Showing posts with label Foraging. Show all posts
Showing posts with label Foraging. Show all posts

Monday, 25 August 2008

Sloes and dykes



A surprisingly sunny Sunday afternoon on this much-welcomed Bank Holiday weekend found us taking a lovely walk along Devil's Dyke. For us, this has been one of those walks that we've been meaning to do for an absolute age, but somehow have never previously managed to get beyond the fine and aptly named Dyke's End pub in the lovely village of Reach. This time, we were determined to celebrate our first genuinely free weekend of the entire summer by finally putting down pints and pulling on boots. Happily, after church we bumped into a couple of good friends who accepted our invitation to come along with alacrity, we all piled into Hilda (our trusty Nissan Micra, who doesn't much like accelerating with four people plus picnic inside) and off we went.

On a fine day, the Devil's Dyke walk is truly lovely. Unusually for Britain, where most earthworks are Iron Age, Devil's Dyke is Saxon (or rather Anglian, since I am a geek and a pedant when it comes to early medieval matters) and stretches for about seven or eight miles from Reach to Woodditton. I am endlessly fascinated by how local rulers gathered the labour to built such a feat before the days of machinery and mass communications (OK, big swords, I know), and how different the landscape must have looked then to make a seven mile earthwork an effective defense between fen on one side and low hills and forest on the other. It is all the more remarkable because we know that the region stretching from Cambridge to Ely and beyond was the last part of England to have a multitude of local kings and kingdoms, long after other parts of the country had been joined into the great overkingdoms of Wessex, Mercia et al. Local legend tells that it was built by a king Hrothgar (all kings in Anglo-Saxon legends are called Hrothgar) to preserve the honour of his daughter against an unwelcome suitor from the fire Gods, but it is more likely that the Devil's Dyke was one of the ways in which a local fenland king preserved his independence against outside encroachment from Mercia or East Anglia. Certainly he would have had a good view from the top, as the surrounding land is so flat you can see for miles. Seeing Ely cathedral soar above the fenland, for the first time I really appreciated how the medieval folk who first built the 'Ship of the Fens' must have seen it as they approached the isle across the water.

As if this wasn't enough to keep a gin-soaked medieval historian happy, I discovered that both Dyke and surrounding hedgerows were absolutely awash with sloes. I had searched in vain for some sloes on my elderberry mission in Grantchester Meadows. Plenty of bushes, but only about twenty fruit, and my mother later warned me later on the phone that it looked to be a bad year for sloes, since that their local hedgerows were also bare of fruit, so I abandoned my hopes of a row of bottles of sloe gin to go alongside the elderberry schnapps. Ever the optimist, I took along a couple of plastic bags. Perhaps, I thought, I would find enough for one small bottle.


Between the four of us, we picked nearly six pounds of sloes, enough for three bottles per couple. We only gave up when the plastic bags were threatening to split and the lure of a well-earned pint became too great. On the path between Swaffham Prior (a fine sixth- or -seventh century Saxon name) and Reach, bush after bush dripped so much of the cloudy purple fruit that they looked like great bunches of grapes hanging down, with many to be found on the Dyke itself as well. Anyone who lives in or around Cambridgeshire and wants sloes, look no further. There are plenty left for everyone and fine views into the bargain!

Saturday, 23 August 2008

Elderberries


Hedgerows in Cambridge are absolutely dripping with shining black clusters of elderberries at the moment, so today we took advantage of a rare break in the relentless rain of this August and spent nearly two hours gathering berries in Grantchester meadows. I absolutely adore foraging for hedgerow fruits and today was tremendous fun, alongside the usual array of glittering dragonflies, wet Labradors, incompetent punting and happy if overly loud tourists waddling back from their creams teas a la Rupert Brooke. I must confess that we got fewer amusingly surprised looks than the last time blackberrying, when our green wellies seemed to make at least one group of Americans think we had been laid on as an especially 'English' photo opportunity. Life in a tourist hotspot is not without its charms. As it was rather too warm for wellies today, I decided that a short skirt and open shoes would be a good sartorial choice , apparently forgetting that 95% of hedgerow goodies require a scramble through a nettle patch first. Fortunately my skills at dancing through nettles reasonably unscathed are fairly well-developed, unlike the various South Africans and Australians of my acquaintance, who invariably find it hard to remember that England has plants that looks so innocuous and yet hurt so much. I delight in introducing them to the humble dock leaf.

We gathered over a litre and a half of elderberries in total. Currently stripped, washed and sitting in the freezer, they are destined to become the first stage of elderberry schnapps tomorrow.

Thursday, 3 July 2008

Limeflowers

I'm pleased to say that my foraging expedition yesterday was a success. I only had time to pick a small Tupperware containers-worth of limeflowers (damn the need for 'real' work), but this turned out to be almost exactly the right about amount to cover a baking tray. I have to say though, I pitied the people who pick the flowers to make herbal teas for a living, it's a fiddly job and quite time-consuming. I shall not look at a cup of flower-based herbal tea in the same way again! Still, I was quite fascinated by the different stages of flowering on trees very growing close together. On one road, the trees on one side had flowers that were only just opening, while on the other they were nearly finished. There must be an amazing diversity of conditions over a really small area.



Here are the flowers all sorted on drying on their tray, just when K thought that the flat was safe from the endless series of seed trays that rather dominated our interior design during the spring. It took an enjoyable hour before bed to sort out all the flowers from the stems and unopened buds yesterday evening before bed. My fingers were sweet and sticky with lime pollen that was rather yummy when licked off.

The plan is to use them to make tilleul, or limeflower tisane, which is a popular herbal tea in France (I'm on a bit of a french kick at the moment as a result of my summer French language course). I got the idea from a lovely little Collins book called 'Food for Free' that K bought me as a total indulgence from a hippy shop in Totnes when we were on holiday in Devon in April (come to think of it, I'm not sure that there are any other types of shop in Totnes). According to this book, the flowers need to be left to dry for two week, which suits me perfectly since I'm going to be away for much of next week., and should then make a tea which is not only delicious, but also has a mild sedative effect and was even used by doctors during the first world war. According to the source of all knowledge that is Wikipedia, the flowers are also good for the liver, which might help make me feel better about all the gin and tonics.

Saturday, 31 May 2008

Elderflower Fritters

The elder is in bloom this weekend in Cambridge, lovely sprays of delicate white flowers hanging down from the hedgerows. I was inspired to have a go at this old country favourite, which I haven't eaten since I was a child. You want to surprise your friends with something they haven't encountered before? Try deep-fried flowers. They taste a bit like doughnuts infused with elderflower cordial, except that most doughnuts don't have a handy stalk to hold while you eat them.

I didn't have a recipe, so just made a fritter batter and added some Castor sugar for sweetness. For those who want to try:

100g plain flour
50g Castor sugar
2 teaspoons of baking power
1 tablespoon of oil
1/4 pint of water (note how, like many Brits, I am incapable of consistent use of either metric or imperial)
About 8 heads of elderflowers, freshly picked on a sunny day for maximum flavour.

Mix the flour, sugar and baking power in a large mixing bowl, then gradually mix the oil and water to make a batter. Most batter likes to stand for a bit before use, so leave it well alone while you give the flowers a good shake and place them face-down on a plate. This is an important step, as it seemed to encourage all the insects to crawl off the flowers and onto the plate. Heat an inch or so of oil in a frying pan until it is really hot. Dip a head of flowers into the batter and fry in the oil until the batter has cooked through. Repeat until either the batter or the flowers run out. Place the cooked fritters on a piece of kitchen roll to absorb excess oil. Serve immediately.