Autumn Fruit & Plant Forage & Cook
The exciting autumn wild plant foods are roots, fruits, nuts, and mushrooms. There will also be delicious herbs that have been available all summer and are still worth a nibble. We will be learning about what is edible, how to identify foods safely, how to harvest, store, prepare and cook these foods.
The choice of foods on the day will depend in part in what is ready to harvest, but we could be using damsons, haws, hips, slows, hazels, guelder rose berries, silverweed roots, burdock and dandelion roots, and whatever wild mushrooms show. We may be looking at chutneys, jams and jellies, plus cooking roots, nuts and fruits as vegetables.
The day will begin with a wild-food walk. What’s both edible and worth eating will be explored and samples brought back to the kitchen to cook. We will prepare wild plants & discover exciting recipes that will be provide a delicious wild food lunch. Many wild plants were also used as medicines. We will discuss the health value of the wild plant recipes and also suggest excellent medicinal fruits and plants that we might consider including in our daily meals!!
Safety will be paramount. You will learn what is safe (and worth eating) and what to avoid. Bring any interesting personal experiences or recipes to share.
This day will be a special interest day led by Christopher Robbins, medical herbalist, nutritionist & lover of wild plant food.
We will start at 9.30am for the morning wild-food walk, back to the cookery school for a wild inspired lunch with a tasting of local berry wines and then cook our foraged fruits and plants in the afternoon, finishing at 4.
* bring wet weather gear/sunhat and walking shoes, the walk will be on paths in the countryside outside Bath, with some ups and downs.
Price £95 per person
Green Seasons iBook
The Green Seasons Cookbook is now available on the iBookstore.
