What's Happening?

Spring has sprung, and summer is properly here. The absolutely amazing weather seems to have brought out the best in wild food, and this year looks set to be a bumper crop of all sorts of goodies.

After last year’s dismal effort, the huge quantity of flowers in the spring seems to indicate that this year will be a extraordinary one for Bilberries – the bushes were literally groaning under the weight of the purple flowers, and they are now showing the green immature fruits growing nicely. Here is a description of the Bilberry.

Raspberries are similarly available in a plentiful supply. My usual bushes are not yet ripe – a few more weeks should see them emerge in their delicate glory. Keep checking your hunting grounds as they may be ready now and you don’t want to miss that boat. Here is a description of the Raspberry

Gooseberries! Wow! My local bush was, as of 3 weeks ago, growing nicely and full of life. I checked yesterday, however, and the whole thing was overgrown and all the leaves had been eaten by caterpillars. I did manage to salvage 8 Goooseberries, so not all was lost, but still, I’m not impressed! Next year I will do some weeding… or does that count as gardening rather than foraging? See post below for the details on Gooseberries. 

And ladies and gentlemen, the whole house once again smells of cat pee which can mean only one thing, the Elderflowers are in season. Get them whilst the going’s good… or not! They really seem to be everywhere this year, and one can smell them in the most unlikely places. Kate is making champagne again, but also a cordial, and is attempting to make a wine. We have a freezer full of the flowers too, so that should keep us going for a while! Recipe and description are here and here.

In other interesting news, I discovered a Medlar tree on my travels yesterday. I had thought the tree looked familiar when I first came across it in the spring, but I couldn’t place it. So, during yesterday evening’s ramble, I explored further and lo, the large leaves and the small emerging apple-like fruit gave it away. Here is a description of the Medlar. 

Elderflowers in full bloom.  

What was left of my Goosberry bush after the caterpillars!

Elderflower Champagne

Ingredients:

The flowers from 6 elderflower heads

2 lemons, sliced

4.5 litres of water

750 grams of sugar 

2 tbsp of cider/white wine vinegar

Fizzy drinks bottles 

Make sure your bottles are sterile, once you have washed them you can either use a sterilising fluid or crush up a campden tablet in some warm water to dissolve it and then give them a good rinse with the solution. Make sure your hands are clean throughout the process!

I would advise against using glass bottles. Once the fermentation process starts in the bottle the high pressure can cause the bottle to explode and a hole to appear in your favourite partitioning wall/shed. 

1.Pour 4.5 litres of water in to a container which has a lid (or can be cling filmed)

2. Add the flowers of 6 elderflower heads (shake off any bugs first but don't wash the flowers as this will get rid of the natural yeast and you will have no fizz. Bear in mind that your hands will get covered in pollen so if you are a fellow hayfever sufferer DON'T rub your eyes!)

3. Add the 2 sliced lemons

4. Whilst in the mixture give the lemons a squeeze to let out some of the juice

5. Put the lid/cling film on and leave for 24-36 hours

6. Strain the liquid through a clean cloth/ muslin into a container

7. Add 2 tbsp of cider/white wine vinegar

8. Add 750g of sugar and stir until dissolved

9. Pour in to fizzy drinks bottle and put the lids back on (not too tight though)

10. The champagne will start to fizz over the next few days. Over the next week or so keep checking the bottles frequently to make sure that the pressure hasn't built up too high. If it does very gently unscrew the bottles slightly to release some of the pressure.

After 1-2 weeks the bubbles should slow down. When they do screw down the caps tightly and it is ready for you to drink.

The longer you leave it, the more alcoholic it will get as it will continue to ferment but keep in mind that by three months it will probably be too dry.