Did you know? Those who prefer to eat locally grown/produced food sometimes call themselves locavores or localvores. This term began circulation around August 2005 in the San Francisco area, when a number of “foodies” launched a website, Locavores.com, after being inspired by the book “Coming Home to Eat” by ecologist Gary Paul Nabham. More recently, an “invasivore” movement has emerged as a subset of the locavore movement, which encourages the consumption of non-indigenous invasive species with the intent of controlling harmful populations. Food for thought…

Papers fly by, dust in your eyes…it’s been a bad hair day. Clouds speed by, through hazy skies, it’s very windy I must say. The fruit falls quick and thumps away, it’s nature’s free bounty come to visit us today!!!

Hoohaa this weekend why not have a bit of free family fun and give urban foraging a try, pears, apples and blackberries are still abundant in SE London. Remember to tell us about your foraging and cooking adventures…enjoy!

Hey i’m a seed sprouter…a what??? A seed sprouter because you know we are all about promoting health and well being, as well as looking after the planet. The great thing about growing sprouting seeds yourself at home is that there is no right or wrong way to do it. As long as the seeds grow and taste okay then it has been a success, and although it is important to choose an appropriate type of container it is hard to go wrong when it comes to choosing one – sprouting seeds aren’t fussy, and aslong as they receive light and water then they are going to grow. It is very simple to grow sprouting seeds from a seed tray container, …

Wild Food Cooking Recipe Card 4: baked wild blackberry cheesecake As promised yesterday here’s Chloes favourite wild food ‘cheesecake’ recipe. Don’t panic if blackberries are hard to find? This amazing and wonderfully rich cheesecake is equally good made with other fruit, just use whatever is in season, or you happen to have in the fridge or freezer. Raspberries and blueberries are also delicious. Ingredients 175g (6oz) digestive biscuits 75g (3oz) organic butter, melted 175g (6oz) freshly picked blackberries or fruit of choice, plus a extra for decorating 450g (1lb) organic cream cheese 150g (5oz) organic caster sugar 1 tsp vanilla extract 4 organic medium eggs, lightly beaten Icing sugar, to dust 24cm (9½in) diameter spring-form/loosebottomed tin Method 1. Preheat the …

This weekend we’ve been at it again (urban foragaing huh) and feasting ourselves on the spoils of nature – from the hedgerow to the cooker to the dinner table it doesn’t get much better than this…our famous Baked Wild Blackberry Cheesecake yummy! Don’t panic folks we’ll be posting up Chloe’s favourite recipe tomorrow so keep watching this space for more details x

To all our Wild Food School fans – here’s a Clay Swift top tip when out and about scouting for potential urban food ‘HOT SPOTS’. Remember to always check the pavement (UK) or sidewalk (USA) for signs of fallen or squashed fruit. Sounds obvious we know, but it’s so easy just to walk on by. Take a look at the footway (Europe) in todays photo ‘squashed plums’ huh huh…directly above is the bounty (see photo below). So keep your eye’s peeled both above and below to stay ahead of the game!!!

We had another bumper day at Wild Food School yesterday, our team of intrepid urban foragers brought back this bumper crop of apples yummy yummy! It looks like there’s a glut of fruit out there at the moment and we’re going to make sure that it doesn’t go to waste. We really don’t need an excuse to say hello, but if you collect too much then why not share your haul with a neighbour, even better send round a piece of homemade cake too… How to make a yummy wild food school apple cake fit for any little or for that matter big super hero! Ingredients – apples 4-6 dessert apples (depends upon windfall damage) 25g unsalted butter 1 heaped …