Foraging - Natures Food

HariboJunkie

ceridwen wrote: »

For all readers ANYWHERE in Britain - check out the list of SIX organisations (including two that are "British" - not specifically "English") that have agreed this code:)

I think the two you are referring to are charities. The Scottish Wild Mushroom Code is laid out by Scottish Natural Heritage who are at the forefront of policy advice to the government regarding the Scottish Natural Environment and who actively protect the Scottish environment and came about because of the Land Reform Act (Scotland) 2003. The Scottish Outdoor Access code has been approved by the Scottish Parliament and is used by Sherrifs to assess whether people have acted responsibly if a legal case arises. Breaking the code is not, though, an offence. So remembering the fact that the Law is different in Scotland to England it is better for Scots foragers to adhere to the code for Scotland rather than any other country in the UK. Thanks for your link though. It was very interesting.

rachbc

A Haribo not only are you making me envious of our 'srooms you are making me envious of our right to roam too. No fair - [stamps feet smiley]

Interesting how the BRITISH Mycological Society has its name on the Scottish code too

adelight

KazLA wrote: »

Can you please tell me more about what you do with acorns? My daughter is always picking them up, but didn't realise there was a use for them (other than growing an "acorn tree", which is what she has been trying to do!

I've been reading around online and this site especially http://honest-food.net/2010/01/14/acorn-pasta-and-the-mechanics-of-eating-acorns/

Acorns in England are mostly "white" so have less tannins to get out but you have to peel them then remove the tannins. Put them in a pan of cold water, slowly bring to the boil, tip out the brown water and repeat until the water boils to clear. Then you can roast them and supposedly they are quite nice. OH's mother made acorn bread which was apparently revolting, but there recipes around for pasta, roasting them, cake etc that are apparently tasty so I really wanted to try them!

ceridwen

HariboJunkie wrote: »

I think the two you are referring to are charities. The Scottish Wild Mushroom Code is laid out by Scottish Natural Heritage who are at the forefront of policy advice to the government regarding the Scottish Natural Environment and who actively protect the Scottish environment. As such, and remembering the fact that the Law is different in Scotland to England it is better for Scots foragers to adhere to the code for Scotland rather than any other country in the UK. Thanks for your link though. It was very interesting.

To clarify: The Woodland Trust is a charity and I guess the National Trust counts as one.

However - I was referring to:

- the British Mycological Society

and

- The Association of British Fungus Groups

and I have seen no sign anywhere on their websites of them being charities.

As far as I have read = THE foremost mushrooming Authority is the BRITISH Mycological Society.

rachbc

ceridwen wrote: »

To clarify: The Woodland Trust is a charity and I guess the National Trust counts as one.

However - I was referring to:

- the British Mycological Society

and

- The Association of British Fungus Groups

and I have seen no sign anywhere on their websites of them being charities.

As far as I have read = THE foremost mushrooming Authority is the BRITISH Mycological Society.

And they put their name to the Scottish Code too so its all good

Oh and from the FRONT PAGE of the British Mycological Society's website

"the British Mycological Society is a registered British Charity open to all"

And the ABFG's

"The website of the U.K.s leading charity in mycological conservation"

HariboJunkie

ceridwen wrote: »

As far as I have read = THE foremost mushrooming Authority is the BRITISH Mycological Society.

They may be an "authority" but they are not a government funded body. I wanted to clarify the position from a Scottish foragers point of view.

You linked to the code for England and I linked to the code for Scotland. I'd say both posts were helpful to those who are unfamiliar with the countryside/outdoor access codes of their own country.

Interesting link here for anyone interested in exploring Scottish fungi further.

rachbc

Got so distracted by mushroom talk - I finally made it to the other blackberry woods today and there were loads that had gone over - not even the birds can keep up with them! Gutted as I meant to go last week when they would have been perfect - ne'r mind we have had a good haul since Aug so can't complain

HariboJunkie

rachbc wrote: »

Got so distracted by mushroom talk - I finally made it to the other blackberry woods today and there were loads that had gone over - not even the birds can keep up with them! Gutted as I meant to go last week when they would have been perfect - ne'r mind we have had a good haul since Aug so can't complain

Not fair. Very few berries here. Dried half the chanterelles in a low oven today and they have worked well. The rest are air drying.
Am going to get out and get the sloes tommorrow and check on the elderberries. I never get enough to make wine but will do jelly and cordial again this year.

HariboJunkie

Yay I found some ripe brambles in a patch by the beach. :j Not alot but those that are ripe are big and juicy. Also got a decent bag of elderberries so have combined the two to make a jelly. The fruit has been boiled and is straining through a muslin bag as I type.

Went to our usual sloe patch too and they are amazing this year so picked 3lbs of them. They're in the freezer until I buy some more gin. Think I'll try sloe jelly as well as I already have a batch of sloe gin on the go.

Sooo pleased to finally get brambles. :beer:

M.E.

My store cupboard is now full of jam, jelly, juice.
76 jars of various sizes.
Apart from buying the sugar I probably paid about 40p for the ingredients (whoopsied strawberries!).
Everything else has been foraged.
The apple tree on the green outside our house has provided about 30kg of fruit which has provided the base for various flavours of jellies including, basil, mint, lavender, rosemary, cinnamon.
The blackberries from the garden, mahonia and elderberries from the roundabout, sloes from the path, crab apples from the neighbour's tree all transformed into goodies.

The left over mush is now composting!