Spring Foraging Workshop Offaly Saturday

Spring Foraging Workshop Offaly Saturday

1 Day Workshop with Wild Food Mary at her home in County Offaly near the town of BIrr.  Please arrive 9:45.

Read a full description of Foraging Workshops here.  You can order multiple places in the checkout page (next screen).




 

What to Bring & Wear

  • Something to put your foraged food into is a must…like a bag or basket.
  • Sturdy footwear, preferably waterproof and suitable clothing for rambling about the grounds and woods.
  • Additional warm and wet weather clothing is highly recommended.
  • House shoes or slippers for when we retire to the house.
  • Notebook, camera & water bottle.

Dinner Menu for a Sunny April Evening

Another beautiful day. I’m really getting used to the sunshine. This evening I’m cooking for my daughter Eve and her hubby Eoin. This is a healthy, vegetarian meal that will of course feature some wild finds as well as fresh garden produce.

The star of tonight’s dinner is the wonderful morel mushroom, locally foraged yesterday evening. These are so delicious I will be preparing them very simply. I am also whipping up a wild nettle frittata and we are sampling vegetarian puddings from demadfoodcompany.  These will be followed by some wheat and dairy free rhubarb crumble.

Let me know if you try out these recipes. Comments and suggestions always welcome. Instagram users please unload photos using the hashtag #wildfoodmary


Wild Nettle and Potato Frittata

Ingredients (Serves 4)

1L Jug loosely packed with fresh nettle tops, cleaned and roughly chopped

8 Eggs (I’m using a mixture of free-range duck and hen)

4 medium Rooster Potatoes, cooked and sliced

2 Cloves Garlic Crushed

1 Medium Red Onion, Chopped

Oil or butter for frying

* You can of course make your own additions like peas, peppers, feta or your favourite cheese. 

Method (10 Minutes)

Heat your oil or butter in a large frying pan. Add onion and garlic. Sauté gently for 2-3 minutes until softened. Add the nettle tops, cover the pan and allow to wilt for a few minutes. Add the potatoes and other vegetables if using. Season the eggs with salt and pepper and pour over the potatoes. Allow to cook until beginning to set. Now is the time to add your cheese. transfer your pan to a hot oven or finish under the grill to cook the top until starting to brown.

Morels with Truffle Oil

These delicious mushroom must ALWAYS BE COOKED. I am adding some extra flavour with white truffle oil, a gift from Italy. It can be purchased in Italian and other good food shops. This recipe is so simple that the real challenge is in finding the wild morels.

Ingredients

Morel Mushrooms (however many you can manage to find)

Sprig of fresh Thyme

Butter for frying

White Truffle Oil (A few drops for serving)

Method (12 Minutes)

Begin by roughly chopping the morels. Heat the butter in a frying pan. Add the morel mushrooms and fry for about 10 minutes. Season with salt and thyme. Remove from the heat and serve with a drizzle of truffle oil.

Wild Food Mary’s Rhubarb Crumble

My son-in-law Eoin has a serious soft spot for Rhubarb so I’m delighted to be serving up this dish from the years first cutting. This recipe is wheat and dairy free. I am also using xylitol instead of sugar. You can also use agave or honey. Cooking the base and crumble topping separately ensures a delightful crunch. They can also be stored separately keep well in airtight containers.

Ingrediets

For the Rhubarb Filling

4 Stalks Fresh Rhubarb

100ml water

1 capfull vanilla extract

xylitol to taste

For the Crumble Topping

60g Coconut Oil

200g ground Almonds

100g fine Oatmeal

Handful of mixed dried fruit (optional) 

1tsp mixed spice

zest of 1 orange

xylitol to taste 

Method (30 minutes)

Preheat your over to 180 degrees. Begin by preparing the crumble topping. Line a baking tray with non-stick baking parchment. In a bowl mix all of your topping ingredients except the coconut oil. Use a teaspoon to scoop in little lumps of coconut oil. Lightly rub in the coconut oil  until you have a crumb consistency. Spread the mixture out on the baking tray. Bake for 10 minutes in the preheated oven. Remove from the oven, give it a good stir and return to the oven for a further 10 minutes or until it is golden brown.

While the topping is cooking you can prepare the rhubarb filling. Chop the rhubarb. Bring the vanilla, water and xylitol to the boil. Add the Rhubarb, cover and cook gently for about 5 minutes. Be careful not to overcook your rhubarb. It’s nicest when it keeps a bit of its’ shape.

Spoon rhubarb mix into a glass and cover it with the crumble. Enjoy!

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Hi and welcome to WildFoodMary.com!

Hi and welcome to WildFoodMary.com!

My name is Mary Bulfin, I am a forager, chef, and lover of all good food nature has to offer. I collect wild foods, use them fresh and also preserve, make all kinds of treats from delicious elderflower delight to relishes, dried mushrooms, and wonderful liqueurs.

I also give guided foraging walks and workshops to small groups throughout the year. Limited places are available so  book early.

If you fancy going out to forage yourself, check out my what’s in season now page for tips.

Some of you have asked for recipes recently and I am very happy to answer requests and swap ideas.

Also, please feel free to send me photos of species you want identified!

I can be contacted on my mobile at 087 7418536, or by using the form on the contact page.

You can find me on Instagram and Facebook.

Gift Vouchers

Now available, WildFoodMary gift vouchers you can now give the gift of the wild food experience,guided walks, workshops and delicious food.

contact 0877418536 or email contact@wildfoodmary.com.

It’s been a great year for wild food, still going. Sat Nov 30th a stroll in Slieve Blooms gave a large haul of Hedgehog mushrooms and amazingly also some Chanterelles.

The Oak leaves are dry and crispy, time to harvest some for wine and at home there is Blackberry wine to bottle, Elderberry syrup to make from frozen juice, Damson Vodka to bottle, Truffles to make from the drunken Damsons and lots lots more.

I have had a fab year, met so many interesting people, thanks for all the emails and interest and wishing each and everyone peace and a happy new year.

Transition Year workshop samples

Transition Year workshop samples

Springtime

So it’s February, cold and wet, you might think there is not much for a keen forager to do at this time of year – not so!

I have been to Connemara on a seaweed forage collecting Carrigeen, Dillisk, kelp, sea lettuce and wrack, all now drying in my polytunnel, I will take another trip at lowest tide in March.

Meanwhile we have been enjoying Navelworth, and Corn salad as fresh greens and the Ground ivy is up and at its curly leafed best just now. Ramson’s Garlic patches close to coasts and in well sheltered areas have begun to appear and just as last year’s supplies run low it’s already time to make more garlic pesto.

There is still time to dig up and dry Dandelion root for dandelion coffee before the plant’s energy is concentrated in making new leaves and flowers.

Also keep a look out for Chick weed and Hairy bitter cress, both plants survived the winter in my veg patch. Soon Garlic Mustard will be appearing and Nettles.

Indoors there is Blackberry wine and Crab apple wine to bottle. I still have not started my Oak leaf wine, just lazy.

I have been reading up on how to grow your own mycelia and with a lot of luck I hope introduce at least one species this year, more about that in my post ‘mushrooms and more’.

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