This week, I’ve asked Julia Horton-Powdrill to write a guest blog. I met Julia on a creative writing course a few years ago, and was impressed by her great writing, humour and enthusiasm.
When not writing, she keeps extremely busy running a number of ‘wild’ businesses including the Really Wild Food Festival and Wild about Pembrokeshire!
Wild about Pembrokeshire is all about foraging and runs wild food foraging walks and day courses and, as Julia says, encourages you to ‘Discover your Inner Forager’!!
Julia’s mission is to encourage people to have a fun day in the countryside or on the coast and help them to identify and make the most of what is available from Mother Nature! She also advises on the legal side of foraging from the wild and how to collect sustainably and responsibly.
To find out more, visit: www.wildaboutpembrokeshire.co.uk
As everything is fresh and young in the countryside (apart from me!) now is the time to try out a few recipes. One I mean to do each spring but always forget is to crystallize flowers. Gorse, primrose, sweet cicely, wild violets, apple blossom and rose petals can be used, but experiment yourself as long as you know what you are using isn’t poisonous.
Beat an egg white lightly with a fork, paint each petal, immerse or sprinkle over, some caster sugar then leave overnight on a lined tray. Use to decorate puds or cakes or just to eat on their own. Mothers used to crystallize flowers on the stem where they grew then let their children loose into the meadow to hunt for them and eat them… great idea!