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Vince,

Good to hear that you have already sampled the food for free fare - your 
casserole sounds delicious!

I have no doubt at all that our hunter gatherer ancestors were fully aware 
of most of the 'free foods' available - a knowledge which has been generally 
lost today. I enquired of my neighbour if he liked field mushrooms? Yes he 
replied, but you would have to offer me a lesson of what to look for and how 
to pick them - how sad!

Our grandchildren absolutely love ramsons in the Spring (wild garlic to the 
uninitiated). We use them in salads and sprinkle the flowers on most of our 
meals.

And as for puff balls - wow - better than a steak with a steak!

Trev.


----- Original Message ----- 
From: "Vince Russett" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Thursday, August 29, 2013 5:36 PM
Subject: Re: [BRITARCH] Prehistoric spices


> Trev
>
> Wild mushroons (as it is pronounced in ol' Somerset) already gathered.
> Sandy and I made a sausage, wild boar and wild mushroom casserole last
> weekend, the mushrooms plucked from the fields of Mendip between Bourne 
> and
> Rickford, on our second expedition to the 'unknown headwaters' of the
> Congresbury Yeo... an expedition more Winnie the Pooh than David
> Livingstone.
>
> Vince
>
>
> On Thu, Aug 29, 2013 at 5:00 PM, Trevor Dunkerley <
> [log in to unmask]> wrote:
>
>> Vince,
>>
>> Also known as 'Jack by the hedge' (Garlic Mustard (Brassicaceae)) in 
>> North
>> Devon. We use it regularly...
>>
>> Many, many field mushrooms about at present - collected 5 lbs of then
>> yesterday and shared with neighbours - delicious!
>>
>> Use your leave to tramp the fields and have a scrumptious meal - we used
>> the in an omelette this morning for brekky.
>>
>> Trev
>>
>>
>> ----- Original Message ----- From: "Vince Russett" <[log in to unmask]>
>> To: <[log in to unmask]>
>> Sent: Thursday, August 29, 2013 4:11 PM
>> Subject: [BRITARCH] Prehistoric spices
>>
>>
>>
>>  I don't usually post when on leave, but this one caught my eye.
>>>
>>> The fact people used garlic mustard seeds (Alliaria petiolata) to 
>>> flavour
>>> food seems to come as a shock to some.
>>>
>>> http://news.**nationalgeographic.com/news/**2013/08/130823-prehistoric-**
>>> hunter-gatherers-garlic-**mustard-spices/<http://news.nationalgeographic.com/news/2013/08/130823-prehistoric-hunter-gatherers-garlic-mustard-spices/>
>>>
>>> (from Explorator)
>>>
>>> Jack by the hedge (as it's known in Somerset) was gathered as a wild 
>>> food
>>> in the spring in the 1950s (my gran taught me to identify it), and good 
>>> it
>>> is, too. It does wilt a bit quickly, but wrapping it in a damp cloth
>>> helps.
>>> The seeds are slightly peppery, and in a time when English people were
>>> frightened of spices, I loved them, especially with pork (or oddly, 
>>> cooked
>>> tomatoes). I feel privileged to have been brought up in a time when 
>>> people
>>> hadn't quite forgotten their hedgecraft.
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>> http://news.**nationalgeographic.com/news/**2013/08/130823-prehistoric-**
>>> hunter-gatherers-garlic-**mustard-spices/<http://news.nationalgeographic.com/news/2013/08/130823-prehistoric-hunter-gatherers-garlic-mustard-spices/>
>>>
>>