gate

“I’m bored”

It’s nearly 7am on our third day into summer break. I explain that it is impossible for you to be bored, you haven’t even brushed your teeth yet. Come back to me when your breath is a little sweeter.

We scamper downstairs to the kitchen and develop a new pancake recipe. We’re kind of on a pancake-a-day lark. I let him choose a flavour and he asks to try the chocolate version which he has been obsessing about for weeks. The same one I have been saying no to for weeks. While he goes outside to feed the dogs while I finely grate a carrot into the mix and pour batter onto the griddle and feel better about feeding my child chocolate pancakes for breakfast.

We sit at the table and eat. He gobbles two mahogany-coloured flapjacks while I carefully alternate spooning egg out of a cup with plunging crunchy toast soldiers into its gooey yolk. We slurp milk and coffee respectively. Yes, slurrrrp. It’s 7:44am.

In my best Fantastic Mr. Fox voice, I proudly proclaim “we shall go wild crafting today.” If I say we are going to clip elderflowers it won’t be as nearly exciting….the foraging adventure never wears off, but you gotta keep it fresh.

We pack up. I bring camera, bucket, shears. He brings a compass, my dad’s vintage binoculars, 3D glasses, and his dingy soccer ball.

I open the gate to one of our quiet grazing meadows which is enclosed by wild hedges teeming with flora. We see a row of hay bales all stacked up in a long row like one of those big tootsie rolls with segments. Bale jumping glee.

balejumping
We find wild honeysuckle, comfrey, meadowsweet, and, of course elderflowers. Geoffrey looks for four leaf clovers while I get drunk on the beguiling fragrance of wild roses.

cloversandroses

We near the elderflower hedge and hear cows lowing on the other side. They get louder. Through the thick hedge I swear I make out a black bull. Louder. A low warning moo. Louder again. We snip the musky vanilla coloured delicate flower heads that dangle like earrings from the elder branches and rush away…stopping only for a bouquet of honeysuckle blossoms.

Bale hopping.

Ball kicking.

Flower smelling.

Clover picking.

Elderflower clipping.

Honeysuckle sniffing.

Wild Crafting.

pickedflowerssimple

We arrive home and simultaneously prepare a batch of elderflower + wild honeysuckle cordial, supper, and a homemade greeting card for a loved one. I have to go on record as saying that there are very few edible flower flavours that I tolerate. As much as I could bathe in rose or orange blossom water, for me, the taste harkens of eating chapstick.

honeysuckle

Elderflower and honeysuckle are different. Elderflower has a very distinct, almost muscat scent and the flavour is genuinely just on the right side of sweet. Honeysuckle has a fresh sugary tang that lingers in such a satisfying way. I had never sampled these amazing treats until I moved to Ireland and they have simply become a summer staple.

elderflowertreejellyduo

We wait 48 hours then prepare the jelly using a bit of our priceless cordial and save the rest. In Ireland, gelatin is “jelly.” If you are like me, you will order “jelly and ice cream” from copious amounts of kiddies menus when dining out. It goes together like oil and water, but that separation is addicting. Well, it is in our house anyway.

jelliesgalore3

Elderflower + Honeysuckle Jelly
Feeds 4 hungry farmers

250ml of elderflower cordial ( I use this recipe using 1/2 elderflowers and 1/2 honeysuckle heads)
750ml of water
150g of caster sugar
6 gelatine leaves

1. Soak the gelatine leaves in cold water until soft. Remove from the water, squeezing out the excess water from the leaves
2. Place the caster sugar, half of the cordial and half of the water into a saucepan and bring to the boil. Once boiling, remove from the heat and add the gelatine leaves. Stir well to dissolve the gelatine
3. Add the remaining water and cordial, stir well and pour the mixture one large or two medium jelly molds.
4. Cool to room temperature then refrigerate overnight until set.
5. Unmold and eat with scoops of ice cream.

meadowsweeticeduo

Meadowsweet Ice Cream
Makes 1.5 pint

500ml double cream
250ml whole milk
135g sugar
Generous handful of wild meadowsweet flowers*

1. Combine cream, milk, and sugar in a saucepan and heat until the sugar is completely dissolved.
2. Pour cream into a bowl and steep meadowsweet until cooled.
3. Pour cream and meadowsweet through a sieve into a clean bowl.
4. Chill in the refrigerator overnight.
5. Freeze in an ice cream maker according to the manufacturer’s instructions.
6. Store in an airtight container and freeze for an additional 2 hours.

*Make sure you have positively identified meadowsweet or any wild edibles. Also, From Wikipedia: About one in five people with asthma has Samter’s triad,[3] in which aspirin induces asthma symptoms. Therefore, asthmatics should be aware of the possibility that meadowsweet, with its similar biochemistry, will also induce symptoms of asthma.

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell 2013.

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Yes, yogurt is usually spelled yog-hurt on this side of the pond. Not just in Ireland, but often throughout Europe. I discovered that the word yogurt is derived from the Turkish: yoğurt, and is related to the obsolete verb yoğmak which means to be curdled or coagulated; to thicken. Why the H is added, we will never know, I’m just glad it’s not called yoğmak anymore.

It was imminent….had to be done….I could not bear to go on without my frozen yogurt for one day longer. Long gone are my days of Pinkberry or TCBY. I’m in Ireland, baby. For a brief period, I could find plain frozen yogurt in the supermarket freezer section, but one day not toooo long ago, it suddenly it disappeared without even saying a proper frozen yogurt banana split goodbye. You see, frozen yogurt was one of those lovely, healthy standby treats that I could get the little farmer to eat. He couldn’t tell the difference between frozen yogurt and ice cream especially when it was covered in fresh berry coulis or a dab of marshmallow fluff and pecans…and neither could I. *tissue please*

Once again, I plunged into farmette mode and wondered if I could make my own frozen yogurt using dairy from the farm. I pondered + pondered until this past weekend when I stumbled upon a recipe for gooseberry & elderflower frozen yoghurt which looked positively delicious! As it happened, gooseberry picking was also on the books for the weekend so we kept 500 grams aside for my little frozen yogurt experiment. I had a batch of Elderflower cordial on hand for the occasion, another seasonal + local treat that I had planned on blogging about this week until the greatness of gooseberry frozen yoghurt presented itself. {Stop by these sites for a little Elderflower love: Edible Ireland and Hugh Fearnley-Whittingstall }

The recipe is very simple and you don’t need an ice cream maker, although it would be far easier as I had to remember and stir the mixture a few times to get just the right consistency. For the maiden voyage, I opted to use Glenisk natural greek style yoghurt which is a staple in our house. I also added the puree of two pears simply because they needed to be used up and while I believe it enhanced the flavour somewhat, they are not necessary. The flavour and texture are both incredible…I had no expectations and I have to say this frozen treat is a real taste sensation!

This certainly won’t be my last attempt at making frozen yogurt; next time I will try my hand at making some farm fresh yogurt and experiment with other flavours.

Pinkberry Shminkberry.

Give it a go!

Green Gooseberry + Elderflower Frozen Yogurt

500 g green gooseberries

2 ripened  and peeled pears

150 caster sugar

4 tbsp undiluted elderflower cordial

500 g full natural greek yogurt

1 tsp vanilla extract

Put the gooseberries and pears into a small saucepan with the sugar and 3 tbsp water. Bring to a simmer, stirring occasionally, then cook gently for a few minutes until all the berries have popped and softened. Whizz to a puree with a blender, then push through a sieve with a ladle to get rid of the pips. Stir in the elderflower cordial and vanilla and allow to cool. When it’s cool, fold in the fruit puree. Either churn in ice cream maker or put into shallow metal container in the freezer for a few hours, until mixture is solid, then break up and blitz in food processor until totally smooth. Return to freeezer for an hour or so. Eat while soft-ish. Scoop up and serve!

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell…assisted by Master Geoffrey McDonnell


 

 

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