Freeze Garden Herbs Now!

It's time to freeze our green herbs - this is our tea tray covered in a veritable mountain of flat leaf parsley from the garden.  I consulted my herb book which says that green herbs such as parsley, chives, basil, dill and coriander can all be frozen directly in freezer bags without any preparation like blanching or chopping.  Ideal.

I'm aware that frosts are around the corner so these herbs have a death sentence on them at the moment.  So quick, if you have any lovely, lush green herbs in your window box / veg patch, get them in the freezer for use over the cooler months.

My book recommends to freeze them in small batches in freezer bags and then place them in a larger box to prevent crushing.  It'll be interesting to see how intact they are when I use them from frozen, or whether they go khaki and mushy.

Breast Milk Cheese - Trendy Food Fad or Natural Goodness?

A New York City restaurant has controversially started using human breast milk in some of its dishes.  A natural food, I agree, but I was somewhat shocked by this.  I hope some baby isn't being deprived of their nourishment in an attempt to create some publicity....

http://communities.canada.com/VANCOUVERSUN/blogs/wordofmouth/archive/2010/09/23/breast-milk-cheese.aspx?CommentPosted=true#commentmessage

UK South West Food Bloggers Network

I have just created a basic group on Facebook for food bloggers, producers and foodies based in the South West of England - a forum for discussion and shameless self-promotion of our blogs and hopefully a place where we can all connect.

Suggestions welcome, this is a rough outline at the moment.

UK-South-West-Food-Bloggers-Network on Facebook

Foraging for Free Food - The Joys of the Hedgerow

Whilst walking on part of the South West Coastal Path last week we came along a stretch near Dawlish that had a mass of hedgerow berries.  After the walk I consulted the fantastic River Cottage 'Preserves' book and decided to take the family foraging for some free food one warm Sunday afternoon.

For hedgerow jelly, you need a combination of blackberries, crab apples (or cooking apples), haws (from hawthorn), elderberries, rosehips (from wild roses),

sloes (look like hard blueberries with a bit of a bloom on them) and bullaces (a kind of wild plum.) It was a very social occasion as every passer by wanted to know what we were collecting and what we were going to use them for.  Several people turned out to be a mine of information about making sloe gin - seems to interest folks more than the hedgerow jelly....

On a quarter mile stretch of path, we found all that we needed (no bullaces - shame) and filled our pots. The children were fine about the blackberries and apples, but were seriously worried about the potentially poisonous rosehips, haws and sloes.  

I have to say that my natural inclination is that they are possibly inedible unless cooked to a high temperature - but people have been making rosehip cordial, sloe gin and other autumnal treats for years - I think it's part of that worrying tendency that we have in modern days to assume that plasticised shrink-wrapped supermarket food is 'good' for us, whereas there might be something wrong with the real thing that's growing on trees and bushes right under our noses.

Back at home I put 225g sloe berries in the freezer - to be turned into sloe gin or vodka at a later stage - apparently the berries work much more effectively after the first frost - or to improvise, you can just bung them in the freezer for as long as you want before use.

So onto the serious job of Hedgerow Jelly.  I used:
180g sloe,
75g elderberries,
160g rosehips,
90g haw berries
500g blackberries
1kg cooking apples.

I put them in a pan with a 1.2 litres of water and simmered them until tender.

We then rigged up a rather dodgy looking muslin cloth on upturned stool to allow the cooked fruit to drip through.  The following day, I measured the deep purple liquid and added 450g granulated sugar per 600ml liquid and boil it up together until it reaches setting point.....

So far so good...only the blinking jelly didn't set.  So, I emptied it all back in to the pan, washed the jam jars again, sterilised them again  and boiled it all again in a big pan until my thermometer read a definite 105 degrees - allegedly the 'setting point' for jams and jellies.  Doing this whole procedure once is enjoyable - the second time I was cursing.

The jelly still hasn't set; however the thick gloopy liquid is delicious, similar to blackberry and apple but with a more intense berry-ish flavour.  It spreads wonderfully on toast and is really good on vanilla ice cream.

I would love to know if anyone knows about the toxic qualities of haws, sloes and hips and also any advice on how to get jellies to set....

This blog post has been entered in the Simple and in Season Blogging Event: http://www.renbehan.com/2011/09/simple-and-in-season-september-blogging-event.html

Could you 'Eat Local' for an entire week?

The local Transition group has launched a challenge:  can you eat locally produced food for a week?

http://teigntransition.org.uk/eat-for-devon/#comment-87

The week starts this Sat 21 August and there are more details on their website - this is a South Devon challenge at the moment.

It's a really interesting proposition and I'm certainly keen to take the challenge myself, but will be postponing it for a week and doing it the following week.  Looking forward to the fish, meat, cheese, fruit part of it....but am rather worried about missing out on bread and pasta.  I guess it depends how strictly you follow the challenge - should we eat bread that was made in Devon but the wheat came from Canada?  I think the whole idea of the challenge is not to be too dogmatic, but just to really consider where each item comes from and to see what percentage of our normal diet is locally sourced.

Teignmouth Seafood House: Finest Crab, Scallops, Lobster...

It’s worth seeking out the tiny shed that is the Seafood House (newly opened Summer 2010) for the freshest, tastiest seafood in South Devon.

The small stable door, crab tank and chairs and table are between the Newquay Inn and the Ship Inn near the Back Beach and harbour.

They freshly catch and pick the crab to order (we only had one tiny piece of shell in 500g crabmeat which is quite impressive) and together with Nigella’s Forever Summer, I made a damn tasty Crab Linguine: white and brown crabmeat,  a squidge of garlic, some sea salt, a chopped red chilli, some grated lemon zest and juice, plenty of Extra Virgin olive oil and some chopped watercress or rocket, plus a heap of pasta.

Fresh crabmeat is the essence of summer food in Devon.  There are some fishmongers that pasteurise their crabmeat so that it extends the shelf life.  The stuff they sell here is so fresh and sells out so quickly they don't need to!

Place your orders on 07919 566630, or risk turning up Weds – Sun 10-ish till 4-ish.

I shall be trying their hand-dived scallops (95p each) and lobster (£4.50 / pot) on Friday and will report back.

Gelato - Italian Rose Petal Ice Cream

Normal transmission will resume in September, focusing on Devon...but in the meantime, I'm just back from two weeks in Tuscany, Italy and have some wondrous delights to share.

The ice creams kept us cool and the kids happy - we averaged one a day from this wonderful Gelateria in Buonconvento, Southern Tuscany.

Favourite flavours?  Kids - Straciatella (see the vanilla and chocolate one above), adults - Pistacchio or Crema (creamy custard).

This was a combo of vanilla and rose petal:

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