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Wild Food and Seasonal Recipes
Transition Town Kinsale (T.T.K.) are doing a "wild food walk" once a month.My interest was really piqued when Phillp took us on Ecology field trips last year to wild and wonderful places, he used to point out the wild food edibles...and say "ach but would you want to ??" with a bemused look upon his face. It became like a mantra for Phillip as we used to bombard him with questions about the wild food. Phillip I'm missing your wonderful classes and your great sense of humour and inspiration. :)
Wild Beauty on Summer Solstice
The first time I ever used Ramson or Wild Garlic / Allium ursinum, was at my fav ourite place near my home in Donegal. The ramson could be found near by in a little wood along side a river and i swear to this day, it smelt like some one was cooking with them.The summer heat was warming them and the gentle breeze carried the scent which teased us no end, so it was the natural accompaniment to our simple feast after our long trek up the mountain.
Myself and a friend were out camping on Summer solstice and pitched our tent under a tree laden with flowers,on a peninsula beside a lake . At the tip of the peninsula was a wee spot where we made our camp fire, in which we roasted our spuds in foil and we put our wine chilling in the lake by the raft. When the spuds were ready we topped them with butter,(which melted beautifully) some black pepper and loads of wild ramson. Simple and delicious out in the fresh air and wild beauty. We ate and drank with our feet dangling off the raft …oooh bliss..one of my favourite memories of being out in nature.
Ingredients
The first time I ever used Ramson or Wild Garlic / Allium ursinum, was at my fav ourite place near my home in Donegal. The ramson could be found near by in a little wood along side a river and i swear to this day, it smelt like some one was cooking with them.The summer heat was warming them and the gentle breeze carried the scent which teased us no end, so it was the natural accompaniment to our simple feast after our long trek up the mountain.
Myself and a friend were out camping on Summer solstice and pitched our tent under a tree laden with flowers,on a peninsula beside a lake . At the tip of the peninsula was a wee spot where we made our camp fire, in which we roasted our spuds in foil and we put our wine chilling in the lake by the raft. When the spuds were ready we topped them with butter,(which melted beautifully) some black pepper and loads of wild ramson. Simple and delicious out in the fresh air and wild beauty. We ate and drank with our feet dangling off the raft …oooh bliss..one of my favourite memories of being out in nature.
Sorrel Pasties
Ingredients Sorrel
1 onion
Fat
4oz plain flour
Nettle Balls
by Lea Miklody
by Lea Miklody
Last autumn a few of us spent a day near Glengeriff with a lovely english woman, collecting various wild foods and cooking them into tasty dishes... This was one of my favourites :) highly recommended!!!!
Enough nettles (washed)
Grated raw onions
1oz butter
1 egg
Oil
Bread crumbs
Parmesan cheese or Feta Cheese
Cook nettles in water.
Chop finely and return to pan with butter, grated onions and cheese.
Put (breadcrumbs) in oven at low heat. (I guess you can do it on the hob as well)
Blend in bread crumbs. Remove from heat and leave to stand for 15 mins allowing breadcrumbs to absorb moisture.
(Put mixture onto a wooden board.)
Form into dumpling size balls, and roll into breadcrumbs.
Beat the egg and dip balls and roll into breadcrumbs.
Fry until golden.
EarthyToes |
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, Oct 19 2008, 3:32 PM EDT
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