As the seasons change we must do what we can to preserve the fruits of the summer months so they last long into the dark winter days. The past few weeks we have been up to our ears in plums, elderberries and rosehips!
Apparently the best plum Ben had ever eaten was wrapped in tissue paper and ages for a couple months. Sure enough one morning I awoke to an enormous box of teeny tiny Danish plums, which we had to wrap in paper and tie with string.
3 hours later...
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| Plums! |
Early June is Elderflower season while early September is Elderberry season. Currently we are working on multiple elder projects so, we are on a continuous mission to collect kilos and kilos of elderberries.
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| Lots of foraging means lots of harvesting! |
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| Hops, Rosehips, and Yellow Plums. |
Rosehips have a slightly acidic taste that is reminiscent of a tomato. I have been processing the rosehips into a pure (much like tomato paste) and using it to make ketchup. This recipe is probably one of the most delicious things I have made in a while! I am totally addicted (as is everyone at the lab). The tomato-y flavor of the rosehips has got us all brain storming about other applications for this delicious paste. Into the freezer it goes for a later date.
In addition to saving the summer seasons bounty, we are also indulging on the first of the fall fruits!
After a perfect early fall day foraging with Kelton and Sarah, we cooked up a delicious apple feast!
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| Apple Tart, Apple Sauce with Whipped Cream and Bee Larvae Granola, Foraged Apple, and Crispy Apple Skin with Sea Salt, Vinegar, Mint and Oregano. |
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