recipes, articles, remedies, tips and tales!

 

recipes, articles, remedies, tips and tales!

 

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...

read more

Wild Liqueurs

My Wild Damson Liqueur is ready at last! Warm plummy notes and smooth finish make this a very popular drink.  Made in a batch of 4,000 bottles from the generous wild harvest of 2014, it may be some time before we can make this again as the wild damson plum harvest is...

read more

Gifts

How about a gift voucher for a workshop with Wild Food Mary. Workshops take place throughout the year, midweek and weekends. The day begins with a welcome cuppa and introduction. Then it's off out a-gathering and identifying plants fungi, berries, herbs. Lunch is of...

read more

Winter is here.

Today I woke in Dun Laoire  to a bright sunny but chilly morning. An early morning run,  the sun lighting  up the yellow and Bronze leaves and sparkling on Dublin Bay, poetic pinks and blues of the early morning sky. I'm out again in the afternoon another walk, this...

read more

November, what to forage.

November brings shorter days and cooler temperatures.But the light and colours of November are special, getting out to the woods and wild can be very rewarding with our visiting birds and surprise finds in hedgerows. Now is the time to go searching for Rose hips which...

read more

Beech Leaf Liqueur

  Made from tender young Beech leaves sustainably handpicked just as they emerge in the springtime this lovely liqueur has burnt toffee aromas, a good woody flavour and a pleasant woodiness. Try it and you're sure to love it. It is perfect as a before or after dinner...

read more

Roundwood House forage

Beautiful sunny autumn day spent in Slieve Blooms with Hannah and Paddy of Roundwood House and friends. Big thank you to Lorraine O Sullivan for great photos and Corinna Hardgrave for mention in Sunday Times food article on October...

read more

Elderberry Syrup, Spiced.Nettle top and Lemon Balm Cordial

Here is the recipe for Spiced Elderberry Cordial, you could also use Blackberries. This was a big hit with wedding guests at Roundwood House recently along with the Nettle and Lemon Balm cordial. The Elderberry or Blackberry  syrups a re delicious on ice-cream, with...

read more

Last minute forage places.

Hello fellow foragers, it looks like a great weekend to be out and about. 4 places have just become available on tomorrow's forage (Saturday Oct 11th) if you would like to join us please call Mary on 0877418536, meeting half ten. Also don't forget Wexford, Janestown...

read more

Sunday night and it's been a busy weekend.Saturday we took a short walk in woods to collect Chanterelles and came home with Parasol mushrooms Chanterelles, Blackberries, St.John's wort and Eye-bright. Then a Sunday stroll on Boora bog yielded more Blackberries and...

read more

Walk on the wild side

Wild food walks August 5th, Tues 11am, Cloneen, Clareen, Offaly. Sept 13th, Sat 11am, Cloneen, Clareen, Sept 20th, Sat, Canal walk at Clonony, Cloghan, Offaly. Sept 27th, Sat 11am,Slieve Blooms, Oct 11th, Sat 11am, Slieve Blooms, Oct 18th, Sat 12 noon,Janestown Nature...

read more

Fraochán harvest

The weather has been so good and the Fraochán plentiful that it is well worth a trip to gather though we usually combine with a nice hike.Often we surprise a whole family of grouse feeding on the berries and they move just a little way off grumbling until we pass....

read more

Summer is here

it's time for flowers, Beautiful Rosa Rugosa with their heady scent and of course Elderflowers, but don't limit yourself to cordial, you could make a simple ice-cream from Elderflowers and today I baked a rose cake to serve with the ice cream, here is the recipe. It's...

read more

June Forage Dates June 2014

3 dates for June,Sunday june 1st at Clareen Offaly. Saturday June 21st at Clareen Offaly.Saturday June 28th at Clareen Offaly. Come along and  get to know your hedgerow and how to use wild plants and fungi.Enjoy a tasty lunch of wild and organic foods.places limited...

read more

Dates for May 2014

May 4th, Galway slow food event,fully booked. May 10th, Jamestown nature reserve, Ennisgorthy, Wexford book with Will on (087) 2052266. May 17th, Offaly forage,book with me on (087) 7418536. The countryside is ablaze with wild flowers and all kinds of wonderful plants...

read more

Apologies

Hi everyone, so good to have some sunny weather, especially at Easter when so many are lucky enough to have time to be out enjoying it. My Hotmail account has been permanently blocked and as I had emailed many of you from that address my apologies as I have been...

read more

Jew’s ear fungus

Jew's Ear fungus Hirneola auricula-judea found growing on dead Elder branch.This little fungus is very popular in Asia and dries very well,  Alexanders Smyrnium olusatrum  is beginning to appear, and good to pick now. Use as a green veg or Miles Irving suggests a...

read more

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...

read more

The Brownies

Chocolate and Wild berry Brownies, Ingredients, 250grms butter, 250grms sugar,unrefined if possible,I use a mix of demerara and caster, 250grms self raising flour, 80grms cocoa powder, 4eggs, 1teaspoon vanilla extract, half teaspoon baking powder, 200grms of wild...

read more

The “no need to knead”bread

In response to many requests here is the recipe for "The bread" you will need  an hour and ten mins, an oven which heats to at least 220 degrees centigrade but 250 is ideal. This is a very sticky mix and you don't want to leave half of it on the tin, so bake on a...

read more

Heyday of the year

hello again, I've been quiet for a while only because I'm soooo busy, up at 7 to hunt out those late mushrooms and grab the last of the fat juicy Elderberries, then home to dry, juice, jam and pickle till the wee hours. There's not much use gathering stuff if you...

read more

Late Summer

A beautiful Late Summer morning here at the foot of Slieve Blooms, the sun is just about to appear from behind the mountain and it promises to be another great day for foraging. I've been home in my usual patch for just a week and while I missed the bulk of the...

read more

Getting ready for autumn fruits.

I have been asked to post recipe for Sloe Gin so here is my version, but I would like to say that it's well worthwhile making Damson Gin or vodka and when the fruit has given it's flavour to the maceration it can be used as a filling for Chocolate truffles or other...

read more

Categories

Archives

Categories

Archives

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...

read more

Wild Liqueurs

My Wild Damson Liqueur is ready at last! Warm plummy notes and smooth finish make this a very popular drink.  Made in a batch of 4,000 bottles from the generous wild harvest of 2014, it may be some time before we can make this again as the wild damson plum harvest is...

read more

Gifts

How about a gift voucher for a workshop with Wild Food Mary. Workshops take place throughout the year, midweek and weekends. The day begins with a welcome cuppa and introduction. Then it's off out a-gathering and identifying plants fungi, berries, herbs. Lunch is of...

read more

Winter is here.

Today I woke in Dun Laoire  to a bright sunny but chilly morning. An early morning run,  the sun lighting  up the yellow and Bronze leaves and sparkling on Dublin Bay, poetic pinks and blues of the early morning sky. I'm out again in the afternoon another walk, this...

read more

November, what to forage.

November brings shorter days and cooler temperatures.But the light and colours of November are special, getting out to the woods and wild can be very rewarding with our visiting birds and surprise finds in hedgerows. Now is the time to go searching for Rose hips which...

read more

Beech Leaf Liqueur

  Made from tender young Beech leaves sustainably handpicked just as they emerge in the springtime this lovely liqueur has burnt toffee aromas, a good woody flavour and a pleasant woodiness. Try it and you're sure to love it. It is perfect as a before or after dinner...

read more

Roundwood House forage

Beautiful sunny autumn day spent in Slieve Blooms with Hannah and Paddy of Roundwood House and friends. Big thank you to Lorraine O Sullivan for great photos and Corinna Hardgrave for mention in Sunday Times food article on October...

read more

Elderberry Syrup, Spiced.Nettle top and Lemon Balm Cordial

Here is the recipe for Spiced Elderberry Cordial, you could also use Blackberries. This was a big hit with wedding guests at Roundwood House recently along with the Nettle and Lemon Balm cordial. The Elderberry or Blackberry  syrups a re delicious on ice-cream, with...

read more

Last minute forage places.

Hello fellow foragers, it looks like a great weekend to be out and about. 4 places have just become available on tomorrow's forage (Saturday Oct 11th) if you would like to join us please call Mary on 0877418536, meeting half ten. Also don't forget Wexford, Janestown...

read more

Sunday night and it's been a busy weekend.Saturday we took a short walk in woods to collect Chanterelles and came home with Parasol mushrooms Chanterelles, Blackberries, St.John's wort and Eye-bright. Then a Sunday stroll on Boora bog yielded more Blackberries and...

read more

Walk on the wild side

Wild food walks August 5th, Tues 11am, Cloneen, Clareen, Offaly. Sept 13th, Sat 11am, Cloneen, Clareen, Sept 20th, Sat, Canal walk at Clonony, Cloghan, Offaly. Sept 27th, Sat 11am,Slieve Blooms, Oct 11th, Sat 11am, Slieve Blooms, Oct 18th, Sat 12 noon,Janestown Nature...

read more

Fraochán harvest

The weather has been so good and the Fraochán plentiful that it is well worth a trip to gather though we usually combine with a nice hike.Often we surprise a whole family of grouse feeding on the berries and they move just a little way off grumbling until we pass....

read more

Summer is here

it's time for flowers, Beautiful Rosa Rugosa with their heady scent and of course Elderflowers, but don't limit yourself to cordial, you could make a simple ice-cream from Elderflowers and today I baked a rose cake to serve with the ice cream, here is the recipe. It's...

read more

June Forage Dates June 2014

3 dates for June,Sunday june 1st at Clareen Offaly. Saturday June 21st at Clareen Offaly.Saturday June 28th at Clareen Offaly. Come along and  get to know your hedgerow and how to use wild plants and fungi.Enjoy a tasty lunch of wild and organic foods.places limited...

read more

Dates for May 2014

May 4th, Galway slow food event,fully booked. May 10th, Jamestown nature reserve, Ennisgorthy, Wexford book with Will on (087) 2052266. May 17th, Offaly forage,book with me on (087) 7418536. The countryside is ablaze with wild flowers and all kinds of wonderful plants...

read more

Apologies

Hi everyone, so good to have some sunny weather, especially at Easter when so many are lucky enough to have time to be out enjoying it. My Hotmail account has been permanently blocked and as I had emailed many of you from that address my apologies as I have been...

read more

Jew’s ear fungus

Jew's Ear fungus Hirneola auricula-judea found growing on dead Elder branch.This little fungus is very popular in Asia and dries very well,  Alexanders Smyrnium olusatrum  is beginning to appear, and good to pick now. Use as a green veg or Miles Irving suggests a...

read more

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...

read more

The Brownies

Chocolate and Wild berry Brownies, Ingredients, 250grms butter, 250grms sugar,unrefined if possible,I use a mix of demerara and caster, 250grms self raising flour, 80grms cocoa powder, 4eggs, 1teaspoon vanilla extract, half teaspoon baking powder, 200grms of wild...

read more

The “no need to knead”bread

In response to many requests here is the recipe for "The bread" you will need  an hour and ten mins, an oven which heats to at least 220 degrees centigrade but 250 is ideal. This is a very sticky mix and you don't want to leave half of it on the tin, so bake on a...

read more

Heyday of the year

hello again, I've been quiet for a while only because I'm soooo busy, up at 7 to hunt out those late mushrooms and grab the last of the fat juicy Elderberries, then home to dry, juice, jam and pickle till the wee hours. There's not much use gathering stuff if you...

read more

Late Summer

A beautiful Late Summer morning here at the foot of Slieve Blooms, the sun is just about to appear from behind the mountain and it promises to be another great day for foraging. I've been home in my usual patch for just a week and while I missed the bulk of the...

read more

Getting ready for autumn fruits.

I have been asked to post recipe for Sloe Gin so here is my version, but I would like to say that it's well worthwhile making Damson Gin or vodka and when the fruit has given it's flavour to the maceration it can be used as a filling for Chocolate truffles or other...

read more

Pin It on Pinterest

This website uses Cookies, to give you the best experience, analyse our website traffic and provide on-line purchases. Agree to Cookies by clicking the 'Accept' button, or visit Cookies explained here to read more and set your cookie category preferences.