Nettle Beer

This year we have developed a new recipe and it beats all the other Nettle Beer recipes we have tried. It is important to pick good quality Stinging Nettles Urtica Dioca just 5cm tips and none with flowers (look like little catkins). They are starting to flower now in June, so look for those in shady places where they are a little behind.

nettle beer 'Taste the Wild'

Nettle Beer

  • 225g fresh nettle tops
  • 2L plastic bottle of spring water
  • 100g dark muscovado sugar
  • Juice of 1 lemon – strained
  • 5g white wine yeast

Day 1  Put the water and nettle tops in a large pan and bring to the boil, cover and simmer for 20 minutes. Save the bottle for later. Put the sugar in to a large bowl or fermenting bucket, then strain the nettle liquid, through a sieve lined with muslin, in to the bowl. When the nettles are cool enough gather up the corners of the muslin and squeeze to extract as much liquid as possible. Stir to dissolve the sugar and leave to cool. When the liquid is at room temperature (approx. 17-21 degrees C) add the lemon juice and stir, then sprinkle the yeast on to the surface. Cover the bowl or bucket with a clean tea towel and keep it out of direct sunlight but at room temperature for 3 days.

Day 4   Now using a funnel lined with clean muslin transfer the nettle beer in to the 2litre plastic bottle that had the water in, leave 3cm of space in the top of the bottle before screwing the cap on tightly. Store in a dark cupboard for 1 week burping the bottle daily,

Day 11  Transfer the bottle to the fridge and store for a week.

Day 18  Woo Hoo it’s ready. You can drink it straight away or save it for up to 6 months. We like it with a splash of lemonade. Don’t worry if the beer is a bit cloudy but pour carefully so that any sediment remains at the bottom of the bottle.

Marigold Marmalade

marigold marmalade

Golden petals and apple juice add sunshine to your breakfast.

I know they grow wild in Southern Europe not North Yorkshire, but we love them and this experimental preserve is so nice we decided to share the recipe with you all.

Marigold soothes the stomach, it is said to reduce stomach lining inflammation in gastritis and ulcer sufferers and soothe the intestine too”

Marigold Marmalade – makes 3 jars

  • 80 grams Marigold flower petals
  • 1 litre cloudy, natural apple juice (not from concentrate)
  • 100ml freshly squeezed lemon juice
  • 750g Jam sugar (sugar with pectin added)

Put 60g of petals in to a pan with the apple juice and heat to simmering point. Remove from the heat and leave to infuse overnight.

Now strain out the petals and return the apple juice to the pan. Add the lemon juice and heat slowly to boiling point. Now add the sugar and stir to dissolve, add the last 20g of Marigold petals and turn up the heat.

(Put your clean jars and lids in the oven at 100 degrees C to sterilise)
Boil hard until the temperature reaches 105 C and setting point is reached. (approx. 10mins) To test for a set put a little marmalade on to a cold plate, wait for a minute then push your finger tip through it. If setting point has been reached the top will wrinkle and the marmalade will be like jelly.
When setting point is reached turn off the heat and skim off any bubbly scum from the surface. Cool for a few minutes until the marmalade has thickened a little and the petals are not floating to the surface. Now pour in to the sterilised jars and put the lids on when cool enough to handle.

Calendula Officinalis

Calendula Officinalis

 

 

Our One Day Summer Wine Making Course is a treat for those who like learning, tasting and making things.

Elderflower and Rose champagneWe meet at 9.45am at our local vineyard in time for a quick drink before a private tour at 10.00am. We learn how different grape varieties are grown and matured here in Yorkshire to create award winning English wines. The winery building its self is where the wines are produced from grapes to glass, we can see the equipment used to create the wines. Our excellent guides, owners Chris and Gillian Spakouskas, will explain the processes and techniques used to produce a great quality product and give us a tasting of Sparkling White, Latimer White and Latimer Red Wines.

We have a half hour drive back to our own wood during which we will stop to collect some wild flowers and blossoms. Lunch will be a picnic. back at the barn Rose will show you how to make reliably great Elderflower Wine on a small scale in your own kitchen. You’ll learn about different types of wine making equipment and the science of fermentation. The importance of acidity and tannins and lots of helpful tips. There will be tastings of different country wines and everybody will start off their own 5 litres of wild flower champagne. The afternoon will end with a session on flavoured spirits where Rose will explain how to make some amazing liqueurs and how to blend and balance flavours. We will taste liqueurs that use spring wild plants as flavouring and then you can make your own wild spirit to take home. Along with the spirit you will take home a 5 litre fermenter full of flower champagne, and a sheet of recipes.

The course starts at 9.45am and finishes at 4pm. The course starts at Yorkshire Heart Vineyard, Pool Lane, Nun Monkton, York YO26 8EL and finishes at Taste the wild’s woodland kitchen. (Nr Boroughbridge, North Yorkshire) directions to the wood will be sent with course booking confirmation. A light lunch and drinks are provided, please wear suitable outdoor clothing.

The cost of the course includes:-

  •        all tuition
  •        lunch
  •        wine and liqueur tastings
  •       5L wild flower ‘Champagne’
  •        250ml wild flavoured liqueur
  •        Recipe sheets

£95.00 per person   Click here for dates and to book

 

Fruits Of Their Labour: Husthwaite’s Cider Rennaissance

Orchards of Husthwaite

We have 5 Places left on our Cider Making day course, (12th October) this blog is about the cider mill that we visit on the day.  Back at our barn you will learn how to make delicious cider at home and at the end of the day take away 5litres of apple juice in a fermenter all ready to go. To find out more or to book a place check out the extra courses page on our website.

A nicely written piece about an excellent project.

DAVE LEE

How the residents of a Yorkshire village used cider to return to their roots.

View original post 1,081 more words

Courses in Aquaponics

Picture1.pngAlthough the Wild Food Aquagarden will produce delicious food for us to supply to local people and businesses, we are setting it up so that we can use it as a teaching facility as well. We want to teach about Aquaponic growing, we have been inspired by what we’ve learnt and want to spread the word. Our core business has always been teaching, our customers are intelligent, environmentally aware people who love nature, food and doing things …

People say “what can we do now… we’ve done foraging, coastal, fungi, what else can we do?”

Well join us in The Wild Food Aquagarden!

https://www.kickstarter.com/projects/994301377/the-wild-food-aquagarden

We have set up a small Aquagarden at home in our kitchen and this has taught is lot, when we have set up the Wild Food Aquagarden we will  run courses to teach at a day course level. Advanced courses will be run by The Aquaponics lab at our site and hosted by us. We want to inspire people and teach them how to set up their own Aquaponic garden. Whether it’s in a garage or a basement, or it’s a large enterprise or a little fish tank, the principle is the same.Picture7

The day course in Aquaponic growing will explain how the system works and how to set it up, where the components can be purchased, how the monitoring works, when and what to plant and how to keep your fish happy and healthy. This kind of gardening is easy and clean once the system set up, it’s undercover so there’s no wind and rain, and no bending down because the grow beds are at waist height. On the course we will look at possible problems that people could encounter and how to sort them out.

Aquaponic gardening can produce delicious food in a small space using very little power, whether you’re growing wild or cultivated plants. We think it is time the world looked at food production and the environment together, hopefully with your support we can do our little bit. Please have a look at the rewards and see if there is a way you can join with us to create our goal. Thank you.Picture2

 

 

 

What we believe… and why

deer montageTaste the Wild courses focus on three different issues: sustainability, seasonality and locality. The core of our business is teaching people about wild food foraging. Our courses are run often from the same locations and so we collect wild edible plants from these same places throughout the season. As we teach and forage from these wild places year after year we teach people to look after the environment. We want them to understand the ecosystem that relies on the plants from which we are harvesting and only collect a proportion of what is there.brimstone montageSustainable foraging is what we teach and what we passionately believe in. Our Wild Food Aquagarden would be the ultimate way to supply larger quantities of wild salads and herbs, but it would never replace the joy of collecting a few wild treats from nature’s larder. If you agree with our philosophy have a look at our new project The Wild Food Aquagarden and see if you can support us.https://www.kickstarter.com/projects/994301377/the-wild-food-aquagarden

I just walked along the river bank before writing this and saw Hogweed buds starting to form, excellent Ground Elder growing and Common Sorrel that was 12cm long! I love to keep in touch with the plants and the land, things change almost daily at this time of year and it feeds my soul.dandylion montageBesides teaching we also manage Taste the Wild’s eighteen acres of woodland for biodiversity, creating a range of habitats and managing them for both animal and plant life. The woods have become a haven for wildlife such as Buzzards, woodpeckers and deer in an area of predominantly intensive arable farming. We have an area of young conifer species which we are gradually thinning to help the natural regeneration of Birches, willows and oaks. We have created ponds and glades for insects and amphibians and along the rides we are planting smaller native broadleaf species for nuts, berries and fruit. These species give wild food to the birds, insects and mammals of the wood as well as us. We have a growing diversity of flora and fauna as shown by our species list which gets longer every year. Our facilities are basic to keep our carbon foot print as small as possible: cooking is on a wood fire (wood produced from our trees), we have composting toilets and our waste water is filtered through lava stones and sand.http://www.tastethewild.co.uk/community.html

 

Dandelion Bhajis and Wild Garlic Raita

dandelion flowers.JPGWe have been making these lovely Bhajis for years, we have even been on Countryfile demonstrating how to do it, but the video is lost and so I am giving the recipe out on the Blog for you to try. It only takes 10 minutes to make these scrumptious golden bhajis, you can serve them with plain yoghurt or maybe a Raita made with Wild Garlic..

Dandelion flowers open with the sun and close up overnight or when it rains. On sunny April days it’s often easy to find lots of lovely open flowers and these are the ones to collect.

Dandelion Bhajis and Wild Garlic Raita

You will need a deep pan to hold the frying oil and a thermometer to keep a check on the oil temperature.

Dandelion Bhajis – makes approx 15

  • 200g gram flour
  • ¼ tsp Bicarbonate of soda
  • A pinch of salt
  • ½ tsp chilli powder
  • 1 tsp Cumin seeds
  • 45 large dandelion flower heads
  • 1.5 litres sunflower oil for deep frying

Put all the dry ingredients except the dandelions in a bowl and mix. Stir in approximately 100ml of cold water to make a thick batter, now put the dandelions into the batter and mix well to coat.Dandelion bhajis

Heat your deep frying oil to 185 degrees C and then gently drop spoonfuls (about 3 flowers) of the batter covered flowers into the oil. Deep fry for 2-3 minutes until golden, remove from the oil, drain on kitchen paper and serve seasoned with salt.5 Dandelion BhajisWild Garlic Raita

  • 400ml soured cream/crème fraiche
  • 1 bunch wild garlic washed and chopped
  • 5cm piece of cucumber chopped very small
  • Salt and pepper

Mix all the ingredients together and season to taste.