Sloe TV

It is that time of year again, when we start to think about gathering Sloes. In Celtic folklore, the Blackthorn occupies a dark and possibly even sinister area concerning Samhain (the precursor to Halloween), and facing your own mortality. Certainly, once the leaves come off the trees, they can have a somewhat foreboding skeletal look about them.

You can make many interesting things out of the wood of the Blackthorn tree but the most popular use for the Sloe Berry is deliciously plummy Sloe Gin. You should get your Sloe Gin started by mid November, if you want to have it ready in time for Xmas. It can make a very welcome gift, especially if you store it in decorative bottles. Lore states that you should ideally wait until the first frost, before you pick them (alternatively, sling them in the freezer). After this these highly astringent fruits apparently ripen and taste sweeter.

Obviously, the name of the Blackthorn contains a barely veiled warning, it can be a prickly business, but picking these bloomy blue/black babies brings its own reward. To make Sloe Gin, simply immerse your Sloes in Gin, add some sugar, to help bring out the juice. Leave the mixture to steep for at least a month giving the jar a regular shake (every day for the first week, then every week for the following month or so). Some people recommend piercing the sloes with a thorn first but my experimentation has shown this to be unnecessary. 

I picked mine during lunch-time walks and ferried them home each day in my sandwich box. I already knew where the bushes were because I had spotted to Blackthorn blossom in the hedgerows in March. I filled a large Kilner-jar with berries and then topped it up with gin and a little sugar. I taste it regularly, just to check, then filter off the debris before decanting it into bottles. All that is then required are some decorative labels.

To get a bit more product from your efforts, another top tip, is to reuse the gin soaked sloes by pouring red wine over them, I'm using Elderberry Port from 2013). Leaving them to soak further, produces a fortified wine, ideal for the winter months. I like experimenting, and can't see any good reason for not giving this a go. I then intend to take this a stage further by using the resultant brew to make mulled wine!

Don't forget to put, the Urbane Forager book on your Christmas present list. 

Order your copy now!

You can buy this lovely book for your friends and family from all good book-stores or Amazon.

the Urbane Forager: Fruit and Nuts for Free

Author: Alan Gibson

ISBN: 978-1-78507-300-7

The best Urbane Forager images are now on Pinterest. Please follow & share.

The Urbane Forager Book

The popular Urbane Foragercommunity project and blog has now been running for five years around Southampton. To celebrate this achievement a new book has been produced explaining how everyone can enjoy locating and picking free fruit and nuts throughout their own cities and towns. The book is now available from all bookshops and on-line outlets.

However, a special quality, first edition run of 100 books has been printed for the launch party and other events, they can be signed by the author on request.

The inaugural event will be held in the Art House Café so, delicious food and thirst quenching drinks will be on hand to purchase as well as exquisite books. After this, any special books remaining will be available here.

There will be a brief introductory talk by the author, Alan Gibson before the signing. 

Afterwards there will be a short walk around the local parks to identify some fruit trees and learn about mapping. This is a free, informal event and everyone is responsible for their own health and safety. Families and children are welcome, of course.

Solent TV Interview    
Ebay - if you were unable to attend

Choose the Best Jacket

Well the solar eclipse was a bit of a damp (cloudy) squib where we were, but never mind there's a lunar eclipse in September and another solar one coming to the UK in 84 years or so...

Meanwhile, something that requires more immediate attention is choosing your favourite book cover from the 3 images below. 
Please leave feedback and select your favourite, there will be a free signed book in the post for the most helpful comments, when they actually arrive.

Number One, Seasons

Number Two, Cherries

Number Three, Illustration

We hope you like the look of these book jackets. 
Please do leave comments, it really helps. 
I think it is a difficult choice, but that is a good thing.

Elderflower for Everyone

Elder trees grow in the hedgerows and fields, the young branches are hollow and pithy (the older wood is very hard). The young branches can be used to make blow-pipes, or flutes/whistles perhaps for the more peacefully minded. The bark is rough and cork-like with deep ridges.

Around May time Elder trees comes into flower. Elderflower is known in some quarters as the first sign of summer and spending a warm sunny day collecting the flowers and turning them into Elderflower cordial or Elderflower champagne, will only enhance that summery feeling.

I think it’s nice to collect the flowers with the children and they will enjoy helping you make the different brews. The kids can then have the cooling cordial and the adults can enjoy the fizzy stuff later on.

The white flowers start as tight green buds that tend to grow upwards, although they may droop if they are heavy; they smell subtly of citrus. Elderberries come after the flowers, they start green and then hang down in bright purple/black bunches, they are very popular with blackbirds and thrushes.

When picking Elderflowers, always try to avoid any flowers with small insects on them. Do leave plenty of flowers on the tree because when they develop into Elderberries, these can then be turned into other tasty treats later in the year.

 

Despite the cold and relentless rain, I saw my first Swift of the year on Monday, and, although he did look slightly stunned; the Signs of Summer are definately lining up...

A Nice Pear

After my whistle-stop tour of the firm apples and pert plums near my work place, my mind turns to another voluptuous shape – the pendulous pear. I located another tree this week. I don’t think I am going to have too much competition collecting the fruit of this one because you need a boat to reach it (unless you want to wade through the mud at low tide).

These Pears Grow by the River

We know at least four other trees locally, all laden with fat, juicy pears; they won’t be ripe for a couple of months but like a good boy scout, I'm always pre-peared (ho ho).

These Nice Round Pears Came From Pear Tree Green!

It’s quite easy to spot fruit trees when they are heavy with fruit; the branches bend down and droop in a recognisable way. This also helps to make picking the fruit more simple when it ripens. As you remove the fruit though, the branches become lighter and they may spring back up out of reach - so you will need a picking tool. I have a couple of these and a small one for the children. I also made a couple myself (see the Phantom Limb Fruit Picker) and they have proved to be invaluable, especially when it comes to cherries apples and pears, which tend to grow on tall trees.

More Pears Ripening

It never ceases to amaze me that you can find trees full of delicious pears, hanging around on public ground, just waiting to be picked. I think I may try pressing some in my cider press this year, pear juice is lovely and it can be frozen too. Having said this, another good way of preserving the juice would be to make Perry! Last year we made 8 gallons of tasty Cider and I’m starting to think that September/October will be very busy months for us this year.

These Ones Are Delicious - We Had Loads Last Year

Lunchtime Lunatic

I'm quite sure that my work mates think I'm nuts, so here's confirmation for them...

Apple Trees

I popped out this lunchtime (on my bike) in an attempt to capture some of the variety and abundance of fruit in the area.

First Came The Apples

Apple Trees

I wanted to check on the local apple trees for progress and plum trees for picking.

Apple

I was not disappointed.

Apple

The apple trees looked just great.

Apple

They were loaded.

Red Apples

So many different types...

Green Apples

They taste just as different as they look.

Green Apple

Every apple pip that grows, will result in a new and interesting variety of apple tree.

Green Apples

Which is a very good reason to experiment.

Red Apples on a Branch

Then came the plums.

Red ones.

Plums

Cherry like ones.

Yellow Plums

Purple grape like ones with a dusky bloom.

Purple Plums

Very jucy yellow/greengages that burst in your mouth.

Greengages

Firm fleshed speckled ones.

Speckled Plum

A veritable cornucopia.

Peachy Plums

How long did it take me to take all these photographs and sample the plums?

Yellow Plums

Half a lunch hour!

Cherry Like Plums

The cherries have mostly finished now but there was a similar variety and amount here last month.

Traditional Plums

Green Walnuts

It’s always best to leave most of the walnuts until they ripen, in the traditional way. They will keep for half a year or longer in their shells as long as you keep them in a cool dry place. We used them to make chocolate brownies, lots of other cakes and a very healthy trail mix.

A Ripe Walnut, Ready to Drop

Everything about Walnuts seems to require an unfeasibly large reservoir of patience. If you pickle them now, it is a three week process and then they should be ready in six months, just in time for Xmas. If you make Walnut Schnapps, it should be ready in about a year (or five). So it may be a nice present for Xmas next year at best.

Good Things (Walnut Schnapps) Come To Those Who Wait

 You can make Pickled Green Walnuts from the unripe fruit, preferably around June, as long as the hard nut has not yet formed. They are known as the King of Pickles. I don’t know why this is; I made some last year and they were not even vaguely princely. Always wear rubber gloves when preparing green walnuts otherwise the juice, which is a natural dye, will stain your hands and clothes brown.

Green Walnuts - They Smell Exotic Too

Ingredients



1.8kg fresh young walnuts

215g salt

950ml malt vinegar

470g packed dark brown sugar

1 teaspoon ground allspice

1 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 tablespoon freshly grated root ginger

Method

1.            Pierce each one of the young walnuts all over with a sharp fork or darning needle. Place the walnuts into a bowl and fill with enough water to cover. Stir in the salt to make brine. Put a plate on top, to make sure they are submerged and soak the walnuts for a week. Drain the mixture and make the brine again. Soak for another week.

2.            After the second week, drain the walnuts and lay them out on racks to dry in a sunny place. In 3-5 days they will turn black. Once they have all turned black, they are ready to pickle.

3.            In a large saucepan, stir together the malt vinegar, dark brown sugar, allspice, cloves, cinnamon and ginger. Bring to boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.

4.            Spoon the walnuts into sterile jars and fill with the syrup to within 1 cm of the top. Seal with lids and rings. Store in the refrigerator or sterilise in a hot water bath for 10 minutes before cooling to room temperature and storing in a cool dark cupboard.

I also made some Walnut Schnapps. In Denmark this is seen as the very best type of Schnapps and it certainly is a singular liqueur. It starts life as a strange looking, emerald infusion, which gradually turns a deeper green.

The Early Stages of a Lengthy Process

Later it changes into an oily black/brown liquid and the final stages it turns a deep mahogany brown.

Recipe:

• Cut 5-6 large unripe walnuts (picked around July) in quarters.
• Put them in a clean glass jar with tight-fitting lid.
• Cover well with clear, unflavoured vodka - 40% (80 proof). Leave some air above the vodka.
• Steep for 5 months - in a dark place at room temperature,
  18-20°C (64-68°F).
• From time to time, or at least once a month, shake lightly with the lid off the jar - or stir with a spoon - to allow some oxydation.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store for at least 7 months in a dark place at room temperature before serving.

N.B. The longer you store your walnut schnapps - up to 5 years or even longer - the better it gets.

• Finally filter once more.

Always Wear Rubber Gloves!

The taste changes radically as the drink matures and (after about a year) it ends up as a tasty after dinner dram, something to be nipped sparingly with good friends. If it tastes too strong, it can be diluted up to ten times with more of the plain vodka base, according to taste but you will need to leave it a couple of weeks further to properly infuse.

Having said all of this, and tried a few ideas; I think you should leave walnuts on the tree to ripen. They are much nicer and you can do far more with them this way.

Brilliant Blackberries

Most people have tried picking blackberries at some point and many still go on annual expeditions with their families. The good news is that they will be here again very soon. The blossom and unripe fruit is already all over the place, the briars beginning to reach out over pavements announcing their presence.

Look Out! You'll Have Someone's Eye Out With That

I spotted my first ripe one of the season yesterday; a single, solitary shiny blackberry in a clump of pink and green fruits. I picked it instinctively and popped it into my mouth...

Blackberry Flowers are Everywhere You Look Now

Possibly, I was a tad premature, it wasn’t quite ripe but it was worth it. As the sweet/sour juice hit the back of my mouth and my tongue turned purple, I was reminded of the feast that is shortly to arrive.

This Looks Like a Good Spot!

So, get your picnic baskets out, pack some extra Tupperware to fill and bring home everyone’s favourite forage. But why stop at blackberries? Follow the Urbane Forager and you will learn how to find much more local fruit for free. If anyone wants to organise or join us on a casual foraging trip, please do get in contact via the Urbane Forager Community Website.

Nearly There Now!

We will be picking more plums this weekend, I suspect…