A-popping and a-perking

There are 4 gallons of wine currently popping and perking away in my kitchen, a result of some mass foraging, and an executive decision to make more of those wines we've enjoyed most. So, two gallons of gorse wine, and two of dandelion, all a-fermenting away like crazy.
(The expression 'barmy', now an antiquated term for stone bonker, comes I think from the word 'barm', ie, yeast. A barmy person has a brain that is fermenting and bubbling with crazy gases, just as my wine is doing).
Now if I had a greenhouse, I'd move the demijohns into that greenhouse right now, because what comes out of those bubbling airlocks is very largely carbon dioxide. Which is a... well, it's a greenhouse gas, I suppose, and overall then a bad thing.
In small quantities, however, and in the right place, f'rinstance in a greenhouse full of plants, where soil fertility, temperature and water supply are all properly calculated for good growth, it makes the plants come on like gangbusters faster.
I don't have a greenhouse, alas, but I do have a large kitchen windowsill, with plants on it, and have recently doubled the area by persuading my Beloved to install a plank shelf across the middle, also with plants on it. So the plants are getting the benefit of the bubbles.
Last time I made gorse wine it was very pretty to look at - bright lemon curd yellow - but a bit disappointing in taste and body. A little bit sour and thin, we thought. I made it with the flowers and just a couple of lemons, which I think did not give enough oomph. This time round I added 300 grams of chopped sultanas, juice and peel of 1 orange and 2 lemons to two litres of flowers, to every gallon of water and kilo of sugar, or thereabouts, plus a mug of strong black tea for the tannin. So it might turn out with a bit more body and smoothness, I hope. We shall see... in about 8 months time.
The dandelion wine, however, has always been exemplary. I make it with dried fruit (either unsulphurated apricots, or chopped raisins) and the result is like a fino sherry. Yum yum. I do hope this batch - 2 gallons made with apricots and some of the sugar muscovado, will be as good.
I should here plug the wonderful Roy's of Wroxham, who now sell plastic reusable demijohns for a mere £1.75 each. A snip, though the "groms" which hold the airlocks in the tops are sold seperately and will set you back another 49p apiece.
So... now those wines are transferred into the demijohns, my fermentation crocks are empty. What is next? I made bramble tip a few years ago and it was good, and kept well too (we finished the last of the 2007 batch just now). Only I can't quite remember the exact recipe - it had no fruit added, and muscovado sugar, that I do recall. Hmm.
I've never made nettle wine, or lime blossom wine, or may blossom wine, so I might try those next. Lots of nettles still around my way, and the may blossom is just coming out. Lime blossom I will look for later on. Just a gallon of each, I think...

Spring Leaves 4; Garlic Mustard Pesto

'I never knew how much there is to see
Until I started looking
I never knew how good my tastes could be
Until I started cooking...'

Foraging for one thing leads to another: once you start looking there's no telling what you might find. A few sunny days have brought everything on like gangbusters.

First I went foraging for gorse flowers to make wine. It's fermenting on the must at the moment, and there is plenty more if I decide to make another batch. At the same time (spiny things tending to congregate together) I got some nice new nettles for risotto. And while looking for the nettles I found some fennel plants, lots of dandelions (that's my next wine batch), the heavenly-scented balsam poplar (which I don't know what to do with, apart from dry for pot pourri: any ideas?), what I'm pretty sure is horseradish (best in October), a spot likely to produce St George's Mushrooms  (so named because they come in on 23rd April, St George's Day) fairly soon, and lots of Garlic Mustard. Phew.

Garlic Mustard looks a bit like nettle, and likes similar places to grow in, but the leaves are heart-shaped and deckle-edged, smooth rather than hairy, non-stinging, and aranged in regular quarters off the straight upright stems, which end in tiny white flowers on top. As the name suggests it is neither a garlic nor a mustard, but a member of the splendid family of the cabbage - the lower leaves taste somewhat cabbagy, in fact, although mainly they taste of... well... of garlic and mustard. They don't smell much, unlike say Ransoms or Wild Garlic, which you can find with your eyes closed: the scent and taste are released when the leaves are bitten, or crushed.

Hmm... crushed...

'Pesto' takes its name from the verb 'pestare' - to pound or strike (also, idomatically to fuck). Pesto sauce is 'that which is pounded' - in the Genovese version, it is pinenuts, garlic, basil and oil which get pounded: a good protein-rich dish.

Well, I didn't have any pinenuts in the cupboard, but I did have some walnuts, and, as it happened, some walnut oil (which is fabulous on toast, btw).

I took 2 handfuls of garlic mustard leaves (removed from the plants without breaking the stalk: it will put out more so I can come again), washed them, made them into a wad and cut them up with kitchen scissors.

I put them into a steep-sided dish with a handful of walnuts and a pinch of sea salt. Then I set about them with the handle of a wooden rolling pin (I don't have a pestle and mortar at the moment), crushing the leaves and the nuts and mixing it all well in.

Add a slug of walnut oil, black pepper and a little ground nutmeg to taste.

Garlic mustard walnut pesto! (I must try it with pine nuts sometime).

I left it overnight in the fridge for it to infuse further before using. If you want it to keep longer, spoon it into a pot and then put a thin layer of oil on top: this seals it. Keep in the fridge.

You know, of course, the trick with pesto? Which is to cook your pasta in fast-boiling salted water, from which, just before the pasta is ready to drain, you ladle a spoonful of the water into the pesto sauce, stir, and then add the drained pasta. But you knew that already.

Spring Leaves 3 Nettle Risotto - Vegan recipe

 For those who don't eat animal products, a creamy effect can be got by cooking a potato with the rice. This is not unusual in the south of Italy, where rich grazing is harder to come by. Sprinkle with poppy seeds or with toasted sunflower seeds for an extra tang and a protein boost.

Ingredients

• 2 litres of young, fresh nettles
• 1 large onion, chopped
• 1 tablespoon of cooking oil
• 1 litre good vegetable stock (I usually add a teaspoon of marmite to my stock)
• 1 glass white wine or fino sherry. Bramble or a rich dandelion wine is good for this  
• 300 g short-grain rice. Arborio is best for this.
• I small potato, peeled and cut into pieces
• Salt
• Black pepper
• Fresh chives or parsley, chopped
• Poppy seeds, or toasted sunflower seeds

Fill the sink or a washing bowl with cold water. Wearing rubber gloves, submerge the nettles. Wash thoroughly, changing the water once or twice.

Strip the leaves from the stalks. Discard stalks.

Shake excess water from leaves, place in a pan with a pinch of salt, and cook briskly until leaves are soft and quantity has reduced.

Drain liquid from nettles into the vegetable stock.

Heat the oil in a heavy-bottomed pan. Add the chopped onion. Soften over low heat until translucent.

Press the last drops of liquid out of the nettles into the stock.

Peel the potato, cut it into quarters, and add to the vegetable stock.

Transfer the stock to a saucepan and simmer.

Chop the drained nettles, add them to the onion, and cook for one minute on a low heat, stirring constantly.

Add the rice to the onion and nettle. Cook on a low heat until the edges of the rice grains begin to turn pearly.

Stir in the wine.

Using a ladle or slotted spoon, transfer the pieces of potato from the stock pan to the rice.

Ladle enough liquid from the stock pan onto the rice and potato to just cover it. Stir gently. As the rice absorbs the stock, keep adding a ladleful at a time. You need to stir the rice and potato pieces enough to prevent sticking, but not so much you break them.

When all the liquid has been absorbed the rice will be plump and fluffy and the potato pieces cooked. Remove from heat. Sprinkle with black pepper, the chopped green herbs, and the poppy or sunflower seeds.

Traditionally, a risotto ‘rests’ for a minute after this before it is served.

Serves 4.

Spring Leaves 2 Nettles (Vegetarian recipe)

Round my way the nettles are springing up, about 4-5 inches long and as green as a very green thing - which is what they are... Time for some cautious foraging with gardening gloves, long sleeves, and scissors.
Snip off the top half of the young nettles (or about one third, later on in the year) leaving the lower stem and leaves. Plastic carrier bags are OK to carry them in, providing they are not left sitting in them too long. Calculate quantities as if the leaves were liquid.

Nettle Risotto is a dish from the Abruzzo, the mountainous spine of Italy, a region of poor soil, harsh winters and an inventive local cuisine. To me it has the pure taste of spring: green herbs and a little fresh cream from the first milking to make it really luxurious. It’s vegetarian.

• 2 litres of young, fresh nettles
• 1 large onion, chopped
• 30 g butter
• 1 litre good vegetable stock
• 1 glass white wine or fino sherry. Bramble or a rich dandelion wine is good for this.  
• 300 g short-grain rice. Arborio is best
• 3 tbsp cream
• Salt
• Black pepper
• Fresh chives or parsley, chopped
• 40 g grated parmesan cheese

Fill the sink or a washing bowl with cold water. Wearing rubber gloves, submerge the nettles. Wash thoroughly, changing the water once or twice.

Strip the leaves from the stalks. Discard stalks.

Shake excess water from leaves, place in a pan with a pinch of salt, and cook briskly until leaves are soft and quantity has reduced.

Drain liquid from nettles into the vegetable stock.

Melt butter in a heavy-bottomed pan. Add the chopped onion. Soften over low heat until translucent.

Press the last drops of liquid out of the nettles into the stock. Transfer the stock to a saucepan and simmer.

Chop the drained nettles, add them to the onion, and cook for one minute on a low heat, stirring constantly.

Add the rice to the onion and nettle. Cook on a low heat until the edges of the rice grains begin to turn pearly.

Stir in the wine.

Ladle enough liquid from the stock pan onto the rice to just cover it. Stir gently. As the rice absorbs the stock, keep adding a ladleful at a time. You need to stir the rice enough to prevent sticking, but not so much you break the rice grains.

When all the liquid has been absorbed the rice will be plump and fluffy. Remove from heat. Stir in the cream. Sprinkle with black pepper, the chopped green herbs, and the parmesan.

Traditionally, a risotto ‘rests’ for a minute after this before it is served.

Serves 4.