Green Beltane soup

Although the weather here in the Pennines is still a bit stuck in winter, the year moves on all the same and now here we are at Beltane! As I've looked out at bare trees and grey skies these past couple of weeks, it's been hard to really drop into spring. Those hope-filled warm days, that make me feel like running about the countryside barefoot, have been hard to come by. It's difficult to imagine that our ancestors would have cavorted about the countryside around this time, making merry in the fields and hedgerows. 

Beltane was the great fire festival of growth and fertility, the most potent and active time of the year. In warmer springs it's easy to feel the strong green push of the earth - as the ground becomes carpeted with tiny opportunistic wild seedlings and the tight fat buds of the trees burst at the seams. But in this cold grey half-season it's harder to sense the throb of a land on the cusp of summer.  

And so, I offer you, nettle soup...

It's a simple affair, but full of the rich green goodness that we are so in need of just now. I've only been aware of the food potential of stinging nettles for a year or so, I'm still exploring its many possibilities but it seems to me that soup is a good simple way to enjoy them. And as long as you're using only the freshest tenderest growth, delicious too.

So...take some scissors and a pair of gloves and chop off the young growth at the tops of the plant. For a decent amount you need about half a sink full of nettle tops. Then wash them really well as they are beloved of many wee beasties. Whilst they're having a bath, chop up a big onion or a few small ones with some garlic, and peel and chop a handful of potatoes. Then melt a hefty chunk of butter in a very big pot and fry the onion and garlic.

When the onions are soft, add the potatoes and a couple of pints of good stock. Cook until the potatoes are almost done then add the nettles and cook for a further five to ten minutes. Blend. You could add some cream or creme fraiche at this point but it will somewhat dilute the deep grassy hues of the finished soup.

And that's it. The simplest way to eat your weeds. Obviously this verdant broth is bursting with all kinds of greenly goodness as nettles contain iron, calcium, magnesium, B vitamins, vitamin K and chlorophyll . Nettle has a long and full history as a medicine plant with herbalists prescribing it for all kinds of bodily complaints from kidney problems to asthma. It puts a spring in your step and a twinkle in your eye, so I'm told, making it the perfect Beltane tonic. Maybe it will finally enable us to to launch fully into this season of growth and light. Let the frolicking commence!



(With thanks to Sam Lowi and Jesper Launder for the nettle wisdom and my ever-growing wild food cupboard)

Adventures in Winter Foraging

If you had asked me whether there was much decent foraging to be had in the midst of January before last Sunday, I in my ignorance would have probably guessed at not much. I certainly wouldn't have predicted a basket full almost to the brim with edible mushrooms. But that, apparently, is just what you'll get if you know where to look and have a knowledgeable guide to point you in the right direction.





Rob, the boys and I were invited along on a walk lead by our friend Jesper Launder for the Manchester-based Cracking Good Food group who offer courses for passionate foodies as well as working with local community groups. As soon as we arrived at Fletcher Moss Park in Didsbury the children frantically started searching under fallen trees and logs, with Jesper and Sam's daughter Leonie leading the pack. Fortunately, the crowd on the walk were very tolerant of being pushed aside by enthusiastic little people looking for wild treasure.

Many logs were inspected and children ran about in no particular direction whilst shouting loudly but eventually, after some crazed thrashing about in boggy terrain, Jesper confidently led us to the gold. The treasure in this case was a log covered in Velvet Shanks, yellowy brown mushrooms with velvety stems. Eager hands plucked excitedly and the basket quickly filled.

Velvet shank

We went on to discover mushrooms I had never seen nor heard of before - striking Scarlet Elf Cups, Glistening Inkcaps and the medicinally useful Turkey Tail mushroom. The basket also held a lovely big Oyster mushroom discovered earlier by one of the group.  There were herbs too to provide contrasting colour and flavour - three cornered leeks for an allium tang, peppery hot large bittercress, and pretty young cow parsley leaves. It seemed so strange to me that these fungi and herbs should be growing in such abundance in a city park. Largely overlooked by its regular visitors, here was good food and delicate beauty growing in almost complete secrecy.

Scarlet elf cup

Glistening inkcap

Turkey Tail

A box of Oyster and Wood Blewit mushrooms that Jesper had 'collected earlier'!

It was a bitterly cold day and as we came to the end of the walk people sensibly hurried into the warmth of a nearby pub to thaw out a little before the finale. The gathered mushrooms were cleaned, chopped and cooked in a pond of butter together with some of the greens. Next to a main road while we stamped the cold out of our feet and blew into our hands, a rather special sort of omelette was created and shared. The portions may have not have been kingly, but it satisfied in every way possible. As fresh, ethical and local as you could wish for, gathered by our own frozen hands; wild and truly wonderful food.

A forager's tonic

Having had a poor year trying to grow my own vegetables (oh wetness, oh slugs!) I was getting a mite obsessive about putting by some sort of harvest for the cold months ahead. Having stumbled across a fine recipe for elderberry syrup in my Earth Pathways diary, I was determined that I would have at least one store cupboard triumph this year.

I've had a hard time finding elderberries in my immediate area but managed a good haul from alongside the canal near Bingley when visiting friends. It was a drizzly day and little legs were weary but still the children immersed themselves in the work of gathering, running about excitedly shouting over each fruit-laden bush they discovered. There is satisfaction in both discovering shiny wild treasure and in the anticipation of brewing and bottling something of the season.

So, without further ado - here is Glennie Kindred's recipe for elderberry syrup...

• Strip the berries from the stalks into a good sized pan - a fork made this less of a chore
• Add cinnamon sticks, chopped lemons, a couple of star anise, slices of ginger and some allspice
• Glennie advises being intuitive with amounts...I used about 1 and a half lemons and about an inch and a half of ginger
• Stir it all up and leave overnight.
• The next day heat it up until it gets juicy - I possibly left mine a little too long and I think it just started to reduce

• Strain it all through some fabric - I used a bit of muslin in a sieve but I think almost anything clean would do. This bit looks messy because it is.
• Measure the liquid and return to the pan to heat again gently
• Add the same amount of honey to liquid - I used a fifty percent manuka blend  
• Store in bottles or jars - I asked a herbalist friend about storage times and she suggested that keeping them in the fridge would help preserve the syrup a little longer

The resulting syrup is deep, dark and delicious. As it was so loved by the boys I checked on its toxicity with my friend who said that it was probably advisable to stay within two dessert spoonsful a day. Raw elderberries can be none too good if you eat more than a few so I was glad to be reassured that once cooked they are fine to consume in moderation.

I have been enjoying using the concentrated mixture as warm drink diluted with water. I think it would be good with yoghurt or ice cream and I'm looking forward to trying a splash in something bubbly like cava or prosecco. It's also good slurped straight from the spoon.

I'm told by those that know that elderberry can ease congestion of the body, heart and mind. It's a sultry brew to be sure and I'm trusting in a little hedgerow magic to keep those autumn coughs and sniffles at bay.