Wild foods have never been so much in vogue, they are all over restaurant menus and we love it…
Foraging has virtually become a national sport, young and old are scurrying about in woodlands and along the hedgerows in search of nuts, berries and wild mushrooms. It’s been a fantastic year for fungi, we got baskets and baskets of wild mushrooms, not just field mushrooms, but porcini, yellow legs, chanterelles and even a huge cauliflower mushroom proudly delivered by a particularly knowledgeable local forager. I’d never cooked one before so that was super exciting.
We used field mushrooms in every conceivable way, mushroom soup, mushrooms on toast, mushroom a la crème, mushroom risotto and we made mushroom ketchup for the first time in over a decade. Our farm around the Cookery School has been managed organically for over 20 years now and this year Mother Nature rewarded us with a bounty of field mushrooms. We couldn’t collect them fast enough, several of the fields were literally white with mushrooms. We had such fun showing our grandchildren how to recognise and gather field mushrooms. For the first time in almost a decade the conditions were perfect – warm moist weather and chemical free fields.
There’s also a bumper crop of blackberries, not sure I’ve ever seen so many eager foragers scrabbling around in the brambles. Local children have been collecting the plump berries and we’re thrilled to buy them both for the Cookery School and the restaurant. There are a million delicious ways to use them. We all know that blackberry and Bramley apple is a winning combination on their own but add a few leaves of rose geranium and you have something sublime.
Earlier this year, 15 year old Simon Meehan from Ballincollig was declared Young Scientist of the Year for his discovery that blackberries contain a non-toxic, organic, original antibiotic which is effective in killing Staphylococcus Aureus, a bug that infects humans and is increasingly resistant to antibiotic treatment especially when it comes in the form of the common hospital acquired infection MRSA. So gorge yourself on blackberries while they last, they also contain loads of vitamin C, vitamin A, iron, magnesium and calcium.
|Blackberry spiral by Lucy H. Pearce|
My youngest grandchild Jago, (2 years old), can’t get enough of them, he’s like a kid in a candy shop gobbling them up like smarties off the blackberry bushes, ignoring the prickles in an effort to reach every last one.