12 Oct Extract From October Newsletter
|Pickling, Curing and Preserves
End of September we had our first Forage and Cook Course following on in our Catch and Cook series. Wild Food Mary took the class and started the morning with all of us foraging around Howth Castle Estate. We found wild blackberries, puffball mushrooms, hawberries, elderberries, crab apples to name but a few of the products around the estate. We made nettle and potato fritata, elberberry syrup and hawthorn ketchup.
Mary’s wealth of knowledge kept the class captivated for the whole day! After the morning forage we came to the Cookery school for coffee, home-made scones and wild damson jam. What a treat, the afternoon was then spent cooking with the produce we had foraged in the morning.
Next course with Wild Food Mary will be 5th November from 10-5pm. Pickling, curing and preserves, lunch and foraging around Howth Castle Estate included in the day and all produce made can be taken home.