The Woodlore Summer Sale is now here, with big reductions to over 50 items of bushcraft clothing and equipment, from such brands as Bergans, Buffalo, Fjallraven, Hilleberg, Icebreaker, Petzl and Swazi.
To view the full range of sale items, please click here.
At this time of year the hedges are blooming with elder, and the flowers are now at their prime. It is a wonderful sight, and for generations countryfolk have used the plant to make cordials, champagne and wine, amongst many other uses, and for many it is seen as the true taste of the season. In this article we demonstrate how to make one of the tastiest and easiest dishes of the summer.
The flowers, berries and finest stems next to the flowers are safe to eat; simply take care not to consume too many of the larger stems, as this can cause an upset stomach.
The dish shown here would serve three to four people.
Ingredients:
Last month we shared our guide on how to cook a Hunter’s Stew in the outdoors, in which we suspended a small Dutch oven over the campfire using a tripod made from natural materials. For those who haven’t made one before, here’s a quick guide on how to make your own cooking tripod.
The various ways of suspending a pot over the fire are almost endless, but the adjustable tripod hanger is one of the simplest and most effective options, particularly when you encounter hard or rocky ground. Not only is it a practical tool, it is also an elegant addition to any camp. Requiring only basic tools and a few simple skills, it is quick and easy to make. Continue reading
Keeping your knives and axes sharp is important for several reasons. Not only does a sharp tool make carving one of the greatest joys of bushcraft, it is also safer. When working with a blunt knife or axe you have to exert more pressure; this increases the chance of a slip and means that any ensuing cut will be more severe. As such, the ability to sharpen your tools to a razor’s edge is an essential skill. This classic clip from the Bushcraft Survival days shows Ray’s preferred method for sharpening his axe whilst at camp:
When we hunt for our own food, we can rest assured that the animal has led a free and natural life, that has come to an instant and humane end. Deer have been hunted in the woodlands of Britain for thousands of years and, as such, their meat forms a very natural part of our diets.
Venison is one of the leanest and healthiest of red meats, and a casserole provides a great way of cooking it outdoors. The Hunter’s Stew is a hearty, warming meal that is perfect for the cold evenings of winter and early spring. The dish shown here was cooked in a small Dutch Oven suspended over the fire, and served two people.
Ingredients:
Keeping your tools sharp is important for several reasons. Not only does a sharp tool make carving one of the greatest joys of bushcraft, it is also safer. When working with a blunt tool you have to exert more pressure; this increases the chance of a slip and means that any ensuing cut will be more severe. As such, the ability to sharpen your tools to a razor’s edge is an essential skill. This classic clip from the Bushcraft Survival days shows Ray’s preferred method for sharpening his knives whilst at camp:
In addition to the above video guide, we’ve also included Ray’s written guide below, taken from Essential Bushcraft:
Some of you dedicated Woodlore blog fans may remember an interview that took place with Dan Hume back in August 2011, that comprised of questions asked by you. This year we are offering you the chance to put questions to our recently appointed Instructor Keith Whitehead. Keith has very kindly offered himself up as an interviewee, and will be answering a selection of your questions on topics chosen by you.
Woodlore Instructor Keith Whitehead
In the heart of winter, it can seem that the long, dark nights are closing in around us. But the forest, seemingly asleep, is already making preparations for the most spectacular of its annual displays. The days are already starting to draw out again as we are blessed with crisp mornings, and soon we will feel the excitement of change in the air. Look closely and you will see that buds of many trees are already formed, holding close their furled treasure; spring is waiting.
The magic of the British woodlands in spring is the wonder of transformation and new life. The leaner times of winter are washed away in a flood of colour, scent and sound. Once again we can rest in coppices bathed in the deep perfume of ramsons; walk beneath the cathedral bowers of the beech, fresh in the succulence of their new leaves; drift slowly to sleep, lulled by the heady perfume of bluebells, and wake to the serenade of birdsong. These are the experiences that form our year and bring renewed vigour to our love of the forest. There is an irrepressible thrill, a deep connection with the life of these very special places, which wakes the soul and sets our pace into the coming year.
As the sun’s weak rays start to muster their strength and bring warmth to our forest home, the plants that surround us respond with generosity. The sap will rise in the birch, giving us a short-lived opportunity to enjoy this invigorating draft. The willow will loosen its bark, allowing us to harvest the fibres needed for cordage at this time of year, and many other plants will provide their fresh, young leaves, ready for salads: a welcome repast which speaks of the freshness of the season.
The following post was written by Woodlore Senior Assistant, Ross Burt:
It’s that time of year when work goes quiet. Does that mean that it’s time to rest? NO! It means that I can get out into the woods and practice my skills, as well as produce items to sell or, in this case, give as a Christmas present! So, not only am I out practising and gaining more knowledge, I am also saving money and giving someone a much-needed gift.
I have just finished two chopping boards and a hanger for them; there is one from beech (this will be used for vegetables) and one from oak (for meat). There’s a give-away on the boards that suggests what each one should be used for! The hanger is made of oak and I decided to make the pegs from the same materials as each board.
Ross’ Handmade Chopping Boards
This week marks the end of the UK course season at Woodlore.
Our first course this year, the Advanced Tracking that took place in April seems so long ago and so much has happened since then. We have run a wide variety of exciting Bushcraft courses throughout East Sussex and further afield, meeting and enjoying spending time with clients from all walks of life.
Woodloreans taking notes during the salmon lecture on the Woodlore Fundamental Bushcraft course
The Ray Mears & Woodlore Bushcraft Blog 