Showing posts with label Rosehips. Show all posts
Showing posts with label Rosehips. Show all posts

14 Oct 2018

Making the most of a perfect autumn In the October garden

October can be a time of harvests and preserving the year's bounty. But it's also a good time to think about gardening for winter and next spring.


So often in the UK summer weather can disappear overnight and we're thrown straight into a precursor to winter. Not this year though. Mother Nature is letting us down so gently after a summer of extreme  heat. (Although today it's wet and windy so it would seem that the best of autumn might be behind us.)

The autumn sun, when it shone, has been genuinely warm, perfect for letting the last of the summer crops ripen and very pleasant for working in the garden. I still have a few tomatoes slowly ripening in the veg patch and more in pots on my balcony, giving the occasional treat before I have to revert to buying them. It's the most perfect October  - so far! but I'm expecting a huge reality check in a couple of weeks when the clocks go back. Here's what I'm doing to make the most of autumn.

8 Oct 2015

Insta-update: Whoosh! There goes another week

It's entirely typical of the week I've just had that I'm posting this a couple of days late.  There were highs and lows including a day off sick, a day without internet, two contrasting garden visits (one large, one titchy) and an awards ceremony. We had some wonderful weather last week which made it feel more like late summer; I went to Wisley (the larger of the two garden visits) convinced that I'd get some gloriously autumnal shots but, no, the sun shone, the skies were pure blue and late summer seedheads and grasses looked fabulous.

I've been very quiet about the results of Camden in Bloom.  The awards ceremony was last week and I can now bashfully reveal that I was awarded second place in the Best Individual Garden category!  Not bad for a first timer, eh?  Naturally, I sought out the gardener who was awarded first place and secured an invitation to visit her garden at the end of last week.  This was the 'titchy' of my two garden visits, a courtyard space probably no bigger than 15' x 8', and surrounded by high walls which makes it very shady, but absolutely crammed with plants and her amusing art installations - there's even a pond in one corner. It's extraordinary the amount that this lady is growing so I take my hat off to her success.  

Here's my week in nine Instagram peeks:



From top left:

1.  'HUG' - the Ficus microcarpa bonsai being grown by the Camden in Bloom first place winner. She likes to name her plants and this one is very apt and made me smile hugely.

2.  Rosa roxburghii seen at RHS Wisley. Also known as the chestnut rose - you can see why. Intriguing, spiky and beautiful but a rather challenging rosehip for all but the most intrepid of foragers.

3.  Inspirational combination planting: Euphorbia myrsinites growing through Stachys byzantina.  Extraordinary textural contrasts from two of my favourite plants - perfect for a sensory garden.  No doubt an idea which will soon be appearing in the garden here, plagiarism being the sincerest form of flattery. ;o)

4.  Physalis.  This is the first ripe fruit this year from my Cape Gooseberry shrub.  I grew it from a seed two years ago and love it - the flavour is much nicer than shop bought and very worthwhile growing.  Let's hope that it's not too autumnal for a good harvest as it's usually fruited well before now!

5.  Saffron crocus starting to appear.  Small plants were put in during late 2013; I had only leaves last year then read that saffron crocus like to be buried deep. Some were left, others replanted a good 10" deep.  Let's see what happens … 

6.  'The Twelve Apostles'.  Another garden installation from my Camden in Bloom rival.  She collects stones with faces carved by the elements for  use in her garden.  As she says, "Jesus looks rather sad." Perhaps it's the apostles on the other side of the table we should be worried about.

7.  Slightly off-piste here but I was very taken with these gorgeous Aeoniums on display out the ladies' loo at Wisley and couldn't resist a quick snap! They were over 4 feet tall and thriving outdoors in their sheltered but sunny location but I imagine will be moved back to the big Glasshouse soon.

8.  Very little autumn colour in late September at Wisley - more like a warm blast of late summer with blue skies and yellow Heleniums in the Glasshouse Borders. Autumn surely won't be long now, though.

9.  I realised that the fruit thieves had left four pears high up in the branches of my tree where they couldn't reach. I stood on my upturned bucket and managed to bring the branches down enough to reach the pears for picking. Bizarrely, this tree is supposed to be a Conference Pear.  Does anyone else think that pear looks more like a Williams pear?  

Hoping everyone is having a good week - I'm amazed at how quickly the leaves are falling or turning red now so I think next week's update could have a lot of autumn colour in it! 

8 Nov 2012

Sloe and Hippy: Take a walk on the wild side

Rose hips

Putting aside my liking for the songs of Lou Reed (amazing how these things resurface when needed!), I promised the results of my trial of Rosehip Jelly and will throw in my Rosehip Syrup for good measure.  I'm finding both invaluable at the moment for warding off colds and winter ailments as rosehips are believed to contain considerably more vitamin C than just about any other food you can think of.

I've made rosehip cordial before but not jam/jelly.  I found it quite confusing sorting out the ratios of hips to apples and sugar; it seemed that every recipe I found called for something different. The recipe that first got my attention was in the October issue of 'Grow Your Own' mag. They call it Rosehip Jam and use twice the weight of rosehips to apples plus lemon juice.  Apples are needed for their pectin to get a good set.

I also had a day out at RHS Wisley (wonderful, wonderful); a quick look in a foragers' recipe book there contrarily recommended using twice the amount of apples to rosehips!  Across a range of recipes, sugar quantities varied, as did method. I discovered that the Wisley recipe was the same as one used by the Women's Institute and so plumped for that one.

Rosehip Jelly and Cordial
- Rosehip Jelly and Cordial -
Reading the method might put a few folk off but it's really not too tricky. It was hard trying to discover how much of the hip to chop off before pulping.  I settled on making the effort to wash, top and tail every hip, taking off just the very tips and being careful when removing the thorny stalks. Seeds are left in and the hips are ready for whichever recipe is being used.  By cutting the hips, vitamin C starts to be lost so it's important to process the hips quite soon after picking.

A large saucepan will do just as well as a preserving pan - I use a 4 litre stockpot - but it must not be  iron or aluminium as this will destroy the vitamin C and turn the hips black! I also don't have a jelly straining bag; instead I use muslin squares but a tea towel would do as well, as long as they're washed and ironed well to sterilise the cloth.  Jars can be sterilised by washing and put straight into a warm oven (150C) to dry for about 20 minutes, the lids should be boiled for about 5 minutes.

I strain the boiled pulp by placing a muslin cloth in a large sieve, pouring the pulp in, then gathering up the corners and tying them firmly through the handle of one of my wall kitchen cupboards in order to raise it above the bowl underneath. This is then left to drip for at least 2 hours, or overnight. Various recipes advise not to squeeze the pulp bag to extract the last bit of juice as this makes the jelly cloudy.  Well, I couldn't help myself as I don't like waste and my juice cleared when I added the sugar at the jam making stage so I wouldn't worry about that!

It might seem a faff but it's easily done in an evening and you have a delicious jelly that can't be bought in the shops!  Rosehips have a very subtle flavour and the finished jelly is delicious on toast.

Here's the WI recipe I used:

500grams of prepared rosehips
1kg unpeeled cooking apples
1lb of granulated sugar for every 1 pint of juice (or 450g to every 560ml)

Chop the apples and put in the pan, seeds and skin included. Add the topped and tailed rosehips. Cover with water so that the apples are just floating, bring to the boil and simmer until the rosehips are soft. (This can take anything up to an hour and quarter.) Stir occasionally and squish down with a potato masher to help break up the hips.

Strain the pulp through a muslin cloth into a bowl, leaving to drip for at least a couple of hours. Gently squeezing the bag at the end will probably release quite a bit more juice!

Carefully untie the bag and throw the pulp into the compost.  Pour the juice into a jug to measure it.  Work out how much sugar should be added (see ingredients). Put sugar and juice into a pan and heat gently to let the sugar dissolve completely. Bring to the boil and leave on a rolling boil (like jam) until a set is reached.  This is likely to be around 15 to 25 minutes.

Test on a cold saucer (put a couple in the freezer before boiling up the juice) by putting a teaspoonful onto the cold saucer, leave for 2 minutes and run your finger or a spoon through the jam. If it wrinkles slightly, the jelly is at setting point; if not, continue boiling for another 5 minutes and test again.

Skim the mixture and pot up into the jars as soon as ready. Carefully (so's not to burn fingers) put the lids on and they will seal tight while the jelly is setting. Leave to cool before labelling. The jelly will last unopened for several months or for a few weeks once opened.  I had 2 small jars and one jam jar from this recipe.

The 'Grow Your Own' recipe calls for the following ingredients, using the same method:
900g Rosehips, 450g apples (or 600ml apple juice), Juice of 2 lemons, water, sugar.
The lemon juice is added to the strained juice; 350g sugar is added for every 600ml of juice.

If you'd rather make Rosehip Cordial for adding to drinks (1part cordial to 5 parts water) or ice-cream, it's practically the same method, without the apples.  Here's how:

Take 1 kg of rosehips, remove stalks and toss into a food processor. Chop briefly. Add hips to a pan containing 2½ pints water. Bring to the boil and boil, uncovered, for 20 minutes. Strain through muslin (as before) for at least 2 hours. Reserve the juice and add the pulp to the remaining 2 pints of water. Bring to the boil and boil for 15 minutes. Strain through muslin. Put all the juice into a clean pan, add 1lb of sugar and heat gently until sugar has completely dissolved. Bring to the boil and boil for 10 minutes before decanting to warm, sterilised bottles.

Sloes
- Sloes, growing in the Heath hedgerows in September; now all gone -
And the "Sloe" in the post title?  Well, I've just read of a quick method of producing Sloe Gin in time for the winter festivities, providing your hedgerows still have any sloes (mine don't).  Follow this link to Vergette Gardens who has discovered a vintage handwritten recipe in an old gardening book which, in my opinion, gives it an excellent provenance!

My own sloes were picked and washed at the beginning of September, put into the freezer to emulate several frosty, skin softening nights, then pricked and put in a Kilner jar. Sugar was added until it came half way up the fruit then vodka poured in until the jar was full. Sealed and put into a dark cupboard, I give it a little shake about once a week.  It should be ready by December but will improve on keeping. Nigel Slate recommends adding a splash to your cooking; for example, apple and plum crumble or even gravy it perked up with this.  On the other hand, you can always just drink it!

Rosehip cordial and Sloe vodka
Rosehip Cordial and Sloe Vodka made mid-September 2012

7 Oct 2012

Foraging on an Autumn morning

Grass seedhead macro
~ Dew be-jewelled grass seedhead ~

Given the leaden skies and storms we've had over the last week, I'm treasuring every sunny day as it happens.  We had a beautiful day yesterday but I was indoors at a workshop all day.  Grrrr.  Luckily, the sun is also shining today (my one free day this week) and I was determined to go out to find rosehips as I've spied some beauties as I've been walking around the parish - and there's a delicious sounding recipe for Rosehip Jelly in this month's Grow Your Own mag.  (And I've run out of home-made rosehip cordial.)

So, off to Parliament Hill Fields on Hampstead Heath first thing this morning, having already gathered a half kilo of hips from bushes overhanging the streets of Kentish Town at dawn.  It was still early so I wore wellies as I knew the long grass would still be wet.  What I wasn't expecting was how beautiful everything looked in the sun.  There were a few runners and dog-walkers about, other than that I felt I had the heath to myself;  an extraordinary thing in the middle of London, and very peaceful. I was completely in the moment, camera in hand, focussing on the tiny details and enjoying the warm sun on my back.

With the light bouncing off the camera screen, it was hard to see my photos outdoors;  back inside an hour later, I was very pleased with several of my shots, especially the one above.  I've been a bit of wreck this last week (strep throat, eye infection, cold - all now nearing the end) and that's affected my photos. They've all been a bit uninspired.  Today, though, I feel I've started to get my mojo (whatever that is!) back.

With the dew to inspire me, I photographed glittering grass stalks, thistles that look like sea anemones ...

Dewy thistle heads

... and the sun shining through grass seedheads:

Parliament Hill Fields

Finally, I reached the bank of rose hips and set to work.  This is the first year that I've foraged for rose hips and I'm amazed at how many there are!  Is this normal, I wonder?

Rosehip branch

I gathered a kilo of hips by cutting carefully;  there were so many, both single hips and in bunches, it hardly looked as though I'd taken any!  I took my secateurs to reduce being scratched (mature hips have very effective protection by way of their thorny stems!); they're also handy for reaching branches slightly too high!  Even with using these, my fingers smelled of rosehips on the walk home, a reminder of the goodies to come.

Rose hips 7 Oct

I'm saving the task of removing the stems until later in the day as I want to make the most of this lovely sunshine to get into the veg garden.  I have to dig up the strawberries on ground level to make room for some rhubarb plants that I've grown from seed.  I'll save a few strawberries as I want to give them their own raised bed next year but all the others will be .... ssshhh, say it quietly! .... composted.

I'm a bit off strawberries after this year (who knew that slugs were so fond of them?) but the children enjoy them. I hoping my redcurrant bush will fruit next year (its third year) and I want to get a couple of dwarf apple trees and some blueberries for the veg patch.  Some of the herbs will be relocated in this process - something I'm looking forward to as I love to move things around!

Hopefully I'll have time to post the results of my kitchen efforts with the rosehips fairly soon;  I'll certainly be posting again later today with my Capel plant ID - I only knew one of the plants this week, the cardoon, so will have to work hard for my full marks this week!

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