Veld and Sea mushroom foraging
Wild Flavour with Veld and Sea
We are getting very excited at the approach of the cooler season, the first rains have already fallen, encouraging tiny, delicious winter shoots to show, and the first mushrooms have already been spotted in the forests.
Have a look at some of our upcoming wild food events below…
FREE TALK AT SCARBOROUGH HUB
Saturday the 9th of April 11am
Join Roushanna Gray at the next Food Dialogue Series hosted by the Foragers Shop in Scarborough under The Hub Café where she will be discussing and introducing some of the delicious wild flavours our area has to offer. She will be introducing you to 10 of her favorite indigenous edible plants, wild weeds, edible flowers and seaweeds. The discussion will touch on history, seasons, identification, sustainability issues, preparation, recipes and which plants you should be planting in your gardens.
Wednesday the 4th of May
Saturday the 14th of May
Join us at our autumn forest forage led by avid mushroom hunter Justin Williams as we delve into the forest to learn all about the magical world of mushrooms! We will be meeting early and begin the foray with an educational talk about wild mushrooms, then head off into the forest to find what is on offer.
Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.
Included: Notes, recipes, post-forage refreshments of nourinshing mushroom soup, bread, mushroom pate and a warming buchu brandy and rooibos hot toddie prepared by wild food forager Roushanna Gray.
Location to be revealed to participants closer to the time.
Spaces are limited so book your place soon!
To book please email firstname.lastname@example.org
WILD FOOD PAIRING EVENT
Fri 27th and Sat 28th
This wildly exciting event will be hosted by the Culture Club Cheese restaurant on Bree Street in Town.
Details and menu TBC – watch this space or to put your name down please email email@example.com
WILD FOOD TAPAS AT THE CAPE FARMHOUSE
Friday the 17th of July
Don’t miss out on this exciting edible adventure so deliciously fresh and local – these new flavour sensations promise to drive your taste buds WILD!
Chef Phil Mansergh and Roushanna Gray from Good Hope Gardens Nursery will be collaborating on this Wild Food Tapas night, combining their skills and creativity, preparing beautiful tapas dishes, each with an indigenous edible ingredient, sustainably harvested and paired to perfection.
Locally baked wild pine ring mushroom artisan break bread served with wild fennel seed butter
Beach broth with foraged seaweed
Cream of wild asparagus (veldkoel) soup
Wild spinach and paneer samoosas
Local goats cheese with mixed heirloom greens salad, caramelised oranges and Fynbos infused dressing
Organic potato wedges served with wild garlic and Oxalis aoli and a sweet chilli and sourfig sauce.
Kelp Sushi rolls
Hottentot fish cakes with spekboom mayo
Pork and seaweed sausages with wild berry (Num Num) jam
Rose Pelargonium chocolate brownies with Catawba coulis and cream
Please book to avoid disappointment – phone 021 780 1246 or email firstname.lastname@example.org
Its has been raining on and off for days now, but today the sun came out to play. And so did we. And the sheep and their lambs. And the rest of the animals.
But we left them to sunbathe at the nursery and went to the beach instead. The waves were too messy and wild to surf so we just played in the waves and collected seaweed to be marinated for tomorrows salad.
On the way home decided to see if any mushrooms had decided to pop their heads up for our supper. They had. You have to adjust your vision a bit and get your “mushroom spotting” eyes on as they are little tricksters, cleverly disguising themselves as old leaves under fallen pines needles, bushes and grasses. But once you spot one *like magic* you can see them appearing all over the place. I couldn’t find anything for ages though. Husband: “Look for suspicious little mounds of grass.” Boy child: : “I am EXCELLENT at finding them!” The confidence of 6 year olds should be bottled and sold for millions. Girl child did not say much as she is only just 1, but wanted to join in so shouted “Mama! Mama!” crossly at some pine cones she was foraging for in the puddle she was sitting in.
We found some slippery jacks and some pine rings
Which would go perfectly in a pasta sauce with some Trachyandra or Veldkool as it is commonly known, that we had foraged earlier in the day. Their tender flower buds are similar to young asparagus.
There is something uniquely special about eating local foraged wild foods, giving you the feeling of really being in touch with the season. Getting the exact vitamins and minerals your body is suppose to be receiving. Back to our roots. Back to basics. But in a really delicious sort of way.