 grms fruit 50 grms sugar and a dash of organic lime juice and jest.Leave for at least an hour stir now and then.
For The Cake, Oven 175 degree C, Pan-20 Cm springform pan, base lined with parchment.Or Muffin Trays lightly oiled.
150 grms Ground Almonds,
150 grms potato flour,
2 teaspoons of organic baking powder,
150 grms organic caster sugar,
50 mls ex virgin olive oil,
250 mls Almond or non dairy milk,
Zest and juice two limes,
teaspoon vanilla essence.
Sieve the potato flour and baking powder into a large bowl, stir in ground Almonds and lime zest.
Put juice, oil Vanilla and milk into a jug and whisk together,
Stir the dry mix and while stirring pour the wet slowly in to form a smooth batter. If mix seems a little to stiff add a little more milk or oil.
Pour into baking pan or divide into muffin trays, (Silicone ones work really well)
Bake 20 minutes for Muffins or 25 minutes for cake, test and bake till just set.
Allow to cool in pan for ten mins then remove from tin and cool on wire rack.
Slice cake into 8 or twelve slices, pile Fraughans on top, allowing juice to run down sides, decorate with edible flowers and Mint leaves.
Split Muffins and fill with Fraughans, decorate with Mint and edible flowers.