The Foraging Salad Dodger

Hello again. It's April and the sun is shining on Scotland, so I can't really pass on the chance of foraging, despite the fact that I don't eat most of what is available right now - as those who know me already know, I hate salad. I love my food, but I like flavour that I don't have to chew for - is this laziness or culinary elitism? I plump for the latter.

Anyway, today's forage included some salad leaves and other pockets of flora for future foraging. No recipes today, just a few foraging tips and an introduction to some of the edible plants available at this time of year.

First up - Meadowsweet:

In the height of summer, you can smell this before you see it. The plant looks similar to the ubiquitous Bramble, except that it has a red stem. The flowers are used in all sorts of recipes, including brewing and wine-making. On that note, I'd like to point you in the direction of an excellent database of wild plant recipes - http://www.celtnet.org.uk/ - but please come back!

Next, Hawthorn:

Hawthorn is also known as the Mayflower, because it comes into bloom in May. In contrast to Blackthorn Blossom, the leaves of the hawthorn appear before the flowers (Blackthorn blossom appears before its leaves), so it can be easily distinguished at this time. Many foragers suggest that young hawthorn leaves are a good salad leaf and are sometimes referred to as "Bread and Cheese". Personally I'd prefer the bread and cheese, thanks.

And now introducing; Sorrel:

This is common sorrel, and is the only wild leaf that I will eat - because it is the only leaf that doesn't taste of green, It is a member of the dock family and is identifiable by its arrow-shaped form. The final step in identification is to bite into a leaf: if it tastes of lemon, then it is Common Sorrel; if it doesn't, leave it alone!

And now, Vetch:

This is a member of the pea family, and pods will appear later in the year. I refer you again to the celtnet site or Google "Vetch Recipes". Vetch is also a useful plant for using as mulch, and is particularly good for mulching your strawberry patch. My experience of this plant ends there.

Finally, an edible (for my tastes) plant: Currant:

When identifying a currant bush, it helps to acquaint yourself with the leaf of the flowering currant, which is seemingly ever-in-blossom. Fruiting currants flower later than the flowering variety, which also helps with identification. I am always happy when I find a patch of wild redcurrants, because then I can make redcurrant jelly - the perfect ingredient for rich berry and wine sauces to compliment game.

And, back to the greens - Garlic Mustard:

A common sight in most hedgerows, Garlic Mustard has the scent and taste of garlic, and is used by many as a wild salad green. I am not one of the many.

And finally, Wild Viola/Violet:

This little flower can often be found peeking out of the undergrowth. Its flowers and leaves are used in many wild green recipes, but I am yet to use it. I might use it in a future recipe, with a nod to my childhood love of parma violets.

And that brings us to the end of our whistle-stop tour of spring greens. Roll on the summer, so I can indulge in the eating of my foraged finds!

Sloe Start to the Year

So here I am again, resurrecting my blog. I have realised that being unable (or unmotivated) to cook has been a barrier to me writing this blog, so I've decided to post everything that I forage, regardless of whether I cook with it. Here goes...

Spring is a wonderful time, we get to see life reappearing after winter, and my foraging heart absolutely loves surveying my surroundings for potential foraging spots.

It may seem odd to be out looking for Sloes (Blackthorn) in spring, as the fruit will not appear until Autumn, but April is the best time for locating Blackthorn bushes - even from a distance. At this time of year, Blackthorn blossom is showing, and it is unmistakable (well, I guess more so for the trained eye). Look out of the window if you are travelling and you will likely spot the white blossom in stark contrast to the seemingly black branches of the Blackthorn. Spotting a large patch at this time of year and returning to that spot in the Autumn is surely the easiest way to secure your supplies for Sloe Gin over the winter.

Blackthorn blossom (as with most prunus/plum species) has an almondy aroma and I have decided to trial some recipes to try to make the most of their flavour.

Trial 1: Almond Tisane Flavour

Dried Blackthorn blossom for use in Herbal Tisane (herbal tea requires the presence of tea, so flavoured waters are referred to as tisanes)

I use a dehydrator for drying fruits, nuts and flowers, but you can also use your oven at its lowest setting. This recipe has no strict quantities, I am just drying a couple of handfuls of blossoms for later use.

Trial 2: Blackthorn Blossom Liqueur

I always have a selection of homemade liqueurs around the house. They make wonderful presents, and are also a great added ingredient for puddings. I have tried making Blackthorn Blossom liqueurs in the past, but have never been inspired by the outcomes. I decided to try something a little different this time.

The inspiration for this recipe came from considering complimentary flavours for Almond. I decided to try to make a post-curry Digestif, using coconut rum as a base. When making liqueurs, it is recommended that you a base spirit with an ABV of 40% or higher and, although I have had success with fruit liqueurs from vodka with an ABV of 37.5%, I cannot guarantee that using a low ABV spirit (coconut rum is only 20%) will yield successful results. This is what my mum would call a "makey-uppy" and what I am calling "experimental".

Ingredients:

1 small food bag full of Blackthorn Blossom
70cl bottle of Malibu (coconut rum)

Method:

1. Remove leaves, stalk and branches from blossom
2. Place blossom in a 1-litre kilner jar
3. Pour rum over blossom
4. Stir
5. Screw lid onto jar

I will leave this to infuse for a few weeks, shaking the jar every day. I will post the results in due course.

This/next month will see the appearance of the St George's Mushroom and I hope to be able to find a few and post about them here, soon. Until then, happy Sloe-spotting! x

Wild Pear Part 5: Wild Pear and Bramble Leather

I got a message inviting me to relieve the bramble bushes of their fruit on a friend's land, so I dutifully obliged. As I still had a few pears left I decided to make some fruit leather. This isn't really a well-known treat in Scotland but my uncle used to send us dried fruit leathers from South Africa so they always remind me of my childhood. I guess they are similar to Fruit Roll ups or Humzingers, but without the preservatives.

I cooked the brambles and pears separately because I don't have a blender with filter to remove skin, seeds and other bits and pieces which would be detrimental to making a smooth leather. If you do have a blender with this facility then you don't even need to peel the pears - just chop them up and cook everything together then blend it all through the filter and continue with the recipe at the drying stage.

Wild Pear Part 5: Wild Pear and Bramble Leather

Ingredients:

• 1kg brambles, rinsed
• 1 litre of water
• 1kg pears, peeled and chopped
• Sugar
• 1 tsp cinnamon
• 1 star anise

Method:

• Cook brambles and star anise in 500ml of water until very soft
• Cook pears and cinnamon in 500ml of water until very soft
• Blend pears in food processor/blender
• Sieve brambles to remove star anise and seeds
• Add sugar to taste but remember that the leather will sweeten as it dries so don't over-sweeten it!
• Boil mixture until it becomes a thick sauce
• Line dehydrator trays with baking paper and pour mixture on top - if you don't have a dehydrator then line a baking tray, pour the mixture into this and bake at your oven's lowest setting for 8+ hours - checking frequently
• Dry until no longer sticky but still pliable (about 8 hours at 80C)
• Roll leather up and cut into bite-sized pieces

Wild Pear and Bramble Leather

And that's me finally add the end of my 5kg of pears and this ingredient's blog. Until next time xx

Wild Pear Part 4: Wild Pear Brownies

After a facebook recommendation for a chocolate-based recipe, here is what I made (the original recipe used large pears):

Wild Pear Part 4: Wild Pear Brownies

Ingredients:

• 500g wild pears, peeled, cored and chopped into pieces
• 175g unsalted butter, cubed
• 300g soft light brown sugar
• Heaped tablespoon of dark cocoa (I used Bournville)
• 1/4 tsp vanilla paste (yes, I love this stuff!)
• 100g self-raising flour
• 1 tsp baking powder
• 175g plain chocolate, broken into pieces
• 3 eggs, beaten

Method:

• Preheat oven to 180C
• Gently heat sugar, butter and chocolate in a bowl over a pan of simmering water 
• Stir until mixture melts and blends together
• Add remaining ingredients and mix
• Pour into a greased and lined baking tray (I used mini loaf tins)
• Bake for 30 mins (do not open the oven door or the brownies will sink!)

Wild Pear Brownies

They didn't last long!!

Wild Pear Part 3: Wild Pears, Poached

While I was cooking Part 1 I noticed that the pears were softening quite quickly so I thought I would try a poached pear recipe to retain some of the texture of the pears. I'm not a fan of red wine (the staple poaching liquid) and am currently on a restricted budget, so I thought I would try poaching the pears in cranberry juice instead.

Wild Pear Part 3: Wild Pears, Poached

Ingredients:

• 11 wild pears (10 for dessert and 1 for testing bite)
• 1 carton of cranberry juice
• Juice of 1/2 lime
• 2 tsp cinnamon
• 1 tsp vanilla paste
• 100g sugar

To serve:

• 50g creme fraiche
• 1/2 tsp vanilla paste

Method:

• Peel pears without removing stalks
• Put cranberry juice, lime juice, cinnamon and 1 tsp vanilla paste into pan
• Gently place pears into poaching liquid
• Gently bring to the boil until pears soften but retain shape (about 20-30 mins)

Pears poaching

• Remove pears and set them aside
• Add sugar to liquid and boil to reduce to syrupy consistency
• Mix together vanilla paste and creme fraiche
• Serve pears with syrup and creme fraiche

Poached pears with Vanilla Creme Fraiche

Wild Pear Part 2: Wild Pear Jelly Fruits

I used "Pam the Jam"'s alternative to Pear Cheese to make what she calls fruit pastilles. I was expecting a sort of hard sweet, like cough candies, but these turned out like fruit jellies. I was not disappointed by this outcome - I love fruit jellies - but when I make them again I'll use a deeper baking tray and cut out shapes. I think they would make nice seasonal gifts.

Wild Pear Jelly Fruits

Ingredients:

• Pear Cheese Mixture (see Part 1)
• Caster Sugar

Method:

• Line a shallow baking tray with greaseproof paper
• Pour mixture into tray and smooth out
• Cover with greaseproof paper and leave to set for 3 days

• Cut into small shapes
• Coat shapes in caster sugar

Coating shapes in caster sugar

Finished sweets

Next: Part 3: Wild Pears, Poached

Wild Pear Part 1: Pear Cheese

Despite an awful fruit season (no plums, no apples and no damsons) I was very happy that my annual Wild Pear forage was successful. I foraged 5kg of pears, so I've decided to post each recipe separately. Wild pears are small, hard versions of the Conference pears we are more familiar with, so are best cooked/pureed to release the flavour without releasing your teeth.

5kg Wild Pears

Part 1: Wild Pear Cheese
Part 2: Wild Pear Jelly Fruits
Part 3: Wild Pears, Poached
Part 4: Wild Pear Brownies
Part 5: Wild Pear and Bramble Leather

Wild Pear Part 1: Pear Cheese

Adapted from "Pam the Jam" (of "St. Hugh fame")'s recipe

Ingredients:

• 1kg wild pears
• 825g cooking apples
• Sugar
• 1 tsp cinnamon
• 500ml water

Method:

• Peel, core and slice fruit
• Add fruit, water and cinnamon to a pan and boil then simmer for 15 mins
• Blend mixture to a puree in a blender
• Measure puree and add 3/4 sugar to the amount of puree you have (eg 750g sugar per 1000ml puree)
• Bring back to boil and simmer for approx. 1 hour, stirring frequently

Puree turns from yellow . . .

. . . to orange!

• Pour mixture into greased moulds - I used mini loaf tins
• Cover with baking paper and allow to set for 2-3 days to set
• Turn out, slice and serve with your favourite cheese

Wild Pear Cheese

Next: Part 2: Wild Pear Jelly Fruits