The year-long wild food adventure begins!
Bee The Change
I’ll define the terms of this wild food project in a later blog. I’m too busy right now as I need to start thinking about dinner – what will it be, where will it be found, how long will it take to process the particular ingredients that may or may not be found? Is there a magical tree where I can harvest more time?
I woke on the first day of this month, the first day of my year-long endeavor feeling utterly famished at the daunting prospect of the year to come whilst gasping for a coffee – my main source of sustenance of late. My recent diet, for the past 6 month at least has, to put it bluntly, been utter crap. But love is an illness and I’ve suffered deeply. In short, my preparation for this challenge has been a disaster – at least emotionally and mentally. But I don’t really want to say too much about that.
No coffee but, fortunately, a good supply of that headache banishing miracle plant feverfew. Caffeine withdrawal headaches can be as bad as the acutest migraine for which feverfew is renowned as an effective herbal treatment. Still, no caffeine jolt to shock me awake…….
No coffee but shocked into life nonetheless my mind turned to thoughts of my favourite tea: lime blossom tea or, strictly speaking – for the pedantic, tisane. I have moved to Boughton in Kent for this project and have only been here a few months. You can imagine my delight then at discovering that lime trees line the playing field just a short walk from my front door.
Then came something unexpected. Bees love to forage for lime blossom with its fragrant pollen as do I but the general buzz from the tree was that from large bumble bees. It became louder and disconcertingly louder but was not the bumble bees…….. A huge humming, buzzing, swarming amorphous cloud had descended upon the playing field. After about an hour the swarm headed, surprisingly, not for a lime tree but for a lone sycamore. There it settled into a heaving noisy mass of bees.
……with his tools.
And he sets to work.
First he tries to bring the swam within reach by pulling down the branch. He attaches a rope to the branch to aid the process. But who will hold the other end? Finding his small audience too scared to come any closer, lateral thinking was required.
A wheelie bin from the adjacent row of council houses should do the trick although, having just been emptied perhaps that won’t be heavy enough?
It isn’t but there are plenty where that one came from. So he adds another to increase the weight. Who would have thought a humble bin could cause such a buzz with its amazing pulling power? But then, of course, these are no longer bins, rather they have become essential tools in the hive capturers trade.
With the swarm in reach from the top of his ladder there’s no need to cut down the branch, just carefully but with vigorous intent, he shakes the congealed swarm into a temporary box of a hive……..
…..brings it down and places it on a ready laid out sheet.
The open side of the box faces the ground, one side being wedged up to allow the rest of the swarm to migrate down to join the rest of the bee colony.
The all important wedge.
It takes several hours for most of the bees to join their boxed brothers and sisters – the perfect opportunity to sit, chat and learn from the bee man himself. Then it’s time to spray the wings of the last few stragglers. That adversely effects their ability to fly so rather than buzz about they just give in and head for the box. Time to wrap things up…..
It’s a wrap!
Bee man makes off with his haul after a successful day.
First, the bees are left as they are overnight before being transferred to a small temporary hive.
Some days later they are placed in a bigger hive with more racks.
Far too soon to see the next stage but I was curious as to how the honey is separated from the honeycomb. One whole side of the waxy structure is carefully cut away with a sharp knife to expose the honey in the honey cells. Then, the racks are placed one or several at a time in the manual spinning contraption shown below. The honey spins out and is left at the bottom of the bucket for collection. Fascinating.
Back to the foraging. I gave the above a lot of attention because many people have asked me if, during my year eating solely wild and foraged food, I’d be eating honey? My answer has always been that if I knew how to capture a wild swarm and had somebody to instruct me in the art of bee keeping then perhaps I would. Nevertheless, I have always added, not only have I never seen a wild swarm, even if I were so lucky I would not know what to do. Well……
Not being vegan I need not address the issue of honey consumption that divides some of them. Is it or isn’t it a vegan product? I mention veganism simple because for the first month of this wild year my diet will in fact be 100% vegan. To that end I will not be ravenously gorging on pots of honey a la John Lewis-Stemple (The Wild Life – A Year of Living on Wild Food) nor, again a la Lewis-Stemple, will I be roaming the land with a shot gun in an orgy of hunting and butchering. For me the predominant interest is in the utilization of plants in creative ways that can bring forth their full culinary versatility and varied sustenance.
Over the past few days I’ve made a couple of different soups – 15 portions of each. The first one is rose hip soup. These where rehydrated from my dried stores. I boiled 15 kg (their fresh weight).
Once cool enough to handle the cooked pulp was pushed through a sieve to leave the seeds.
Nevertheless, for the first time I decided not to further strain this as to do so in order to remove the hairs would also remove the lovely pulp. Instead I added 2 kg of wave exposed seabeet roots.
Below the root can be seen in cross-section.
These were boiled in spring water for 30 minutes. And mixed with 300g of cooked and blended wild garlic bulbs.
A large handful of Herne Bay sea salt was added. To be mixed in when serving I prepared some dittander flower seasoning.
The one I’ve just made is the nearest equivalent I could come up with but using only wild sourced ingredients. Indeed, much of what I’ll be doing will involve trying to adapt more conventional recipes to 100% wild/foraged versions.
Then came my first disaster: Seaweed soup.
Seaweed soup in itself is fine but a combination of dulse, laver, kelp, carragheen and serrated wrack seaweeds proved impossible for my liquidizer to cope with. Consequently, after cooking the above seaweeds, I was forced to chuck them on the compost heap and start again. At least I did manage to squeeze out all the liquid after cooking for a few hours in spring water. This became the stock base for my second attempt. On that ocassion I gathered about one kilo of each seaweed, sun-dried them until crisp before grinding them to a powder. This I mixed with a combination of spring and sea water and cooked together with 1.5 kg of burdock root.
That’s 30 portions of soup put aside. Perhaps I’ll do another to keep things varied this month – nettle, fat hen and watercress maybe. For each soup though I need to find some sort of nourishing and sustaining potato substitute. Not that easy. To that end I began collecting and processing reedmace rhizomes this week. Collecting them is a messy business as they need to be prized from the most noxious smelling pond or ditch mud. A good wash was in order of both the rhizomes and myself – in the bath of course, just not at the same time.
Once scrubbed clean the starchy core needs to be extracted. Below you can see a cross-section of the rhizome showing the starchy but, nevertheless, fibrous core.
It took me about an hour to remove these from their outer casing.
The stringy cores were then pulled apart and dried in the sun.
Actually, for quantity of starchy material, the height of summer is the worst time to do this. The winter is best when the starch content is higher. This flour will not be going in my watercress soup. For that, once the core has been extracted, it will be boiled and mashed in spring water then strained to leave the fibres behind. These can be discarded (actually, I’ve a better plan) whilst the vegetables can then be cooked in the starchy liquid. I’ll do that next week. This week must be, and has been, all about gorgeous ripe cherries and their daily harvest.
The cherries shown above and below are a cultivated variety that just happen to be in the hedgerow along a footpath. Genuine wild cherries are just about ripe but I’m leaving them for a week to sweeten up.
After gathering about 20kg of mixed variety cherries from about 5 different trees I went to wash them in spring water. Not, of course, because I plan to wash everything in such a wonderful way but, rather, simply because I needed to get a few gallons of the vibrant stuff.
….then bottle in a suitable sterilized container. I found three of these put out with somebody’s rubbish in Brixton a few years ago. They have proved to be invaluable. Well worth the mutterings and cursing I received when trying to squeeze onto an already packed tube train with them.
But what about yeast? Should I try for a spontaneous wild fermentation or help the process on its way somehow? I think the latter will produce just marginally less unpredictable results. A few years ago I made a completely wild bullace plum wine that fermented out really well. I used the skins, which had a really nice looking yeast bloom on them, to start an initial culture. Unfortunately they aren’t available right now so I had to look elsewhere. The following picture shows the fruit of what I think – but am not absolutely sure – is Berberis darwinii. Clearly though the skins reveal a promising looking bloom.
I put these together in some cherry juice sweetened boiled and cooled spring water. This was then left in a warm place for three days. As you can see the yeast had become fairly active.
Time to add to the juice. (Below; only two days after adding the starter culture fermentation appears to be going well). Fingers crossed. Later I’ll introduce a little tannin and greater acidity by way of some staghorn sumac berry extract.
Some of the other cherries were boiled and squashed through a sieve to make fruit leather. This is the first time I’ve done this in my recently purchased food dehydrator.
The results were excellent although rather too sweet. Genuine wild cherries are much better for this as the sweetness is counter balanced a delicious acidic twang. But, hey, sugar rush here we come!
I also stoned and dried some of the fresh cherries and put them to dry with the fruit leather. Stoning these took 4 hours!
Mind you, the results are excellent
Now I have my first ingredient for my 100% wild foraged Christmas pudding. “Pucker”, “happy days”, as a well known chef would probably say!