A Brief Visit to Foulney Embankment

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Even a casual observer will have noticed that I am very much a creature of habit; when the tide is due to be low and we are available to do so, I like to drag the family around the bay to Roa Island to do a bit of rock-pooling. Every time we do that, as we cross the causeway to Roa I point out the car park which gives access to the path to Foulney, another tidal island, and express a desire to one day explore it.

Well, we’ve been around to Roa again this week and I almost got my wish. We hadn’t really left enough time, but we did walk as far as the first automatic lighthouse (I assume that’s what it is?) on Foulney Embankment.

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Scurvy Grass.

Foulney is essentially a shingle spit jutting out into Morecambe Bay. It’s houses important  breeding colonies of Terns. And also a number of plants well adapted to growing in this relatively unpromising environment.

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Sea Beet.

The wind was strong and very cold. This brief visit has whet my appetite, in more ways than one – apparently the glossy leaves of Sea Beet are something of a delicacy – and I really must make an effort to come back to see the island, and its tern colonies properly.

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Sea Kale.

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Sea Radish.

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Sea Campion.

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Foulney Embankment.

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Shingle.

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Lichen.

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Rusting hulk by the Roa causeway. Barrow industry behind.

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Roa Island.

For today, however, we had an appointment with the tide to keep.

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A Brief Visit to Foulney Embankment

5 thoughts on “A Brief Visit to Foulney Embankment

  1. What an atmospheric place. And I love all the “greens” on the shore.
    I wonder where that pebble with the lichen came from – you wouldn’t usually expect a sea pebble to stay still long enough to gather lichen (or moss).
    All the best 🙂

    1. beatingthebounds says:

      Apparently Sea Beet is the ancestor of both Spinach and all of our domesticated beets, including beetroot. I think all of the plants here are edible. Interesting to think that many horticultural plants are descended from plants specialised for the poor soils of the sea shore and what that might tell us about the early days of agriculture. I find this kind of thing absolutely fascinating. For example, how did early farmers domesticate Almonds when in the wild they are very poisonous?
      The pebbles were all shaped perfectly for skimming. That’s a good point about the lichened stone, I can only think that it has slipped down from higher up the embankment?

    1. beatingthebounds says:

      I’m up for it if you are, although I think I would want to cook them all, preferably with some butter, lardons and onions. Next visit?

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