- Joined
- Jun 20, 2009
- Messages
- 2,428
- Reaction score
- 2
- Location
- Kingsbridge, South Devon
- Hive Type
- None
- Number of Hives
- 0 - Now in beeless retirement!
Our kitchen is almost permanently full of steam at the moment. We have made so far:
Crab apple jelly (foraged from a crab apple on a footpath). Lovely red coloured jelly.
Home made tomato ketchup (Jamie Oliver recipe) from the surplus from the greenhouse.
The first picking of Quince from our tree in the garden is currently on the boil and there is another picking at least to go if it stop raining long enough for me to get the ladder out. These will go for jelly and my wife also wants to make quince "cheese" which is cloudy jelly really with perhaps a few lumps in.
The cooking pear (Black Pear of Worcester) has a huge crop some of which I might turn into chutney. The rest will be bottled.
We also have the inevitable giant courgette or two. Hugh Fernly-Wernley has a chutney recipe for these which I'll try or perhaps mix them with the pears as his recipe can use either.
The hedgerows are stuffed with big blackberries so we'll go picking this weekend hopefully.
Not all has been fruitful. A favorite sight of mine for the Parasol Mushroom, one of the best tasting funghi, has now been overrun by bracken. In previous years the farmer has had cattle on this site but now seems to have replaced them by sheep and this may be the cause. I also went to be best mushrooom field and found only one - well eaten by slug. It may be too early for them so I'll go back in a week.
Is anyone else out there foraging? Favourite preserve recipes?
Crab apple jelly (foraged from a crab apple on a footpath). Lovely red coloured jelly.
Home made tomato ketchup (Jamie Oliver recipe) from the surplus from the greenhouse.
The first picking of Quince from our tree in the garden is currently on the boil and there is another picking at least to go if it stop raining long enough for me to get the ladder out. These will go for jelly and my wife also wants to make quince "cheese" which is cloudy jelly really with perhaps a few lumps in.
The cooking pear (Black Pear of Worcester) has a huge crop some of which I might turn into chutney. The rest will be bottled.
We also have the inevitable giant courgette or two. Hugh Fernly-Wernley has a chutney recipe for these which I'll try or perhaps mix them with the pears as his recipe can use either.
The hedgerows are stuffed with big blackberries so we'll go picking this weekend hopefully.
Not all has been fruitful. A favorite sight of mine for the Parasol Mushroom, one of the best tasting funghi, has now been overrun by bracken. In previous years the farmer has had cattle on this site but now seems to have replaced them by sheep and this may be the cause. I also went to be best mushrooom field and found only one - well eaten by slug. It may be too early for them so I'll go back in a week.
Is anyone else out there foraging? Favourite preserve recipes?
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