instagram story viewer > #WildFood

#WildFood

Posts
Pheasant back mushroom, from the tree straight to the grill! On the menu at Timberyard just now, served with parsley emulsion, sunflower seed pesto, alliums & salt egg yolk. @chefbradley_hook on the coals! #foraging #forager #scotland #mushroom #wildfood
Pheasant back mushroom, from the tree straight to the grill! On the menu at Timberyard just now, served with parsley emulsion, sunflower seed pesto, alliums & salt egg yolk. @chefbradley_hook on the coals! #foraging #forager #scotland #mushroom #wildfood
POV YOU STOP PAYING FOR FOOD ⬇️ We’ve been taught that food is only bought from supermarkets but actually there is an abundance of food that can be foraged on your doorstep! My go to foods to forage in spring in the UK are : - Three cornered leeks - Wild garlic - Magnolia - Pine needles - Nettles - Primrose - Dandelion - Sticky Willy Visit my page @salestosoil for videos on how to identify and forage these foods #naturehack #offgrid #foraging #wildfood #forage
POV YOU STOP PAYING FOR FOOD ⬇️ We’ve been taught that food is only bought from supermarkets but actually there is an abundance of food that can be foraged on your doorstep! My go to foods to forage in spring in the UK are : - Three cornered leeks - Wild garlic - Magnolia - Pine needles - Nettles - Primrose - Dandelion - Sticky Willy Visit my page @salestosoil for videos on how to identify and forage these foods #naturehack #offgrid #foraging #wildfood #forage
How Healing Is Spring in the Countryside? How healing is spring in the countryside? Catching tadpoles, picking wild greens, tasting fresh berries — every bite feels like childhood all over again. Simple joys, gentle moments, and the sweetness of spring memories. Nature brings us back to where happiness began. #Shorts #SpringVibes #RuralLife #WildFood #CountryLiving NatureLife ChildhoodMemories SimpleLiving
How Healing Is Spring in the Countryside? How healing is spring in the countryside? Catching tadpoles, picking wild greens, tasting fresh berries — every bite feels like childhood all over again. Simple joys, gentle moments, and the sweetness of spring memories. Nature brings us back to where happiness began. #Shorts #SpringVibes #RuralLife #WildFood #CountryLiving NatureLife ChildhoodMemories SimpleLiving
The most magical thing about spruce and fir tips is, they all taste just a tiny bit different! ✨ Some are fresh and zingy like oranges or lemons and some are slightly warm and spicy! 🍊 So do some little taste tests before harvesting a small basket for cooking with! There are so many delicious things you can make with spruce tips! I love a sweet treat so I went for shortbread. But if you fancy something savoury, how about spruce tip butter or vinegar! 🤌 As I said in the video, only take small amounts from really big, established trees! Also Avoid consuming large quantities if you are pregnant, breastfeeding, have kidney issues, or are sensitive to strong essential oils/resins. People with tree pollen or pine/resin allergies should try small amounts first, as allergic reactions are possible 💚 Spruce Tip Shortbread: Ingredients - Shortbread 15 g fresh spruce tips, finely chopped 340 g salted butter, room temperature 200 g sugar 5 g vanilla extract 500 g all-purpose flour Spruce Tip Sugar - 30-50 g fresh spruce tips, finely chopped (depending on how much spruce flavour you like!) 100 g sugar Instructions ✨Finely chop the spruce tips. For a stronger, more even flavor, you can pulse the spruce tips with the sugar in a food processor until very fine. ✨In a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and spruce tips until combined and spread around the bowl. ✨Add the vanilla extract and mix just until incorporated. Add the flour and mix until a dough ball forms. ✨Roll the dough out to about 1.25 cm thick. Cut into desired shapes — squares, rectangles, or circles all work well. ✨Place the cookies on a baking tray and refrigerate for 1 hour, until cold and firm (otherwise they’ll spread a bit) Preheat the oven to 180°C. ✨Bake for 20–25 minutes, or until the edges are lightly golden. ✨Meanwhile, make the spruce tip sugar: roughly mash together the 15 g finely chopped spruce tips and 100 g sugar in a mortar and pestle until fragrant and lightly green. ✨Let the shortbread cool after baking, then brush with melted butter and dust them in the spruce tip sugar, pressing down slightly #foraging #wildfood #sprucetips
The most magical thing about spruce and fir tips is, they all taste just a tiny bit different! ✨ Some are fresh and zingy like oranges or lemons and some are slightly warm and spicy! 🍊 So do some little taste tests before harvesting a small basket for cooking with! There are so many delicious things you can make with spruce tips! I love a sweet treat so I went for shortbread. But if you fancy something savoury, how about spruce tip butter or vinegar! 🤌 As I said in the video, only take small amounts from really big, established trees! Also Avoid consuming large quantities if you are pregnant, breastfeeding, have kidney issues, or are sensitive to strong essential oils/resins. People with tree pollen or pine/resin allergies should try small amounts first, as allergic reactions are possible 💚 Spruce Tip Shortbread: Ingredients - Shortbread 15 g fresh spruce tips, finely chopped 340 g salted butter, room temperature 200 g sugar 5 g vanilla extract 500 g all-purpose flour Spruce Tip Sugar - 30-50 g fresh spruce tips, finely chopped (depending on how much spruce flavour you like!) 100 g sugar Instructions ✨Finely chop the spruce tips. For a stronger, more even flavor, you can pulse the spruce tips with the sugar in a food processor until very fine. ✨In a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and spruce tips until combined and spread around the bowl. ✨Add the vanilla extract and mix just until incorporated. Add the flour and mix until a dough ball forms. ✨Roll the dough out to about 1.25 cm thick. Cut into desired shapes — squares, rectangles, or circles all work well. ✨Place the cookies on a baking tray and refrigerate for 1 hour, until cold and firm (otherwise they’ll spread a bit) Preheat the oven to 180°C. ✨Bake for 20–25 minutes, or until the edges are lightly golden. ✨Meanwhile, make the spruce tip sugar: roughly mash together the 15 g finely chopped spruce tips and 100 g sugar in a mortar and pestle until fragrant and lightly green. ✨Let the shortbread cool after baking, then brush with melted butter and dust them in the spruce tip sugar, pressing down slightly #foraging #wildfood #sprucetips
Florida Blue Crab Catch & Cook!🦀 this was my first time and won’t be my last! These are soooo delicious #catchandcook #bluecrab #crabbing #survival #wildfood
Florida Blue Crab Catch & Cook!🦀 this was my first time and won’t be my last! These are soooo delicious #catchandcook #bluecrab #crabbing #survival #wildfood
People call it “nature’s meat” because this strange fungus actually looks and tastes surprisingly similar to real steak. 🍖🌳 It’s known as a shelf mushroom or beefsteak fungus, and it grows directly on tree trunks in damp forests. When sliced open, the inside even has a red, juicy texture that shocks most people the first time they see it. 🤯 For centuries, some cultures have cooked these wild mushrooms as a meat substitute because they’re rich in nutrients and naturally packed with flavor. But not every tree fungus is safe to eat, so experts warn never to consume wild mushrooms unless properly identified. ⚠️ Nature keeps creating things that look impossible… and this might be one of the weirdest. 🌿 #NatureFacts #WildFood #EarthMysteries #NaturePower #MindBlowing
People call it “nature’s meat” because this strange fungus actually looks and tastes surprisingly similar to real steak. 🍖🌳 It’s known as a shelf mushroom or beefsteak fungus, and it grows directly on tree trunks in damp forests. When sliced open, the inside even has a red, juicy texture that shocks most people the first time they see it. 🤯 For centuries, some cultures have cooked these wild mushrooms as a meat substitute because they’re rich in nutrients and naturally packed with flavor. But not every tree fungus is safe to eat, so experts warn never to consume wild mushrooms unless properly identified. ⚠️ Nature keeps creating things that look impossible… and this might be one of the weirdest. 🌿 #NatureFacts #WildFood #EarthMysteries #NaturePower #MindBlowing
In the big rock candy mountain you can eat better food than most tongues have ever had the fortune of tasting 👅 very few plants up here that aren’t food. Minerally rich and nutrient dense and only here for a short time. Food in the land is seasonal and so it’s “get it while you can” type vibe. I’m on it 🫡 hurry! #foraging #nativeplants #wildfood
In the big rock candy mountain you can eat better food than most tongues have ever had the fortune of tasting 👅 very few plants up here that aren’t food. Minerally rich and nutrient dense and only here for a short time. Food in the land is seasonal and so it’s “get it while you can” type vibe. I’m on it 🫡 hurry! #foraging #nativeplants #wildfood
Incredible, wonderful lunch 🥗🌿✨ Out in the bush, every meal feels earned—simple, fresh, and full of flavor from the land itself. It’s not just food, it’s the whole experience. 🌍🔥 #fyp #funny #usa #hadzatribenew #hadzabetribe #AuthenticAfrica #WildFood #LivingTraditions
Incredible, wonderful lunch 🥗🌿✨ Out in the bush, every meal feels earned—simple, fresh, and full of flavor from the land itself. It’s not just food, it’s the whole experience. 🌍🔥 #fyp #funny #usa #hadzatribenew #hadzabetribe #AuthenticAfrica #WildFood #LivingTraditions
Have you seen this plant lately? 🌿 Hedge garlic or Garlic mustard is milder than wild garlic, but has a distinct oniony mustardy aftertaste that’s real pleasant added into salads or sandwiches, bulking out a pesto, for DIY mustards and wasabi pastes - and older leaves can be cooked like cabbage greens. The leaves can become bitter after flowering, but most bitterness is down to how much sunlight and heat the plants are getting, so I always choose a shady spot to harvest from. Chewing fresh leaves is said to treat sore gums and mouth ulcers, and a poultice rubbed on the feet is thought to cure cramps! Jack by the hedge is another common name for Alliaria petiolata - as ‘Jack’ and ‘Jill’ are often names given to common plants… and you can very often find it alongside or beneath hedgerows. This is a good plant to know if you haven’t got any wild garlic hotspots near you as this plant is not so picky with where it grows and is often found in woods, fields, parks, alleyways and verges and can be found from late January through autumn. Hedge garlic is native to the UK but has allelopathic qualities and can inhibit germination and stunt the growth of nearby plants, so I like to keep this plant contained to the back of my garden and harvest any strays that find their way into my veggie beds. Do you have this ‘weed’ growing in your garden or allotment? #wildfood #edibleweeds #foraging
Have you seen this plant lately? 🌿 Hedge garlic or Garlic mustard is milder than wild garlic, but has a distinct oniony mustardy aftertaste that’s real pleasant added into salads or sandwiches, bulking out a pesto, for DIY mustards and wasabi pastes - and older leaves can be cooked like cabbage greens. The leaves can become bitter after flowering, but most bitterness is down to how much sunlight and heat the plants are getting, so I always choose a shady spot to harvest from. Chewing fresh leaves is said to treat sore gums and mouth ulcers, and a poultice rubbed on the feet is thought to cure cramps! Jack by the hedge is another common name for Alliaria petiolata - as ‘Jack’ and ‘Jill’ are often names given to common plants… and you can very often find it alongside or beneath hedgerows. This is a good plant to know if you haven’t got any wild garlic hotspots near you as this plant is not so picky with where it grows and is often found in woods, fields, parks, alleyways and verges and can be found from late January through autumn. Hedge garlic is native to the UK but has allelopathic qualities and can inhibit germination and stunt the growth of nearby plants, so I like to keep this plant contained to the back of my garden and harvest any strays that find their way into my veggie beds. Do you have this ‘weed’ growing in your garden or allotment? #wildfood #edibleweeds #foraging
Rare Wild Food - Gurbo 🌿👨‍🍳 . . . . . . #biploveraivlogs #instafood #wildfood #foodblogger #villagefood
Rare Wild Food - Gurbo 🌿👨‍🍳 . . . . . . #biploveraivlogs #instafood #wildfood #foodblogger #villagefood
Good, wild, and free! Spring is great for wild greens, and wild greens are the way to go - more nutrient dense than farmed greens grown in often depleted soil. This is watercress.. maybe/probably you can eat it raw - particularly if it’s out of clean, fast flowing spring water…but it’s safer cooked when harvested anywhere else ;) #wildfood #freefood #goodfood
Good, wild, and free! Spring is great for wild greens, and wild greens are the way to go - more nutrient dense than farmed greens grown in often depleted soil. This is watercress.. maybe/probably you can eat it raw - particularly if it’s out of clean, fast flowing spring water…but it’s safer cooked when harvested anywhere else ;) #wildfood #freefood #goodfood
Have you noticed the amazing smell of wisteria? It tastes as good as it smells, heady and floral and delicious! Especially in my lemon and wisteria bars 🥹🪻 Here’s the recipe for you! I made these to share with some plant based guests, so the recipe is vegan (I used oat milk and vegan butter, and they came out really nice!) 💚 Recipe: Set your oven to 180C and line and grease a 8” X 5” (or similar) tin. To make the shortbread layer, add 75g melted butter, 25g sugar, 100g plain flour and a pinch of salt to a bowl, combine into a dough, press into the base of your baking tin and poke with a fork. Pop into your oven for 15-20 minutes or until just starting to turn golden brown. Leave to cool. To make the wisteria layer, begin by combining 30g wisteria flowers with 1 cup of milk and simmer gently for around 5 minutes. Cover and leave to infuse (a few hours is fine, overnight is ideal). Add 100g sugar and 10g chopped wisteria flowers and the zest of half a lemon to a bowl and rub with your fingertips until fragrant. Add 4 TBSP cornstarch, ⅓ cup lemon juice, 2 drops of natural pink or purple food colouring and your infused milk. Transfer everything to a pan and bring to a simmer. Whisk constantly until the mixture becomes thick (should be around 5 minutes) Pour your wisteria mix over your shortbread, and leave to cool for a few hours or overnight. Serve with fresh whipped cream, thin lemon slices and wisteria flowers! (I think you should be able to substitute elderflower, lilac or lavender flowers too! 🌸🌷 #wisteria #homestead #wildfood
Have you noticed the amazing smell of wisteria? It tastes as good as it smells, heady and floral and delicious! Especially in my lemon and wisteria bars 🥹🪻 Here’s the recipe for you! I made these to share with some plant based guests, so the recipe is vegan (I used oat milk and vegan butter, and they came out really nice!) 💚 Recipe: Set your oven to 180C and line and grease a 8” X 5” (or similar) tin. To make the shortbread layer, add 75g melted butter, 25g sugar, 100g plain flour and a pinch of salt to a bowl, combine into a dough, press into the base of your baking tin and poke with a fork. Pop into your oven for 15-20 minutes or until just starting to turn golden brown. Leave to cool. To make the wisteria layer, begin by combining 30g wisteria flowers with 1 cup of milk and simmer gently for around 5 minutes. Cover and leave to infuse (a few hours is fine, overnight is ideal). Add 100g sugar and 10g chopped wisteria flowers and the zest of half a lemon to a bowl and rub with your fingertips until fragrant. Add 4 TBSP cornstarch, ⅓ cup lemon juice, 2 drops of natural pink or purple food colouring and your infused milk. Transfer everything to a pan and bring to a simmer. Whisk constantly until the mixture becomes thick (should be around 5 minutes) Pour your wisteria mix over your shortbread, and leave to cool for a few hours or overnight. Serve with fresh whipped cream, thin lemon slices and wisteria flowers! (I think you should be able to substitute elderflower, lilac or lavender flowers too! 🌸🌷 #wisteria #homestead #wildfood
back to up