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#foraging
lindagoesmushrooming · a day ago
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It’s quite rare to find a lot of boletus mushrooms in one go in my local woods, so I was positively surprised this time. Especially after a month of no mushrooms at all. (27.09.2022.)
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tom-at-the-farm · a day ago
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Russulas, red cracking boletes and...I want to say Weeping Widows (Lacrymaria lacrymabunda)
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mushroomgay · 2 days ago
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It’s piiiiiie season baby !!
This was made with a mix of oyster mushrooms and beefsteak fungus (both foraged) and button mushrooms (left over in fridge)
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melgillman · 5 months ago
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no one asked but I’m telling you anyway
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weird-ecologies · a year ago
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This is too real, help
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spectrologie · a month ago
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Natasha
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neurotypical-karen · a year ago
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The tone difference in foraging guides between native plants and invasive plants is literally so funny to read
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lionfloss · 7 months ago
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(xx)
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todaysbird · 5 months ago
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here’s a list of edible invasive species! (courtesy of wikipedia, so don’t consider this a guide on preparation or anything!) you’re interested at all in foraging, want to provide your own food but can’t grow it, or just want to help the environment, this is a great way! it both helps natural habitats and gets you food for free!
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sosuperawesome · 4 months ago
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Forage Basket // A Fine Company on Etsy
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tom-at-the-farm · 2 days ago
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Yella
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mushroomsanonymous · 2 days ago
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Hungry boi
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rosesofthetwilight · a year ago
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happyheidi · 6 months ago
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campesine · 8 months ago
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freshcaptony on ig
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dawncottage · 5 months ago
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i made dandelion honey!! it looks like a magic potion and tastes incredible!
recipe:
2 cups dandelion petals (removed from the green flowerheads - this took me about 175 flowers for 2 UK cups but anywhere between 150 and 200 should be alright)
3 cups water
1 tsp vanilla essence (you can use bean paste or a whole bean i only had essenxe on hand)
3 lemon slices
sugar
in a pan, bring to the boil and lower the heat slightly to simmer for 30 minutes, then leave to steep overnight or 6-12 hours. strain the liquid through a jam strainer or cheesecloth, then measure the liquid and add an equal quantity of sugar to the liquid (i used grams rather than cups for this part), then gently boil for an hour until syrupy and reduced to about two thirds of the original depth. Pour into a sterilised jar, let it cool, then enjoy!
you can use it as you would normal honey, I've used it on toast, in coffee and in cake so far, all with good results.
tip: it may crystallise like a syrup or honey does, but you can gently heat the jar in a pan of hot water to return it to a liquid state.
always remember to forage responsibly and safely, make sure you don't use a polluted area or where its likely to have been contaminated by dogs etc, and leave some for the bees!
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itscolossal · a month ago
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‘Wild Textiles’ Is a Practical Guide for Turning Foraged Materials into Fiber-Based Works
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