Category: Summer foraging courses

Summer Foraging Video

This video shows some of the things the group on this year’s summer foraging course got up to. It includes underwater footage from the crabbing session and an Eel coming to the drop net. The Eel got put back as they are a protected species.

This course runs every summer (July) in West Dorset – it includes crabbing and plants of seashore, hedgerow and river. We gather ingredients for a three course wild-food based meal.

Many thanks to Ashley Thompson (@redchillisauce) for the video.

Summer Foraging – 4th July 2015

Thanks to the folk that came on our summer foraging course over the weekend. The session included:

  • Seashore plants
  • Crabbing
  • A countryside foraging walk along hedgerows, through fields and beside (and in) a river.
  • Cooking and eating a three course wild food-based lunch

In the harbour we used drop nets to try and catch Shore Crabs. They were however a bit thin on the ground. It was a real surprise when one of the drop nets was hauled up to find this magnificent Eel. They are great eating and I remember catching one while fishing as a child and taking it home to eat. Today they are however critically endangered  and it was put back. I am looking forward to seeing the video footage on Ashley’s Kitchen.

Eel in a drop net
Eel in a drop net – not a crab! Plus video camera!

 

Meadowsweet - an edible summer plant. The flowers and leaves have many uses.
Meadowsweet – an edible summer plant. The flowers and leaves have many uses.

 

Gathering Fat Hen for our wild food lunch.
Gathering Fat Hen for our wild food lunch.

 

Eating our three course wild food-based lunch.
Eating our three course wild food-based lunch.

 

Sea Beet Soup
Sea Beet Soup (for the vegetarians)

 

Crab bisque
Crab bisque (for the carnivores)

 

Fat Hen Pesto bake, Sea Beet and new potatoes.
Fat Hen Pesto bake, Sea Beet and new potatoes.

 

Elderflower & Gooseberry Fool (garnished with raspberries, Wild Strawberries and Water Mint)
Elderflower & Gooseberry Fool (garnished with raspberries, Wild Strawberries and Water Mint)