The Forager's Calendar

Synopsis

'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020 Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.

Summary

Introduction: The Forager’s Calendar is a book that serves as a guide for those who want to reconnect with nature and live a more sustainable and self-sufficient lifestyle. The author, Johanna Knox, has spent years studying and practicing foraging, and she shares her knowledge and experiences in this book. Each chapter of The Forager’s Calendar is dedicated to a specific month of the year, highlighting the available wild foods, foraging tips, and recipes.

Chapter 1: January
The first chapter of The Forager’s Calendar focuses on the month of January. Knox explains that this month is all about new beginnings and setting intentions for the new year. She starts the chapter by discussing the importance of building a sustainable relationship with nature and how foraging can help achieve that. Knox encourages readers to start small and gradually increase their foraging skills.

One example of a forage-friendly food for January is the wild mushroom. Knox suggests foraging for the Shaggy Mane mushroom, which is in abundance during this month. She includes helpful tips for identifying and harvesting this wild mushroom, as well as a simple recipe for a creamy mushroom and kale pasta dish.

Chapter 2: February
February is the month of love and fertility, and Knox kicks off this chapter with a discussion about the fertility of the land during this time. She also offers advice on how to nurture the land and give back to nature. In terms of foraging, Knox focuses on wild greens and herbs that are readily available during this month.

One real example that Knox shares in this chapter is her recipe for nettle and spinach soup. She explains how nettles are not only nutritious but also have a long history of being used for medicinal purposes. Knox also provides tips on how to properly handle and cook nettles to avoid their stinging hairs.

Chapter 3: March
As the saying goes, “March comes in like a lion and goes out like a lamb.” Knox uses this analogy to emphasize the changing of seasons during this month. She discusses how the weather and landscape start to shift, and this brings about new foraging opportunities. One prominent forage-friendly food during March is wild garlic.

Knox shares her experience of foraging for wild garlic in a community park and provides helpful tips for identifying it. She also includes a recipe for wild garlic pesto, a versatile condiment that can be used in various dishes.

Chapter 4: April
April is a busy month for foragers, and Knox highlights the abundance of wild foods during this time. She also talks about the importance of learning from the land and utilizing all the resources it provides. In terms of wild foods, Knox focuses on berries, specifically blackberries and elderberries.

For this chapter, Knox shares a delicious elderberry syrup recipe, which not only tastes good but also has many health benefits. She also discusses the importance of being mindful of the environment and only foraging for what is needed.

Chapter 5: May
May is known as the month of growth and fertility, and Knox discusses the variety of wild fruits and vegetables that are available during this time. She also talks about the importance of respecting the land and only taking what is needed. For this chapter, Knox focuses on the nutritious and versatile dandelion.

Knox shares her recipe for dandelion fritters, a popular dish among foragers. She also provides tips on how to identify and gather dandelion greens and flowers without damaging the plant.

Chapter 6: June
June marks the beginning of summer, and Knox discusses the abundance of wild mushrooms and berries during this month. She also emphasizes the importance of paying attention to the environment and taking care not to disturb any wildlife. Knox highlights the chanterelle mushroom in this chapter and provides tips for foraging, as well as a mouth-watering recipe for a chanterelle and bacon quiche.

Conclusion: The Forager’s Calendar is a valuable resource for anyone interested in reconnecting with nature and living off the land. Knox’s passion for foraging and sustainability shines through in her writing, making this book a must-read for aspiring foragers. Each chapter provides practical information, personal experiences, and delicious recipes that will inspire readers to start foraging for their own food. With this book as a guide, one can truly learn how to live in harmony with the natural world.