Skip-diving, foraging. What other things do you cheap-skates get up to?
My mother used to make that - it was the only drink that had the upside of you couldn't tell by taste whether the cats had pissed in it or not as the taste would not change if they did.Try elderflower champagne next spring/summer Jarrod , its beautiful stuff. A big cool glass of it is great when it's hot.
Chop the conkers up small and dry until rock hard.go on..
Great Auntie Nelly used to make wine of anything that stood still long enough, including parsnips, and very good it was too even if it didn't take prisoners.My Uncle used to make Parsnip wine, tasted like sherry I think.
You can still get the bulbs if you know where to look they aren't as pungent as farmed and its the leaves which are the sought after items. My mate makes Kimchi with them.It's the wrong time of year I know but nettle and wild garlic soup is ace, and full of protein.
On farm land that used to be my uncles there is wood(approx 3 acres) that is known locally as Onion Wood at the height of the season it's just a carpet of them.You can still get the bulbs if you know where to look they aren't as pungent as farmed and its the leaves which are the sought after items. My mate makes Kimchi with them.
There are firms willing to tidy up your woodland and thin out the wild garlic bulbs and pay for it too.
My last shoot had about an acre of them, my current one has much more, I cant even begin to calculate the acreage with wild garlic as I still haven't walked all over it yet.