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Wild about Wild Foods with wild food producer Fiona Falconer and musician Peter Broderick
Manage episode 403360936 series 3490126
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“You could eat your dinner out of the ditch” that’s what Fiona Falconer of Wild About tells us in this week’s podcast which is all about Wild Food.
It’s abundant, free, full of adventure, and celebrates the beauty and bounty of our landscape. So we discuss why it’s important to eat from our natural surroundings and what are the benefits of eating wild foods for our health.
We learn about what we can find in the wild and what we can do with something as simple as a nettle, including a delicious and tempting recipe for nettle beer.
Fiona also tells us about the value of running a small business, as she and her husband Malcolm upped sticks from London, moved to a 5-acre farm in Co. Wexford and now run an environmentally sustainable food business which along with countless awards has presented them with many creative opportunities.
From blackberries to mushrooms, wild food is also a huge passion for musician Peter Broderick who is our second guest in the show. He's a Maine man now living in Co. Galway and loves to forage for wild, edible plants and has amassed an impressive mushroom collection this season. Though we may be so bold as to suggest writing the theme music for our NeighbourFood podcast was one of his greatest musical feats, we think you will be far more impressed with his fun song “Wild Food” from his album Blackberry, which is all about gathering, foraging, hunting, and munching! It's catchy (see what we did there?).
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Wild About’s Nettle Beer Recipe
Ideal for brewing around St Patrick's Day (17 March) when the nettles are young
2 carrier bags of nettles (approx 500grams)
12 liters of water
1.5 kg sugar
60 grams cream of tartar
Yeast
Optional - 2 oranges, 2 lemons, Ginger
Boil the water. Once it comes to the boil, take off the heat. Add the nettles. Cover and leave it to infuse for a minimum one hour, but preferably overnight.
Strain the mixture through a muslin cloth. Heat this mixture only enough to dissolve the sugar and the cream of tartar.
Add the juice of the orange, lemon, and ginger spice (these are optional)
Leave cool at room temperature and then add yeast. Cover with a tea towel and leave in a dark, warm place for four to five days.
After this time, remove the scum from the brew bucket and siphon it into plastic bottles. Leave to settle in a cool place such as a fridge.
Ready to drink after seven days and we are told it tastes like a Breton cider!.
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