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.

First Forages 2018

It might still look like winter out there but things are stirring in the hedges and woods. Superfoods springing up all around.

Saturday March 10th sees our first foray of the year, time to get up close to nature, Ecofarm Gort, book through website or contact me by email contact@wildfoodmary.com (no phone at moment as I’m off in Australia enjoying sub-tropical storms)

Sunday March 11th sees us back in Clareen Offaly, places available, as above book through website or contact me by email.

Wild Garlic – A Word on Food Safety

Ramson’s wild Garlic is appearing in many a wooded spot around now. Easy to identify and very tasty this is a great “starter”forage food. But a few words of warning.

  • Learn to distinguish young leaves from the young leaves of Wild Arum which often grows near by and when small can be mistaken by the unwary.
  • Pesto seems to be the most popular use of wild garlic and while it is easy to make there are some safety considerations.
  • Any food stored under oil has a short shelf life of 2 weeks. There should always be a layer of oil covering the pesto and once you start to use remember to top up with with more oil.
  • Store your pesto in the Fridge, below 5 degrees centigrade. 
  • If any of your pesto shows signs of bubbling or pressure building up in the jars disgard the batch. Better to head out to the woods and start again.
  • Your pesto (or garlic leaves) will freeze well so you can keep a supply throughout the year.
  • So Keep cool, keep safe and happy. 

Wild Energy booster. 

This is my daily fix of wild power, packed full of nutrients and flavour. Recipe is for 1 large or two medium servings.

  • Handfull of fresh garlic leaves.
  • Handfull of fresh nettles,
  • juice and zest of organic lemon, if you don’t have organic leave out the zest.
  • 2 peeled apples or one ripe banana.
  • 1 and 1/2 cups filtered water.

Blitz together and enjoy.

Pesto Recipe.

Nettle and Parsley pesto.

Ramsons Garlic and Rocket Pesto.

These are versatile recipes using whatever combination of leaves you like.Oil can be Olive, rapeseed or a combination. Nuts can be Cashew, Walnut , Pinenut or again a combination. Cheese is optional, again I often use Mossfield mature or leave out altogether to suit those with Dairy intolerance. if you have nothing to hand but leaves and oil you can blend together and season later.

 

2 liter jug of young leaves of choice,

300mls of oil,

seasalt.

juice of 3 lemons,(if organic use zest also)

100grms nuts or seeds.

100grms grated Parmesan or mature cheese (optional)

First snip leaves with scissors, this avoids long strands getting tangled in your blender.

Blend leaves and oil, season, add lemon juice and zest, blend briefly, stir inchopped nuts and cheese if using, pot into small jars and refrigerate or freeze.

 

 

Baked Hake wrapped in Ramson’s Garlic

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Easy Fish recipe,

  • 4 thick Hake fillets,
  • Olive oil,
  • Sea salt and black pepper,
  • About 30 fresh Garlic leaves,
  • 50 grams butter.
  • 2 limes,
  • handful fresh Coriander,

Heat oven to 200, lightly oil baking dish and line bottom with garlic leaves. Add fish fillets and top with salt,pepper, chopped Coriander, zest of limes (after zesting cut limes into wedges, serve with fish)Dot with butter and top with remaining Garlic leaves. Cover the dish with baking parchment and bake 15-20 mins till fish is just cooked.

I served this with Sweet potato baked with Wild Leek pesto and a salad of Wild and garden greens, Corn salad, Sorrel, Cardamine, Beetroot leaves and young spinach.

March dates

Two confirmed walk dates in March,Sat Mar 9th, Offaly and Sat 30th Co Clare, Seaweed forage.

In April I will be back with the good folk in Farnham Estate, Cavan for their Wild Garlic Festival,

Contact me on 087/7418536 or here for more info or enquiries for walks and workshops.

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