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05/08/2024

Forage Now:
Blackberry is a very successful plant found in lots of places, including gardens, waste ground, woodland, hedgerows, roadsides and parks. Its seed is distributed in the droppings of birds and mammals. Blackberry presents as a mass of twisted, long and prickled branches. It is a scrambler rather than a climber.

01/08/2024

Join us for a rejuvenating experience filled with activities like yoga, and art sessions amidst the serene forest setting. Connect with nature and your inner self while exploring the wonders of the woodland. Book your spot now at www.SereneWoodlandEscapes.co.uk
🍃🌳

29/07/2024

Forage Now: Redcurrant
Usually found in dense stands in open woodland, hedgerows, river and stream banks and waste ground. It is not a fussy plant and will grow in partial to full sunlight and on a variety of soils.

22/07/2024

Forage now: Wild raspberries can be found in Scotland in open woodland, scrub, heathland, and sometimes hedgerows. They can also grow on drier ledges of crags and ravines, and below cliffs in the uplands. Wild raspberries are usually smaller than cultivated varieties and are ripe from late June to early July.

21/07/2024

From woodland to plate!

14/06/2024

Strawberry- Rose Mochi by easypeasyjapanesey

INGREDIENTS

32 g small dried rose buds, stems removed (see Note)
¼ cup katakuriko (Japanese potato starch; you can substitute cornstarch)
1 cup mochiko (Japanese sweet rice flour)
200 g sugar
5 g strawberry flavored gelatin, preferably organic
1 g rose water
Kitchen gloves (recommended)
INSTRUCTIONS
In a mini food processor or clean coffee grinder, pulse the rose buds with the katakuriko until finely ground. Spread in a shallow bowl.
In a medium microwave-safe bowl, whisk the mochiko with the sugar, gelatin, rose water and 1 cup of water until smooth. Cover with plastic wrap and microwave on high for 3 minutes. Stir with a spatula, scraping down the sides, then microwave for 3 minutes more, or until thickened and all of the liquid is absorbed.
Working in batches and using kitchen gloves, dip your fingers in the rose-katakuriko powder and pinch off ping pong ball-size piece of the mochi while it is still hot. Toss in the rose-katakuriko powder, shaking off any excess. Holding the mochi in one hand, fold the edges of the mochi underneath itself using your other hand, while rotating it clockwise and forming a 1½ to 2 inch patty with a smooth top. Transfer to a plate and repeat with the remaining mochi. Toss the cooled mochi with any remaining rose-katakuriko powder; serve.
NOTES
It is important to have freshly dried rose buds as older ones can be less fragrant. Try to seek out ones from a quality tea provider if you can’t find fresh ones online.

Find this and other recipes here: https://www.easypeasyjapanesey.com/blogeasypeasyjapanesey/2019/2/10/strawberry-rose-mochi

13/06/2024

Join us for a rejuvenating experience filled with activities like yoga and art sessions amidst the serene forest setting. Connect with nature and your inner self while exploring the wonders of the woodland. Book your spot now at www.SereneWoodlandEscapes.co.uk
🍃🌳

11/06/2024

Forage now: Japanese Rose is and invasive species from East Asia. It was introduced in Europe in 1800 and is now taking over costal areas of the UK. Since Japanese rose is taking over native plants you can forage it by the bucket with clear consciousness.
Japanese Rose has two forgeable products First the petals and then the rosehips. Japanese rose has very large rosehips compared to the wild rose. They are size of a crab-apple. This only means one thing! Less effort for the foragers as you get more and we can keep wild native roses intact.

07/06/2024

Elder flower sorbet by BBC Good Food

Ingredients
20 heads of elderflower, freshly picked
300g caster sugar
2 lemons, halved and juiced (reserve the halves)

Method
STEP 1
Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.

STEP 2
Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.

STEP 3
Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice – you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.

STEP 4
Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.

Find this and other elder flower recipes here:https://www.bbcgoodfood.com/recipes/elderflower-sorbet

05/06/2024

World Environment Day, held annually on 5 June, brings together millions of people from across the globe, engaging them in the effort to protect and restore the Earth.

Our land. Our future. We are .”

03/06/2024

Forage Now:
As summer arrives, the hedgerows flourish with the gentle beauty of elderflowers, gracing us with their presence from late May through early June.
Elder flowers and their fruit offer many uses to benefit health and many culinary uses.

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