Kid’s didn’t want to be left out of trying a sprinkle of roasted goosegrass burrs from our pepper grinder! Picture courtesy of EAT PICTURES food photography (c) All Rights Reserved (See Monday’s pictures by Matt Burgess here).
Every morning at 9am at Greenbelt Festival, Bruce and I led for EarthAbbey what became a bit of a pied pipers walk around the festival site at Cheltenham Racecourse (Apparently the group was swelling to 200 one day - sorry if you couldn’t hear us!).
We’d identified over 40 plants with edible or other usefulness and had a hamper full of goodies we’d made with foraged produce to show and share…roasted dandelion twiglets, hedge currants (dried elderberries), haw dipping sauce, fruit leather, jack-by-the-hedge-blow-your-socks-off mustard, rowan jelly, roast gooseburr sprinkle, willowherb tea, plantain seed digestion aid, ash-dyed-silk, nettle yarn and an elder whistle.
See the FoodLife page for more events Bruce and I have put together.