I also forage and I also preserve. And I eat rabbit whenever I can (in Italy is recommended as the most suitable meat to introduce to kids after 6 months! Apparently lean, good proteins, easily digestible. Of course there’s nothing more pathetic than a skinned rabbit in your kitchen sink, particularly if you’re a new parent, but I’m diverging....)
I still very much like to do so out of personal choice and not necessity!!!!!!
(Blackberries and maggots. Leave them in the fridge for a day, in a closed container. The white worms will come up and wriggle out. You can then wash them out. I like my blackberry jam to be “sieved” in a food mill, so I suppose the worst that can happen is that I have some protein purée cooked with the food pulp)
How about we stop this freaking brexit and explain in primary schools the principle of seasons (starting with “summer is NOT the same thing as British summer hour, but a season defined by the equinox” amazing debate at lunchtime with colleagues about this...) and seasonal produce? An RHS short course instead of a ration card, come one, it’s a good idea!!!