growing food,
foraging for produce
and linking into our communities for support
workshops
Forage events and workshops are good fun, but they also have a hard edge in that many people are looking to save a bit of money and also get in touch with the sights, sounds, smells and feel of the environment we live in.
Food and socialising are two of the most fundamental aspects of our lives, and if these are brought together, the feel-good factor is tremendous.
Foraging
Leaves – salads and greens (spring);
Flowers – edible flowers; elder flower wine and cordials (June);
Fruit – jams, jellies and desserts (August to October);
Wines and sloe gin (August to November);
Fungi (autumn);
Seashore and coast (spring to autumn)
Garden produce (spring to autumn)
Jams and wines;
Chutneys; Salads and dressings;
Soups and comfort food;
Grow your own
Traditional baking and cooking
Griddle soda bread;
Potato bread;
Wholemeal bread;
Scones and pancakes;
Oatcakes and flakemeal biscuits;
Lemonade and ginger beer
Seasonal crafts
St. Brigids’ Crosses;
Christmas Wreaths;
St. Valentines Day decorations
Sewing and upcycling
Basic sewing skills, making a pin cushion, making a simple sewing kit;
Embroidery made simple;
Children’s coats and bonnets
Wildlife identification
Birds and birdsong;
Wildflowers;
What’s out and about in your area
Originally set up by Mary and Dermot Hughes from Belfast, Northern Ireland, we aimed to inspire and enable people to live better lives in tune with nature and the earth. We’d been around a bit, so we felt we’d got something to give and in turn tried to bestow some of our values on our children.
Unfortunately Mary died in December 2015, but her spirit lives on in this project – her kindness, inspiration and goodness have touched so many people since Forage began. Dermot continues to deliver foraging workshops and walks and passing on his knowledge of wildlife and the natural world.
We can go to you, or you come to us. We have the basic equipment to run a workshop wherever we are needed, and we even have a cooker and crockery too.
A tap and a sink nearby is usually all we need, although the better the facilities, the easier it is to run the workshop.
