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 email@example.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.
Oil just enough to process I like Irish rapeseed but you can use olive.
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.
Ali Haslam made this after our forage on Sat and it was a big hit disappearing in minutes.