Friday, April 12, 2013
Today I took the first group out for a new season of foraging walks around Daylesford. We identified about thirty-five edible plants and a few mushrooms over a four hour walk.
Half way along we stopped for autumn fruit-and-acorn cake that Meg had baked for this inaugural and lovely crew – current students from the Castlemaine Permaculture Design Course. The cake was made from forest and/or garden ingredients – honey, olive oil, acorns, eggs, plums, peaches, quince, apple and rain water. These ingredients came from our home garden or nearby small businesses (Kyneton olive oil and Daylesford honey). Baking powder was used, but this is optional. (See earlier Artist as Family acorn cake recipe. A video showing how to turn acorns into flour will appear on this site shortly. Also please see my videos for turning hawthorn berries into fruit leathers and making dandelion coffee).
|Patrick Jones foraging walks 2013|