This link was sent to me by a friend. It's interesting - the Fifers have discovered many of the same things we did. Their perspective is that a local diet is preparation for the future, this is interesting as it suggests people are wanting to prepare for times ahead in which food supplies are cut off and international trade is reduced. Is this a possibility? I think so.
Spent a weekend in the woods and collected a few mushies plus some fresh squirrel! I've also had a bumper crop of sweet chestnuts and walnuts from trees down the road. So i had a superb stew made largely from wild local food, apart from the flour (Waitrose farm in Hampshire), thyme (Dennis' allottment), salt (Maldon's, Essex), oil (olive but local rapeseed would be perfectly good substitute. I just happen to have a five gallon bottle of olive oil that was given so am making good use of it!) and carrots (Abel & Cole). Here is my recipe for squirrel stew, incorporating Tristram's suggestions about the first stage for the meat: Preparation stage: 1 squirrel, skiined and prepared ( see Flickr for details of how to do this) A few ounces of flour with salt and thyme mixed in Oil For the stew 1 or more penny buns (cep mushroom) A few spiny puffballs Handful of Amethyst Deceivers Handful of sweet chestnuts , peeled Handful of walnuts Water 6 medium size Chopped carrots Sp
My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
ReplyDeleteGreat concept. Eating locally is very popular here in California as well.
Cheers!
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