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

 

 

 

Growing Wild Food Aquaponically

montage for email2Hi Everybody,

Chris and I are excited to share our new plan with you all. We have a project that we hope will inspire you.

Wild Food is so popular now that we would like grow some of these ingredients sustainably and supply local businesses. We have found a way of growing that makes complete sense. – It uses Aquaponics. perch and plantsWe’re going to use UK river fish (Perch) …so no need to heat the water! And grow off grid in a polytunnel, on our land in Yorkshire. We are so inspired by this compact, energy efficient way of growing that we will teach as well when we are up and running.sun rain polytunnel In the meantime, if we get the funding, the technical development of the Off Grid system and the information on growing shade tolerant plants will be freely available to everyone online. This could possibly help with growing projects in urban situations with limited power supply and in remote places where the sun doesn’t always shine. We have technical support from the amazing guys at the Aquaponics Lab in Manchester.rewards montage

Our Kickstarter campaign for ‘The Wild Food Aquagarden’ has gone live! Hope you can spare a minute to have a look through it. We have all sorts of rewards for backers from small gifts to party invites etc etc.

Hope you’re interested, please share this with anybody else you think might be too.

Thanks and kind Regards Rose and Chris

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

 

 

Goosegrass goujons with Wild Garlic tartar sauce

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Strips of smoked haddock wrapped in Cleavers, deep fried in chickpea batter and served with a creamy gherkin and wild garlic dip.

Cleavers ( Galium aparine) are looking great at the moment and they are just at the stage when they are long enough to wrap things but have not yet become too stringy. They are staple for us at this time of year and an easy plant for budding foragers to identify on our One day foraging courses.

Rose was experimenting with using them  last week and it was a lovely surprise to have this recipe for my dinner as the result of her research.  These could be eaten as part of a bigger meal or would make wonderful tapas as part of a spread of small plates.

By all means try out your own favourite fish in this recipe but the smoked flavour worked really well.

The sauce uses wild garlic puree which is made by blitzing up wild garlic leaves with a little olive oil. It can be stored in the fridge for up to 1 month.  For id notes on Wild Garlic see previous post here.

Cleavers Galium aparine
Cleavers 1One of the first plants to emerge in spring. This annual plant has a distinctive growth pattern where rings of narrow slightly bristly leaves are borne at regular intervals along the slightly bristly stem. The  leaves are up to 3cm long. Cleavers will generally climb up the plants near it, managing to grow through hedges up to 1.5m. The tiny greenish white flowers open in summer to be followed little hard ball seeds that stick to your socks.
Cleavers has tiny downward facing prickles on the stems which makes them seem sticky.

Goosegrass goujons with wild garlic tartar sauce.

Ingredients

300g Smoked Haddock fillet
100g Chickpea flour
Half a teaspoon of salt
1 handful of Cleavers stems
Water

For the sauce
2 tsp Wild Garlic puree (see above)
2 tblsp Mayonaise
5 Cornichon gherkins, finely chopped
2 tsp Capers, finely chopped

Method

Slice the fish into strips about 2 cm wide across the fillet. Wrap each strip in a couple of Cleavers stems as in the photo below.

fish wrapped with cleavers

Set these wrapped strips aside whilst you make the batter and sauce.

For the batter put the flour and salt into a bowl and stir in approximately 75ml of water, adjusting this to make a batter the consistency of thick cream.

For the sauce just mix all ingredients together in a bowl until you have and even green colour.

To cook your goujons, dip each little parcel into your batter and then deep fry at 180 degrees C until golden brown. Drain on kitchen roll and serve with your tartar sauce.

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