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Thread: Foraging

  1. #25
    Heavenly Creature
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    Apparently slugs are bitter.

  2. #26
    Non of this matters NomadicRT's Avatar
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    Originally Posted by vanwoman84
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    Apparently slugs are bitter.
    Bound to be if you.keep stealing their food ...
    Hebridean at heart..everywhere else is just somewhere on the way back there...
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  3. #27
    Non of this matters NomadicRT's Avatar
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    Originally Posted by realnutter
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    Has anyone ever foraged snails? There's shit loads round here, and I'm mighty tempted....


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    Snails are like sea muscles and need to be cleansed first to rid them.of bacteria....the link.might help

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    Hebridean at heart..everywhere else is just somewhere on the way back there...

  4. #28
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    Originally Posted by NomadicRT
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    Snails are like sea muscles and need to be cleansed first to rid them.of bacteria....the link.might help

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    We have all the info thanks. I was going to start a snail farm up a few years ago but the shipping container was to pricey. We just wander if anyone on here has tried it. ☺

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  5. #29
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    i forage apples for cider ,blackberrys for wine ,thistles are healthy and eddible ,and just look at whats growing in lawns all around you ,wild lettace,dandelions,yarrow and much more ,lots of wild foods that most people dont even realise they are there,and are completly overlooked
    Last edited by marcco; 05-09--2017 at 08:56 PM.
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  6. #30
    Heavenly Creature realnutter's Avatar
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    Originally Posted by NomadicRT
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    Snails are like sea muscles
    Um, forgive me for pointing out the obvious, but they're more like , ummmmmmm sea snails...
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    , you know, whelks, etc....

    But thanks for the links!
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  7. #31
    Non of this matters NomadicRT's Avatar
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    Originally Posted by realnutter
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    Um, forgive me for pointing out the obvious, but they're more like , ummmmmmm sea snails...
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    , you know, whelks, etc....

    But thanks for the links!
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    I meant the prepping of them.....
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    Only snailey things ive eaten are winkles (and muscles) but im not that keen.... Ive eaten worse things but if its not a survival issue id rather leave them to their own devices.
    Hebridean at heart..everywhere else is just somewhere on the way back there...
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  8. #32
    Non of this matters NomadicRT's Avatar
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    Originally Posted by yazz
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    We have all the info thanks. I was going to start a snail farm up a few years ago but the shipping container was to pricey. We just wander if anyone on here has tried it. ☺
    ah..i see...sorry cant help.Ive only ever raced them.
    Hebridean at heart..everywhere else is just somewhere on the way back there...
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  9. #33
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    Am gonna try to make blackberry jam for the first time next week...just got myself one of those cooking thermometers. Anyone got any tips...is it easy enough to get it right?

  10. #34
    Just chillin' Rainbow Phoenix's Avatar
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    Taking the kids foraging tomorrow. We are lucky to live right next to a disused railway line which has loads of rosehips and blackberries, woodland with rogue apple trees and elder and a churchyard with sloes!!!! Jam, syrup, wine and gin to be made!!

  11. #35

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    Originally Posted by emmadilemma
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    Am gonna try to make blackberry jam for the first time next week...just got myself one of those cooking thermometers. Anyone got any tips...is it easy enough to get it right?
    Someone here put up a really simple recipe for plum jam a few days ago. I'll have a look!

  12. #36
    2 cups of sugar to 3 to 4 pounds of plums (or blackberries, I presume?) Boil for 45 mins. Done! Courtesy of yazz.

  13. #37

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    Originally Posted by emmadilemma
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    I like foraging for spring greens mainly. I ate lots of wood sorrel, garlic mustard, ground elder and dandelion or hawthorn leaf salads this year and made a big batch of wild garlic oil. Lots of nettle soups and lasagnes too.
    I love mushrooms too but have issues picking them....it makes me feel guilty as they always look so pretty
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    Emma - Can you tell us all how you make wild garlic oil?

  14. #38
    Radiant Being emmadilemma's Avatar
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    Originally Posted by misterfox
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    Emma - Can you tell us all how you make wild garlic oil?
    Ingredients

    • 500g of pre-flowering wild garlic leaves
    • 500ml of light olive oil
    • 1 tsp sea salt

    Suggested Instructions

    1. Gather your wild garlic leaves on a dry day.
    2. Roughly chop them, then put in a food processor along with olive oil and the sea salt. Blitz until pureed.
    3. Pour into clean sterilised jars, making sure that there is a small amount of olive oil covering the contents.



    That's the recipe I used...it has lasted ages I still have one jar left in the fridge from springtime..
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  15. #39
    Radiant Being emmadilemma's Avatar
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    Originally Posted by Miss_bee
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    2 cups of sugar to 3 to 4 pounds of plums (or blackberries, I presume?) Boil for 45 mins. Done! Courtesy of yazz.
    Yeah it seems simple enough from what I've read. Jam making is very domesticated...I feel like I should wear a pinny
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  16. #40
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    If you get a bit more ambitious, there's a recipe for a nice Pumpkin and Ginger jam here, that we do every year a bit later on, when they are giving them away after Halloween:

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  17. #41
    Radiant Being emmadilemma's Avatar
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    Originally Posted by oldkeith
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    If you get a bit more ambitious, there's a recipe for a nice Pumpkin and Ginger jam here, that we do every year a bit later on, when they are giving them away after Halloween:

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    That sounds really nice Oldkeith. Was thinking of trying rosehip jam too not sure what it would taste like though..

  18. #42

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    Originally Posted by Wulfie
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    At the Meet, along the riversidside there were a lot of jews ear /jelly ear fungus which is edible but I've never tried it. The Elf cups Emma are said to be quite rare, only ever seen a couple by me but a lot down the Cotswolds.
    Jews ear is delicious, fried in butter.

  19. #43

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    Originally Posted by emmadilemma
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    Am gonna try to make blackberry jam for the first time next week...just got myself one of those cooking thermometers. Anyone got any tips...is it easy enough to get it right?
    The jam I made with blackberries was fantastic, first time, but the pan was a write-off. There is a technique for getting both right but I don't know it.

  20. #44
    I used to make a nice omelette out of amethyst deceiver mushrooms, I found them in woodland where there were both rocks and water.

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  21. #45

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    Originally Posted by emmadilemma
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    Ingredients

    • 500g of pre-flowering wild garlic leaves
    • 500ml of light olive oil
    • 1 tsp sea salt

    Suggested Instructions

    1. Gather your wild garlic leaves on a dry day.
    2. Roughly chop them, then put in a food processor along with olive oil and the sea salt. Blitz until pureed.
    3. Pour into clean sterilised jars, making sure that there is a small amount of olive oil covering the contents.



    That's the recipe I used...it has lasted ages I still have one jar left in the fridge from springtime..
    Emma - Thanks for the recipe. Can you tell me the reason for picking the leaves before flowering?

    Where I come from, wild garlic is knowns as Ransoms and even the flowers are edible. :-)

  22. #46
    For jam, a lot of recipes recommend to use equal amounts of jam and sugar. For me that can be a little too sweet!

    So I normally use 12ozs of Sugar for each Pound / 16ozs of fruit. But it may not keep as long!

  23. #47
    Walking back to happiness ma bungo's Avatar
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    Originally Posted by misterfox
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    Emma - Thanks for the recipe. Can you tell me the reason for picking the leaves before flowering?

    Where I come from, wild garlic is knowns as Ransoms and even the flowers are edible. :-)
    The leaves are more tender and have more flavour before the flowers arrive .
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    We pick loads and freeze them .
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  24. #48
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    Nothing fancy, just blackberries, apples and pears. I give the berries a good wash and pick them over for maggots, lay them out on baking trays to freeze and then bag them up. The apples and pears I peel, slice and then freeze on trays before bagging.

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