By Emma Chapman, Fi Martynoga
Author note: advent via Emma Chapman
"The interesting factor approximately this publication is the variety of strange flavours and species it highlights" (Andrew Fairlie, Gleneagles)
This inspirational advisor is bursting with worthwhile knowledge on Scotland’s wild harvest, overlaying what, the place, whilst and the way you should use your bounty in sustainable methods from the main invaluable and frequent of species to the fewer recognized, and from leaves and berries to saps, seeds, seaweeds, mosses and wooden. Recipes from Scottish kitchens comprise nettle brose, blaeberry brownies and artistic dishes from a shockingly wide selection of species.
Learn the right way to commence or expand a repertoire of untamed meals and fabrics that may be used as dyes, treatments and round the domestic.
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Additional info for A Handbook of Scotland's Wild Harvests
NETTLE SOUP PLUS A colander of nettle tops A cup of ground elder or bishop’s weed 1 large potato (diced) 1 small onion (diced) 32 1 litre/2 pints stock (Marmite-flavoured is good) Salt and pepper Fry onion and chopped potato gently in butter, then add washed greens and stir-fry for a few minutes. Pour in stock, cook for about twenty minutes, and then liquidise. This should serve four people easily. ) NETTLE HAGGIS Stir-fry a colander full of washed, young nettle tops until wilted. In a separate pan, fry a finely chopped leek and two or three rashers of chopped bacon.
How you come to regard them will depend on your individual preference, although there are some, like wild garlic, Fat Hen, sorrel, and marsh samphire, which stand out as particularly useful and palatable to most people. Follow the recommendations for cooking that are suggested by the species champions and you should find that you have very satisfactory wild foods that will help you through the ‘hungry gap’ at the end of spring, when locally grown vegetables are hard to come by. Some of the entries here contain information about uses beyond the edible value of the leaves or roots.
Try it 34 served with cream, or make nettle brose, which is delicious and much quicker. The old recipe quoted by Jane Cheape in Hand to mouth: The Traditional Food of the Scottish Islands may in fact be the very sort of porridge Pepys was served as the terms ‘porridge’ and ‘brose’ were used rather interchangeably in the past. Put an apron full of nettles in a vessel. Cover them with boiling water. When cold, strip the leaves from the stalks and wash the leaves in cold water. Boil in a pot, covered with water, for twenty minutes.
A Handbook of Scotland's Wild Harvests by Emma Chapman, Fi Martynoga