Reindeer moss

 This is one of those special lichens that you find at this time of year in certain areas of coniferous forest.

We found this patch quite recently when out for the weekend and exploring. 

It's quite distinctive from a distance and quite easy to spot once you get your eye in.

Its one of those rare plants that has a wide range from Arctic tundra to quite southern latitudes. The interesting thing for the bushcrafter is that it's edible to humans, not just reindeer.

I've read that it's both bitter and acidic so it needs to be boiled in 2 changes of water. However I've also read it can be eaten raw and even was used as a cure for kidney stones in some localities.

I did try some of this patch raw and I could taste the acidity from it, though the texture and taste was quite pleasant.

I think I need to look into this excellent find a little more and see just what I can do with it.

What must I do to be saved?

 

Woodpigeon jamaican curry

 A Buzzard buddy made us a pot of delicious curry, this was one with a twist, it was Jamaican curry which I'd never tried before. Apparently its common to use goat in this recipe but as none was available he added a couple of wood pigeons and I have to say it was sublime, without doubt the best curry I have ever had, I now just have to get the recipe off him !!

Water pepper - persecaria hydropiper

 It's getting near the end of the season for water pepper so while out recently we decided to pick some for a little culinary experiment 

The banks are still full of this spicy plant but it is starting to wilt and the taste to fade, so we picked some to dry it out to see if we could use it as a hot herb.

A few good handfulls picked and brought home with us to dry out.

 Nibbling at it raw produces a real spicy punch, some say like wasabi but I think it's more burn like a chilli, this sensation is caused by a compound called Polygodial. 

A few hours in the dehydrator and we cut it up into a fine herb and tried it out

... and there was nothing !! The whole hot burny taste had gone, drying this herb is of no use and if you want that kick it's best to eat it raw. Cooking with it can reduce the potency of the burn also but not to the same extent as drying.

The best thing to do with it is cut it up finely when raw, let it marinade in soy sauce for a day then sprinkle it over fried rice, it gives a fantastic spicy pungency to any exotic rice dish. 

Of Sailing Ships and Giant Puffballs

 We have had a very busy weekend just past and today was a lovely day to be out taking a coastal course. The weather was bright but cold yet plenty of enthusiasm from those present. On the horizon we had the splendour of a beautiful ship..

..as we enjoyed our food, and on the way home we were treated to a Buzzard sitting on a rock by the shore, almost felt like it was saluting us as we drove past.

A little further on and we spotted something by the hedgerow.. 

An absolute beast of a giant puffball, picked, brought home and weighed at just under 5 pounds in weight.

Sliced up, it took two long chopping boards to hold it all.

A small piece, ( yes, the big middle bits wouldn't fit in the pan) fried in butter and bacon grease,

 

Finished with crisp back bacon, sauted sea beet from our coastal forage and a drizzle of balsamic vinegar, and...

...bacon and sea beet were gorgeous, puffball not so much..had it before and it wasn't great so didn't really expect anything different this time, but that's mushrooms for you, over-rated.

Keep your tongue from evil...

 

Fabulous Fennel

 We are preparing for a couple of saltwater and coastal foraging walks coming up over the next month or so and its a hard time getting good weather between the showers, but occasionally the sun comes out, the sea turns blue and God gives you a little gift. Some gorgeous wild fennel growing amongst the dunes, I'm in two minds whether to show it to people during the walk but I'm more than happy to share it with my Buzzard family on here.