Wild and Slow 10th & 11th November 2012

About Wild & Slow

Picture yourself wandering down a frosty winter street in a rural, picturesque Irish village, your breath hanging foggily in the air, and your hands warmed by blazing wood-burning braziers and a cup of spiced mulled wine. Imagine the feeling of a unique European Winter-Fest style market here in Ireland. So now, visualise rows of wooden stalls lining both sides of the street, with hundreds of homemade foods on display. This is the culmination of Wild&Slow 2011, an exciting national event, which is designed to showcase and celebrate the best of wild foods that the Garden of Ireland has to offer.

The lead-up to this unprecedented wild food festival will begin with months of community-based education, as people are reminded about the traditional skills used by their forefathers in gathering and preserving wild foods. Skills such as pickling, drying, curing, smoking, and preserving in oils, sugars and salts will be passed on in detail, as will information about the spectacular array of wild foods available in the months leading up to the festival. This education will be accomplished through secondary schools, and through organisations for adults. A series of adult evening classes will also be introduced. This approach to education is based on the central concept of Wild&Slow 2011: cultivating enthusiasm for fresh, local, home prepared wild foods.

All will be invited to gather and prepare their own wild food products, and encouraged to present them for sale at what will undoubtedly be Europe’s largest wild foods harvest market. From fish to pheasant, from the deep dark flavour of venison to the sticky sweetness of wild blackberry jam, a contented reliance on nature’s gifts is as Slow as it gets.

Click here for information on Wild and Slow or e mail wildandslow@brooklodge.com

The Produce

WILD GAME IN SEASON, NOVEMBER

Rabbit, Woodpigeon, Grouse, Pheasant, Widgeon, Teal, Mallard, Woodcock, Snipe, Venison, Boar.

TRADITIONAL PRESERVATION METHODS: Biltong, Corning, Curing, Jerkying, Smoking, Hanging.

PRODUCTS MIGHT INCLUDE: Wild Duck Confit, Game Pies, Game meatloaf, Game Sausages, Venison Biltong, Corned Venison, Jerked Boar, Wild Duck Rillette, Venison Burgers, Woodpigeon Burge, Smoked Duck Breast.
WILD FISH IN SEASON, NOVEMBER

Brill, Clam, Haddock, Hake, John Dory, Monkfish, Lemon Sole, Mussels, Oysters, Plaice, Scallops, Sea Bass, Turbot.

TRADITIONAL PRESERVATION METHODS: Fresh, Smoking, Drying, Curing.

PRODUCTS MIGHT INCLUDE: Fish Pies, BBQ Monkfish Skewers, Fresh Oysters, Salt Baked Flatfish, Smoked Scallops, Mussel Soup, Smoked Haddock, Salted Hake, Smoked Haddock Pate
WILD MUSHROOMS IN SEASON, AUGUST-NOVEMBER

Wild Cep, Chanterelle, Field Mushroom, Common Puffball etc.

TRADITIONAL PRESERVATION METHODS: Drying, Pickling, Salting, Bottling

PRODUCTS MIGHT INCLUDE: Mushroom Ketchup, Duxelles, Wild Mushroom and Chicken Pie, Wild Mushroom Bread, Smoked Field Mushrooms, Chanterelle Crepes, Wild Mushroom Pate, Wild Mushrooms in Olive Oil.
WILD GREENS IN SEASON, APRIL-NOVEMBER

Wild Garlic, Wood Sorrel, Pennyworth, Sorrel, Marsh Samphire, Nettles, Watercress, Sea Weeds

TRADITIONAL PRESERVATION METHODS: Oils, Drying, Brining

PRODUCTS MIGHT INCLUDE: Wild Garlic Pesto, Brined Sea Samphire, Fresh Pennyworth and Cep Crepe Watercress Puree, Nettle Soups, Seaweed Blamanche, Potato and Wild Garlic Soup, Wild Garlic Butter, Watercress Soup
WILD BERRIES/FRUIT/NUTS IN SEASON, AUGUST-NOVEMBER

Wild Strawberry, Elderberry, Sloeberry, Rowanberry, Rosehip, Blackberry, Crab Apple, Blueberry, Sweet Chestnut, Hazelnut, Haws

TRADITIONAL PRESERVATION METHODS: Oils, Sugar, Alcohol, Bottling.

PRODUCTS MIGHT INCLUDE: Sloeberry Gin, Rowanberry Jelly, Rosehip Sugar, Red Elderberry Wine, Crab Apple Chutney, Wild Strawberry and Blackcurrant Jam, Rosehip Tea, Sweet Chestnut Pancakes, Blackberry Compote, Pheasant and Sweet chestnut Sausages, Crab Apple Cider, Rosehip Syrup, Hawthorn Brandy
WILD FLOWERS IN SEASON, APRIL-SEPTEMBER

Wild Primrose, Marsh Marigold, Honeysuckle, Elderflower, Wild Rose, Gorse
TRADITIONAL PRESERVATION METHODS: Sugared, Drying, Alcohol,
PRODUCTS MIGHT INCLUDE: Sugared Primroses, Elderflower Champagne, Gorse Wine, Honeysuckle Honey, Wild Rose Jelly, Elderflower Vinegar
ARTISAN PRODUCERS INPUT, MARCH-NOVEMBER

Of course there will be products that need to be integrated with non-wild foods. This will provide vital input for our artisan primary and secondary food producers. For example:

* Wild Elderberry and Strawberry Jam
* Wild Venison Sausage hot dogs

Both these examples contain foods that are not wild i.e. strawberries, pectin, bread baps, mustard and ketchup and indeed ingredients in the wild venison sausage. However the overall thrust of wild food has not been lost and it should be taken that the value of wild food input should not be lower than 50%, in order to satisfy the title of Wild&Slow.

The list is endless and will be formulated with the help of templates, clearly showing where and when to locate the wild food and how to preserve it for use in a product suitable for Wild&Slow.

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