Sophie in the Sticks: local

Hedgerow gathering

Autumn Thursday, October 22, 2020

Provided your local hedges haven't fallen victim to inconveniently timed flailings then Autumn is a rather bounteous time for gathering. Each year we try to expand our use of what's available to us, to both experiment and stock up our larder. Plus it's fun too, to see what can be made. First off, I've already written about blackberry and apple crumbles but you can also use blackberries in jam or jellies. I've never felt that inclined to make bramble jam but that be because I have around 27 different flavours of sweet preserve* in my cupboard and know blackberry would be the last flavour I'd reach for. The success story from last year was the blackberry and crab apple jelly so I definitely wanted to make another year's worth. Crab apples are such a gift, growing in abundance for free and you can take more than you can carry and the tree won't look much less empty. There are loads of different styles of crab apple, most are bogus but apparently you can just pick from the trees you get along better with. I've not been able to differentiate and they all seem fine.

*Possible exaggeration but I can't be bothered to have another tally up. But there are a lot.

Alongside blackberry and crab apple jelly I made a spiced crab apple jelly. For the first time I made a crab apple and haw jelly. All the jelly recipes allow for dripping the fruit pulp through a muslin and not squeezing (to avoid making it cloudy) and I am perpetually disappointed by how few drops migrate into the bowl below. Pitiful. Suggest unless you are showing it or have rude recipients in mind for it then do as you like and get it in a headlock to get more juice out. Or just brace yourself for disappointment earlier on.

What do they all taste like? Sweet and delicious. I like mine with chicken but it'd be lovely on toast too so very versatile.

As there are such a lot of crab apples available, C is trying crab apple wine. But as with all country wines, you have to wait, so this time next year maybe I'll be making some more. We are getting more into making country wines. Blackberry, elderberry and a pear one also. I'm sure there are more on the go too but I forget. These are C's fun and I tend only to take part in the first and last stage. Gathering fruit and drinking. The elderberry wine from last year was brilliant, no taste of elderberry but a rather impressive full bodied red wine.

I usually make rosehip syrup and elderberry syrup but I still have some left over from last time.

We made damson jam and damson wine, and damson gin a couple of months ago. Damsons are early and you can't let them go to waste or risk rotting.

The usual infusions are sloe gins or vodkas. This year I am also trying haw vodka and rosehip vodka. I'll let you know how they go. After my initial indifference to my own sloe gin, I retried the batch from 2-3 years ago and can report it has benefitted significantly from maturing in the bottle.

Crab apple jelly above.

Of course with any foraging you have to be incredibly careful to ensure you know what you're picking. Many berries are poisonous and some are deadly so it pays to be doubly sure before you start.

Made anything with foraged food this autumn?

Take care,

Sophie

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Supporting local and independent businesses

Corkers crisps Wednesday, February 17, 2016

I wanted to spend 2016 supporting local and independent brands more. As I'm getting older I can see the benefit to everyone in shopping local and spending money on worthwhile buys instead of throwing money at a multinational corporation. For quite a while we've eaten out at non-chain restaurants, they are absolutely the best places to dine and I would recommend you try it too. So what else can I do? Well, I love discovering local businesses which offer something I want. Of course, if you want to penny pinch then finding the best price for something will inevitably mean getting it online from a household name but we've all heard how they go about doing business. By investing in the skills of a small scale firm you are putting the money straight in the pocket of people who are working hard for themselves and their team. A family run entity is the best example of this and I know a few which are particularly inspiring.

There are so many hard working and creative people who put in so many hours, pouring their life into their livelihoods. It's not easy to start a business, try to grow it and make it a success and that deserves support and recognition. I've been really pleased to support a few on the blog over the last few years and I very much hope to build on that going forwards.

When Paul got in touch a while ago to see if I could spread the word, I was happy to help.

NorDEVcon is Norfolk developers' tech, business and agile conference held at The King's Centre, Norwich 25th - 27th February 2016. How great to host such an informative event in our fine city, surely a must for any budding developers. It's always beneficial to grab opportunities to further skills, get inspired and exchange ideas

On Friday I received a surprise bumper box of goodies in the post from Corkers, hurrah! They've re-vamped the packaging and added some new flavours to their range. Gone are the pretty pastel packets we saw when I first tried Corkers crisps back in May in favour of the new louder colours with bolder and contrasting iconic British graphics. I like the new look plus it's easier to identify each flavour now, my favourite potato crisps are the duck and hoisin sauce.... or the cheddar cheese and chive. Both are very goooood.

Not only are Corkers down the country road from us, in Ely, but they grow the potatoes, wash, grade and cook them all on site too. The flavours are excellent, a good hit of taste with every mouthful but my favourite thing is the proper crunch. Vegetable crisps are something of a treat for me. Given the choice I'm sure I'd veer towards the vegetable packs every time and that's probably due to my sweet tooth. In a selfless moment I offered to share the sweet potato, parsnip, carrot and beetroot pack with C. We carefully took turns in taking out a few crisps and ensuring that neither took too many in each go. They were divine. I'm keeping the sweet potato with chilli and the parsnip with honey and black pepper to myself. The rest of the potato crisps can be C's in lieu. Fingers crossed that's enough.

Have you thought about making the most of what's on your doorstep?

Sophie

Thanks to Corkers for sending me a lovely box and to NorDEVcon for the t-shirt. All content and opinions my own.

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