I have been overwhelmed by the continuing high level of interest in all sorts of different courses and offers of collaboration with different organisations. Things look set to remain busy as ferreting and game prep courses fill up on the approach to Christmas and foraging courses are being booked for spring. I would like to say a heart felt thank you to all of you who have contacted me with kind messages about your course/walk experiences – it is a privilege to meet so many interesting people, and to know I am providing a good service is very rewarding.
Now for the apology bit for having been very patchy (or worse) with the blog. Things should improve as we emerge from the foraging season.
A pilot for a potential new foraging experience which I could offer went very well last week. A party came for a 3 hour guided foraging walk, followed by a three course wild food meal. On the menu was; crayfish with home made mayonnaise followed by wild mushroom tart with wilted wild sorrel new potatoes and a green salad of chick weed and bitter cress, and blackberry ice cream with chestnut biscotti for dessert. The whole thing was a huge success largely thanks to Em, who did much of the cooking.
The foraging continues to be good and the mushroom species available are changing with the season. Parasol and field mushrooms are largely gone, but other varieties such as common puff ball and wood blewit are still appearing in places for the first time. Many greens/herbs such as sorrel, wood sorrel, stingers and garlic mustard have enjoyed the recent warm, damp conditions putting on a decent Autumn flush and chestnuts are here in force!