A guided foray exploring the delicious, healthy and surprising array of edible plants and fungi available in Spring, with a wild cook-in of our finds in the forest afterwards.
**** I have made the final place on this walk available at the (less than) half price of £20 to any dog lover that would be willing to look after my very friendly & well socialised dog during the walk. He is a 16 month old lurcher who hasn’t yet learned to listen to me while i’m teaching! He’s called Gripper – but much gentler than the name suggests! He needs to be held on the lead for the duration of the walk and is slightly too distracting for me to hold while teaching. But its also a shame for him to be left at home when he could be out and about! I’m sure any dog-lover would enjoy his company, though he may be slightly distracting at times as he likes to say hello to everyone who passes! If (and only if!) you are up for this, please book the discounted place. ****
April is an exciting time for foragers, with the sap rising in trees and springs shoots at their vibrant best. Highlights of the day will include birch tapping, spring fungi, wild spring greens, an introduction to fermenting wild greens, and a wild cook-in. This is a great time of year to tune in to wild food resources for the year ahead. Both novices and experienced foragers looking to increase their repertoire will enjoy this event.
Family friendly – 1.5 miles easy walking for all ages. As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 25 years.
Time/Date: Saturday 21st April 2018, 1pm – 5.30pm
Meeting Place: Mirehouse/Dodd Wood Forestry Commission Car Park (see map tab). Meet on the grassy area immediately behind the toilet block. The Forestry Commission charges for parking, which is not included in the ticket price.
Expect: Gentle walking on well made paths 3 hours followed by and informal al-fresco cook-in of our finds (not a full meal). There will be wild treats and tasters to enjoy throughout.
Learn: Spring hedgerow plants and fungi (usually at least 30 species) and how to tap a birch tree (though we may be a little late to hit full flow). Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/tradit
Eat/drink: I think it is important to bring the wild foods we encounter to life by not just talking about them, but by eating and drinking them. To this end, in addition to the cook-in at the end, I carry a very hefty bagful of lovingly prepared treats, tasters and tipples to share during the walk. These are both delicious and educational, and the walk is more like guided grazing, a gentle imbibing of the landscape, than a route march! Often we will make a cocktail of the plants we encounter and drink it in a beautiful spot. The cook-in afterwards serves as both an al-fresco cookery demonstration and a social time to eat together and digest the afternoon’s discoveries with new friends. While I don’t bill this as a full meal, most people leave well filled! All dietary requirements can be catered for, provided you let me know when you book.
Bring: Stout footwear, waterproofs, water. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants), small basket/cloth bag. If you make any foraged delights you wish to share with the group, please bring them along!
Places are limited and events usually sell out fast – booking is essential.
Gift vouchers are available here
If you already have a gift voucher it can be used to pay for this event (in whole or in part) at the checkout.