I was brought up foraging. At four years old, I’d get up with my mother at half past five in the morning and go scouting for mushrooms on the now-deserted wartime air-strips near our house. At five years old, I went as part of the autumn school day to gather rosehips for Delrosa. Expert pickers got a tin badge. Smaller fry like me got nothing. Blackberrying of course we took for granted.
Later, much later, Malcolm and I moved to France. There, foraging is a way of life. Nobody leaves the house without their ‘Au cas où’ bag – ‘just in case‘ they find something for the cooking pot. It might be wild asparagus, wild garlic or Alpine strawberries in spring, cherries later, then blackberries of course. Autumn was bonanza time. This was the time to stagger home with sacks full of walnuts, of chestnuts, of sloes, of mushrooms of every kind. Autumn hikes were constantly interrupted by the need to squat down and fill a bag with yet more free food. You can read all about it here, for Fandango’s Flashback Friday, when I described how ‘all is safely gathered in’.
Now we’re back in England, the custom continues. I’ve discovered that locally, we’re regarded with good-humoured curiosity because of our inability to pass free food by without snaffling it. It starts with wild garlic, sometimes dandelion and nettle leaves in spring. During the last month we’ve picked several kilos of bullaces (wild plums) from Nosterfield; ditto blackberries from wherever there have been good supplies; windfall apples and crab apples from beneath village trees; a magnificent puffball weighing in at more than a kilo, which – thickly sliced and dredged first in beaten egg, then breadcrumbs and grated parmesan and fried in butter – made splendidly tasty steaks. Finally, this weekend, I glanced upwards on a familiar woodland path, and spotted golden mirabelles winking down at me. I summoned reinforcements (Malcolm, with bags, boxes and a useful stick) and now there are jars of tart but tasty mirabelle jam to see us through the winter, as well as plenty more waiting to be made into tarts and puddings.
Simple, but very real pleasures to add interest to our daily walks.