Of apples and fire monsters

Having lived in metropolitan areas for most of my life, York's embarrassment of apples has come as something of a shock to me. It seems like almost everyone here has an orchard in their back garden. So, having volunteered harvesting fruit with Edible York's Abundance project for over a year now, I've finally got around to thinking about cider.

After an abortive attempt at using a mini home press loaned to me by the project, I was about to give up with only a litre of juice and a busted shoulder to show for it. Fortunately, Saturday was Apple Day at St Nicholas Fields, and I cheekily took my fruit along on the off-chance I could get it pressed by them. It was a lovely day - I stuffed myself silly on a variety of apple desserts, and failed miserably at the longest apple peel competition. To top it off, it just shows that if you don't ask, you don't get, and now I have a gallon of juice waiting to ferment, as well as some left over for normal un-alcoholic drinking purposes.

It wasn't perhaps so cheeky, as I did spend much of the day over a hot brazier making caramelised apples for the general public from Abundance apples. Whilst doing so, I totally fell in love with Bernie, the "Fire Monster" upon which I was cooking. He was made by this chap here who does sell them to the public, but sadly has no web page as yet. Since then I've been hinting heavily that a Bernie of my very own would be a highly appropriate Christmas present.

Sloe-lazy

The best way to get fully matured sloe gin, apparently, is to forget to put enough sugar in it, then not drink it because it's grim, fully intending to get around to sweetening it up, but inevitably never getting around to it.

This is why I have a small bottle that I made last year, which lies undrunk on my shelf. Well, NO LONGER! Today I have actually gone and got off my arse and sorted it. The sugar should all be dissolved by the time we (*fingers crossed*) move into a new and exciting house, and shall therefore get polished off in one sitting come the beginning of November.

So now, what to do with those gin-soaked sloes? Never one to miss an alcoholic opportunity, I'm going to try this recipe for sloe sherry. I don't even like sherry, but I can't not try!

Two go wild in Newfoundland (part 2)

Continuing my discovery of the joys of foraged food, I heard last week that there was a great patch of blueberries up on Signal Hill. Wild blueberries not being something you see in the UK (though small numbers do exist, apparently), I was keen to go see what it was all about.

We were only up there for an hour and a half, and we collected 5 cups-worth of blueberries. We could have had an awful lot more but I didn't want to be too greedy. Besides, I had no idea what to do with them.


After some deliberation I decided I'd try and make some jam, despite being a complete novice, and it seems to have turned out pretty well. I only did enough to make one jar, given that it was my first attempt.

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I used:

3 cups blueberries
1 3/4 cups sugar
1/8 cup lime juice (it's supposed to be lemon, but we'd run out)

I mashed half the berries in a pan, then added the rest of the ingredients. The mush was then boiled on a medium heat for half an hour or so, till it started to thicken.

I then poured it into a clean, heated jam jar and covered with cling film.

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It seems to be setting (touch wood). This is a relief as I didn't use pectin, partly because I didn't want to, and partly because I didn't have any. Apparently it's not necessary though, and lemon juice or the addition of apples or redcurrants will do the same job.

I couldn't wait for it to cool properly, and I just dolloped some slightly runny blueberry goo on some ice cream. I can report that it tastes pretty damn good, though the berries are a wee bit chewy.

I'm loving this free food lark! We still have 2 cups left, which have been put into the freezer. I'm thinking I may try these for size.


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Two go wild in Newfoundland (part 1)

I've always been a fan of the great outdoors, but I realised this week how little I actually utilise the outdoor larder. I used to fruit pick *very* occasionally in the wasteground where we walked the dog, but this was a long time ago, we only picked a few to eat on the way, and I've not even thought about it since I was about 8 years old.

This week I visited the Burin peninsula as part of a project I'll be working on this coming autumn. Whilst there we stayed in a cabin which was part of a larger campground in Frenchman's Cove. Wandering the grounds we found these marvellous things absolutely everywhere:


Had I not been with a man who knew his mushrooms, I doubt I would have had a clue. Now I feel like a chanterelle expert. Chanterelle mushrooms cost a fortune in the shops and here they were ripe for the picking, and with the campers around seemingly oblivious, this meant more for us.

Here's just a couple of tips about Chanterelles I have learned this week:

• When you collect them, don't pick them. If you cut them off with a knife they will grow back again next year (this goes for all types of mushroom).
• Chanterelles can be distinguished from their slightly more toxic 'false' counterpart (not fatal - they'll just give you a bad stomach) by their undersides. The false chanterelle has lines which go all the way from stem to edge unbroken. Real chanterelles branch (see pic below).
• When you prepare them, absolutely do *not* wash them. They will soak up the water like a sponge and taste really bland. Instead use a brush to remove dirt.

We cooked them up and had them alongside some fresh fish caught that morning, which we witnessed being gutted and filletted on the beachside. The ones I brought back I fully intend to either risotto-ise or cook up with garlic for a lovely side.

Food miles? What are they?


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