Interview with Locavore Magazine

I was honoured to be asked by Locavore magazine to do an interview with them for their online content of the magazine. That interview is here: https://locavoremagazine.co/foragers-craig-worrall/ For those of you who haven't heard about Locavore magazine, it's only just released it's first publication, I've been lucky enough to read it via a pdf format and as my friend (and contributor to the first edition) Walter Lewis puts it "it oozes quality" and I wholeheartedly agree with him. I'll be subscribing to it at the end of this month. It's always tricky putting words down on paper, as once it's done and sent and published, it's done, I hope I do foraging, Locavore and myself justice

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Unripe Figs in Syrup

Preserved Unripe Figs. Batch #1 I recently acquired a copy of 'The New Wildcrafted Cuisine' by, Pascal Baudar (many thanks to Dominick Tekos for sending it me). Despite the fact that he resides in California, much of the books content is applicable with regards to techniques, philosophies, creativity and inspiration, and some of the wild plants, regardless of where in the world you reside. Understanding our native floras & faunas is the same the world over I guess. Climates, habitats, techniques, cultures etc do differ but I firmly believe we all have innate and transferable knowledge and practices, whether they be ancient or contemporary (some yet to be rekindled/discovered/attained even), and we can adapt them to our own wild plants, landscapes, seasons, resources and requirements. Now, moving swiftly on to the main theme of this post, the figs. Pascal has a recipe for preserving unripe figs in syrup, I'm aware of a

Fermented Japanese Quince Pickle

I love lime pickle but I love my Japanese Quince pickle even more! Lime pickle is great, it smacks your taste buds all over the place and I like that, it's salty, sour, tart, citrusy and then those spices come in to play with that amazing heat toward to the end. So after last years Japanese Quince harvest (end October, early November) an idea struck me, why not make a pickle akin to lime pickle, quince are tart and have that sour, citrus appeal but with a more delicious attit ude, so I set about making one. After chopping and removing the seeds, I salted the quince to start a short fermentation process, I later added a range of spices and have left it alone ever since (well, not quite true, I have had a few sneak previews to taste how it's been getting along, who wouldn't and besides, I'm making it :) ). The initially hard quince have softened nicely and they have become beautifully infused with the spices while retaining that distinctive quince flavour and aroma. Fe

Winter Fungi: Velvet Shank

Winter Fungi: Velvet Shank (Flammulina velutipes). Velvet Shank are the wild alternative to the cultivated form, 'Enokitake' that you find in shops (long tall slender stems with tiny white caps, usually sold in tall plastic sheaths) . This readily recognisable fungi is like a ray of golden sunshine amid the generally muted and darker hues of winter - camouflage is not it's strong point. This gregarious and social fungi can be found growing on dead/dying logs & stumps, on a variety of tree species including Beech, Sycamore & Horse Chestnut . Regarding edibility, in my opinion they are top notch & more appealingly so due to the time of year they are found, winter, the hardest season in the foraging calendar. They have a great mushroom flavour with a slight sweetness reminiscent of caramel. So, what can you do with them? Fresh, young ones are delightful raw , they can be gently fried in butter, added to broths, pickled & make a great mushroom pate, t

Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

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