Page Text: Winter foraging
Winter foraging
As I type the sky is blackening, the wrens and robins are taking shelter amidst the sparse cover of blackberry vines. Hailstorms are only a moment away and the last of the winter storms threaten to whip these icy bullets into the cheeks of any frost-bitten faces that dare venture out. This is not the sort of time of year that many will associate with food foraging. It’s no surprise then that plants feel the same and keep their heads below ground.
But in the gaps of weather, when the threat of injury has subsided, there are plants around, and feeding on the wild is possible. Mushrooms such as ceps, wood blewits , velvet shank , and wood ear over the next two months - the latter are plentiful, easy to identify, and can be found growing on elder trees I shread it and add it to curries and stews to add a bit of bite.
If your haul is too plentiful don’t forget that mushrooms can be dried without the need of a dehydrator. I simply line mine up on a windowsill and turn frequently. I’ve also suspended a cooling rack above one of my radiators to speed up the process and I’ve put in the oven on the lowest heat setting – this is the most energy-intensive method and I only use it if my haul is huge.
Cold months can be more than just mushrooming; small shoots of yarrow can be found growing all year round and can be used as a very refreshing tea that will also help fend off a cold. Late winter will see the first dandelion leaves, great to add a little bitterness and flavour to drab shop bought salad bags. My hawthorn bushes are in leaf a little early this year too and I seem to be picking from them in late February. Don’t forget too the main delight of the winter foraging season, wild garlic.
For those living near the sea, the delights of sea beat and alexanders can be found. As with normal spinach, the young leaves can be used in a salad and the older leaves are best cooked.
A very easy beet spinach recipe
This really is a lazy meal recipe and is very tasty, but then fried food with garlic and cheese tends to be!
Ingredients – for the batter
500 ml milk/beer/or Sour milk
1 large egg