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Saucy Wild SALSA VERDE!
Full of the energy newly pulsing through our green and silent neighbours, I’ve been racing about my foraging haunts gathering fresh wild greens for Salsa Verde sauce. Salsa Verde sounds posh, but it basically means a Green Sauce (or paste) of wild greens and classic Mediterranean ingredients. The original Salsa Verde comes from the Aztecs,…
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Hedgewitch Kat’s Spring & Summer WILD TAPAS E-books Out Now
Hi all, letting my subscribers know I’ve made some seasonal E-books with my recipes from over the years of Foraging With Tapas courses. I’m having so much fun making these! Some pics from Spring Wild Tapas are below: Summer Wild Tapas E-book preview below! Spring and Summer are available in my online store at https://hedgewitchadventures.com/shop/…
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FEBRUARY HAZEL POLLEN: Sweet or Savoury?
Identifying Hazel Over the last few weeks, male catkins of Common Hazel (Coryllus avellana) have been draping the bronzy twigs of our native small tree. They’re a welcome addition ot the otherwise muted colours of February. Hazel is monoecious, which means it’s a hermaphrodite. It has both male and female flower parts on one tree.…
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H.A. Foraging Journal – February Week 1
Buds are slowly revealing their silken insides on willow. Sycamore buds glow green, Blackthorn is dressed in hints of bridal white. Sloes are still out though, and they’ve been nicely bletted by the cold. I can even eat a few raw without wincing. Sloe Recipes A Sloe Ice Lolly could be a good bet, but…
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Grub’s Up When You Grub Up Pignuts
Thought I’d reblog this great article by Cumbria Foodie. I’ve just located an impressive carpet of Pignuts (Conopodium majus) on the front bank of my son’s Middle School. Pignuts are found all over the UK. They prefer dry, acidic soils. Look for them in open woods and meadows/grasslands. Pignuts are a traditional country food, grubbed…