Mulberry Tinted Cider

The first batch of this year's cider is being bottled. This time, as an experiment I added some Mulberries and Blackberries to a couple of gallons. I'm happy to report that he result was a resounding success; the drink not only tastes superb, the fruit sugars have taken the edge off the sharpness and added subtle flavours. Also, as a bonus, it also looks rather splendid too!

Summer Fades to Autumn

Blackberries are currently available all over the place and did yo know that the sweetest fruit will be found on the South side of the bushes, due to the direction of the sun (in the Northern hemisphere). So this means it is, in theory, possible to navigate by taste!

Mulberries are also ripening nicely too.

It looks like it will be a very good year for Apples and Pears and people tell me that they are falling early in their gardens. Personally I like to wait until late September / October because they always get fatter and sweeter as time goes by. Walnuts will be ready around the same time as the Apples and Pears. Plums, in many different colours, are still available now.

However, the end of the school holidays has always meant to me that Hazelnuts are ripe and falling. I have been gathering pockets full during my lunch hour and transporting them home in my sandwich box, to store in a wicker basket for later use. I keep some at work as a snack and smash them open with whatever I find to hand, when I desire a nibble.

Fruitopia

The sizzling Summer in the UK has parched parks and over-mown lawns to a hay-like shade of beige. We have been struggling to prevent our allotment turning into a dessert. If we had more time, this would not be a problem, but we often find it difficult to visit more than once per week.

Our Blackberries are finally ripening along with summer Raspberries, Loganberries, Blueberries and Blackcurrants (yuk!) and they are abundant. 

Picking Blackberries this year is going to be so easy and unsurprisingly, a lot of fruit seems to be arriving early. Even Hazelnuts seem to be arriving sooner than they normally would and they seem to be very plentiful too.

This weekend we got on our bikes and visited our favourite Mulberry tree, which we would not normally expect to be ready yet, but sure enough, we found many sweet, juicy, red/black fruits awaiting us. 

That evening the children made the most delicious fruit salad, with Mellon, Raspberries, Strawberries, Mulberries and Blackberries (Topped off with vanilla Ice cream) just perfect for a sweltering hot summer evening.

Black-Blue Berry Beautiful

We have been completely busy with Summer holidays, outings, picnics, Blackberries etc. However, we have still found time to gather fruit, which is just as well because it is all coming through in bounteous quantities.

I have been bringing home bags filled with delicious plump yellow Plums. These are heartily consumed by my daughter, wife and I but everything else on this post comes in a darker shade of blueish black.

This weekend we were out in Riverside Park, looking for Elderberries to make my seasonal favourite, Elderberry Port. A vast amount of Blackberries were simultaneously consumed, along the way.

Later on the same day, we took a trip out to the wonderful Meon Valley - where we actually climbed a hill - to gather Juniper Berries for a saison ale to be brewed by the Unity Brewing Co in Southampton.

Then, while we were out, we spotted a vast quantity of Sloes, which will be handy when the Autumn arrives.

Apple Experts

Around this time of year, it is not unusual to spot families picking blackberries from the hedgerows. Occasionally you may see someone collecting hazelnuts off the floor or from a tree; you might even see a person thrashing away with a stick at a wall of brambles or stinging nettles, attempting to improve access to a solitary apple tree.

But how can you tell when the apples on the tree will ripen?

You do get Summer Apples, they will ripen in late August, they tend to be softer, sweeter and can be eaten straight off the tree but they will not keep or cook well. We have picked a few in readiness for pressing into juice.

More common Autumnal Apples will ripen in late September or October. The simplest way to check them for ripeness is to cut an Apple in half and inspect the pips; if they are brown or black, the fruit is ripe, if they are white, green or yellow it is unripe.

Some apples will naturally fall from the tree prior to the bulk ripening, especially if it has been windy; this is quite normal and you can assist nature by picking off any under-developed, diseased or vaguely runty fruit. By doing this, you help the tree, by allowing it to put its valuable energy resources into the better quality fruit, which will fatten up as a result. Each tree will produce a certain weight of fruit – it can be fewer larger Apples or lots of smaller ones.

People do ask me how to identify Apple types and specific “heritage varieties” but to be frank; I leave this kind of thing to the “Experts” or pedants as I prefer to call them. Every time an Apple pip grows into a tree, it develops a completely new type of fruit, a totally new variety is born (How exciting!).  The original Granny Smith tree still lives and all other Granny Smith fruit is grown from cuttings grafted onto root-stock. Crab Apples are actually the only native UK Apples; the others were introduced by the Romans, along with a few other things!

To me the most important Apple questions are these…

• What do they taste like? Are they eaters or cookers?

Followed closely by…

• Will they keep well?

If not…

• Will they make nice juice or good cider?

Simple!

Caught Red Handed!

The Red Hand Gang

Blackberries are out everywhere now in the UK and our kids have been munching them by the handful when and wherever they spot them. We also made some rather tasty Blackberry Muffins.

Beautiful Blackberries

However, our favourites, for this time of year, are the more difficult to find, Mulberries. Many people have never even had the pleasure of tasting a Mulberry and people often ask us what we are picking when we go out hunting for them.

Marvellous Mulberries

Apparently the trees were introduced into the UK by King James, in an effort to break the grip that China had on the silk trade (silk worms eat the leaves of the White Mulberry tree) but something got lost in translation and so hundreds of Black and Red Mulberry trees were imported and planted in estates and gardens all over England. This was unfortunate for King James and the hungry silkworms but very lucky for us!

It can be difficult to harvest these juicy berries without getting coated in the sweet syrupy juice but walking home, looking as if you may have recently committed murder, is all part of the fun really.

You do need to be careful not to get the juice on your clothes and your footwear will inevitably clogged with crushed fallen fruit, so you need to be cautious on arriving home.

Picking Mulberries in a Southampton Park

A large proportion of what we pick gets eaten straight off the tree but I do manage to bring some home for baking and other experimental processes. This year my daughter helped to create a Mulberry Clafoutis (basically a giant oven-baked pancake), which made an exotic and very tasty seasonal pudding.

Mulberry Clafoutis 

I always like to steep a jar of Mulberries in gin and this produces an irresistible and very attractive ruby red liquor - the only trouble with this drink being that it tastes almost too good.

Quick, call security, someone is stealing the University's Mulberries!

Plentiful Plums to Pick

I was intending to organise a Plum Picknik, but it seems that life has conspired against me and, sadly, I will now not have enough time.
However, it is an easy place to locate and there are always a massive amount of multi coloured plums available for picking out of the hedgerows or collecting off the grass.

You can walk or cycle here or even drive and park your car in the War Memorial car park (almost opposite the Cricketers pub on Chestnut Avenue, Eastleigh). 
The plums can be found all along the hedgerows on the left hand side adjacent to the cricket field and bordering Chestnut Avenue. Picking on the field side is obviously safer and more pleasant than on the road side.

There are loads and loads of them - you can basically fill your boots, as they say. They can be eaten straight off the trees or saved to be turned into jam, pies, chutney, wine or any number of other delightfully delicious seasonal things. So, I encourage everyone to get on down there and pick your plums while the sun shines!
Everyone's favourite foragable, beautiful Blackberries are also ripening now too.

Blackberry & Apple Crumble

Bramble & Apple Crumble is one of my favourite seasonal indulgences and fortunately, for a couple of months the primary ingredients are available for free, somewhere nearby. It is the quintessential September pudding, so I thought we should share our simple traditional recipe.

Ingredients

• Apples 4-5 large cookers (you can mix with eaters and adjust the sugar accordingly)
• Blackberries, probably about a mug-full.
• Flour 250g
• Rolled Oats 150g
• Natural Unrefined Brown Sugar 50g

Method

1. Peal & core the Apples then cut them into slices.
2. Lay the Apple slices into an oven-proof bowl. Then sprinkle on some Blackberries to form another layer. Sprinkle a small amount of Brown Sugar onto the fruit (not too much, you want to enjoy the sharpness of fruit, contrasting with the sweeter crumble). Repeat until the bowl is full to near the top.
3. Turn on the oven, 180 degrees Centigrade.
4. Now make your crumble topping by rubbing together the flour and butter in a bowl, then mix in the Rolled Oats and the remaining Brown Sugar according to taste.
5. Pour the crumble on to the top of the fruit. Poke it down with your fingers but make sure that it piles up proud of the bowl edge (it will sink down during cooking).
6. Bake in a preheated oven at 180 degrees Centigrade for 40 minutes or until lightly browned on top.

Serve piping hot with cream / creme fresh / ice cream / custard, according to taste. If you somehow fail to consume this tangy treat in one assault, it is equally delicious cold the following day (for breakfast perhaps).

YUM!

Also, please take a few minutes to nominate me for #GetOutside champion email getoutside@os.uk with a few words explaining why Alan Gibson (aka the Urbane Forager) would be a great ambassador. Include links to this blog and your favourite pictures from here too. 

Oodles More Tasty Recipes in Here

More Magical Mulberries

I revisited our old favourite Mulberry tree while it was still fruiting, with a friend. We used different methods to pick the tasty succulent berries. Initially we just reached up and gathered what we could from ground level, but as normal we could see larger darker fruit, annoyingly just out of reach.

So we spread out an old sheet over the ground and then gave the thinner branches a good shake. This method was fairly useful, if somewhat indiscriminate and the Mulberries were easy to spot as they fell.

It was a very enjoyable time and out containers were quickly filled to the brim and beyond. Obviously we had to eat some before we could gently squeeze the lids on. Then we cycled off contented and coated in sweet sticky juice.

When I got home, I decided to freeze my delicious hoard and decide how to use them later. I laid them out on baking trays before slotting them into the freezer, then bagged them up later. This means you can choose exactly how many you want to use at any time later on.

Hopkins made a smashing smoothie with some of her Mulberries - the recipe follows...

• 1 frozen banana 
• 1 Handful of mulberries
• 2 cm fresh ginger (grated)
• 1 cup rice milk (or any other milk) 

BLEND...

CONSUME!

Blackberries are particularly abundant at the moment and Hazel nuts will soon be dropping too. We made our first Bramble and Apple crumble of the year - hopefully there will be many more to come.

Beautiful Backberries

The Head Chef has been working her magic again. Using the stockpile of Tayberries from our allotment, Strawberries and a load of Redcurrants from my Mum's garden, she created the quintessential Summer Pudding... Yum!

Fortunately, I managed to persuade her to omit the Blackcurrants that we also picked, but which I cannot abide and these were summarily transformed into several jars of jam.

By the time you have finished picking your plump plums, eaten your pies and stashed the jam, and chutney safely away in the larder, you will soon notice that there is a positive glut of beautiful Blackberries in the hedgerows near you.

Suddenly those prickly invasive briars and knobbly green fruit have become the source of everyone’s favourite seasonal fruit. The nation’s mind turns fondly toward towards picnics and Blackberry picking. During the Summer holidays, almost everyone becomes a forager, if only a short while.

At the same time, if you look closely, you will notice the emerald green Hazelnuts ripening in the Hazel bushes. They are well camouflaged, but if you lift the leaves, you will see them nestling amongst the foliage.

When you observe the squirrel nibbled shells on the pavement, you know that the time is nearing for harvesting these delicious - nutritious nuts. They should ripen toward the end of August - beginning of September. 

It is easy to gather vast amounts of ripe brown Hazelnuts, as long as you pay attention, identify the trees and remember where they are; they will keep well and can be used in many different ways.

Elderberries will be ripening around this time too. I normally make wine from them but there are many more recipes to be utilised and there is never a shortage of these shiny purple black beauties, as long as you get there before the blackbirds.