Fionnuala

Foragers Journey through Spanish woods

 

 

On our trip to Spain, we were taken out by micologist and forester Gionata Spazzi who here gives us an account of our findings…

We see things differently when we open our eyes

We see things differently when we open our eyes

Phallus inpudicus

The day was blessed by the finest spring sunshine. After a slide show introduction on the secretive and surprising world of forest fungi at breakfast table we set off guided by Seb and Lydia down by the river walk. Here  a fragment of ancient Asturian  Forest still thrives. The fungi forager would hope to find here at this time of the year morels  and oyster mushrooms. It looked promising for oyster mushrooms as we spotted a number of fallen poplar trees. Oyster mushroom is a saprophytic species which decomposes freshly fallen trees and has a liking for poplar and willow. But it was not to be .We still found a good healthy selection of spring species of fungi such as

 

Pluteus cervinus,

Trametes versicolor

, Phallus inpudicus, Poliporus squamosus, Ganoderma applanatum none which of culinary interest.

 

Ganoderma applanatum

Pluteus cervinus

Our foraging attention turned quickly to an abundance of wild herbs at their best and most tender stage for picking:

 

Forage for food in the woods

Forage for food in the woods

Wild garlic, dandelion, wild aniseed, wild fennel, greater plantain, nettle, chickweed, nasturtium.

 

With  baskets full of wild herbs we meandered out of the river woodland through lush farm fields and old farm buildings. Back at Posada del Valle, energised  and inspired by the walk  a group of us volunteered as chefs team  to transform our natures gift into a culinary treasure. The result was a most enjoyable tasty and refreshing meal which included a taste of the sea from the previous day sea forage.

 

Wild garlic pesto

Wild garlic pesto

-wild herbs soufflé: light and full of flavour

-wild garlic pesto: rich and nourishing

-a dandelion, wild fennel and garden letforaged mealtuce fresh salad with seaweed crisps…..

rare find

rare find

 

BON APPETIT!

 

We are all looking forward to continue sharing the wild feast harvest experience (and much more) with our German, Dutch, Spanish and Hungarian Future of Food partners during our return autumn meeting in Ireland for a taste of our clean ocean, lush meadows and thriving green forests

 

 

 

This entry was posted in 3rd Meeting, Growing & Collecting, Irish Partner on by .
Fionnuala

About Fionnuala

Fionnuala Collins works at East Clare Community Co-operative and is the Irish co-ordinator for this project. A philosophy graduate, she has furthered her studies with Community Development practice and Youth and Community work. Fionnuala is interested in how food can build partnerships and communities, especially in the act of sharing nutritious meals as a form of celebration. She is interested in why food poverty exists, and if there are really foods and diet lifestyles that either boost or destroy health. Fionnuala thinks The future of food partnership will bring together many aspects of community development practice and sustainable food production and sharing. Furthermore through sharing ideas, research and learning on what is the right direction for the future of food we might learn if there is a sustainable and health enhancing diet for the here and now.

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