Behind the scenes prepping for Sundays SPRING WILD FORAGING: A doorway to deeper connection which ended up SELLING OUT. Yay for rewilding our diets, deeply connecting to nature in this way. What do i feed a group of wild foragers? Watch to find out!
Spring Wild Foraging event announcement today.. stay tuned. And sign up to our email tribe to here when tickets go on sale if u haven't already via link in comments below.
Porcini excitement, how to identify (in my excitement I refer to them having spores instead of gills but I meant pores..from which reproductive spores are released & spread by wind or water), and where to find them and upcoming wild mushroom forages with us. Finding porcinis as part of these experiences is not guaranteed but make sure you're on our email list and have liked our page to hear more when tickets become available. Numbers will initially be restricted to 10 so places will fill fast.
A reminder about Sunday's Winter Wonder Weeds (workshop) on location today at Wirraninthi. I was talking about Bev Lane's amazing herbal & botanical knowledge and general plant-related wisdom at the end of this video when my phone battery died. I also have over 20 years of experience and knowledge in Natural Resource Management, Ecology, and 6 years experience in native and introduced wild foods, foraging and the food industry.
There are still some tickets left for this Sunday 130-4pm August 4 but spots are limited so don't dilly dally. Link FMI/ tix in comments.
Wild Adelaide: Forage, Graze, Adventure - Kaurna Welcome
Kaurna custodian Tamaru Kartinyeri welcomes us to country at our first stop on Wild Adelaide: Forage, Graze, Adventure tour for Conscious Lifestyles @tastingaustralia
We then walked and talked culture, native and other edible and useful plants from tens of thousands of years ago till today with a focus on protecting indigenous culture and native vegetation.
At the end of the video you can hear me organizing morning tea set up further up the path. We drank wild rose hip tea made from hips foraged further up the creek and ate wattleseed and foraged fig biscuits made w @fourleafmilling spelt flour. Then we pointed out the plants where all the raw products came from setting the scene for the rest of the day. Rosehips have 8x the vitiman C of an orange. I made the tea up using a syrup I'd foraged and boiled up 2 days before and hot water from thermoses we had filled up just before leaving home.
If you would like to hear about our upcoming foraging and nature-based experiences including wild mushroom foraging, make sure you you click the sign up link in the comments.
#welcometocountry #wildforagingexperiences
One of my biggest inspirations and earthy role models dropped round today w a delivery and to do a spot of unexpected garden maintenance.
My 78 y old Dad grew up helping grow pick wash and pack veggies apples and pears for the East End market with Pop (his Dad) and 2 of his brothers, as did the 3 generations of Schultzes on the same Summertown property before him.
He's also taught me and spoilt me with the taste of a diverse array of fresh-picked veggies grown organically in good soil straight from the home garden. My food journey is inspired by his earthy, productive good food loving ways. And I've been chasing these same flavors and nutrients whereever I go, ever since. Try as I might I don't think I've ever grown veggies as tasty, nor tasted them anywhere else, esp his tomatoes.. OMG.
#sograteful
Foraging in my backyard and last chance for early bird tickets to our Forage for Cherries Berries Wild Foods & Bevvies: Wed 4-10pm in Peramangk country by return coach from the city.
A new hills cider and an adventure to remember..
Tom Shobbrook from #Shobbrookwines describes the birth of a new hills cider made with certified organic Forest Orchard apples by Graeme and Fiona Schultz, and Anton von Klopper from Lucy Margaux Vineyards. The cider is soon to be released under #ForestOrchardsandCo. label and will be launched on Sunday during our Forage Feast and Ferments Adventure tour for Tasting Australia - where you will get to see and hear how its made and taste it as part of a 4+ course lunch. And thats not to mention the rest of the adventure.. Time is running out to grab one of the last 2 tickets!
Tom Shobbrook of Shobbrook wines talks about the new collaborative artisan cider..featuring apples grown picked and pressed by Graeme Schultz and fermented by himself and Anton von Klopper using #ForestOrchards certified organic apples.
You can get to try some of this delicious cider as part of the 3 to 4 course rustic farmshed woodoven lunch during the Forage Feast and Ferment adventure tour Sunday April 15 for Tasting Australia. Ticket link below
Tommy Shobbrock talking about #ForestOrchardsandCo #cider The first cider in SA created with Forest Orchards certified organic apples in partnership with Lucy Margaux's, Anton von Klopper and Forest Orchards' Graeme & Fiona Schultz.
Come and taste this delicious elixir together with Anton's natural wine and other artisan goods over a 4 course rustic woodoven farmshed lunch after a morning wild foraging including wild morning tea, and an orchard and farm tour at Forage Feast and Ferment Adventure tour 10am-5pm Sunday April 15, via return coach from Victoria square. And hear the stories of the Schultz family food history, artisan producers of the lunch food and beverages and the traditional custodians.
A few tickets remain but get in quick to avoid missing out! More info & ticket link in comments.
A little about our Wild Food and Medicine experience tomorrow at the Athelstone Wildflower garden 10am-1230pm. Still some tickets on sale till midnight tonight. Link in comments below.
