.
It's like riding a bike. You never forget how.
Ooops....maybe some of us do.
Crab apples
Elderberries
The superb blackberry
Scarlet rose hips
And ruby haws
A warm late September afternoon. I thought this was a footpath, until I noticed the white lines down the middle of the tarmac. It is a disused road, now superceded by a newer, more direct one. Nature is rapidly reclaiming this one.
I don't think anyone knows about it except us. {g}
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6 comments:
Good finds! I'm always up for some good wild foraging.
I almost didn't recognize Jack until he took the helmet off and the ferret sprang to life again.
Beautiful photos of yummy finds. This looks like another great family outing.
We were holidaying in Cambs last week and the trees were full of fruit (apples, pears and plums) and no-one had bothered to collect it. This was on common land too so no trouble for scrumping :-)
I commented to my husband that people can't be that badly off at the moment if they leave all that alone!
What do you do with the Haws?
Philippa,
It seems outrageous to allow such beautiful fruits to fall off the trees and rot. But people just don't have the skills, I suppose, to know what to do with them.
I make haw jelly:
1.4kg/3 lbs haws
1.4 L/2 1/2 pints water
sugar
juice of three lemons.
Boil and mash fruit for 45 mins. Strain in a jelly bag/muslin overnight. Measure the extract and put 1 lb of sugar in a large pan for each pint of extract. Add the lemon juice and dissolve the sugar gently. Boil for about 15 mins until setting point is reached. Pot and cover.
The jelly has a lovely colour.
I've even made rowan jelly before now, but never seem to get to the berries before the birds these days!
The recipe is more or less the same for rosehips and sloes. For sloes you need to prick them before boiling to release the juice, but I usually freeze them first The skins burst naturally then.
Thanks Dorothy. That sounds lovely! I might just give that a try when I have finished processing apples :-)
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