They taste and look very much like sweet cherries, which isn't really a surprise because that's what they are. The biggest surprise is that no-one else seems to pick them or even know they are there. They rival the Kentish cherry for taste, just lack the same fleshiness. Biggest problem is getting there before the birds take all the low-hanging fruit - and these are huge trees. In future though, I hope to forgo this bit of the foraging season. I have planted a sweet cherry in my orchard, a compact tree that I can throw a fishnet over, together with a sour morello type, which I'm sure you are all aware is a different species, Prunus cerasus. These cherries are bound for a clafoutis, a rather fine stodgy batter pudding. The rest will go to make a French style jam with a few wild redcurrants to provide the pectin - perfect for the those late summer breakfasts in the September sunshine.
Monday, 25 July 2011
Cherry picking
We're now in the midst of the Scottish summer, where in the 2nd week of July the sun disappears and it chucks it down relentlessly until 1st September. Only difference this year is that it's cold as well. Fortunately the foraging season is in full swing to keep the spirits up. There is something special about going out and getting food for free - I guess it's a similar feeling to the one you got when filling in your expense claims in the 1990s. It starts here with elderflowers in June and goes through to October taking in blaeberries, brambles, chanterelles and hazels. July though is the month for plucking the ample fruit of the local native tree, the gean (Prunus avium).
They taste and look very much like sweet cherries, which isn't really a surprise because that's what they are. The biggest surprise is that no-one else seems to pick them or even know they are there. They rival the Kentish cherry for taste, just lack the same fleshiness. Biggest problem is getting there before the birds take all the low-hanging fruit - and these are huge trees. In future though, I hope to forgo this bit of the foraging season. I have planted a sweet cherry in my orchard, a compact tree that I can throw a fishnet over, together with a sour morello type, which I'm sure you are all aware is a different species, Prunus cerasus. These cherries are bound for a clafoutis, a rather fine stodgy batter pudding. The rest will go to make a French style jam with a few wild redcurrants to provide the pectin - perfect for the those late summer breakfasts in the September sunshine.
They taste and look very much like sweet cherries, which isn't really a surprise because that's what they are. The biggest surprise is that no-one else seems to pick them or even know they are there. They rival the Kentish cherry for taste, just lack the same fleshiness. Biggest problem is getting there before the birds take all the low-hanging fruit - and these are huge trees. In future though, I hope to forgo this bit of the foraging season. I have planted a sweet cherry in my orchard, a compact tree that I can throw a fishnet over, together with a sour morello type, which I'm sure you are all aware is a different species, Prunus cerasus. These cherries are bound for a clafoutis, a rather fine stodgy batter pudding. The rest will go to make a French style jam with a few wild redcurrants to provide the pectin - perfect for the those late summer breakfasts in the September sunshine.
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Hello Stan. Impressive foraging - is there anything else you would recommend we look to collect at this time of year?
ReplyDeleteIf you are out on the acid high moors round your way, keep an eye out for bilberries, essentially a slightly sharper blueberry, just now in season. Takes ages to pick enough - you could do with a comb picker. They make superb pies. In the same place, you'll probably find the cowberry (often now sold as a trendy "lingonberry"), although like its close relative the cranberry it has a natural preservative which means it will be pickable till Christmas. Useful for jelly/sauces. Raspberries currently growing wild round here but I suspect that's a Scottish thing.
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