Kitchen Garden Guides

Monday, May 20, 2013

Foraging Workshop at Birchs Bay

Channel Living with Paulette Whitney
Saturday the 1st of June             10am until 12:00 noon
Take this opportunity to learn more about the edible plants, both native and introduced, that are growing all around you.  Paulette Whitney will share her extensive knowledge of these plants in a foraging field trip at Birchs Bay.

Paulette, a qualified horticulturalist, and her husband run their business Provenance Growers they supply many innovative restaurants and have a regular stall at the Farm Gate Market, where they share their passion for utilising little appreciated plants.
According to Paulette;
‘Foraging refers to the gathering of wild grown food, rather than intentionally raising and harvesting it.  It enables new and intense flavours to find their way onto our plates, and forgotten foods to be rediscovered.  Traditional Tasmanian foods give us a window into our history, help to humanise Tasmania’s past.  Weeds, prepared artfully to reveal their innate deliciousness and to allow us to enjoy their nutritional benefits, are fabulous foraged foods.’
An excerpt from Paulette’s blog; Provenance Growers where she shares some of her knowledge and experience with Grey Saltbush.
Grey Saltbush, or Atriplex cinerea, is in the goosefoot family, Chenopdiaceae, along with lots of other valuable edibles; silverbeet, beetroot, quinoa and spinach. Even closer edible allies share its genus, Atriplex, which includes orach and fat hen.
I can't find many references to Aboriginal uses of it, please tell us if you know any more, but in the early days of white settlement it was depended upon as a vegetable. From what I can gather of its history of use, there was a terrible famine in Tasmania when supply ships failed to arrive. Grey Saltbush took on great importance as a famine food. It was eaten boiled, and it is still recommended today that it be cooked before eating.
The most delicious use it has been put to in my kitchen was to as a covering for a leg of lamb. I'd put the lamb in too hot an oven, and placed a bunch of saltbush on top of it to protect it while it cooked. A great example of necessity being the mother of invention, we threw away the sprigs on top that were burnt, and underneath found the most delicious leaves that had soaked up a little lamb fat, and had become like crispy, lambey, vegetabley potato crisps.
Cost: $25 children free
Plus Channel Living Membership if not a member: $12 single or $20 per family
(All participants must be members of Channel Living to be covered by our insurance)
Email: to register or
Phone Cath Earnshaw 62921032 for more information

Limited numbers
What to Bring:
·         Photos or examples of plants that you would like identified (extensive range of reference books available for plant identification)
·         Water for drinking
·         Warm work clothes
·         Sturdy boots or gumboots and gloves

1 comment:

Skippyherron said...

This would have been so fantastic to go to!
Did they suggest any good books or field guides at the course?
Loving reading through your blog! Xx Kel