The rosehips in the hedgerows and garden are ready to pick.
There are deep red round rosehips on the Rosa Rugosa and large round, orange rosehips on The Generous Gardener bush in the garden.
Brightly coloured oval rosehips grow in various hedges around the farm.
It seems a shame not to use them somehow. Here’s a few ideas to use these pretty autumnal fruits.
Thread a needle with cotton and push it through each rosehip. Use a tiny piece of twig at the bottom to stop the hips falling off and use it as a hanging decoration or make a mini garland to string across a small window.
Twist a few branches of willow into a circle and add rosehips, crab apples and acorns to make an autumn wreath. Use a ready made wreath if you don’t have any suitable whippy branches.
AUTUMN PUDDING of ROSEHIP FOOL
If you look up recipes for using rosehips, they mostly instruct you to boil them up and strain them through a jelly bag to extract their juice to make syrups, jellies and soups (being acidic, you can use them instead of tomatoes). Alternatively, you can slit open every rosehip, extract the seeds and hairs and use the flesh for making teas, jams or tarts.
However, the easiest way to use rosehips is to make rosehip puree. Give the freshly picked rosehips a good wash and then simmer them in an equal quantity of water for an hour until they’re soft and squidgy. Allow them to cool a little and then put them through a food mill to puree the flesh and sieve out the seeds in one go. Pushing the puree through a fine sieve afterwards makes sure that all the seeds and hairs are removed. If you don’t have a food mill, just sieve them. You can use the rosehip puree to make soup or use them as you would any other fruit puree. I find that 500g of rosehips simmered with 500g of water gives me about 400g of puree.
The best pairing for the rosehip puree is a little sugar and cream so the ideal simple and delicious thing to make is an autumnal Rosehip Fool. Vary the quantities according to numbers; the recipe below will make six generous helpings.
240g rosehip puree (see the method above)
3 tablespoons caster sugar
300ml double cream
Whip the cream until it’s soft and floppy. Add the sugar and puree and briefly whip to ensure it’s evenly incorporated. Spoon into six serving dishes.
You can eat this straight away or leave it to settle for a couple of hours in the fridge.
At this time of year, there are blackberries to be found all over the place, from the slightly run down corner of the car park in town, in the country park or in the hedgerows around the farm. Food for free. Who can resist?
There’s a certain nostalgia attached to blackberry picking. I always imagine a picture lifted straight from a 1960s Ladybird book with a happy family, wicker basket in hand wandering along a country lane on a sunny autumnal afternoon. Possibly with the prospect of a picnic at the end, complete with red gingham tablecloth and bottles of pop. Continue reading “Making the most of blackberries”
Harvest started last week. Then it rained and harvest stopped. As usual, it looks as though it will be a stop start affair.
During harvest, food is eaten on the move; throughout the day and into the night, empty cold boxes are dumped on the shelf in the grain store and fresh ones grabbed (though
sometimes quite often I get a phone call because the shelf is bare).
Each year I try to find something new to fill the harvest cold boxes and search magazines and the internet for picnic food ideas. Alas, the beautiful looking feather-light sponge cakes and jelly filled glasses set out on checked tablecloths wouldn’t last two minutes being jolted down the fields in a tractor cab.
Food on the move, whether for harvest workers or a day’s walking needs to be robust and filling. Continue reading “Essex Huffers for Food on the Move”
Gin is the drink of the moment with new distilleries popping up across the country and it was inevitable that a plethora of premium tonic waters would follow. Saccharine laden tonic water, served warm and slightly flat is so last century.
Given the appearance of these new tonic waters, it might therefore seem odd to make your own tonic water. But, like everything you make yourself, you’re in control and you choose what to put in and what to leave out. If commercial tonic water is too sweet for you, then reduce the sweetness; add flavour with spices like cardamom or coriander or use herbs such as rosemary and thyme; if you fancy something citrussy then add plenty of lemon, orange or grapefruit peel. You could mix the spices and flavourings to complement your gin or leave them out altogether to make a plain tonic water that lets the flavour of your gin shine through. Continue reading “Home Made Tonic Water”
Summer has well and truly arrived and it’s good to be out in the sunshine picking fruit in the fruit field at Slamseys. It’s very meditative working your way along a row of raspberries on a sunny day; there may be a little searching under leaves and the odd wasp to avoid but there’s no bending over or Keep on reading