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Wild Food Mary

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

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

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School Programs

Click on the images to enlarge:

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Cavan Forage, August 7th, friday

Friday 2pm @ Radisson Blu Farnham Estate, forage with wildfoodmary, come along.

Transition Year workshop samples

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Walks & Workshops

Workshop dates for July August and September. There are still some dates available for private bookings also, please call Mary on 087/7418536 for more details.

 Mary offers workshops to schools, primary, post primary, College and private groups, just call to discus  your own specially tailored event. See below for some scheduled dates.

Workshops can be themed around such topics as fun with wild flowers and plants. Biodiversity, Natural health boosters, wine-making. Fungi… So if you are looking for an unusual gift or a fun educational/cooking experience contact Mary.

 

 

August September 2017 DATES:

  • Tuesday August 22nd,Roundwood House,Co.Laois.
  • Saturday September 9th, Ecofarm, Gort, contact ecostayireland.com to book.
  • Sunday September 10th, @ national heritage  museum Castlebar.to book contact museum.
  • Saturday 16th September, autumn forage at Howth castle cookery school. Forage followed by fun in the kitchen, book with cookery school.
  •  Sunday 17th September,Clareen, Mushroom Day, limited spaces, to book call Mary 0877418536.
  • Saturday 23rd September, camp forage and cook with wildfoodmary,  Co Westmeath. to book call Catherine 087 2740092. 

 

  • PLEASE  NOTE: workshops subject to minimum of 6 people, max 15.

 

 

To arrange a workshop for your family or group, home or away, please contact Mary.

mush Chantarelle basket 1

Featured post

Fraughan (Bilberry) frozen dessert, (Dairy, gluten and sugar free)

Ingredients,

500ml carton of Sojade organic soya yogurt,

750mls fresh Fraughans,

Juice and zest of a lime,

200grms Xylitol sweetener, or Agave syrup.

150mls water.

Tablespoon dark rum (optional).

This frozen desert is so easy to make. Of course you can adapt and use all the sugar, whipped cream you like. I made it this way for a very special lady’s birthday along with an Elderflower version and rich Chocolate pots (all gluten, dairy and sugar free)

Method,

Put the berries water, juice and zest into a pan and warm till berries soften and the juice runs. Stir in xylitol or Agave syrup and taste. remember you will be adding yogurt so you can make it just a little too sweet. Remove from heat  sieve to remove seeds and skins. Allow to cool. Add yogurt and mix well to blend, taste and add a dash of rum if liked, adjust sweetness.

Put the mixture into an ice-cream maker and churn till thick, about 15 mins,put into suitable containers and freeze.

Photod for July blog
Photod for July blog

Dairy Free Elderflower ice_cream

I made a very quick and easy Dairy free Elderflower Ice-cream for our forage @ weekend, here is the recipe

I used “Sojade” organic soya yogurt but you can also try mashed ripe avocado.

It’s best to use an ice cream maker if you have one. It is important to add lime and lemon juice at start to keep good colour and don’t overheat water, if you don’t have time to infuse overnight just leave flowers soaking for an hour at least.

Ingredients;

800mls water,

700grms un-refined sugar (or try Xylitol)

Zest and juice of 2 organic limes and 1 lemon (0r 3 lemons),

40 fresh Elderflower heads,

200g cornflour (or Kuzu)

2, 400g tubs of Organic soya yogurt.

Teaspoon of sea salt.

Put zest, juice,  and water into a pan and heat to hot but not boiling. Add flowerheads turn off heat, cover and infuse overnight if possible otherwise for at least an hour.

Strain, you should have a good strong Elderflower scented liquid.

Return liquid to rinsed pan and add sugar, heat stirring to dissolve sugar.

Mix cornflour to a thick paste with a little water, pour into pan stirring all the time, bring to boil and simmer for 3 minutes stirring all the time.Turn off heat and taste, remember you will be adding yogurt and that frozen will taste less sweet. However I like to reduce the sweetness by adding a teaspoon of sea-salt at this stage.Cool the liquid, you can speed up the cooling process by putting pan into a bowl of cold water and ice cubes.

In blender  blend the yogurt and COLD Elderflower or use a stick blender and large bowl, when well blended, taste adjust flavour to your liking with more sweet, salt or lemon/lime.

Churn in ice-cream maker for about 20 minutes and scoop into container. If you don’t have an ice-cream maker place in freezer and freeze for hour, remove and mix to break up any ice crystals, return to freezer and repeat twice or till frozen.

Delectable with any desert, Try Fraughan syrup for a final florish.Elderflower ice-cream and rose petals

Midsummer Forage @ Derrinlough

Saturday June 27Th 11 a.m, this special workshop will take place @ Derrinlough the house where I was born,  took my first steps into nature and learned so much from my Mammy Jane.

cost €30 per adult, includes a tasting lunch of wild and organic foods.

Julie's dancing flower fairy

June Day, Roses and Elderflowers

 rose cake and jelly

The old fashioned roses are so fragrant just now and I’ve been working on ways to capture their fragrance so it can be enjoyed in depths of winter, very happy with this recipe for Rose Petal Jelly. In this recipe the petals are never boiled and retain their essential glory. Rose petals are also used as a remedy for many things.

  • Viral infection,
  • Hormone balance,
  • Dry skin,
  • Feeling unloved,
  • Grief,
  • Loneliness.

I can’t think of a better food to soothe a battered heart.

Rose Petal Jelly. 

5 large handfuls of fragrant rose petals,

juice of 3 lemons,

1.2 litres filtered water (1,200mls)

2 teaspoons rosewater (optional)

1kg jam sugar.

Have small jars clean and warm ready before you start to make. Put all ingredients except the petals into a stainless steel saucepan, bring to boil, stirring to dissolve sugar. Boil for 5 mins or so, test for setting point.

Meanwhile slice the petals into small pieces.

When setting point has been reached turn off heat and stir in petals.Pot while hot into jars distributing the petals evenly between jars. Seal as quickly as possible. The petals will infuse in the hot liquid, giving their heavenly scent and colour to the jelly.

The jelly freezes very well and is best in small jars so it is used quickly after opening.

 

 

I am also making a glycerite from petals and will report on progress over the summer.

 

New discovery

Beech n tea, Fairy foxglove 020John Wilson writes about making your own drinks in today’s Irish Times, he  has also tried our Beech Liqueur and  says “an intruiging perfumed nose with caramel, fresh nuts and a smoky touch…”Thank you John, look forward to introducing you to the Wild Damson in the very near future.

Meanwhile I have discovered that Choco yogi tea and Beech are very happy companions in a mug. A kind of big cosy bed time hug.

Martin Moran says pour it on your cornflakes!I like it on my morning oats, got to go see how chefs are using it.

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