Project Description

FORAGING FORTNIGHT

Foraging Fortnight is coming back, in the week following the Festival, and we’re providing a preview of the kind of events that you can enjoy in its programme. One example is a talk about the wealth of goodness in those wild plants we often disparage as weeds, and we will hear about their role in nutrition.

There will be a workshop on identifying common wild plants for foraging. Another workshop will highlight the role of wild plants in the making of compost and the transformation of kitchen and garden waste into food for the soil.

And in several of our lunchtime sessions we’ll hear about appetising snacks you can make from foraged food.

WORKSHOP : BLACK GOLD – THE ART OF COMPOSTING

September 5 → 10:30 am11:30 am

It’s a way of recycling your own household and garden waste into some of the finest fertiliser and soil conditioner for your plants. The work is carried out by many, organisms and out of it comes something rich and alive – a mix of nutrients, bacteria and fungi mycelia. ...

JOIN US FOR LUNCH

September 5 → 12:45 pm1:15 pm

... with details of today’s guests coming soon … Today we’re having oatcakes and cheese for lunch. The oatcakes are in triangles thick or thin, or smaller cocktail-size; and beremeal oatcakes as well. We've a choice of cheeses, smoked or wash-rind matured, with a touch of rhubarb and pineapple chutney. There’s ideas for a fuller Orkney lunch in our leaflet of Peedie Kirk lunch recipes,

A WEALTH OF WEEDS

September 6 → 5:00 pm6:00 pm

Gardening can sometimes seem a battle against those plants we consider weeds which want to grow in our carefully-prepared spaces for flowers and vegetables. But, say ethnobotanical researcher Anna Canning and gardener/composter Elizabeth Woodcock, there are other ways ...

JOIN US FOR LUNCH …

September 8 → 12:45 pm1:15 pm

... and meet today's guests who include mountaineer and photographer Tristan Cameron-Harper with news of his travels in Orkney. We’re having sandwiches for lunch today – spread with Orkney butter and filled with Orkney spiced beef, red onion chutney, sliced cucumber, lettuce and tomato.