Archive for the ‘Food Foraging’ Category

I have been making Apple Cider (even a semi Pear Cider) and Cider Vinegar using a very very very veeerrrry simple recipe now for 3 years running, so simple in fact that you Do Not Need a Fruit Press!

Young Organic Apple Jonagold on an urban Permaculture Farm

Organically Grown Jonagold Apples – Cider & Vinegar Making

What you need is: Apples, Water, Container/s (5ltr / 1 Gal), Sugar (1 Cup), Knife with Chopping board … and Time – That’s It!

What I recommend is to get hold of a few different varieties of apple (even some pears), try your best not to use only one apple variety.

Click the Link Here for the full recipe with explanation between Cider only and Cider Vinegar as the final result.

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Nature provides! I say no more, well I still have to give you all the basic recipe for this natural Immune System Booster.

At the moment, Elderberries (‘Sambucus nigra‘) are still available on most Elder trees (pay attention to trees that are mostly in shaded areas or situated behind / under larger shrub or trees as these will bare berries a little later or / the berries will take a bit longer to spoil).

 

I emphasise on the importance in obtaining Fresh berries as opposed to buying dried berries online, buying online should be a last resort only if you have actually made the effort in trying to locate the Trees and found none or if you live in a highly polluted area…

The steps are really simple and this syrup can be made into many different recipes for various Medicinal Benefits, here however, I am giving the very basic recipe and you can then go ahead to try different herbs / spices to make different batches for the Flu / Cold season.

What’s needed:

  • Harvested Elderberries that are enough to make Two Cups of loose berries (I recommend you pick a lot and freeze he rest but please, remember to leave some for birds and other wildlife),
  • Water (2x Cups),
  • Local Honey (One Jar per 2 cups of berries),
  • Muslin cloth or bags,
  • Optional: Cloves, Ginger, Thyme, Cinnamon sticks etc. for more advanced medicines

Method:

  • Place the Two Cups of Elderberries in a Saucepan / Pot together with the Two Cups of water and a cinnamon stick, then boil,
  • Once Boiling, lower the heat and simmer until the liquid reduces to around half the original volume,
  • Pour into a heat resistant container and let cool down to room temperature ( a measuring container might be best for your first time),
  • Once cool, pour the mixture through a Muslin cloth or bag into a new container, lift out the cloth / bag and give it a good squeeze to release extra juices,
  • Add the same amount of Local Honey as your leftover liquid so for example, if you had 350ml of the juice after it cooled down, then add 350ml of Local Honey and mix well,
  • Place into clean sterilised jars (I Highly recommend the Washing and Oven method)
sambucus nigra

‘Sambucus nigra’ – Ripe Elderberries

This recipe is to boost the immune system for the flu and cold months and needs to be placed in the fridge / freezer immediately.

Dosage:

  • Take one spoonful every morning during or near the flu season, increase to three times per day if you feel flu or a cold coming on.

In the fridge this should last 3-4 months only so I reccommend actually making a large batch (4x cups of Elderberries makes around 3 standard jam / honey jars with some leftover) and freezing the rest to keep aside for closer to December onwards.

One good idea I have seen is to pour them into ice trays for freezing, you can then remove a few cubes for your own use anytime between or before December!

elderberry syrup

Elderberry ‘Sambucus nigra’ Syrup, medicinal recipe

I came across this festival via a pamphlet I got at the London Permaculture Festival last week and decided to help promote it, unfortunately the date of the event is just next week and is far too late for me to be able to even attampt to attend. I will now hopefully be able to book it for next year if possible …

This years event will be held between Thursday 10th to Saturday 13th of August 2017 and you can still book tickets on their website.

o g f 2017 ao g f 2017

Watching the video (3.5 mins long) this is definitely an event which is worthwhile to go to, I’m sadly going to miss the opportunity this year, it looks excellent especially for kids!

For those who are unable to watch the video or stream it for some reason, the following are some of the events and things to do at the festival based on last year’s video:

  • Archery,
  • Off Grid College,
  • Crafts and Tech area,
  • Well Being Area,
  • The Wildwood,
  • Off Grid Kids Area,
  • Live Music Barn,
  • Eco Build Demos
  • Organic Food and Drink,
  • Family Camping.

Another World Is Possible

Off Grid Festival Website (Click Here).

Other courses / talks on offer are:

New Economy – Permaculture – Eco-Build – 12v Technology (solar / wind power) – Bushcraft – Growing Food – Low-Impact Living – Land – Social Enterprise – Community Housing – Energy – Forest School – Conflict Resolution – Foraging & Wild Medicine – Yoga – Dance & Meditaion

Honestly, I’m contemplating faking a semi serious illness to get off from work now …. 🙂

Hi everyone, this is just a quick update on my Dandelion Flower Wine (I made a batch around May when the flowers were still about in abundance). Click here for the recipe.

Dandelion 1

Home Brewed Dandelion Flower Wine

I couldn’t resist and had one bottle about a month after first making the batch, the other three are now going to sit and mature – I keep reading that you should enjoy them starting around Christmas the same year onwards, I sincerely hope that I can leave one bottle to serve for a nice boiling hot day in Summer 2018 whilst next year’s batch is being bottled up and into storage!

I also have a previous post on Dandelion flower Jam, you will not regret making this at least once in your life!

The wine was quite nice, still a little strong with some fementation taking place so hopefully it will mellow down a bit in a few month’s from now, the alcohol content is surprisingly quite high.

SONY DSC

Dandelion flower Wine, bubbling away (2nd Week)

Keep an eye out, I will have a couple recipes for Elderflower wine and Elderberry Cordial coming up soon …

Here is the second recipe in my list of recipes using Dandelion Flowers, the rest of the plant is edible and I am now considering this plant to be a very important plant in Permaculture or any sustainable lifestyle environment. We are at the time of year when in various parts of the Northern Hemisphere, these plants are currently, have or will still come into flower (Here in the outskirts of London, we are currently seeing the last flowers appear and many have already become seed heads).

dandelion gorilla 1

 

In the last installment, I wrote on a very delicious Dandelion Flower Jam recipe which I highly recommend – it’s probably the best jam recipe I have ever used so far!

Before we get into the wine recipe, I must make it clear that this is the first time I am using this recipe or making the wine for that matter, I am currently halfway through my wine fermentation period and will not be able to give any taste results to my readers. This recipe comes to me from a reputable source and when I enquired with a contact of mine, it sounds very similar to the most commonly used Dandelion Flower Wine recipes out there, I am sharing this only because this is the time of year that the flowers are here, and we only have about a three week period before we don’t see them again for another year! Try it out, what have you got to lose?

Things you will most likely need to obtain / buy before hand:

  1. Fermenting container / Demi-john (1 Gal / 4.5 – 5 Ltr),
  2. Obtain container bottles for the final product (plastic is recommended over glass in case of continued fermentation gasses),
  3. Yeast sachet x1,
  4. Bubbler and Cork / Stopper,
  5. 4 Ltrs of Water (1 Gal USA) ,
  6. 2x Oranges,
  7. 2x Lemons,
  8. 1kg of Sugar (2lb 3oz),

Method:

  1. Put all of the Dendelion Flowers into a large pan / pot and pour over a full kettle (normally 1Ltr) of boiling water and leave for 24 hours,
  2. Strain the liquid out and don’t forget to compost the used flower heads,
  3. Add the juice of the lemons and oranges, the sugar and remaining water and stir until all mixed in sufficiently – place into your brewing container (not your final Demi-john – I used a 5Ltr plastic bottle),
  4. Add your yeast, cover with a cloth and leave in this container for a further 24 hours,
  5. Pour into your Demi-john and place the bubbler (Airlock), leave in a dark cool cupboard / basement etc. for a minimum of one month,
  6. Pour into our storage bottles – consume chilled

If you are in the Northern Hemisphere then some of you may still either be waiting for Dandelions to flower or may be seeing the last flowers become seed heads, for those lucky enough, you still have time to collect the flowers for the following Recipes.

dandelions

Once you start to see the flowers appearing, a good rule-of-thumb is to keep in mind that on average, you only have a 3 week window to pick and use for your recipes, so that means multiple trips if you want to follow more than one recipe.

This was the first time I have used Dandelion for culinary purposes and started first with the Jam Recipe:

What’s Needed:

  1. A grocery store shopping bag Half Full of Dandelion flowers,
  2. 3 x cooking apples, peeled, cored and chopped,
  3. 3x squeezed lemons,
  4. 600ml boiling water,
  5. 725gm jam sugar.

Method:

  1. Put the Chopped apples and around 3/4ths of the flower heads into a pan with the hot water and simmer for 10 minutes,
  2. After 10 minutes, strain the remaining results through a sieve or similar and push as much pulp through as possible using a spoon,
  3. Add the strained liquid back into your pan together with the lemon juice and sugar,
  4. Dissolve the sugar by cooking on low heat and stirring regularly, add the rest of the dandelion heads (petals only, cut off the green parts with scissors),
  5. Boil on high heat until you reach the setting point (Click here to find out how to find your setting point in jam making),
  6. Ladle into your prepared jars, this recipe made me 3 standard honey jars and 2 smaller speciality hex jars I bought online.

I really, really like the end product! This jam is delish and makes the harvesting well worth it in my opinion, this is a plant that should not be killed off and considered a weed, every part of this plant is edible and it is a perennial!
– Jeff Permie

In the coming days, I will post a Dandelion Wine Recipe, I am currently fermenting my first ever batch of this wine and so cannot give you full information right through to the taste of the end product, I am halfway through the fermenting period and will be bottling the product up in another two weeks. I feel like sharing this recipe because of the fact that some readers may still be able to harvest the flower heads, this is a proven and common recipe and I feel that it will definitely be worth it …

 

So here it is, as stated in a recent post, I missed last year’s Blackberry picking season due to being very busy with projects in my free time and the sad realisation that I had also missed Sweet Chestnut season TWO YEARS in a row!!

There really is not much of an excuse for not foraging for Blackberries considering they are so widespread in the UK and the fact that you can freeze them until needed (this may not be suitable for some recipes however.)

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2 kg’s of Blackberries in a Large Saladmaster Pot

 

Ingredients and Equipment:

  • 2 kg ( ) Blackberries, freshly picked or from frozen
  • 1.450 kg ( ) Granulated Sugar
  • Juice of 1.5 Lemons
  • Large Pot
  • Cleaned Re-useable Jam / Honey or other Jars with Lids
  • Tongs if possible
  • Small Pot or Pan
  • Oven Gloves
  • Wooden Spoon and a Ladle
  • NOTE: this same recipe can be followed in a smaller amount ie: 1 kg of Blackberries with Juice of 1 Lemon and 750g of Granulated Sugar

Method:

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Step 1: Place your freshly washed and rinsed jars inside your oven and leave there until later

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Step 2: Place the jar lids inside a small pan or pot, covered in water ready to being to the boil (this is where you use the tongs, to take them out of the water one by one when needed)

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Step 3: Slowly heat the Blackberries until they give off some of the juice liquid, you can help them along by semi squashing with a spatula or potato masher, this should take maybe 5 minutes (expect more if your blackberries were frozen)
Note: If you want your jam to be lumpy thick, minimise how much you stir and squash the blackberries)

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Step 4: Now add in the Lemon Juice as well as the Sugar, mix well then bring it all to the boil, once boiling, simmer gently until it thickens and reaches 105 Degrees Celsius

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Step 5: When there is an obvious change in the density of the liquid (becomes runny / watery) you can start boiling the water in the small pot / pan and switch your oven on to a high temperature (150 Degrees Celsius) to start sanitizing your jars and their lids.
After your Jam-to-be has boiled nicely for around 30minutes to an hour since adding in the other ingredients, you are looking to have a temperature of around 105 Degrees Celsius before you switch off the heat and start filling your jars, there is a Simple Method to check if it is the right temperature without needing to obtain a Candy Thermometer, just do the Cold Plate Test.

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Step 6: Once happy with the thickness after testing on a plate, start ladling the Jam into the jars one by one (I keep the other jars in the oven and only take out one at a time)
As soon as a jar is fill, use a damp cloth or tissue to remove any bits on the rim of the jar then place a lid and give a good firm twist, place the jar on a cloth or tissues away from the reach of kids etc.and let sit until morning or a few hours later.
Note: Oven gloves and tongs will be needed at this stage

I managed to fill 6x small / medium, 2x medium to large and 1x Large Jar which was quite impressive, note that the jars are mostly different, I do re-use any jars that I can from my grocery shopping, it does work and jams / chutneys I preserved last year are still fine today – there is absolutely No Need to go out and buy expensive specialist ”preserving jars” in fact, the one time I had a failure is in a dedicated larny Kilner Preserving Jar!

Date and label them if you wish, then store in a pantry or cupboard which is not too close to your cooking station.

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