Let's go foraging

[nogojones]

Wild garlic is out guys! Picked a handful of leaves out on my run this morning and had some in my lunchtime omelette with parsley and dill

Yup. had my first on Thursday. WG in pretty much everything for I eat a month or two now

 

[nogojones]

Woah, that's pretty early, isn't it? Maybe it comes later this far west.

I looked back at my (sort of) diary and this year was a few days later than last year and the year before. But I find different spots pop at different times, so I rotate round a selection of woods as the season goes on. I'll go up into the valleys and north facing woods as the season comes to an end, as it'll still be fresh up there later.

 

[existentialist]

Well, I've just learned that the wild garlic is out here, so I had better go and find a patch that doesn't get dogs weeing on it, etc, and pick some!

 

[sojourner]

Yayy, found two great patches of wild garlic in local park! Never noticed it before! Just had it in a cheese omelette. Nommm. Well chuffed

 

[Saunders]

Drove past the patch we usually pick from earlier and got loads. Palmed a few handfuls off on couple friends and fam.

 

[Johnny Vodka]

Wild garlic by the truck load round here. Shame I find it a bit meh.

 

[Saunders]

Just whizzed up 4 handfuls with 4 tblsps oil and 4 pinches salt for the freezer while I decide what to do with the rest.

 

[sojourner]

I made a big sausage of garlic butter and stuck it in the freezer, to cut slices off as and when.

 

[Saunders]

Wild garlic by the truck load round here. Shame I find it a bit meh.

Ah that’s a shame you don’t like it. I use it like I do the green part of leeks, when it’s available. And, as it’s free, try to make the most of it when it’s in season.

 

[Saunders]

I made a big sausage of garlic butter and stuck it in the freezer, to cut slices off as and when.

Thanks for that. I’ll use the vegan butter, so it will be even more usable.

 

[nogojones]

Another batch of wild garlic and napa kimchi. Should be ready in a couple of days.

 

[sojourner]

Got a recipe for that, nogojones ?

 

[nogojones]

Got a recipe for that, nogojones ?

A bit of a rough one as it's made up on the hoof....

3lb of napa
2lb of wild garlic
8 tbls salt
half cup water

Veg:
6oz mooli cut into matchsticks
1 medium carrot - matchsticks
a bunch of spring onions chopped
3 or 4 red chillis cut into slices
half a bunch of chinese garlic chives (optional)

Paste:

2 tbls riceflour (normal flour works as well)
1 cup of veg stock
I use some shitake mushrooms (3 or 4) and some seaweed and a tbls of miso to add to the stock - but you can just get away with the stock
1 tbls of sugar
10 cloves of garlic
an inch or two of ginger
1 onion
1/2 to 1 cup of chilli flakes
1 tbls paprika
2 tbls salt

Cut and salt the napa in a big bowl, with a little but of water for two hours - turn it every 30 mins.
add teh garlic in for the last 30 mins with some more salt and turn

To make the paste:

rice flour and stock, heat and stir til you get a wallpaper paste texture - add the sugar and simmer for 1 min - leave to cool.
In a food processor blend the onion, garlic ginger and 1/3 cup of stock. Add the 2 tbl salt and a tsp of sugar, plus teh chilli flakes and paprika
mix the paste into this blend.

Drain and wash the napa/ ramsons well - at least three times then mix everything tohether rubbing the paste into everything and jar it up.

Leave it on the counter for a couple of days then into the fridge and its done.

THis is a easier video, the paste is more straight forward and there's no wild garlic in it, but it might be easier to follow than my ramblings

 

[Johnny Vodka]

Ah that’s a shame you don’t like it. I use it like I do the green part of leeks, when it’s available. And, as it’s free, try to make the most of it when it’s in season.

It's not that I hate it. I'm a big garlic fan, but I just find wild garlic leaves a bit mild and disappointing.

 

[nogojones]

It's not that I hate it. I'm a big garlic fan, but I just find wild garlic leaves a bit mild and disappointing.

Whatever you're using it with, just add a shitload of normal garlic as well, just adds more layers.

 

[sojourner]

Nice one cheers

I think the flavour is really quite strong.

 

[Saunders]

It's not that I hate it. I'm a big garlic fan, but I just find wild garlic leaves a bit mild and disappointing.

The ones I pick are pretty flavoursome, although not as strong as cloves of garlic. Like leek or spring onion green parts, compared to an actual onion.
Planning on boulangere potatoes tomorrow using the wild garlic instead of onions or leeks, to go with a chicken.
And a bagful of flavour for the freezer.

 

[Johnny Vodka]

Has anyone ever eaten ground elder? I'm sure it's one of the more invasive weeds in my garden, but it sounds like it's good and edible.

 

[nogojones]

Has anyone ever eaten ground elder? I'm sure it's one of the more invasive weeds in my garden, but it sounds like it's good and edible.

Never tried it, but I have heard of people using it in pesto. Johnny, you're our guinea pig

 

[Johnny Vodka]

Never tried it, but I have heard of people using it in pesto. Johnny, you're our guinea pig

Tried a bit early - kinda parsley-ish. Would be a nice herby extra in a salad.

 

[seeformiles]

More wild garlic than you can shake a stick at. Just turned today’s pick into green Zhug Sauce - works really well

 

[Johnny Vodka]

This arrived today, purchased mainly to get free p&p on an order. Main difference from other wild food books I have is that has entries for snails and ants..

 

[seeformiles]

Picked first Raspberries this morning - a good sign of things to come. Keeping an eye on my favourite elderberry trees and hoping for the first blackberries in a few weeks if this weather keeps up.

 

[killer b]

Mrs B has just moved to a new house, and in the back alleys there are communal raspberry plants so I've been picking raspberries a lot recently too.

 

[marty21]

My local forager has found kiwi fruits on the River Lea in Hackney

 

[Saunders]

These are looking full of potential….

 

[seeformiles]

Picked a load of wild raspberries yesterday (about a pound or so) and keeping a keen eye on the progress of blackberries and elderberries. Can’t wait to get into the hedgerow plonk season

 

[dessiato]

Re-reading this thread I wish Stan was still around. Before moving to Granada he spent a lot of time close to where I’m moving. He would have been a very useful source of info. I’ll settle for fishing till I get more acquainted.

As an aside, if ever any of you are in Andalusia after the olive harvest many farmers are happy for you to take as many as you want. Just remember to cure them before you try to eat them.

 

[gentlegreen]

I have mulberries on my mind. I think it was seeing very expensive dried ones in the deli.
There was a small-leaved variety where I used to work, but they pruned the lower branches and I certainly can't go there anyway.
There used to be a black mulberry down by the river, but I don't remember when it fruits ... I think it may be a bit early ...
I will wait till it cools down before setting out in that direction to see if it has potential.

 

[dessiato]

In addition to above, some areas have almonds that you can have once the harvest is finished. The attitude is that the farmers’ have got their crop, what’s left is yours.

Im not sure how, or if, it also works in the onion and garlic fields though.