Food Foraging Newstream

[George Latham]

I was on Wormwood Scrubs this morning and there are loads of sloe bushes dripping with fruit that is ready to pick in the copse in the middle of the Scrubs. I've picked loads and am looking forward to making gin and jam (!) - but there are plenty left if you ever go down that way. Why not use this discussion stream to share news of what can be foraged in our area and when?... George

[josie warshaw]

Hi George
Ive started saving jam jars - I used to put them in recycling. I would like to know how to make sloe gin . Are you making sloe jam as well? Josie

[Transition Kensal to Kilburn]

Hi Josie - here is a sloe gin recipie: http://www.sloe.biz/ Rather than pricking each sloe individually I am freezing mine - and that will split them... someone suggested that I make the gin in a large preserving jar instead of a bottle as its easier to turn. Keep the maturing gin in a dark place for 6 months - turning regularly.
I have made sloe jam before - but left the pips in, so although it was delicious it was a pain to eat as you have to keep picking the stones out of your toast! So next time I will make sloe jelly - same as bramble jelly - simmer the fruit and sieve before adding the sugar etc and then boiling to set...
Gx

josie warshaw said:

Hi George
Ive started saving jam jars - I used to put them in recycling. I would like to know how to make sloe gin . Are you making sloe jam as well? Josie

[Transition Kensal to Kilburn]

John and Shira gave a great talk last night at the food group meeting about their foraging experience... and we tried some of the delicious things that they have made... They sent this follow up to Marjory with some weblinks and book references which I thought I should share:

Hi Marjory,

Many thanks for inviting Shira and I to your food group meeting. I hope we were able to provide an insight into foraging from the perspective of newcomers. We really enjoyed the experience and glad we came.

I have included a few links that might be of use to your group:

1. My blog, which contains a growing number of the recipes I have used with foraged food and materials. http://foraginglondon.wordpress.com/
2. For those who use twitter I've created a twitter account for these blogs and other foraging related articles that people may find interesting. www.twitter.com/foraginglondon
3. The two books we've primarily used are:
Gillian Painter - The Orchard Cookery Book
Catherine Atkinson and Maggie Mayhew - The complete book of Preserves & Pickles jams, jellies, chutneys & relishes
4. I've created a google map with trees, bushes etc. that can be foraged. http://maps.google.co.uk/maps/ms?ie=UTF8&oe=UTF8&msa=0&...

All the best
Jon & Shira

..

[jon daniels]

Hi,

Jon here, form Jon & Shira. It was a pleasure to share our experiences of foraging with the food group this year. I made some apple & sloe jam a few weeks ago. I gave a jar to someone and they gave it the thumbs up. Apples contain plenty of pectin (the stuff that binds things together) and it set nicely.

When making jam with sloes you will need to either take the pips out with something like a cherry pitter (but most sloes are too small) or cook them up into a pulp and then put through a sieve or possibly use a food mill, which I purchased yesterday.

[David Young]

I admit it's a little after the fact... but in October I discovered that there is an avenue of sweet chestnut trees running along the south edge of the Serpentine in Hyde Park (behind the Diana memorial and bathing area). There are more than a hundred trees and the Park keepers said that I was welcome to pick the sweet chesnuts so long as I didn't damage the tree. I think they had some people bashing the branches with poles, but there are plenty low enough on the branches to pick from the ground. Put it in your diary for next year and take some gloves as those spines are sharp! bw David