Yes, looking around here, there are sloes. Lots of sloes. Bit early,
though, you really need the frost on them. I tried putting some in the
freezer, but somehow its not the same,
One of the things that appeals to me about wild food is the seasonality.
Ramsons, lime leaves, samphire, blackberries, mushrooms, hazel nuts, etc
etc are all there in their season, and then they're gone, not like the
caricatures of veggies in the supermarkets ('flown from Tanzania for
freshness' a proud boast I once saw)
There is a more serious point as well: being professionals in the
archaeology trade (as most of us are), we need to think about food security
- every field that is 'developed' (a horrible euphemism) is a victory for
builders, and a defeat for agriculture. There will at some point come a
time when we need those fields, we need that food. I've acquired quite a
rep at work as 'Mr Food Security' because I will not let this go.
On Fri, Aug 30, 2013 at 9:53 AM, sophie cabot <[log in to unmask]>wrote:
> Sloes? Ha - Lucky if you can find an undenuded blackthorn round here, it's
> so fashonable! Not that we had any ata ll last year after the devastating
> spring. I'm more hopeful this season.
> Sophie Cabot BA MPhil.
> > Date: Fri, 30 Aug 2013 09:47:29 +0100
> > From: [log in to unmask]
> > Subject: [BRITARCH] Prehistoric spices
> > To: [log in to unmask]
> > Hi Vince and all,
> > Culpeper's Herbal mentions that people cooked fish with garlic mustard. I
> > tried this and it is very tasty.
> > This week, I have been out picking blackberries and making apple and
> > blackberry crumble (yum yum).
> > I was picking sloes once for making sloe gin, and an old guy came up to
> > and said it was nice seeing someone doing it - he remembered people doing
> > it in his childhood. (Why stop? hedgerow food is free!)
> > cheers
> > --
> > Yvonne
> > ~~
> > Website: http://yaburrow.googlepages.com/
> > Books: http://www.lulu.com/spotlight/yaburrow
> > and http://yaburrow.googlepages.com/publications
> > ----- Original Message -----
> > From: "Vince Russett" <[log in to unmask]>
> > To: <[log in to unmask]>
> > Sent: Thursday, August 29, 2013 4:11 PM
> > Subject:
> > [BRITARCH] Prehistoric spices
> > >I don't usually post when on leave, but this one caught my eye.
> > >
> > > The fact people used garlic mustard seeds (Alliaria petiolata) to
> > > food seems to come as a shock to some.
> > >
> > >
> > >
> > > (from Explorator)
> > >
> > > Jack by the hedge (as it's known in Somerset) was gathered as a wild
> > > in the spring in the 1950s (my gran taught me to identify it), and
> good it
> > > is, too. It does wilt a bit quickly, but wrapping it in a damp cloth
> > > helps.
> > > The seeds are slightly peppery, and in a time when English people were
> > > frightened of spices, I loved them, especially with pork (or oddly,
> > > tomatoes). I feel privileged to have been brought up in a time when
> > > hadn't quite forgotten their hedgecraft.