Part of the series - Wild food in Covid times
Join me and special guest, food waste campaigner Tristram Stuart, as we talk about how to preserve, store and enjoy both the fruits of nature and home grown produce, as well as how to home can and store (including as salami), the meat from wild and raised animals.
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- 0:00 Intro. Sow thistle for salsa verde.
- 4:10 Meet my guest Tristram Stuart, food waste campaigner and founder of the charity, Feedback.
- 7:25 Why food preservation and storage? 10:16 Lactofermented wild garlic.
- 11.10 What type of jars for home canning? How and what to home can. Preventing botulism.
- 27:15 Making salami from wild sourced meat and home raised animals.
- 34.36 Dried goods and food dehydrators.
- 40:25 Pressure cooker.
- 42:00 What makes a good larder?
- 44:38 Making vinegar for general use and preserving.
- 50:51 Preserving animal fat.
- 54:44 Making salsa verde with wild greens, in this case, sow thistle, dandelioin, common sorrel, dock, lime leaves, ox-eye daisy, ribwort plantain, wild garlic and nettles.
- 1:02:00 Seabuckthorn berry and elderflower drink.
- 1:07:41 Foraging is just one aspect of eating locally and seasonally, another is growing your own vegetables.
- The Art of Making Fermented Sausages by Adam Marianski and Stanley Marianski