A guided forage exploring coastal greens, seaweeds, succulents and herbs, with a wild cook-in of our finds afterwards.
The coast offers a remarkable range of healthy, gourmet wild foods to foragers. Succulent plants of the salt marsh, maritime herbs and tasty, nutritious seaweeds are in plentiful supply in June. Hedgerow plants grow bigger and tastier. This course is designed to help you make the most of them all. Both novice and more experienced foragers will find this an inspiring, fun, informative and a truly memorable afternoon connecting with nature in a beautiful location. There will be treats and tasters throughout. Wellies are essential.
Over the course of the walk, you will receive expert tuition on how to find, identify, mindfully harvest, preserve, cook and enjoy 30+ wild edibles.
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, 17th June 2017, 10am – 2.30pm. The walk is timed for a low tide to maximise our encounters with seaweed.
Meeting Place: Garlieston Sea Front. See map in tab. Postcode DG8 8BA will get you to the sea front. Then turn Left and drive North for 200 metres until you see a small parking area on the Right by the sea wall.
Expect: About 1.5 miles of gentle walking over mixed coastal terrain. The route is suitable for anyone of moderate fitness who is comfortable moving over rocky foreshore, slippery rocks and muddy sand flats.
Learn: Seaweeds and maritime plants: Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet/medicinal uses, nutrition, processing, recipes, cooking tips. Inevitably, the wider politics around foraging and food will come up too. When time and weather allow, we lay out and label our finds to serve as a souvenir and aide-memoire of the afternoon’s discoveries. Shellfish are out of season in the summer, but we will still discuss them.
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. 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 in a beautiful location. Seaweed dashi broth with wild herbs and foraged sushi are likely to feature – and you will have the chance to roll your own sushi with some of what we find on the walk. 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. In addition, 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!
Bring: Wellies (essential – expect to get wet feet if you don’t have them), waterproofs, warm clothes, water. It can get pretty cold by the sea, so dress appropriately. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants/seaweed), 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.