“And don’t think the garden loses its ecstasy in Winter. It’s quiet, but the roots are down there riotous” -Rumi
Join me for an afternoon and evening of all things foraged at The Outbuildings, Anglesey. Enjoy a wild winter forage walk in the surrounding countryside led by me. Following the walk I will be leading a discussion and demonstration on wild foods before we enjoy a fabulous three course Foraged Feast cooked by the wonderful chefs at The Outbuildings. To view the menu please follow the link below.
To book a place please call The Outbuildings on 01248 430132 or book via their website .
This a recipe I’ve come up with is to use the windfalls that are currently falling around our smallholding. Any fruit can be used but I used the following: 900g of fruit consisting of bletted medlars*, eating apples, pears and crab apples.
To this I added 1 chopped lemon with the skin, the juice of 2 lemons, organic sugar, and the rind and juice of 2 oranges. Chop the fruit leaving on the skin and cores and place in a pan with the chopped lemon and the juice of 2 lemons. Simmer until pulpy. Rub the fruit through a sieve and add the grated rind and juice of 2 oranges. Measure the purée into a clean, heavy based large pan and stir in 350g if sugar to every 450g of purée. (I had 1 litre of fruit purée so I added 800g of sugar) Boil together until the purée thickens and reaches setting point. Pour into warm clean jars and cover straight away.
*medlars do not ripen on the tree so you have to bring them indoors and put them on a tray and leave them until they ‘blet’, which is an old word for rot but what happens is the flesh turns dark brown and becomes soft. They can then be eaten with a teaspoon (spit out the pips) they taste like apple and toffee to me, or use them in in jams or cakes!