The Produce

 

WILD GAME IN SEASON, NOVEMBER

Rabbit, Woodpigeon, Grouse, Pheasant, Widgeon, Teal, Mallard, Woodcock, Snipe, Venison, Boar.

TRADITIONAL PRESERVATION METHODS: Biltong, Corning, Curing, Jerkying, Smoking, Hanging.

PRODUCTS MIGHT INCLUDE: Wild Duck Confit, Game Pies, Game meatloaf, Game Sausages, Venison Biltong, Corned Venison, Jerked Boar, Wild Duck Rillette, Venison Burgers, Woodpigeon Burge, Smoked Duck Breast.

WILD FISH IN SEASON, NOVEMBER

Brill, Clam, Haddock, Hake, John Dory, Monkfish, Lemon Sole, Mussels, Oysters, Plaice, Scallops, Sea Bass, Turbot.

TRADITIONAL PRESERVATION METHODS: Fresh, Smoking, Drying, Curing.

PRODUCTS MIGHT INCLUDE: Fish Pies, BBQ Monkfish Skewers, Fresh Oysters, Salt Baked Flatfish, Smoked Scallops, Mussel Soup, Smoked Haddock, Salted Hake, Smoked Haddock Pate.

WILD MUSHROOMS IN SEASON, AUGUST-NOVEMBER

Wild Cep, Chanterelle, Field Mushroom, Common Puffball etc.

TRADITIONAL PRESERVATION METHODS: Drying, Pickling, Salting, Bottling.

PRODUCTS MIGHT INCLUDE: Mushroom Ketchup, Duxelles, Wild Mushroom and Chicken Pie, Wild Mushroom Bread, Smoked Field Mushrooms, Chanterelle Crepes, Wild Mushroom Pate, Wild Mushrooms in Olive Oil.

WILD GREENS IN SEASON, APRIL-NOVEMBER

Wild Garlic, Wood Sorrel, Pennyworth, Sorrel, Marsh Samphire, Nettles, Watercress, Sea Weeds

TRADITIONAL PRESERVATION METHODS: Oils, Drying, Brining

PRODUCTS MIGHT INCLUDE: Wild Garlic Pesto, Brined Sea Samphire, Fresh Pennyworth and Cep Crepe, Watercress Puree, Nettle Soups, Seaweed Blamanche, Potato and Wild Garlic Soup, Wild Garlic Butter, Watercress Soup.

WILD BERRIES/FRUIT/NUTS IN SEASON, AUGUST-NOVEMBER

Wild Strawberry, Elderberry, Sloeberry, Rowanberry, Rosehip, Blackberry, Crab Apple, Blueberry, Sweet Chestnut, Hazelnut, Haws.

TRADITIONAL PRESERVATION METHODS: Oils, Sugar, Alcohol, Bottling.

PRODUCTS MIGHT INCLUDE: Sloeberry Gin, Rowanberry Jelly, Rosehip Sugar, Red Elderberry Wine, Crab Apple Chutney, Wild Strawberry and Blackcurrant Jam, Rosehip Tea, Sweet Chestnut Pancakes, Blackberry Compote, Pheasant and Sweet chestnut Sausages, Crab Apple Cider, Rosehip Syrup, Hawthorn Brandy.

WILD FLOWERS IN SEASON, APRIL-SEPTEMBER

Wild Primrose, Marsh Marigold, Honeysuckle, Elderflower, Wild Rose, Gorse.

TRADITIONAL PRESERVATION METHODS: Sugared, Drying, Alcohol.

PRODUCTS MIGHT INCLUDE: Sugared Primroses, Elderflower Champagne, Gorse Wine, Honeysuckle Honey, Wild Rose Jelly, Elderflower Vinegar.

ARTISAN PRODUCERS INPUT, MARCH-NOVEMBER

Of course there will be products that need to be integrated with non-wild foods. This will provide vital input for our artisan primary and secondary food producers. For example:

  • Wild Elderberry and Strawberry Jam
  • Wild Venison Sausage hot dogs

Both these examples contain foods that are not wild i.e. strawberries, pectin, bread baps, mustard and ketchup and indeed ingredients in the wild venison sausage.  However the overall thrust of wild food has not been lost.

All Market Stall Holders, nationwide, are being invited to provide and sell produce with a Wild&Slow twist on November 12th & 13th.

produce

The list is endless and will be formulated with the help of templates, clearly showing where and when to locate the wild food and how to preserve it for use in a product suitable for Wild&Slow.