Here are some of the things I intended to write about last year, but which got heavily procrastinated and failed to make it past the event horizon. Until now…
1) – Holm Oaks. Also called Holly or Evergreen Oaks because they hold onto their tough, waxy leaves all through the year. A few weeks after writing about them in a comment on my Balanophagy post I was walking up a road I’d not been on for a while and bumped into this huge sucker:
He had lovely wrinkly-grey bark and was the largest of three, apparently of the same species, providing a hefty barrier to the road on the right and completely shading out the small houses on the left. A quick hunt around on the floor confirmed my suspicion – a thick layer of half-rotted leafmould, practically nothing growing and lots of small, pointy, shiny brown acorns:
Jackpot! I bent down and gathered a couple of pockets’ worth, earning the usual suspicious glances from people walking past. I noticed that many more of the nuts showed signs of nibbling by small mammals than I’ve found with regular acorns, perhaps confirming the lower tannin content I’d heard about. A quick taste test revealed only a slight astringency at the end, coupled with a lingering starchy sweetness which was in a different league to any other acorns I’d nibbled on. I’ve since noticed several more trees on my winter walkabouts – they’re much easier to spot when all the other trees have dropped their leaves.
Unfortunately it took longer to process a decent amount of the acorns, using the usual method of cracking, peeling, rubbing off the inner skin and roasting for around half an hour, but then I’d done Beechnuts earlier in the season, so couldn’t really complain…
Overnight soaking improved the raw flavour of the second batch (I had to do it because most of them had dried to stone-hardness by the time I got round to them), but I think I overdid the roasting in the end. The first lot came out better, approaching Ken Fern’s description of ‘a soft, floury texture and a sweet flavour that is rather like sweet chestnuts’ (Plants For A Future, p.36). I’ve put them into morning porridge, meat stews, lentil dishes and even a couple of fry-ups, and they seem to keep rather well in their glass jam jar – better than the regular acorns I kept in a paper bag which had to get washed and re-roasted to kill the mould that was growing on several of them.
2) – Linden Leaf Stew. As promised I finally got round to making a Creole-style ‘gumbo’ dish using the Lime leaves I dried and powdered previously. I loosely followed this recipe, frying ground beef and chunks of chicken with onions, carrots, garlic, spinach, misc. herbs and spices, then pouring boiling water over the top, adding the lime leaves, salt’n'pepper, some baking soda and, even though the idea seemed pretty strange to me, a dollop of peanut butter.
This then stewed away for about half an hour and eventually got served with plain rice:
Incredibly rich and flavourful, I was the only one who managed to finish their plate. Unfortunately I have to report that the meal gave me pretty terrible gas for the rest of the night . Hopefully that was due to the baking soda and not the lime leaves or anything else essential to the recipe…
3) – Cattail Rhizomes. Ooh boy, this wasn’t successful! I maybe gave a false impression of abundance with my picture of two plastic bags full of rhizomes gathered from a local pond during a conservation task back in September. In reality my harvest wasn’t as substantial as it looked because the root material is very spongy with only a thin solid core going through the middle.
Well, I washed, scrubbed and cut them into manageable segments, keeping the tender young shoot separate. Then I tried boiling and roasting them like you would with potatoes, as recommended by several sources. The yellow outer skin remained tough and indigestible, but it was possible to tease out the inner fibres with my teeth and basically suck the pure starch off them – not the most satisfying culinary experience!
Then I spent a good long time peeling the outer skins off and chopping the white centers into smaller chunks. At first I tried drying these in the oven and whizzing in the food processor as a short-cut for flour, but the fibres just lumped together on the blade and didn’t show any signs of breaking up into smaller particles.
Then I decided to try and separate the starch by soaking them in tepid water, squashing by hand, boiling (after which they were vaguely edible in a chewy, fibrous kind of way), mashing and more squashing into several bowls of starch-water, which I then allowed to settle before pouring the water off the dirty white sludge at the bottom.
This then got poured into trays, dried out in the sun and the oven, then finally ground in my coffee grinder. I was NOT impressed by the amount of flour I ended up with.
So either people are talking bollocks when they say, for instance, that ‘Yields of 8 tonnes of flour per hectare have been recorded’ (Plants For a Future, p.135) or one way or another I’m not doin’ it right. Maybe I went for them at the wrong time of year, or perhaps I needed to go for the main root matter at the base of the stem rather than the creeping rhizomes. Either way I’m thoroughly sick of the plant by now, so probably won’t be revisiting it (at least for its roots) for a good long while. Sorry Cattails!
4) – Angelica & Sweet Cicely. Dug up a bunch of these on a gardening job and decided to save them. Both got washed, scrubbed and fine-sliced in the food processor (a grating attempt on the Cicely didn’t work too well). Angelica got tinctured in vodka and also dried in the oven for tea
…while Cicely got dried in the same way and simply ground to a fine powder, the idea being to use it as some kind of sweetener, as well as for a nice aniseedy tea.
Both gave the house a really strong aromatic smell (somewhat like gin!) during the various processing stages.
5) – Rosehips. Went out and made my usual harvest and my usual laborious attempts at making jam (too runny this time).
My main thought recently was about wildcrafting. Reading Kat Anderson’s Tending The Wild over the summer and going on a gardening course that touched on the principles & practices of pruning for trees, shrubs, hedges and, yes, roses made me start thinking about actively managing wild plants for an increased harvest, rather than passively taking what they had to offer come fruiting season. Perhaps I should be bringing secateurs/loppers or a pruning saw with me along with the hooked stick (useful for pulling down long rambling rose stems) and plastic bag? I would like to get my eye in with cultivated roses first, but maybe next year I’ll start on the wild specimens. I’m guessing it would be the same approach as pruning for an abundance of flowers, except you would leave them on through the winter as they swelled up to form the hips. A mindful approach would do miles better than insensitive hedge-trimmers cutting them back to the same height each time.
Still need to figure out how to make flour from the seeds…
6) – Sloe Gin. My camera ran out of battery so I couldn’t take a picture of my harvesting technique. Basically I find a nice overhanging branch with bare ground or relatively short grass underneath (sometimes I bring a tarp or just lay out my jacket), then I thwack at it with a stick until most of the berries have fallen and finally just pick them up from where they’ve landed. This year I seemed to have the timing right, as the berries tasted almost sweet right off the bush, with just a hint of the normally face-shrivelling astringency after a couple of frosts had caused the tannins to retreat back into the body of the plant (I’ve heard the recommended practice of simulating frosts by putting the picked berries in the freezer doesn’t work because the tannins have nowhere to go to. Also it’s a pain handling frozen fruit, especially if you have to pick bits of iced mud, grass and wood off them.) Last year’s batch of sloe gin was too acidic for my taste, so this year I wanted to put more sugar in, as well as trying some nice warming spices – ginger, ground cloves & cinnamon. I used an old fondue fork to stab 3-4 holes into each berry and thus ease percolation of the juices and the supposedly almond-like flavour of the inner seed. One 75cl bottle of cheap gin became two 75cl bottles half full of sloes with the spices and sugar stirred into the gin and then poured over the top. I had just enough berries to plop in and raise the level of the liquid to the top of both bottles.
(It may have been a mistake to use dark brown sugar, as for the moment it looks rather like poo-water… (!) Hopefully that will change as the dark purple-redness of the berries seeps out in the coming weeks & months.)
Also, on a tip-off from R, I re-used last year’s sloes to make sloe cider with my last bottle of home-brew from 2010. Should have quite a kick to it!
7) Acorn germination! I planted nine fatties from tree d) of the Autumn harvests.
Still don’t know where I’m going to plant them…
That about covers it for plant happenings. Otherwise I’ve got posts brewing on food vs. population, cultivation & the production imperative, disturbance revisited, plus various summer reports and perhaps even the long-awaited ‘Coming Down From the Mountain #2′. Plenty of time & no rush to get into all of that
Enjoy the predicted cold snap in the next couple of days. It might be the only winter we get this year!