About this Event
We will go out with Fergus in Hackney Marshes and identify different seasonal wild plants and herbs, learn how best to work with them, as well as gather plants relevant to lacto-fermentation and the making of a delicious soasonal soup.
Commonly made foods which utilize fermentation include yoghurt, kimchi and pickles. We will discover which plants are best suited for fermentation, and each gather a unique combination, however we will all have a common base with which to start, for example: hogweed. We will then, with Fergus’ guidance, be able to customise our lacto-fermentation with the other plants collected during our forage, such as cow parsley, wild garlic, even some fungi perhaps.
We will also be foraging together to gather ingredients for a communal soup, which Fergus will prepare
As we enjoy our soup and sour dough bread, we will also feast on any foraging questions you have for Fergus, and for Tevin and his unique Herbivore creations.
Fergus will give clear instructions on how to monitor and adjust the lactoferment you will have prepared in the weeks after taking it home from the workshop.
Event Venue & Nearby Stays
Hackney marshes, Stanstead Mill Walking Trail, Hackney, United Kingdom
GBP 71.13
