Ómós Digest: #18 Fall into foraging
Foraging in Fall + an Autumnal foraging guide
This newsletter will hopefully bring you on that journey about the food you were looking for, or perhaps never knew existed. It is our quest to expand on what we don’t know and to share with those who care. If you haven’t read our other newsletters yet, why not start here. `
This newsletter is brought to you by Cúán Greene, Founder of Ómós.
Autumn is the favourite season for many of us. As we bid farewell to the lush fauna and the bountiful freshness of summer, we welcome back old friends of the earthier and bolder kind; some sweetened by the late summer sun, others bearing more complex savoury notes to garnish our plates. The demise of each season brings forth a hint of sadness, as, for one reason or another, I failed to gather my full list of the wonderful fruits nature has provided. That said, as the season unfolds, I can’t help but feel excitement and hope for what lies ahead in the foraging world.
Over the course of this season, I’ll be uncovering wild ingredients in Ireland and developing recipes around them for paid subscribers to the Ómós Digest. I’ll document my findings and share my discoveries along with my unforeseeable failures! Together we can transform your kitchen (and mine) into a space bursting with autumnal preserves and delights. It’s a chance to bulk your larder with new condiments, sample newfound creations and learn just a little bit more about what grows on our doorstep.
What to expect this season in Ireland
Foraging can be a little like exercise. At times it takes willpower to buckle up the boots and get out there, but one thing is for certain, you will never regret doing it. Below is an overview of what you can expect to find growing in Ireland this Autumn. I have undoubtedly forgotten plenty of items here so I will continue to fill this table as the season unfolds.
What to bring foraging
When it comes to foraging, you don’t need that much. A good basket is nice, but more often than not, I shove a bunch of tote bags in my pocket (for obvious reasons this is not advised for blackberries or mushrooms). You’ll also want to have a rain jacket handy and a bottle of water (a hip flask is optional).
I always keep scissors and a pocket knife on me when I’m heading out to forage. If you are looking for the right tools, the Ómós Foraging Tool Kit is a pretty unique set. I use it every day and it’s truly beautiful for yourself or as a gift. We ship worldwide. Email omos@omos.co for pre-orders.
In terms of a reference, Picture This is a brilliant plant identification app I use all the time. It has helped me identify so many plants and herbs I was unsure about. Of course, no foraging app is 100% accurate, so just be mindful of that. For those who prefer the paperback, it's not easy to find a good foraging book, especially a small one to bring with you on your forays, but I recommend the Foraging Pocket Guide, or The Forager’s Calender by the wonderful John Wright.
Lastly, no one needs to see you hangry. Always bring with you some snacks, always. The crunchy peanut KIND Bar is pretty lush.
Who to follow
Alexis Nicole is absolutely fantastic. In fact, I could write an entire newsletter on her alone. You’ll find her hugely entertaining and insightful posts at the Black Forager.
Grow Gather Wild provides brilliant posts and podcasts centred around foraging. I met Matt when I exchanged a jar of pickled elderflower in return for a rice cooker, which I now use to make garums - as one does.
Bello Wild Food is a team of foragers based in southern England, near Cornwall. They are absolutely prolific and source huge amounts of produce each year. While we do have professional foragers here in Ireland that supply our restaurants, it is really interesting to observe these guys. What’s significant about their location is that Cornwall is a little warmer than Ireland so the produce ripens a bit earlier. Seeing as it’s always a race to collect as much produce as possible, throwing a sneaky eye on what they source can give you that precious head start!
So that’s what’s coming up this season, but if you fancy a recap, here’s what you may have missed in August:
Breakfast for Liz (it’s better than any food film you’ve ever watched before).
A newsletter ABOUT Breakfast for Liz.
A recipe for KFC (with kelp).
A story about Billy Roll.