An Elderflower Adventure

We had just returned from a trekking/camping holiday during half term (more on that expedition later) and the kids had been spotting Elderflowers.

They decided it was time to make some sweet, delicious, thirst quenching Elderflower Cordial. However, I was just thinking about making Elderflower Champagne.

Elderflowers are virtually everywhere in the parks and streets at the moment, so we thought it might be fun to go by boat, just for the hell of it.

At St. Deny's Sailing and Rowing Club on the river Itchen, we saw that a blackbird had nested in the lower eves of the clubhouse and was feeding two tiny fledglings.

We soon had life-jackets fitted and launched Tern, our favourite family sized rowing boat and even though both children can row, I was given the job of pulling on the oars.

We saw our first Elder straight away, just yards from the pontoon and we were soon filling our bag with fresh citrusy Elderflower heads.

Further upstream we found other bushes hanging over the river, or in amongst the reeds and I even set the kids ashore to harvest from one particularly busy tree they spotted. As I predicted, with two pickers and one rower we had soon gathered more than enough.

On the way home we bought 5 lemons and one Kilo of sugar, which was enough ingredients to make 3 litres of Elderflower Cordial and 6 litres of Elderflower Champagne.

All the rest was done by the kids in the kitchen and it didn't half look a mess when they had finished but, to be fair, they did tidy up when I explained that I would ferment the lot if they didn't get cleaning.

Summertime Foraging Fun

Summer is finally establishing itself in Southampton. We went for a meandering walk with friends along the river beautiful Itchen. I was pleased to spot a nice looking apple tree by a car park in Shawford before we set off; I duly added this to the Falling Fruit map. The atmosphere was heady and the smell of Elderflowers hung heavily in the air.

The route took us up-river past Compton Lock, which is always a fabulous place for a fun swim. We used to cycle to this spot during teenage summer holidays. 

We passed under the M3 motorway and watched swooping swallows catching bugs under the bridge. Despite the wonderful countryside surrounding us, the kids seemed to enjoy being under the massive bridge and hung around here for some time. 

Then it was a short but extremely steep climb up the ancient hill fort of St Catherine’s with the sunshine hammering down from above. The view over Winchester and the water-meadows is truly spectacular. 

We saw several Walnut trees, some of which seem to have had the ends of the branches somehow damaged. People had been having fires on top of the hill amongst the beeches, which must be nice, but some idiots had been setting a fire in the bowl of one of the largest trees – It is difficult to believe the stupidity of this action.

I also noticed a couple of Juniper bushes clinging to the steep ramparts. I have seen Junipers at Figsbury, Danbury and Winchester Hill forts. We found Walnut trees at Badbury Rings as well as here. Walnut (and Apple) trees were introduced to Britain by the Romans and Juniper is thought to be the only native fir tree in the UK. These are curious connections, well worth wondering about.

After a picnic and a run around the mysterious Mismaze atop the hill, we set off back down the Itchen. After a sweltering ramble in the Summer sun, Compton Lock always seems an impossibly perfect place to cool your jets. Wild Swimming is all the rage now and the water is deep enough in places to invite leaping into the cold river for a frolic with the fishes.

The shock of the chilly water will certainly refresh you after a long hot walk but the children were soon shivering like leaves in the wind. We dried them off and set off for home, pausing only to grab a bag-full of Elderflower heads to create thirst quenching Cordial and Champagne on our return. 

We also spotted that cherries are ripening. At last, after all the stress of finishing the book, the free fruit foraging fun finally begins...

Elderflowers

It's that time of the year again. As Spring seamlessly segues into Summer, the Elder trees are brightening the hedges with their jaunty ivory white floral clouds. At the Urbane Forager project Elderflowers are the first thing we pick in the year. Elder is followed closely by Cherries and then Plums.

We use these citrusy blooms to produce thirst quenching cordial, a perennial favourite with the children and effervescent Champagne which definitely excites the adult pallet.

Both recipes are simple, as long as you pay sufficient attention to two important points.

• Firstly, the blooms of the Elder smell of bright summer sun in the morning but tend to smell a bit like cat's wee in the evening, so pick them in the morning and process them while still fresh!
• Secondly, when making fizzy drinks, always use pressure safe bottles! Sparking wine is safely surrounded by 1 Kilogram of glass for a very good reason. We save and sterilize Cava bottles from Christmas and birthday celebrations. We then buy fresh corks and cages to secure our own brew, even then I have to keep a close eye on the proceedings to prevent pressure-washing the kitchen with a Champagne fountain.
  

Elderflower Cordial - an easy to make summer classic.

• 3 lemons, sliced 
• 10 Elderflower heads 
• 500g sugar 
• 3L water 
• 1 Large bowl or saucepan
• Filter paper or muslin 

1. Put the sugar in the container and pour over a pint of boiling water. Stir until all the sugar has dissolved. 
2. Then add the remaining 2 litres of cold water and a leave until cold. 
3. Add the sliced lemons, giving each a good squeeze and then add the elderflower heads. 
4. Leave for 24 hours, stirring occasionally.
5. Pour through the muslin or filter paper into bottles.

Refrigerated it will keep for a few weeks. Frozen (in plastic bottles) it will last a lot longer.

Delicious Elderflower Champagne (English Fizz for pedants)

• 2 lemons, sliced
• 7 Large Elderflower heads
• 500g sugar
• 6L water
• 2 tablespoons white wine vinegar
• 1 Large container
• Filter paper or muslin (I use a sieve and jelly bag)

1. First fully dissolve the sugar in a pint of boiling water. 
2. Then pour the solution into your container and add 5 litres of cold water, followed by the lemon slices (squeezed as you go), Elderflower heads and vinegar.
3. Cover the mixture and leave for 48 hours, stirring occasionally. 
4. When ready, filter the mixture (I used a sieve, jelly bag & funnel) into strong bottles (plastic or glass, but able to withstand high pressure), close firmly, and leave.
5. It is a good idea to release some of the air occasionally to prevent explosions. 

The champagne will be ready in about two weeks. It is alleged to improve with time, but nobody has managed to leave it that long yet...

It's totally delicious!

Beautiful Blubells, Wild Garlic

Bluebells have been springing up everywhere for the last week or two, carpeting sun dappled woodland with their eerie hue.

A Woodland Apple Tree with Bluebells

We have started to notice masses of Wild Garlic and Ransoms in the woods and alongside footpaths (you can often smell Wild Garlic before you see it). When we were in sunny Devon recently, it seemed to be growing everywhere like weeds. Here there is another variant known locally as the Triangular Leek.

Wild Garlic

We found two separate types and they were thoroughly tested by our children. They both agreed that the broad leaved Ransoms did not taste as strong as the more succulent Wild Garlic. Both the leaves and flowers are suitable for using in various recipes, but you should never dig up the bulbs.

Ransoms and Bluebells

I always associate the arrival of Bluebells with  Wild Garlic and Ransoms because they flower at the same time and grow in a similar habitat, it's not unusual to find them side by side.

Bluebells near Segensworth

We have finished putting the final touches to the new Urbane Forager book and will soon have an approximate release date for you. Also, I will probably update this post soon to give a date for the Mansbridge Community Orchard blossom walk. Currently pencilled in for Sunday 10th at 2:00 pm. So, pay attention at the back!

One Swallow Doth Not a Summer Make

Iron Age Elderberries

It was the last Bank Holiday in August and the sun was still beaming it’s joyful rays onto the parched earth. 

Get Busy With the Fizzy

We decided to go to Danebury Iron Age Hill-fort for a summer picnic. We packed our bag, sandwiches, snacks and a bottle of vigorous home - made Elderflower Champagne and set off along the Test Way.

A Big, Fat Fish in the Test River

Danebury is the perfect spot for a run about with the children, but first we sat down to feed our poor starving mites and treated ourselves to some sparkling English Fizz, with one of the best views available in Hampshire.

and Relax...

After we had eaten, I set off with my son to hunt for Elderberries, I wanted to make port again; I have done this successfully for the past 2 years. As it turned out, we filled our boots with a sufficient quantity from the first small tree we came across. You can also make Elderberry cordial, jam and many other hedgerow recipes from this eldritch provider.

Elderberries

Later, we  found plenty of Blackberries and a crop of Raspberries, which we simply scoffed, as quickly as we could pick them. We also found loads of Juniper bushes, which was something of a revelation.

Ruby Red Raspberries

Juniper berries have a three year cycle (flowers, green berries, dark-blue berries) and they can all be present on one bush at the same time. These prickly bushes are related to Pine trees and the berries are actually tiny pine-cones.  The blue berries are used as herbs or spices when dried. They have many herbal uses and are also a significant part of the flavouring used in Gin!

Juniper Bushes

Sadly, like the Ash, Juniper bushes are currently under siege by a fungus, which is threatening their existence all over the country. Let’s hope that the arboricultural experts can do something to save all these trees. I’d hate to go through Summer without a cold G&T.

Ripe Juniper Berries

At one point the peaceful background hum of the countryside was shaken by the thumping of a Merlin engine and the iconic shape of a Spitfire roared into view across the trees. When it appeared, I had been thinking about the role of hill forts during the Roman invasion; the mysterious legend of the Angels of Mons crept into my mind. The plane vanished into the distance, like a ghost from the past, leaving nothing but blue sky. Looking back, the moment was so dreamlike and anachronistic that if I hadn't photographed it, I might doubt my own memory.

A Spitfire Over Danbury?

Get Busy with the Fizzy

Last Saturday the weather was boiling, my son and I had an hour or two to spare, so we decided to get busy with the fizzy. We set about making Elderflower Champagne - Yum! Oh, and some sweet cordial for the kids too.

Folklore states, that if you stand beneath the Elder tree during midsummer, you might see fairies; this is much more likely if you have already been at the Elderflower champagne! With this in mind, we equipped ourselves with a large carrier bag and walked off down the road to pick a bag-full of blooms from these ubiquitous guardians of the hedgerows. 

The citrusy Elderflowers are one of the quintessential aromas of Summer, along with freshly mowed lawns and thundery rain on hot tarmac. A good friend of mine says that you should always pick your Elderflowers in the morning because they can smell more like cat’s wee in the evening (nice!) – so take heed.

It only took us about half an hour to pick 50 or so heads, then we headed back, buying the other ingredients on the way home. We saw bushes with at least 200 flowers on, so there's plenty left for Elderberry Port later in the year.

 

While I cleaned all the buckets, pans, sieves and recycled bottles my son was counting and stripping the flowerheads from the stalks and leaves, which should not be included.

In a fairly short time, everything was done, then we just had to wait two days, although my helpers always get a glassful before it’s properly ready. Needless to say, both buckets needed testing and both got the thumbs up from the kids. We made several pints of Cordial and about two gallons of Champagne (it was a big hit last year and we ran out too soon).

The champagne takes two weeks to ferment, till then the kids are making do, on a diet of delicious Wild Strawberries and the Elderflower cordial, which was ready in two days.

Hell's Kitchen

We had just returned home, after a gorgeous long Sunday walk and managed to get our weary offspring up to bed.

I could not face the trauma of watching the new season of Downton Abbey and so I set about conjuring up a new batch of Elderberry Port.

Our once clean kitchen, soon resembled a Hammer Horror mash-up; in the opening scene, I seemed to be playing Damien Hurst, a role that deftly segued into something between Count Dracula, and Dr. Frankenstein.

I took my assorted bags of Elderberries out of the freezer and the first thing I did (by way of scientific preparation) was to empty one of them, partly onto the floor but mostly into the cutlery drawer!

I cleaned up, as quickly as I could, before the Head Chef spotted the blood red evidence spattered all about the place and continued to further create crimson chaos with my home made chemistry set.

First I boiled up the Elderberries; a process that does rather resemble a seething visit to Satan’s scullery. The smell is intoxicating and as I enthused the archaic brew onward, I’m sure something ancient also stirred, deep within my bones.

Then, after wiping a slightly maniacal grin of my face, I proceeded to sieve off the pulp. I poured the potent liquid onto the sugar and some currents (the recipe said raisins but I was improvising by this stage) and then stirred some more.

I had previously set the yeast to start, and by this time it was looking suitably active. So, after cooling the potion to "body" temperature, the final ingredient was added (with a pinch of wicked cackling). The demonic concoction was then drafted into demijohns and bubblers were added.

By the following morning my toils were no trouble, everything was Hubble Bubble. The rest is simply a matter of being patient…