Description
A guided foray exploring the delicious, healthy and surprising array of edible plants and fungi available in Spring.
April is an exciting time for foragers, with the sap rising in trees and springs shoots at their vibrant best. Highlights of the day will include birch tapping, wild spring greens, an introduction to fermenting wild greens, and perhaps some spring fungi,. This is a great time of year to tune in to wild food resources for the year ahead. Both novices and experienced foragers looking to increase their repertoire will enjoy this event.
Family friendly – 1.5 miles easy walking for all ages. As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 25 years.
Read, listen, watch more about foraging with Mark
Time/Date: Saturday 3rd April 2021, 1pm – 5.00pm
Meeting Place: Near Keswick, Cumbria. Full details of our meeting place will be emailed to ticket holders in the week before the event.
Expect: Gentle walking on well made paths 3 hours followed by a wild taster picnic
Learn:
- Early Spring hedgerow plants and fungi (usually at least 30 species) – identification, poisonous lookalikes, sustainable harvesting, tips on how to cook and preserve them
- How to sustainably tap birch and sycamore trees, and what to do with your sap
- Follklore/traditional uses
- Modern gourmet, medicin
al, craft and nutritional uses - Discussion of the wider politics around foraging and food
- When time and weather allow, we lay out and label our finds to serve as a souvenir and aide-memoire of the afternoon’s discoveries.
Covid 19 Policy: Please see here for the latest GWF policy around events, social distancing and what happens in the event of cancellation due to C19 .
Eat/drink: I think it is important to bring the wild foods we encounter to life by not just talking about them, but by eating and drinking them as we learn about them, and usually come with a hefty bag of lovingly prepared treats and tasters to share. This has become more difficult to do under social distancing, but I still bring some carefully considered foraged tipples, tasters and picnic items, portioned per household group. All dietary requirements can be catered for, provided you let me know when you book.
Spaghetti with wild garlic pesto and flower buds
Bring: Stout footwear, waterproofs, water. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants), small basket/cloth bag. If you make any foraged delights you wish to share with the group, please bring them along!
Places are limited and events usually sell out fast – booking is essential.
Gift vouchers are available here
If you already have a gift voucher it can be used to pay for this event (in whole or in part) at the checkout.
