Song, verse, sound and rhyme have been used by humans for thousands of years to communicate, respond and express. Sound is an integral part of our daily landscape. It has been used functionally (to explain things) as well as for fun and as an essential […]
It always feels odd arranging to meet a stranger in a car park. Though that is where I met photographer Rick Davy at the start of my working day. I was on a mission to collect a specific green, and I said to Rick that if he wanted to join me, that’s where I would be. Rick, thankfully, was more generous with his words and company than I was. He happily tagged along as I picked my greens and returned to my kitchen to process them.
Rick had got in touch about a personal photography project called A Day in the Life of A and I had agreed to be one of his subjects. Rick also photographed Fiona Were, a fantastic chef that I sometime collaborate with for gourmet foraging events.
Alexanders (Smyrnium olusatrum) is the green I had sought permission to harvest from local National Trust land (about five large stems). I had a lot of washing, chopping and cooking to get on with. First I separated the leaves and stems, then I began to crystallise the young stems to incorporate into sweet filo tarts. I can’t remember if I offered one to Rick to taste, I have a feeling he left before they were baked.
(Image: Making sweet filo tarts with crystallised Alexander pieces)
I have to admit of feeling envious of good photographers – they make it look so easy. I love drooling over a good photograph; the visual pleasures of colour, composition and story. Rick Davy’s photographs do that for me, and I am thankful for his sharp eye and generosity with this project.
(Image: Crystallised Alexander pieces)
Rick also joined me on another early morning foray – this time to pick Gorse flowers. Last winter I went crazy about these flowers. I even made a little video about Foraging Gorse in Winter – such was my love affair with them. In my first foraging book I share a Gorse Flower Rice Pudding recipe, and I’ve made so much more with them since then. That day I was trying to perfect Gorse flower truffles, and also wanted to dry some flowers for future syrups and cocktails. La, la, laaaa, the joys of foraging for gorgeous drinks and food.
Those days that I shared partly with Rick are the good days – the outdoor days. As a forager I manage to get outdoors everyday, into nature. The rest of my time is spent cooking, preparing, writing, doing administration and contemplating new ideas and adventures. If you want to see Rick’s photos, read the story and see more of his work, visit www.adayinthelifeofa.co.uk
Part of the fun of foraging for me is coming home with a wonderful choice of unusual ingredients to cook and create with, or drying them to use another day. In my kitchen pretty much anything goes, of course there have been disasters along the […]
It’s deep December and I’m standing outside. Actually, there’s 8 of us standing outside and waiting for the one that’s gone astray. Once we’re all congregated, we begin. There’s something innately quiet about walking in Winter, as if all around us is sleeping, and in some ways it is. We walk together through this slumbering landscape, initially unaware of the life around us.
What can you forage in winter?
From as early as November, my forager eyes start to spot edible greens that are normally associated with spring. Alexanders, Nettle Tops, Three-Cornered Leek (locally known as Wild Garlic), Wild Cress and Mustard, Pennywort, Wild chervil, Gorse flowers and even Daisy leaves and flowers for salads and cooked dishes.
Although the nutrition of plants can be significantly increased in Spring, goodness can still be enjoyed from these plants through the winter months. In Cornwall, where we may lack in terms of nuts and berries (there are only a few forests & woodlands here) it is more than made up with coastal plants and, due to the mild climate, a great choice of edible greens right through winter. While other areas of the UK are below frost or snow, there are milder areas of Cornwall that offer valuable forage-ables.
The benefits of foraging in winter
What’s more, foraging feeds the soul not just in winter, though every time of year. According to the National Wildlife Federation’s article; It’s all in the dirt, the reason for this includes good bacteria in the soil that releases seretonin – the feel good hormone. This makes me feel even better about my muddy boots and dirty fingernails too!
In some ways, there’s more to see in winter, without the distraction of hoards of people, beautiful, bright flowers, and sunsets to melt into. Instead, the offerings maybe more subtle – beige stems, low growing greens, and flowerless stems, though don’t be tempted to dismiss these edible due to their humble winter personas.
Common Hogweed seed (Heracleum Spondylium), for example (below), may look like a dead seed-head, though within it lies delicious aromatic flavours for curries and many sweet dishes.
If you need it, use foraging as an excuse to get you outside, for that dose of daylight, fresh air and nature fix. Watching wintering birds, or rolling white horses of the waves, and returning with a handful of winter greens, it’s hard for the soul not to be lifted, even if just a little. And if you’re still not convinced and only yearning for the bright yellow sun of summer, then perhaps gorse is the only cure for you. Up on the moorlands of Cornwall, somewhere, you will always find the bright yellow flowers of gorse; an uplifting flower. According to Bach Flower Remedies gorse can offer you hope, when all hope is lost. I promise, summer will return.