The Forager Newsletter: A Nature Healing Menu, Is Europe running out of Water? Summer Recipes and more...
Enjoy the fruits of summer and some reflections on our sustainable future
Dear Fellow Foragers & Friends,
I hope that the summer months are treating you well and that you are enjoying some well deserved time roaming the wilderness and foraging with friends. In this months newsletter I have included some delicious, wild summer recipes. I don’t do it often but when I have people drop by for brunch, lunch or dinner I love to get creative in the kitchen and summer nights are the perfect time to try out some wild punch, dips and homemade chips.
In other news, did you know that we are on the brink of a water crisis here in Europe? You may know more than me about this situation but it is something that really caught my attention this month so I dug a little deeper and have written a short article about the potential impact of drought coming our way.
To cheer us up after a critique of western consumption I have included a short story here that I wrote many moons ago. This will provide some context as to where my love to foraging began. It is a work of fiction but my grandfather was a very real character with his shovel like hands and an eye for a mushroom in a field like no other.
If you enjoy my ramblings and foraging adventures please share this newsletter with friends and if you want to support my writing feel free to donate a penny or two each month towards a cup of coffee.
Your foraging friend,
Lisa
WHAT’S IN THE FORAGER NEWSLETTER JULY 2023:
A Nature Healing Menu to share with friends
Is Europe running out of water?
Food for thought - What I read this month…
3 Wild Summer Recipes
A poem titled ‘The Edge of the Forest’
A Nature Healing Menu
It may seem odd that we need to remind ourselves of the wonders of nature but in a world dominated by distractions and screens it seems necessary to retrain our brains. Observing the slow pace of nature churning through the seasons is one of the healthiest ways that we can reconnect with the land and our minds.
I call it a nature healing menu as there is hope that we can repair the damage caused by endless scrolling and provide positive paths to a more sustainable lifestyle.
I first wrote about the healing power of nature 5 years ago when I launched Orchards Near Me. In 2020. I designed my first healing menu and have used it a a go-to guide for things that I can do, either by myself or with friends, to bring nature into focus and ensure that my appreciation for nature stays in check. Try out this menu and why not create your own version too. If you do, please send it to me.
Is Europe Running out of water?
Access to data resources has allowed us to better track our water supply and things are looking a little bleak globally. You can take a look for yourself here on the World Water Map, a new resource from National Geographic. Europe’s water crisis threatens biodiversity, our food supplies, our industries and our lives. The depletion of water resources across Europe has been raising alarm bells.
As Europe grapples with an increasingly severe water crisis, warnings of a multiyear drought and dwindling water resources loom over the continent. Unusual patterns of low rainfall and snowfall have affected countries such as France, the UK, Ireland, Switzerland, Italy, and Germany, exacerbating the situation. From depleted aquifers to record-low river levels, Europe's water sources are reaching critical conditions. Let’s take a closer look at some of the impacts this could have on our environment.
A dryer winter, followed by an even dryer summer has put pressure on reservoir levels in France and northern Italy which are already at extremely low levels. Po River, Italy's longest river, is 60 percent below its typical levels. The diminishing snowpack in the Alps, which serves as a vital water source for Central Europe, further exacerbates the situation. In France, they faced a full month with no rainfall in February of this year and the population of Barcelona are facing a drinking water crisis.
The drought in Europe is coming on top of a range of other harsh economic conditions. Rising house prices and inflated costs of living are causes for concern for the vast majority of middle income families across European countries. In Ireland, this is a constant on the news as a recent poll suggests that over 52% of the population are concerned with the ongoing housing crises. In communes of southern France they have banned new home projects due to the strain on resources. This can only add to the pressure within the market.
The low water levels in rivers like the Rhine not only disrupt transportation but also impact industries reliant on water resources. Heatwaves, fueled by climate change, intensify water consumption and increase evaporation rates.
A call for action at an International Level
The European Drought Observatory reports that vast regions of the continent are drier than expected. To address the water crisis, curbing water consumption is crucial. Many countries have already implemented water-use restrictions, hosepipe bans, and conservation campaigns.
Additionally, measures to detect and respond to drought, such as Switzerland's national drought-warning platform, are being established. Addressing leaky pipework and exploring alternatives like recycled wastewater can also contribute to water conservation efforts.
While the visible signs of the water crisis are alarming, there is an unseen threat—depleting groundwater. Excessive groundwater extraction, coupled with climate change-induced droughts, further exacerbates the situation. Understanding and managing aquifers are crucial to sustainable water management.
The urgency of the water crisis has sparked calls for international cooperation. The UN, recognizing the need to safeguard water sources, will convene its second major intergovernmental water conference in New York City. Discussions on sharing aquifers that span political boundaries will be a focal point. Groundbreaking research using satellite data will shed light on the state of aquifers and advocate for coordinated actions to combat water scarcity.
Europe's water crisis poses a significant threat to lives, industry, and biodiversity. The alarming rate of groundwater depletion and the increasing frequency of droughts necessitate immediate action. As the continent faces a potentially dry summer, it becomes crucial to conserve water, invest in sustainable.
Food for thought: What I have been reading and listening to…
The Conversation - An Extreme Heatwave has hit the Seas around the UK and Ireland
Aeon Magazine - Will the Sustainable food of the Future come from the Blue?
Empowering the Shoe Shiner: Regenerative Finance unleashes investment for all
Israel Agriculture Uses Drip Irrigation vertical gardens
Nature, Nurture and Randomness
Podcasts:
All in Podcast weekly
Sentient Podcast Episode - How Farmers Live Under the Thumb of Corporations with Leah Garcés
3 Wild Summer Recipes
Foraged Lemon Linguine Pasta
The star of the show will be your Chicken of the woods aka Supher Shelf mushrooms if you can find some. They are a commonly foraged summer mushrooms that mostly live on dead or dying wood, usually oak trees. Their bright yellow/orange color makes them stand out in the crowded green forest so you can easily identify these edible friends. It is a polypore mushroom like turkey tail and you will find no gills when you look underneath. As this bad boy tastes an awful lot like chicken when it is cooked it provides the perfect accompaniment to this lemon pasta recipe.
Linguine pasta
2 freshly foraged handfuls of Chicken of the woods
Freshly squeezed lemon juice
1 yellow onion finely slices
4 cloves of garlic
1/2 cup chicken stock
1/2 cup of dry white wine
1/2 cup of cream
A sprinkle Sea salt and pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.
While the pasta water is heating, prepare your mushroom. Gently wash the entire mushroom and slice unevenly. Put a tablespoon of butter or oil in a hot pan and dry for 3 - 4 minutes. Add the garlic and onion and dry for another 2 minutes. Season with salt and pepper.
Reduce the heat and add your stock and wine. Now drip feed the cream into the mixture.
Drain the pasta and add it to the pan.
Pour the lemon cream sauce over the pasta and cooked chicken and toss to combine. Serve with a little pasmesan and parsley sprinkled over the top.
Wild Summer Superfood Salad with Raspberries and Fresh leaves
The days are hotter, the nights are longer so why not wait until the evening time to embark on a leaf filled foraging adventure. You will find a range of edible leaves available in the summer months. Orach leaves, mallow leaves, seabeat and a sprinkle of alexander seeds is the perfect way to end your day. If you are searching for a little inspiration for your next salad dish then look no further than your nearest coastline or woods.
Fun fact, did you know that 100g portion of raspberries provides 23 milligrams of vitamin C. That is 30% of an average women’s daily target. Vitamin C helps boost immunity, produce collagen and contains anti-aging anti-oxidents. If there was ever a berry that belongs in your kitchen than this is it!
Here is our super simple wild salad recipe that you can try at home:
Ingredients
Orach Leaves
Yarrow flower heads
Wild Raspberries
Mallow leaves
Seabeet Leaves
Curly dock seeds
Olive Oil
Lemon Juice
Salt and Pepper
Preparation
Be sure to wash all of your ingredients thoroughly. Carefully cut the orach leaves from any stems. Put the orach leaves, mallow leaves and seabeet in a bowl, sprinkle with salt and a squeeze of lemon juice. Throw in the daisy heads. Put the raspberries in a separate bowl and sprinkle with a tablespoon of sugar and add a squeeze of lemon juice. Now put the berries into the salad bowl. Gently toast a handful of curly dock seeds in a dry pan and sprinkle over the top of the salad.
Add salt and pepper. I like to garnish salads with some colorful wild edible flowers and gorse is just in springing to life so grab a small handful.
Voila! Now you have a very healthy wild weed salad for lunch or as a side at your next dinner party.
If you want to pair a wine with your next berry dish then we hear from good sources that the red grapes from Bordeaux in France are worth a shot.
Honeysuckle Summer Mimosa
If you are smelling sweetness in summertime as you walk by a garden or through a park than more than likely it is the fresh scent of jasmine or heavenly honeysuckle. The bees love this edible flower and so do we. Grab a handful to make long lasting syrup so that you can get a taste of summer all year round. Here is a little creative mimosa recipe for summer night entertaining.
Ingredients
Honeysuckle syrup (instructions below)
Juice of 1/2 lime
1 tsp sugar
Small handful mint leaves
1/4 cup of prosecco
1 cup of crushed ice
Soda Water
INSTRUCTIONS
Firstly prepare the wild honeysuckle syrup. Pick two large handfuls of fresh honeysuckle flowers, ensuring they are all fully open and removing all stems and leaves. Add 500ml of boiled water to a pot and drop in your flowers. Boil gently for 5 - 7 minutes and cover them with a cloth and leave them soak up the smell for a 1/2 day at least. Strain the water and add 2 cups of sugar and the juice from a small lemon. Bring to the boil and let the sugar dissolve. This syrup will last for 1 month in the fridge or you can freeze it in an ice cube container to use whenever you need it.
To make your mimosa, simply mix lime and sugar, crumple the mint leaves and add them to the glass, pour in two teaspoons or two ice cubes of your honeysuckle syrup and add prosecco. Add the crushed ice and pour in soda water to cove the mixture.
Here is my attempt at a Villanelle Poem based on our love for the outdoors…
I hope that you enjoyed the July issue of the The Forager and please support my vision to create an organic pick your own farm for a greener tomorrow if you can.
I will be working on the August newsletter and have some treats in store as we gear up for mushroom season.
Happy Foraging!
Lisa