Guy Radford April 16th, 2011
This little plant does not have much flavour but is very pleasant eating. Great for bulking up salads and as a wayside snack. The flower is also edible and very recognisable. Without the flower the leaves can be confused with similar small plants.
Guy Radford April 8th, 2011
Ramsons also known as wild garlic, Allium ursinum, have just started to appear. You get that lovely garlic smell on the breeze. It is easy yo recognise both visually and by its smell. This plant is great in salads and cooking.
Guy Radford April 6th, 2011
Before you disappear into the wilderness it is always important to let people know where you are going even if your travelling in a group.
If whilst travelling you became ill, fell and broke a leg or just got lost, what would happen? Will someone come looking for you?
Isle of Harris - Scotland
When out in the remote country side a lot of places will take your details of your trip and are more than happy to dial 999 if you don’t show up. It is always good to give them your mobile and expected time back, remember to add plenty of extra time as things often take longer then expected. Also take their number, if you are delayed and ok, then you can revise you return time. REMEMBER: Always go back and tell them your back otherwise search and rescue will be wasting their time and possibly putting other peoples lives in danger.
What prompted me to write about this was an excellent article by Paul Kirtley called The Importance of Leaving Word Before Heading Into the Wild. In the article he talks about a POP form (Personal Outdoor Plan). I think this is a great idea and I fully support it, it forces you consider a variety of scenarios and gets them written down!
Go and have a ready of Paul article.
Guy Radford April 6th, 2011
Whist down in the wood I decided to take some trout for lunch, there are many ways to cook fish on a fire but one of my favourites is ponassing.
People are often worried about the bones in fish, but they can be easily removed with the correct technique. After gutting and cleaning the fish make a ring cut round its tail and just behind its gills. Now gently run you thumb and first finger up along the spine, this will gently pull the spine and bones out the fish. I find it easier to to one side at a time. Once the bone has been separated from the fish you have a lovely boneless fillet ready for cooking.
Trout cooking over a fire
Beautifully cooked trout
As with most food, when cooked over a fire they taste so much better. This was no exception!
Guy Radford April 2nd, 2011
Blackthorn is the first to flower when compared to hawthorn and hawthorn is the first to have leaves. So in the spring this is the easy way to tell them apart.
Guy Radford April 2nd, 2011
Jack by the hedge has a garlic smell and taist. It is very common and as it’s name suggests it often found in hedge rows and on the edge of woods. Unfortunately it does not keeps it flavour during cooking so much better eaten in a salad.
Guy Radford October 24th, 2010
I took my son to the secret walnut tree and we found nearly half a carrier bag full. So we should now have plenty.
Guy Radford October 23rd, 2010
I have loads of sloes left over after finishing the sloe vodka, I wondered what else I could make. I started to look for sloe drinks for children, it was then I discovered sloe cordial. All I need now are some suitable bottles….
Guy Radford October 23rd, 2010
The first frost has been so it was time to pick the sloes. This year really is a bumper year, in less then 30 minutes I has collected about 2kg from just a small area in my parents garden.
Once home I washed and sorted enough for the sloe vodka.
Sloes washed and ready
Here is the recipe I used, recipes seems to vary wildly.
75cl Vodka
450g clean Sloes
120g of white granulated sugar
I first cleaned and sorted to sloes, this is a little time consuming but you soon get into the rhythm. I then needed to prick the sloes to allow the vodka in and the flavour out. I use a sharp knife, you could use a fork or a skewer. I tend to get a few in my hand at once give them all a prick move them around prick them again and drop them into the bottle.
Adding the sugar
Once the sloes are done using a funnel I pour in the sugar, then add the vodka and secure the lid. I turn the bottle over a few times and put it in a cool dark place.
The bottle will need turning every few days until the sugar is all dissolved. Then wait… 3 months seems to be about right but I have heard of people drinking it much quicker. At a push it could be ready for Christmas.
Guy Radford October 21st, 2010
I got told of a secret walnut tree…. it is not very big, but heavily laden…
My first visit yielded only about 12 walnuts, I knew it was probably a bit late, so went away happy that I had a few to try at Christmas.
I decided to go back on the off chance of getting a handful more. I was amazed, I filled about a third of a carrier bag.
Walnuts
I may go back and maybe get a few more….
From what I understand walnuts are not ready to eat yet. They need to be left in a cool dry placed to ripen or mature. Come Christmas they should be ready.
Guy's Bushcraft
a life with bushcraft.
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