strawberry fields
I have had the real pleasure of looking after my friend's strawberry patch this week. It is about 4 metres by 2 metres and is packed with fruiting plants. I would dearly love a patch of land to grow some produce on and keep a few chickens. I have had my name down on the list for about 3 years for an allotment but I think I need to pop into the council offices and check what's going on! The possible community aspect of a piece of land alongside many others for the same purpose is really appealing. Maybe I am looking at it through rose tinted spectacles but the idea of pottering around an allotment, maybe a few chickens scratching around and an abundance of the freshest produce you could wish for.
My friend has her allotment in a neighbour's garden. It seems a real sin to me as the garden in question lays vacant, unused and overgrown. In my small row of houses we struggle for garden space and just behind us is this unwanted gem of space crying out for a goat or two! Fruit trees live unattended and what it bears lays rotting in the grass. It's about time we sorted ourselves out and appreciated what we have around us and used it. But values change and shopping in a supermarket has brought about a need for produce to look perfect, unblemished and there when we want it. All shame to those with rotting apples in their garden.
But, the sun is shining and I have a fridge full of strawberries and rhubarb too. So tomorrow I am going to put all the strawberries in a pan, crush them with a potato masher and cook them gently for 5 minutes. I will then add the equivalent weight in pectin enriched sugar, letting it dissolve and then simmer for about 10 minutes until the syrupy mixture is at setting point. Test by placing a little on a saucer and letting it sit for a few minutes. Push with your finger and hope it wrinkles. Pouring into clean warm jars and sealing your creation is a strangely satisfying feeling and to then see the jars lined up on your kitchen counter gives immense pleasure. All shapes and sizes, labeled and ready to go. Preserving is fab.
Keep as presents or spread liberally on hot brown toast!
If this is not your thing try making some meringues or shortbread and serve with plenty of strawberries fresh whipped cream! Mmmmmm............
raspberryroulade
berry beautiful!
I find it astonishing that so few people go blackberrying! One of the most accessible and plentiful wild bounties in our countryside, blackberries are a versatile fruit that you can use in as many ways as say, raspberries or blueberries.
Your friends may be a little possessive about their picking grounds, but in Highworth these hedgerows are not so hidden that you need to trek for days searching. Take your children or granny and granddad, lots of containers, plenty of time and really enjoy yourself.
We live in such a non-stop society that you may find it gives you time to contemplate and relax too. Meditate on the treasures our lands have to offer and just spend a few purple-hazed moments taking it all in.
September, to me, is the optimum time to pick. You can spot fruit from August until November, but the well-known old wives tale tells us not to pick after 10th October due to the Devil vandalising the crop. Realistically, this can be attributed to early frosts or dogs!
Use your berries straight away. Freeze on trays and bag once frozen. Make into a beautiful jam using equal amounts of sugar with added pectin or boil with some sugar to make a syrup to pour over ice-cream or baked custard. A feeling of satisfaction will ensue.
Using store cupboard ingredients, try this cake that doubles up as a scrummy pudding. Grease a 9inch/23cm springform cake tin or equivalent. Melt 225g butter and 175g light soft brown sugar together and stir in 200g oats and 125g wholemeal flour. Press half of the mix into the tin. Lay 2 peeled and sliced apples and 300g blackberries evenly on top and sprinkle the rest of the oat mixture over the fruit. Press down really well and bake for 35 minutes at 175c/350f/gas mark 4. Serve warm with some ice-cream or wrap up and pop in your picnic basket.
raspberryroulade
