Fruit is both simple and tricky when you
are trying to find things for free.
Obtaining apples and brambles is pretty simple as there are trees and
bushes galore in the local area. Plums
are a little trickier, as although I know where there are plum (and damson)
trees, they are on private property and I need the owner’s permission and will,
of course, have to thank them for allowing me to gather their fruit. Fortunately, a few pots of jam made from
their fruit is always a good way to thank someone.
Similarly, there are dozens of rosehip
bushes growing wild in East Scotland, so it is my plan to make some jelly with these, that
might be ideal bartering currency or gifts for my dinner guests.
More problematic fruit are the dried
varieties that are needed for the likes of Christmas Cake, Christmas Pudding
and Mince Pies – three things that I have to produce to retain the traditional
Christmas dinner. Similarly, I am going
to have to find nuts for the feast, and this could prove very tricky. But the main thing I am worried about when it
comes to Christmas is the drink…
Part of the reason that I am focusing foraging
a Christmas dinner rather than becoming self sufficient, is that I have a
normal job – I run a wine shop. As I
spend many hours there, I can’t devote lots of time to gardening, foraging and
so my challenge has a reality to it, something that a lot of foraging or self-sufficiency
blogs and shows don’t have. However,
there is a problem when it comes to the drinks over Christmas. Soft drinks shouldn’t be a problem –
elderflower or rose cordial is an easy option (I could use the roses that are
growing up the front of my house) – but it is the booze that I’m nervous about.
I have, in the past, written some fairly damning pieces about commercial British fruit wines, but I am now going to have
to venture forth and try and make some wine out of fruit that I find in the
countryside. I am also going to have to
give beer or cider making a shot, which is again something I have not a clue
about. Now if I didn’t really care that
much about alcohol, I would be able to produce some filth and just pass it off
as ‘acceptable’ but there is a problem.
My guests are going to know that I’ve made this, and will be expecting
the same levels of quality that I would demand from a commercially available
product… all of a sudden, the critic has become the producer and that worries
me a lot!
