february
gwyl forwyn // happy imbolc
gwyl forwyn is the first festival of spring, celebrating dreams and the waking of the earth. celebrated on 1st and 2nd february when the first snowdrops are emerging. it marks the halfway point between the winter solstice and the spring equinox. i don’t know if you have noticed other shoots appearing like: dandelion, nettles and cleavers? all excellent for cleansing after the winter hibernation.
after nearly a month away, between family in london and warmer shores, i returned to gower full of inspiration and plans for the coming year. it’s amazing what a break away in partial hibernation does for your creativity and purpose. i am definitely feeling the effects of gwyl forwyn: full of dreams, ideas and gentle purpose.
in season
local | kale // leeks // cauliflower // cabbages // parsnips // celeriac
wyld | alexanders // cleavers // dandelion // nettles // chickweed
full moon | 05.02 | snow moon
new moon | 20.01
it’s a snow moon this month. this is because february is typically very cold. keep on with those warming teas and stews but start to introduce some of the foraged finds to help cleanse the blood. i’ll do a post about this later in the month with the recipe ideas too.
redefining purpose
taking a break in january helped me to redefine my purpose and think about the bigger picture. to really understand what i want for the future of wyld clwb and what i want it to achieve through its relations with the local community and growers.
here are my main aims:
to produce feasts and events that are ever-evolving, creative and inspired by nature. to innovate my recipes using whatever the seasons provide
prioritise locally grown and foraged ingredients that are available on gower and wales
use ingredients from smaller scale producers that might get overlooked by larger businesses so that i can share the best of local food
share food stories to enable my guests to understand where their food comes from and feel a connection to it, knowing that by choosing to dine with us they are making a difference
strengthen the local food system, in order to make gower a resilient food destination
to bring the community closer together and to get local people eating local food, by mindfully supporting local farmers, growers and artisanal producers
committed to investing in the sustainability, biodiversity and well-being of gower
our next event is on 11th march celebrating spring and brimming of fresh foraged goodies. think fermented wild garlic pesto, dandelion salads, nettle crisps, radishes, bramble shoots and some probiotic elderflower fizz!
if you would like to attend but things are a bit difficult right now, please send us an email and we will work it out: hello@wyldclwb.uk
as of 6th february i’m back in london doing a course with plant academy called plant three, which is all about plant-based business and making an impact on the food system. so keep an eye out on my socials for all the amazing things we will be up to. i’m excited to see where wyld clwb goes on this journey!
much love,
jasmin xx
