The Forager: June is for Homemade Jam
Raspberry Jam, Wild Flower bouquets, Cockles and Mussels...
WHAT’S INSIDE THE FORAGER FOR JUNE
Raspberry Jam and Homemade Naan
Cockles and Mussels by the Seashore
A bunch of Wild Flowers
Food for thought: What I’ve been reading and listening too
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Sunkissed Raspberry Jam & Homemade Naan
Raspberries are by far the easiest fruits to grow in the garden and believe me they spread their wings once the first seeds drop. I have been harvesting raspberries from my garden for 7 years now and every year I let a few more stalks rise wildly. I also pick up the wild ones at this time of the year which are pretty common in hedgegrows around Ireland. They came a little earlier than usual this year with the first batch appearing in late May. However, fear not, once you boil a pot of jam and keep it in the fridge it will last for weeks.
So Jam making isn’t really an artform, although the most delicious jam takes some time, the right berries and a few tricks. My mother made jam every year for us as kids. Blackberry jam was her favourite and we would smother toast with it and dip the crusts into her hot cup of tea. These memories are firmly cemented in my mind and I hope to pass them along.
So here it goes, my delicious Raspberry Jam and homemade Naan. Hope you try it out and let me know what you think.
Directions
Collect the berries first thing in the morning
Gently wash them and set them and place in a bowl
Get your other ingredients ready. You will need 1 cup of caster sugar for every 2 cups of berries. I always try to make a big batch to store away but decide for yourself. Maybe you just want to get a taste first.
Turn on the hob on a low heat as if you were simmering. Do not make the mistake of having a hot pot before you add the berries. Now add the berries, gently stirring until they are mushed in. Slowly add your sugar and continue to stir.
You can leave it to simmer away now until its coming to a boil. If you dip your spoon in and the mixture doesn’t appear sticky, give it a few minutes but don’t be afraid to add an extra spoon of sugar for delight.
My last trick is a big squeeze of fresh lemon juice which just brings out the flavour.
And Voila you are ready to start your Naan.
Homemade Naan Bread
I am not going to pretend that I made this up from scratch. Basically my whole family (including me) love all types of Naan and Indian cuisine or any shape or form so I do spend countless hours researching the intricacies of trade. However, this recipe I stumbled upon one very fine Sunday and I have not looked back.
The core ingredients are yogurt, flour and a little sugar and a little oil for the pan. If you miss any of the rest no fear, the naan turns out delicious anyway. Here is the full recipe from BBC foods.
Cockles and Mussels Alive Alive Oh
In summertime, cockles are plentiful and more importantly they are ripe for collecting. Shellfish foraging is a past-time worth diving into. It is a hobby for many for a lifeline for those who do it most. We partner up with an amazing historian and forager called Denis for all of our coastal foraging excursions.
Although I present myself as a foraging guru on most occasions it is very rare that you will find a shellfish or coastal forager who can tell the tides, disclose the best spots or fill your mind with wondrous stories of folklore about the wild foods found on the seashore. Denis is one of a kind. We treasure him for his knowledge of our wild edible treasures.
Wild Flower Power
Want to impress your wife, husband, partner, neighbour or friend? This is a sure bet. A wild bunch of flowers is better than any other. When I posted my wild flowers to instagram back in the day they would get plenty of likes, shares and comments. Then for some reason I stopped talking about them. Maybe because they were my little pleasure and sometimes the bouquets weren’t to everyone’s taste.
However, as I walk through the local forests here in Ireland in late June I can’t help but pick a few for the kitchen table and I must say they out shine anything that I have found in a flower store. Not because they are bright and beautiful and exotic but quite the opposite. Simply because they are seasonal and wild and home. Please send me pics of your wild bouquets if you have some nice wild ones growing near you. The main flower here is Yarrow which is also edible and has healing properties. Tip: They are a great addition to summer salads and a squeeze of lemon brings out the flavour.
Food for Thought
Wild Blueberries: A Journey through time - “Research shows that they naturally grow in barrens created by glaciers 10,000 years ago” Read more
Meet the Farmer Training Indigenous Youth and Revitalizing a Culture of Food Sovereignty - Read More
Harvesting for Rose Wine - ‘Tis the Season - Read More
Grow your appreciation for humble weeds here: Are weeds more important than we realise? - Read More
Happy Foraging All!