Forage in your kitchen
Katerina Pavlakis 
Use wisely, waste little
It looks like unsettled (and unsettling) times are here to stay. Disturbing world news, the alarming rate of price hikes and the aftermath of lockdowns... many of us are rethinking our habits.
Looking to nature for nourishment and guidance seems like the obvious answer to me, as we navigate this difficult phase.
One skill (or is it an attitude?) is going to be crucial in helping us through: the ability to make the best use of what's at hand and what's available.
Using wisely and wasting little.
Foraging for wild food is probably the most perfect expression of this principle, and spring is the perfect time for it.
But despite what many think, foraging is not a countryside privilege: it's true I only started noticing all the wild food around me once we moved to Wales, but in hindsight I realise I could have found it anywhere, had I cared to look for it.
In fact, you don't even have to go outside to forage - you can practice the foraging mindset right in your kitchen.
Have a good look around: in your fridge, in your cupboards and shelves, on the counter and in the fruit bowl. What can you find? What is familiar, and what is surprising? What needs to be used up now and what will keep a little longer?
Now, what might you cook? To avoid getting caught up in too much detail, try to think in concepts rather than 'dishes' and reverse engineer from the result: What do you fancy eating? A crunchy stir fry, a simple pasta sauce, a warming casserole or a quick soup? Which of your ingredients fit into that concept? Be prepared to compromise.
One of my favourite examples of supper foraged in the garden and in the back of the fridge is a vibrant and nourishing soup made from wild greens, given extra substance by bits of old veg from the back of the fridge. Oh, and a handful of shrivelled up mushrooms soaked in hot water to make instant stock. Deliciously earthy and herby, bursting with nourishing goodness and immune boosting plant nutrients!
As usual when I'm cooking, there is not much of a recipe: throw in a pot to simmer, blend til smooth, season to taste, garnish and serve.
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But that wouldn't make much of a blog post, so here is some more detail:
- Pick a good pile of wild greens - wild garlic and young nettles are abundant right now and are easy to identify (they will completely wilt with cooking so you want a good quantity of fresh greens, a handful is not enough!).
- Alternatively any other green veggies will work just as well: spinach, chard, kale, broccoli, cabbage, leeks... use what you have.
- Chop up any chunky 'base' veggies from the back of the fridge: anything will do, even if it's a bit soft and shrivelled. This time I used one each of onion, leek, parsnip, potato, carrot and celery.
- If you have any dried (or shrivelled) mushrooms soak them in a cup of hot water.
- Soften the chopped root veggies in a bit of olive oil and/or butter.
- Add enough water, stock or the mushroom water from above to cover the veggies, and bring to a simmer.
- Season with salt, pepper and any other herbs or spices you like (I added oregano, bay leaf and turmeric root)
- Rinse, chop and add the greens and simmer until the root veggies are softened.
- Blend to your preferred smoothness with whatever tool you have (kitchen blender or stick blender, or even a potato ricer)
- Serve with squeeze of lemon, a spoonful of sauerkraut or kimchi and a dash of yoghurt or cream.
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Simple, nourishing, cheap, delicious!
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Some of my favourite foraging resources:
Robin Harford www.eatweeds.co.uk
Liz Knight @foragefinefoods
Wild Food UK
River Cottage Handbooks: Hedgerow & Mushrooms
