Foraging - Natures Food

Farway

jumblejack wrote: »

I now know where to go for cherries which is fab.

I bet the birds beat you to them, they will strip a tree at 4 AM before you are even up

Good luck though

jumblejack

Farway wrote: »

I bet the birds beat you to them, they will strip a tree at 4 AM before you are even up

Good luck though

If they are up at that time, they deserve em :rotfl:
I'm gonna give em another week and then see if they are any sweeter. I guess in a jam, it doesn't really matter how sharp the cherries are.
I'm not sure which variety it is. They are yellow/red in colour.

It's taking ages reading through the thread from page 1. I'm currently on page 15 and thankIng every post as I go so I can remember where I'm at

This is my recent attempt at rose petal jelly. I kept the petals in one (they rise to the top) and one without:


We had it last night on toast and I'm afraid I had 4 rounds, it was so nice :eek:

jumblejack

Rock Samphire?

Hi all, we are at the coast today as kids are bouldering. I'm pretty sure this is rock samphire. If so, I'm happy that I have sourced something else:j

I have also been looking up more things about plantain today (the weed, not the banana thingy). It is an absolute miracle plant.
It's extremely edible and super extraordinarily medicinal. I'm definitely going to make my own plantain infused oil for the medical cabinet. :T

Aldahbra

I have started a new thread to compliment this one at

https://forums.moneysavingexpert.com/discussion/comment/54223771#Comment_54223771 and would welcome everyones input.

cbrown372

Farway wrote: »

I bet the birds beat you to them, they will strip a tree at 4 AM before you are even up

Good luck though

the birds strip the cherry trees in my street, then throw them on the ground so they can get the stones out easily

jtz

This thread has got me really excited, is there a more recent one?

The_Miser

JackieO wrote: »

My late ma-in-law used to make a sloe gin that was absolutely lethal.:rotfl: She also made ginger beer. Sadly when she died her recipe book got thrown out which was a shame as it had recipes from her grandmothers day late 1870s.
My ma-in-law was the old wife that all the tales were written about .If you had something wrong with you she would come up with all sorts of cures .My kids thought she was a witch,:eek: as they usually worked..

As someone else wrote, use the cheapest gin because the sloes overpower the gin botanicals.
In a bottle put most of your 75cl of gin*. Add about one sixth of the gin depth of sloes previously pricked or at least broken skins. Add +/- 3/4 inch granulated sugar and cork (or screw top) Shake/invert to dissolve the sugar Store in a cool dark place and shake daily until all the sugar is dissolved then leave for 3 minimum to 6 months
Put the liquid and sloes through a kitchen sieve, using a salamender or back of a serving spoon to get all the juice out of the sloes (The used sloes can be used to create a new weaker vintage)

Bottle the liquid and leave as long as possible because the tart taste matures over time - I have just started on the 2013 vintage which is smooth!
*After adding the sloes and sugar 2 bottles of gin almost fill 3 wine bottles The air gap does not seem to have any effect


As for your ma-in-law's recipes, what a pity because all the old recipes and knowledge are disappearing After years of getting sties around my eyes a lady went up the hill and gathered plants which she made into a lotion One treatment that night cleared that sty and I didn't get another sty for over 50 years We had a nurse at school who got rid of warts; nothing hot or cold, not dry of wet (I was blindfolded) but they were gone in two weeks