We learned about why it is important to use seasonal and local produce this week in topic and loved learning about how we can find food in the wild. Using local and seasonal produce can reduce carbon emissions from food storage and transport from different countries and a lot of the time it is fresher and tastier to eat! This week we investigated food air miles and checked how far our food really travels before it is on our dinner plate.

Recently we found that we had few flowered leeks in our woodlands! At first we thought they were snowdrops, then wild garlic and finally we found out that they were ‘Few Flowered Leeks’. We knew they were okay to eat because we crushed it in our hands and smelt the garlicy/oniony smell. You need to be careful not to pick lily of the valley by mistake which is poisonous! We found mushrooms too but we learned foraging mushrooms is too risky if you are not an expert. You have to be careful foraging in the wild and make sure you do not eat anything deadly or poisonous. Ethan suggests using the internet to find our more information and not to try mushrooms unless you are Bear Grylls or similar.

You can’t get more seasonal or local than this!

We used our foraged wild leeks to make ‘Leeky Bread’. Here is the recipe.

First get a stick of salted butter and a big bunch of washed and dried wild leek leaves.

Then blend them together in a good food processor.

Get a french bread stick and cut slices halfway down (don’t cut all the way through the bread).

Then put a spoonful of the garlic butter in the slits you made in the bread,

Bake in the oven until brown.

ENJOY!