You can also sub green tomatoes for tomatillos in recipes like this: https://www.simplyrecipes.com/recipes/tomatillo_chicken_stew/

They’re not quite the same, but they work pretty well. I have a bag of puréed roasted green tomatoes in my freezer, waiting to make that recipe later.

The one I went to was run by this guy: https://www.foragebox.co.uk

It’s worth having a look, he seems to run sessions all over the country. Everything from a two hour walk to a full day of foraging, cooking and eating. Also does wild butchery.

He was originally a chef, so comes to it very much from that angle.

DeepL slightly better, but still not great:

I went on a guided foraging walk this afternoon. Given the time of year, this unsurprisingly turned into a mushroom identification basics, although we did also try yew berries (do NOT eat the seed), which are a bit like lychee.

Hang on, I just read this again on my other feed and… growing lettuce in your driveway? Surely it’s going to get manky from exhaust fumes?

if it is open to the ground, make sure you put wire mesh under it or you’ll get rats making a nice cozy nest in there. I speak from experience.

Hope it’s nothing too serious.

They’re cooked in the process. I can’t easily get at my copy of her book right now, but from memory you put them in the sugar syrup and then put them in / take them out of the oven every day for a week or two.

I never managed to get the texture quite right, as if the sugar syrup didn’t go into the fruit properly. They weren’t unpleasant, just not right. This was following Mary Berry’s recipe, and she was an expert Aga cook before she was really famous.

I seem to only have options in multiples of 50 (may be down to the software I’m using?), but all good.

Thank you again!

ah! I think it’s got it second time, I have to let it navigate me away from Nostr to the wallet and approve it there.

Oh! I should try this out, in case I have more questions, shouldn’t I?

What will you do with them? I like them added to crumble topping, and I have a nice jam recipe, but I never managed to crack marron glacé even when I had an Aga (which supposedly makes it really easy).

I think a previous owner of the house fancied himself as being good at DIY…

I already knew the kitchen electrics were a bit dodgy, from when I had the hob replaced, but so far today we have discovered that the switch I thought was the oven isolation is actually the boiler (which on a different floor) and that the actual oven one was boxed in behind a cupboard, on a double socket into the other half of which was plugged an extension lead buried in the wall leading to a wall socket. Oh, and the oven connection also had a spur running off it for another wall socket, which we discovered when the fridge light didn’t come on when the oven breaker was flipped.

I had that with my yellow courgettes this year, they all got blossom end rot. My green ones were fine, so who knows!

Thank you! Didn’t realise it was that simple, but I think I’ve done it now.

I know, but I haven’t got the first clue where to start!

“Content warning”, and there is a mass of data showing that they are at best useless and at worst counterproductive.

Friday evening is food prep time, so a quick #dinner of pasta with Chinese cabbage and tuna.

In the food prep department: bread; egg and veggie muffins, for breakfasts; roasted/blitzed ripe and green tomatoes, for freezing to use later; jacket potatoes, for dinner on Sunday; and tubs of leek/bacon/mushrooms (ditto), pesto (Monday), and mushrooms (Tuesday, iirc).