December in the UK might sound an unlikely month to start a foraging blog, but there is still a surprising amount of free food around. In recent weeks we have been gorging on Velvet Shanks and Grey Oysters. Also Wood Ears (not everyone’s favourite but I love them) are out and we’ve been sipping our way through a fair bit of pine needles. Finally, the summer of 2021 still keeps on giving, as we’re turning a surplus of Blackberries into a delicious red wine.
Grey Oysters are fairly easy to identify; look for them on dead or dying deciduous trees, mainly beech. Oysters have gills that run down the stipe (stem) and the bottom end of the stipe is slightly woolly. They are very tough to cut, as I found out while balancing precariously on a wall, trying to reach for my supper!
The Velvet Shanks (pictured below) are almost too beautiful to eat. When I come across them (on dead gorse) I always feel that I’m disturbing an intimate party. But they’re too good to leave, so into my foraging box they go. They only need a few minutes per side in the pan, and a wee sprinkling of salt and pepper. Do cut off the stem as you don’t want to be chewing wood bark.
John has decided that he doesn’t like Wood Ears (below). I on the other hand, love them. I must admit they do look a bit alien, but give them a go before you make up your mind. You’ll find them on dead or dying elder trees.
Finally, the drinks department! Storm Arwen brought down a lot of Scots Pine in our local woods, which was heartbreaking to see. However, I take comfort from the fact that their needles are still being used and enjoyed by us. A small handful of crushed needles infused in hot (not boiling) water makes an incredibly healthy brew – high in vitamin C and good for the digestion. The taste is mild and reminiscent of woodland walks. Less healthy but super enjoyable is our other brew: blackberry wine! Made with berries from this year’s abundance, it’ll be ready to drink in 5 months’ time. Patience is a virtue…
Tomorrow we’re heading out for a long bike ride, bringing a camping stove with us! I’m hopeful that we will find some Velvet Shanks to fry up as a roadside snack. Watch this space!
The healthy forager 