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Wild Food Mary

Foraging, education, wild liqueurs – as seen on RTE (Lords & Ladles, Dermot's Secret Garden) & the Irish Times

Upcoming Workshops

Wild food walks and workshops

Individually tailored wild food experiences for your family or group.

Come and see the wealth of edible and medicinal wild plants nature offers, cook a meal combining wild foods with organic local produce or perhaps make a remedy.

contact@wildfoodmary.com or call 087/7418536

http://www.wildfoodmary.com

  • New 3 week cookery course, Tuesdays @ Woodfield café Birr. 7-9pm

 

  • This workshop runs for 3 nights, Nov 22, 29 and Dec 6. Healthy, quick family meals  snacks and bakes. Focusing on Low sugar, Dairy, Meat and Wheat free.  To book call Mary 087 7418536 or email contact@wildfoodmary.com. €55 per person.

 

  • SPRING 2017 DATES.

 

  • Saturday March 18th, Ecofarm Gort Co Galway.Exploring early spring superfoods. Book with ecostayireland.com.

 

  • Sunday March19thOffaly. Early spring superfoods €50 € Book with Mary.

 

  • Sunday March 26th, Offaly. Mother’s day wildfood fun, looking @ herbal lore and country customs.€50 Book with Mary.

 

  • Saturday April 8th, Slieve Blooms. Family day, hunt for fairy potatoes, explore the spring woods and share a picnic, Book with Mary.

 

  • Saturday April 22nd, Spring Blossom day. Spring flowers and how to best capture their essence. €50 Book with Mary.

 

  • Sunday May 7th, Farm forage,Spring Mushrooms. Explore field margins and gather  mushrooms, nettle tops and other wild foods, which we will use to produce  a tasty colourful meal. €50. Book with Mary.

 

  • Saturday May 13th, Ecofarm Co. Galway. See ecostayireland.com to book.  

 

 

  • PLEASE NOTE workshops subject to minimum of 6 people, max 15.book with Mary, contact@wildfoodmary.com  087 7418536, thank you.

 

Maamturks Aug and Boora n Mush 023

To arrange a workshop for your family or group, home or away call Mary on 087 7418536

email contact@wildfoodmary.com

Featured post

Hi and welcome to WildFoodMary.com!

My name is Mary Bulfin, I am a forager, chef, and lover of all good food nature has to offer. I collect wild foods, use them fresh and also preserve, make all kinds of treats from delicious elderflower delight to relishes, dried mushrooms, and wonderful liqueurs.

I also give guided foraging walks and workshops to small groups throughout the year. Limited places are available so  book early.

If you fancy going out to forage yourself, check out my what’s in season now page for tips.

Some of you have asked for recipes recently and I am very happy to answer requests and swap ideas.

Also, please feel free to send me photos of species you want identified!

I can be contacted on my mobile at 087 7418536, or by using the form on the contact page.

You can find me on Instagram and Facebook.

Featured post

Wild Liqueurs

My Wild Damson Liqueur is ready at last! Warm plummy notes and smooth finish make this a very popular drink.  Made in a batch of 4,000 bottles from the generous wild harvest of 2014, it may be some time before we can make this again as the wild damson plum harvest is unpredictable and elusive.

The trees blossom in April and are at risk to late frosts,  even high winds and rain can hamper pollination and leave us without a crop.

Awarded two gold stars by Great Taste of Britain and Ireland, this is a very special batch.

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My Wild Beech Leaf Liqueur is a one of a kind liqueur made from leaves handpicked in the Irish countryside. Just a little is taken from each tree and then treated according to an old family recipe which has been refined and perfected by Wild Food Mary. The resulting liqueur has burnt toffee aromas and a pleasant smokiness to it, smooth on the tongue with a lingering satisfying finish. Wild Beech Leaf Liqueur has unique flavours and lends itself well to cocktails, or as a shot served with dessert or beside a coffee.

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‘Wild Food Mary vs the World’ cocktail at FIRE Restaurant in the Mansion House, Dublin

Hidden Ireland’s Roundwood House were first to include our liqueurs in their menu. Three of Ireland’s Michelin Star chefs are also using the liqueurs in their restaurants.

I’m proud to bring you my unique liqueurs produced with care and respect for nature.

 

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Available from these retail outlets:

  • Sweeney’s; Glasnevin, Dublin
  • Redmonds; Ranelagh, Dublin
  • McCabes; Blackrock, Dublin
  •  Donnybrook Fair; Moorehampton Rd, Dublin
  •  Celtic Whiskey Shop;Stephen’s Green, Dublin
  •  Bradleys ; North main St., Cork
  •  McCambridges; Shop St, Galway
  •  Harte’s; Kildare
  •  Egan’s Wine Shop; Portlaoise
  •  Hugh Lynch’s, Tullamore
  •  Carry Out; Tullamore
  • Nally’s Centra; Tullamore
  • Super Valu; Birr, Roscrea, Banagher, Moate, Mullingar, Celbridge, Sallins, Maynooth, Clane and Blackrock Dublin.

 

And from these restaurants:

  • Fire; Mansion House, Dublin
  • Chapter One; Parnell Square, Dublin
  • Kai; Galway
  • Loam; Galway
  • Ard Bia; Galway
  • Roundwood House; Co. Laois 

 

Serving Suggestions:

Personally I enjoy the beech liqueur neat, but here are a few variations. Your recipes also very welcome – leave a comment!
WILD BEECH LIQUEUR

  • 1 measure Beech to 4 measures tonic;
  • 1 measure Beech to 2 measures fresh orange juice;
  • 1 measure Beech in your favourite coffee,
  • 1 measure Beech, or to taste in hot chocolate;
  • 1 measure Beech with dash hot water
  • Pour it over homemade ice-cream, or drizzle over a hazelnut or almond cake😉

 

WILD  DAMSON LIQUEUR

  • Add tonic water or your favourite bubbly to a measure of Wild Damson Liqueur.
  • Straight up over ice
  • With a dash of hot water

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Featured post

Mushroom Butter,

This is quick and easy to make, keeps well in fridge for 2 weeks and freezes well. It is a method of saving flavour of your mushrooms for later. The butter is sublime on toast, risotto, baked spud or as a special treat with poached eggs.

Other mushroom combinations work also,this is based on my latest seasonal finds.

400g Winter Chanterelle,

100g horn of plenty, or tablespoon dried, soaked in red wine.

2 shallots, diced.

tablespoon fresh thyme leaves, chopped.

Black pepper, sea salt and dash of truffle oil if you are lucky enough to have some.

450 g soft butter.

Heat a little oil in a heavy pan, Sauté the shallots, add mushrooms and seasoning, except truffle oil and cook ten mins on medium heat.

Allow to cool, when cool cream butter and add the mush mix, finish with drop or two of truffle oil. Pot into small jars and freeze if not using within 2 weeks.tray-of-mushroom-ballfin

 

Last minute walk and picnic date

 

horse mushroom and blewits 23rd Nov

Saturday November 5th 2016, this date has just become free and I’m off to the woods to picnic and explore. If you would like to join me please call 087 7418536 ASAP, Thanks.

Meantime have a look in recipes for very tasty mushroom butter.

 

 

Recent photos August-October 2016

A lazy post here… well I have been very busy.

It has been a wonderful year so far.

Meeting so many interesting people,exchanging stories and recipes, learning more about wild food and experimenting with fermenting foods, launching cookery course and so much more.

last few weeks have been particularly interesting. I have found my first Irish grown Caesar mushroom, learned a few new varieties, made new friends and begun teaching cookery courses in Offaly, Tipperary and Dublin.

I have spent many many hours in woods and mountains, near and far,exploring and enjoying, treasuring every moment.

A big thank you to all my wild food friends and community.

Vegan Gluten free Cake,

Recently baked this for The Happy Pear, they loved it. It’s a basic vegan cake which loves a drizzle of fruit juice or coffee and Beech Leaf Liqueur.I made it with Lime zest in it and topped with delicious Raw Fraughans, but you can use Rose petals, Orange zest, Lemon or even a few wild Hazelnuts in the mix.

For the topping, macerate Fraughans (wild Bilberries) in a little sugar or other sweetener, I use half weight sugar to fruit that is 100 grms fruit 50 grms sugar and a dash of organic lime juice and jest.Leave for at least an hour stir now and then.

For The Cake, Oven 175 degree C, Pan-20 Cm  springform pan, base lined with parchment.Or Muffin Trays lightly oiled.

150 grms Ground Almonds,

150 grms potato flour,

2 teaspoons of organic baking powder,

150 grms organic caster sugar,

50 mls ex virgin olive oil,

250 mls Almond or non dairy milk,

Zest and juice two limes,

teaspoon vanilla essence.

Method. 

Sieve the potato flour and baking powder into a large bowl, stir in ground Almonds and lime zest.

Put juice, oil Vanilla and milk into a jug and whisk together,

Stir the dry mix and while stirring pour the wet slowly in to form a smooth batter. If mix seems a little to stiff add a little more milk or oil.

Pour into baking pan or divide into muffin trays, (Silicone ones work really well)

Bake 20 minutes for Muffins or 25 minutes for cake, test and bake till just set.

Allow to cool in pan for ten mins then remove from tin and cool on wire rack.

Slice cake into 8 or twelve slices, pile Fraughans on top, allowing juice to run down sides, decorate with edible flowers and Mint leaves.

Split Muffins and fill with Fraughans, decorate with Mint and edible flowers.

 

 

 

 

Wild Garlic – A Word on Food Safety

Ramson’s wild Garlic is appearing in many a wooded spot around now. Easy to identify and very tasty this is a great “starter”forage food. But a few words of warning.

  • Learn to distinguish young leaves from the young leaves of Wild Arum which often grows near by and when small can be mistaken by the unwary.
  • Pesto seems to be the most popular use of wild garlic and while it is easy to make there are some safety considerations.
  • Any food stored under oil has a short shelf life of 2 weeks. There should always be a layer of oil covering the pesto and if you use some of a pot remember to top up with with more oil.
  • Store your pesto in the Fridge, below 5 degrees centigrade. 
  • If any of your pesto shows signs of bubbling or pressure building up in the jars disgard the batch. Better to head out to the woods and start again.
  • Your pesto (or garlic leaves) will freeze well so you can keep a supply throughout the year.
  • So Keep cool, keep safe and happy.

Blackberry Recipes

Blackberries, Rubus fruticocus

Blackberries, ferocious thorns, but worth the bother for those delicious juicy berries, and it might help to know that the leaves, flowers and even fresh young shoots are also edible.

It’s a little late in year for leaves so lets talk about the berries, they contain high levels of Vit C,K and folic acid. Manganese and antioxidants.
Blackberries are good for sore throats and joint stiffness.

Here is a recipe for a delicious moist cake, a salad dressing and a tasty crumble. Both the cake and crumble are Wheat and Dairy free.

Blackberry Cake,
You will need,
Springform cake tin 22cm,
Hand held electric beater or mixer.
2 Mixing bowls.
Kitchen scales.
Spatula.

Ingredients.
300grams ground Almonds,
5 eggs separated,
Zest of organic orange,
150grms caster sugar,
Cup full of Blackberries.
Half teaspoons baking powder.

Method,
Heat oven to 175, lightly oil cake tin and line base with baking parchment.
In mixing bowl beat the egg yolks with half sugar till pale.Stir the baking powder through the ground almonds.Fold the almonds into the beaten eggs in 3 batches. In a separate bowl beat the egg white with remaining sugar till it forms soft peaks. Fold the egg whites and orange zest into the mixture to lighten.
Transfer mixture to cake tin using a spatula, scatter Blackberries over the top to almost completely cover cake. As the cake bakes the Blackberries release juice which sinks and flavours and moistens cake even more. Bake for 20-25 mins until firm but not to well baked.

This is great alone or you could make a syrup from more Blackberries to pour over.

Blackberry and Apple Crumble.
You will need,
Ovenproof baking dish,
Mixing bowl.
Cup to measure.

Ingredients,
2 Cups organic oats,
1 Cup ground almonds.
100 grams Demerara sugar.
Quarter cup Sunflower oil or Coconut oil or Butter.
Apples peeled and grated, Blackberries, stalks removed.

Method,
In a bowl combine oats sugar and almonds. Rub in oil or butter to get a crumbly texture.
Oil or grease baking dish and add apples and blackberries in whatever proportion you like. Sweeten with a little sugar to taste. Top with crumble mix and bake 25-30 mins till golden on top.

You can make a bigger batch of topping and bake it separately on a tray, cool and store in jar. Now you have ready made topping for fruit, to sprinkle into yogurt or just eat when late night munchies strike.
This topping is easy to adapt, add Cinnamon, use Xylitol instead of sugar, add Lemon zest or currants.
Blackberry vinegar,for salads and winter drinks.
Handful of fresh Blackberries,
Organic Apple cider vinegar.

Put cleaned Blackberries into clip-top bottle, pour over vinegar and leave to infuse for a week, delicious, great for a pretty gift. For joint stiffness use a good dash of vinegar with hot water and two teaspoons of honey, drink morning and night.

Elderberries

Elderberries are ripening in hedgerows, great news as these little berries are tasty, easy to identify and full of goodness. They are at least as valuable when it comes to boosting your immune system as Echinacea and available for free all around us.
So grab your bucket and get yourself some local free super food.

Elderberries are rich in vitamin C, they also contain high levels of flavonoids which inhibit the ability of flu virus to enter cells.
Elderberries are packed with all the essential amino acids, Vit A, B C and H, calcium, magnesium and Iron.Thus Elderberry is a strong immune strengthening herb.
They act as tonic, antibacterial,anti-inflammatory, and expectorant.

Elderberries can be used in relishes chutneys, jellies and syrups. They also contain high levels of tannins which makes these little beauties perfect for making homemade wine.I use Elderberry wine to blend with other fruit wines.
Here is a simple recipe for syrup which stores well, take a spoonful every day as winter tonic or every few hours at first signs of infection.

Elderberry Syrup, spiced.
Syrups are very versatile, they make a great warming drink, can be drizzled over ice-cream or pancakes or added to smoothies or even sauces.Take a Spoonful over porridge or in yogurt in morning. This is my favourite winter syrup. Great added to a hot port, guaranteed to cheer you up when the chills threaten.
I usually add cloves and cinnamon bark to the mix to give it extra warmth, you could try organic lemon juice and zest or organic orange jest

Equipment:
Saucepan, stainless steel if you have.
Jelly bag or old pillow slip for straining
Measuring jug
Weighing scales,
Bottles to store your syrup.screw top or clip top.

Ingredients:
Elderberries stripped from stems, enough to half fills your saucepan.
Water,
Cloves,
Cinnamon stick.
Sugar.white, unrefined or Demerara.(you can use xylitol for a sugar free version)

Method:
Put berries in pan and cover with water, bring to boil and boil for 15 mins.Strain through jelly bag or pillow slip, squeezing to extract as much juice as possible.
Sterilize bottles in oven ( not essential if for home use) 20 mins at 160.
Rinse saucepan and measure juice. For every liter of juice add 700grms sugar or xylitol to taste. Add cloves and cinnamon, about 8 cloves and 3cm cinnamon per liter
.Heat and stir to dissolve sugar.bring to boil, turn off heat and allow to cool a little before bottling.
Bottle and allow to cool completely before storing in cool dark place or fridge, keeps very well, at least a year.

https://www.laoispeople.ie/treasures-of-the-laois-countryside/

Mushrooms

George n me @ Ballincard, OffalySunny April DinnerMe n oys stumpAugust 2014, Beara, Cadamstown 057Maamturks Aug and Boora n Mush 023Maamturks Aug and Boora n Mush 029oyster pic1mush Chantarelle basket 1jew's ear fungus With Denis Healy's Wicklow Horsemushroom and chickweed 23rd Nov Fly Agaric 2 Hedgehog mushroom field mushroom Dryad growing on tree Cep 3 Dryad's saddle showing good size to eat

School Programs

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