How to Rescue Battery Chickens in Ireland

Do you keep chickens for eggs ?  Or maybe you would like to, but you haven't yet taken the plunge ?  Whichever you are, this article is for you !

One thing in this world that I particularly hate is factory farming of any kind.  Here in Ireland both chickens and pigs are kept in battery farming conditions, indoors and often without proper light.  They have almost zero space and can't even move around.  And the saddest thing is that many people who live here don't even realise what goes on to produce the majority of chicken, ham, bacon and pork that they eat.

Littlehill Animal Rescue and Sanctuary annually rescue approximately 7,000 to 8,000 battery hens which are about to be slaughtered.  They then distribute them across Ireland to willing new owners like you and I.  Their next rescue is due to take place in about 3 months time, so you have plenty of time to prepare, or even build/buy that new coop for them to live in !

This is how battery farmed chickens live until they are 18 months old, 6 to 8 in a cage

The chickens are kept indoors, 6 to 8 in a cage, jammed in with no room to move.  They can't even stretch their wings out, ever.  At 18 months old they are slaughtered, because their 'optimum' laying period is over.  However, they will in fact lay eggs for many years to come after that, so in rescuing them you also give yourself free range happy eggs to eat.

I will be taking at least 6, hopefully more.  Can you take a few maybe ?

A Littlehill rescue hen at time of rescue

The same hen as above a while later after rescue !

They fork out a massive amount of money to organise the rescue of these little, bare bodied, hens, and so charge €5 for each hen anyone takes.  This purely covers their expenses.

You can collect as many hens as you want from various drop off points across Ireland, which are notified ahead of time on the Littlehill web site.

When the hens are rescued, they have very few feathers, are weak and not used to wind, rain or cold temperatures.  So they need a safe and snug coop and run, with indoor daytime space if they need it.

Littlehill Animal Rescue web site Click here

Littlehill Animal Rescue also have a Facebook page HERE

NB:  All photos are courtesy of Littlehill Animal Rescue & Sanctuary - many thanks

Apple & Blackberry Crumble (incl Gluten Free Option)

We adore apple crumbles, and at this time of the year both newly fallen apples and blackberries are available and plentiful - at least they are here in Ireland.

Fresh apples and blackberries, prepared for a crumble

Today I used apples that had fallen from our apple tree yesterday. We just have 2 apple trees, one is a very old cooking apple (the tree is at least 70 years old), and the other is a 12 year old 'Russet' (a traditional old fashioned small English eating apple, which tastes slightly nutty).

This recipe for apple crumble can be used with either gluten free flours, such as Dove Farm's gluten free plain flour, or normal wheat plain flour.  I make the gluten free option, as I am gluten intolerant.  Whichever type you use, the result is pretty similar, as the butter is there to bind the flour and sugar together.

Today I added a large handful of blackberries to the sliced up apples.  This not only adds a very yummy taste, but alters the colour to a gorgeous dark pink, depending on how many blackberries you use.  

I also love cinnamon in the fruit part of an apple crumble - but this is easily left out if you aren't into cinnamon.  I add flour to the apples as this gives the juice a slightly thicker, syrupy consistency, which is heavenly.

Anyway, here is the recipe I used today - This makes a medium sized crumble which is plenty for two people, including copious seconds !

Blackberry and Apple Crumble

(with both gluten free and standard flour options)

Ingredients

Crumble mix:
6 ozs  plain flour (or 6 ozs gluten free plain flour - I used Doves)
4 ozs  butter
5 ozs  caster sugar

Apple and blackberry mix:
8 medium apples
2 tablespoons blackberries
1 heaped teaspoon cinnamon
1 heaped tablespoon caster sugar
1 flat tablespoon plain flour (or same amount of plain gluten free flour)
lemon juice from half a lemon

Method

Apple mix:
1.  Put the lemon juice into a large mixing bowl.  Peel, core and evenly slice the apples, removing any bruised or damaged bits.  As you are slicing them, put them into the lemon juice, mixing with a wooden spoon to cover them.  This helps to prevent the apples going brown, as well as adding to the taste.

Cooking apples and blackberries, covered in lemon juice

2.  Into the bowl with the apples, add the cinnamon, sugar and flour.  Mix this around, gently, until the apple slices are all covered fairly evenly.

3.  Put the apple mixture into a high sided, ovenproof, pie dish - I use Pyrex casserole dishes.

4.  Sprinkle the blackberries evenly across the top of the apples.  Cover the dish with a cloth, or a lid if you have it.

*** Preheat the oven to 175C, which is about 350F

Crumble mix:
5.  Put the flour and butter into a large mixing bowl,  making sure that the butter is in no more than 1/2 inch lumps.

6.  Using your fingertips, 'rub' the butter into the flour until it resembles breadcrumbs.

7.  Mix the sugar into the crumble mix, gently.

Gluten free dry crumble mix, ready to sprinkle on top of the fruit

Putting it together:
8.  Spoon the crumble mix evenly on top of the apples which are already in the ovenproof dish.

9.  Place the dish into the centre of the preheated oven.  Cook for 35-45 minutes (the crumble is best when just turning a light brown, but you may prefer it darker or lighter).

10.  Serve hot from the oven, with warm custard.  Also great cold the next day with cream !

This crumble recipe will also freeze extremely well for up to 4 or 5 months.  Alternatively, you can freeze the sliced apples covered in lemon juice in a bag, and the washed blackberries in another bag, for future use.

Also, why not make double the dry crumble mix, pop half into a plastic bag or container, and freeze it !!  Remember to label what is gluten free what what isn't !

Elderberry Recipes & Remedies

If you are looking for various Elderberry recipes to experiment with, look no further than Wild Cottage.

Elderberry & clove cordial  (also similar recipe here Elderberry cordial )

Blackberry & elderberry jelly

Elderberry wine

Elder bush remedies

Elderberry & ginger cold and flu remedy/cure all

The magic of elderberries

I'd love to know if you have any unusual elderberry recipes please.

I am adding new recipes all the time - please visit again.

Elderberry & Ginger Winter Remedy Recipe

(The recipe is at the bottom of the text)

Storing quantities of this 'Elderberry & Ginger Winter Remedy' for when required, should be a staple of all natural health loving households.

Elderberries have long been known by wise old women to be an excellent natural all round medicine (probably a few wise old men too).  This is something I was born and raised with, and still continue to practise today.

I found several ideas for a medicinal version of the popular elderberry cordial, but they all contained sugar and none contained ginger.  So I ended up concocting this recipe, which embodies everything I consider good for combating colds, pesky sore throats, bacterial and viral infections, as well as creating something you can take daily to help combat cholesterol, improve your vision, as a diuretic, boost your immune system, help with allergies, as an antioxidant, and much more.  Elderberries are also slightly laxative in nature, and so will help regulate a sluggish bowel, in a very gentle way.

In Chinese medicine they is used to treat rheumatism and bodily injuries.

Some studies have also begun to indicate that Elderberries have a role to play in combating cancer and some other immune diseases - the anthocyanins help to rebuild damaged cells, as well as protect them via the immune system.

It's a new take on the old saying about an apple a day, "A spoonful a day keeps the doctor away" (sorry apples).  But this is something I have done for years throughout the winter.

The compounds found in Elderberries are many, and include vitamin C, vitamin A, vitamin B, amino acids, tannin, rutin, carotenooids, flavonoids (anthocyanins), viburnic acid, and a lot more.

Elderberry & Ginger Winter Remedy Recipe


Ingredients

(The exact quantities are not important, but are more guidelines)

2 lb Elderberries - measured when de-stalked so just the clean berries remain

3 teacups Water

3 teacups Honey

Organic whole Lemon

2 inch piece fresh root Ginger


Directions

1.     Put the clean berries into a stainless steel saucepan, add the water. 

2.     Add the juice of the lemon to the berries, and the peel also.  Making sure to NOT include the 'pith', which is the bitter white layer beneath the peel/skin and before the actual lemon segments.  It is important that the lemon is organic, as non-organic lemons have wax and other nasty chemicals on the skins.

3.     Chop the fresh ginger root into small bits, and add them to the berry mix also.

4.     Bring to the boil and then simmer gently for about 50 minutes.  Keep the lid on the saucepan, so as not to loose any of the precious juice by condensation and evaporation.  If it looks like the water is too low, add another cup.

5.     Turn off the heat and mash the berries with a potato masher, until as much juice as possible is extracted from the berries.

6.     Strain the juice and mashed berries through a muslin cloth, or another suitable fine meshed fruit/wine making strainer.  Return the liquid to a clean saucepan.  The remaining squished berries, lemon bits and ginger are great on the compost heap, given to chickens, or maybe the birds would enjoy them.

7.     Add the honey to the mixture in the saucepan.

8.     Turn the heat back on, slowly bringing the mixture to the boil.  Reduce the heat to low and simmer for about 15 minutes.  Again, keep the lid on the saucepan so as not to loose any of the liquid.

9.     While still hot, pour into sterilised bottles and screw the lids on immediately.  Tip each bottle upside down for a couple of minutes to ensure complete sterilisation of the lids etc.

This will keep for at least a year, maybe more.  But obviously, making fresh batches each year is best, as you will then have fresh berries each year.



Please note:  The above recipe is recommended as an aid to good health, combating a cold, sore throats, coughs and the flu.  It is in no way intended to be medical advice - if you are at all worried, see your doctor.

Seedless Blackberry Jam

The perfect blackberry jam - seedless, no pips and smooth !  

However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles.  If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.

This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.

I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation...  Although not as good as Galaxy chocolate !


Seedless Blackberry Jam Recipe


Ingredients

6 lb / 2.75 kg  Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg  Sugar - roughly


Method

1.   Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.

2.  Using a potato masher, mash the blackberry mix well, to extract the juice.

3.   For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg).  Put the sugar into the pan and stir in thoroughly.  Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.

4.   Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken.  Don't let it boil at this point.  You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan.  Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.

5.   Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth).  Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).

6.   Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method).  Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.

7.   Once setting point has been reached, remove from the heat and skim off any foam etc.

8.   While the jam is still very hot, pour it into sterilised jam pots.  Put the (also sterilised) lids on straight away while the jam is still very hot.  This is so that, when the jam cools and contracts, it will take up less space in the jar.  The shrinkage will create a vacuum at the top of the jar, between the jam and the lid.  This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.


This will make around 8 or 9 jars of jam, depending on jar size.  Well made jam can last for years, and this should be fine for at least 2 years.  Jam tends to thicken with age, but the taste can improve sometimes.

This recipe is excellent for making early Christmas presents, or a gift for a friend.  It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.

Elderberry Cordial (with Cloves) - Recipe 1

I have decided to conduct an experiment.  I intend to make several different batches of Elderberry Cordial this year, using different recipe ideas.

I'll post each recipe as I make it, and then add the 'taste test' results at the bottom of each post (as well as a summary Post when I run out of berries).  I'll also add information about the preservation qualities of each recipe batch as the winter progresses.

This cordial, when combined with water, is the perfect winter pick-me-up drink, and is also an excellent cold and flu preventative and remedy.  It is full of vitamins, especially vitamin C, plus antioxidants and much more.

One last thing - this makes a great Christmas gift, especially if part of a homemade gift box.


Elderberry & Clove Cordial   -  Recipe 1

Elderberries (cut the whole flower/berry heads from the bush )
Sugar
Cloves

1. Pick the elderberries on a dry day.  Remove the berries from the stalks by 'combing' them off with a fork. Make sure all insects and mouldy berries are discarded.

2. Stew the berries in a large covered stainless steel saucepan, with just enough water to cover the berries. This will take about 45 minutes. Stir occasionally, but keep covered so as not to allow the juice to evaporate.

3. Strain it all through muslin, squeezing to get all the juice out.

4. To each pint of juice add 1 lb of white granulated sugar and 10 cloves.

5. Boil for 10 minutes.

6. Allow the liquid to cool.

7. Bottle the cordial in sterile bottles with good quality plastic screw-on tops, making sure you distribute the cloves evenly amongst the bottles (they act as a preservative). You can use recycled drink bottles and mini wine bottles are brilliant.

The cordial can be used immediately, but will also keep well for a year or two.

*TASTE TEST*

This recipe has a really festive aroma and taste, mainly due to the cloves.  The resulting drink, once watered down, is especially nice served hot.

Taken with hot water it is renowned as a guard against colds, and a glass a day through winter is a wise precaution...

Are You Sushi For Mosquitoes ? Plantain Is The Answer

Plantain - Plantago major

Recently I was doing some research online regarding insect bites and nettle stings, and natural ways to relieve or stop the itching and pain associated with them.  I seem to be one of those unfortunate people who are eaten alive every time I venture outside in the summer months, especially after 5pm.

Post 5 o'clock is dinner time for the midges here in South Galway, and then you have those special Irish mosquitoes who are always ravenous when it's BBQ o'clock.  They must lurk at the bottom of our field in the lush swamp, protected by the EC SAC laws - European Special Area of Conservation, ready to swarm up the garden as the clock strikes 5 and we are looking forward to eating a romantic dinner for two outside - lucky mosquitoes !

If you are anything like me, then you are tasty food for all biting insects.  My skin obviously has that certain taste and smell that they are looking for.  I am sushi for mosquitoes...

So, what can you do when you find yourself sprouting red swollen lumps in places which no well brought up young lady likes to mention, which itch uncontrollably, look unladylike ugly, and are painful as well.  Some insect bites contain poison which travels well beyond the site of the original bite, making things far worse.  I end up wanting to rip my arm off, or foot, or somewhere unmentionable...  Now you need look no further !

I have been reading about Plantain.  No, not the banana like fruit that is great sliced and deep fried, but a very plain little plant that grows across Ireland, the UK, Europe and even in North America, Asia, Australia and well beyond.

The common broad leaved plantain is a perennial weed which thrives almost anywhere.  Just be sure, if you are gathering them for medicinal use, or for food, use a source away from weedkillers, pesticides, traffic and such. 

Why it is So Useful:
The chemicals in Plantain which make it so incredibly useful, are aucubin, an anti microbial, mucilage, which reduces pain etc, and allantoin, which stimulates cell growth and regeneration.

Medicinal Uses:
Diuretic
Astringent
Draws out stings and poison from bites - rub leaves onto and bind on skin
Skin healer - skin ulcers, inflammation, minor burns, sores and hot skin etc - bruise leaves and hold on skin
Leaves can stop minor bleeding when bruised and held on skin
Bruise leaves to form a poultice for above also...
Prevents infection in wounds also
Tea made from the leaves can ease diarrhoea and soothe internal surfaces

Food:
Full of vitamins A, C and K, as well as calcium - highly nutritious
The young leaves can be used raw in salads or sandwiches
Older leaves can be stewed or boiled well as a vegetable or in soups

Odd Info:
Pliny stated that it would cure the madness of dogs...

Elderflower Cordial Recipe

It's that time of year again - late spring/early summer - and the Elder bushes are in bud here, half way up the west coast of Ireland.  This means I have to make sure that I have all the ingredients I need to make my Elderflower cordial, ready and waiting for when the flowers finally open.

sambucus nigra flowers

Elder bushes, or sambucus nigra, are more like a large shrub, or a small bushy tree, and when the flowers finally open it is for such a short time.  This is a real shame because the blooms are truly beautiful, and so elegant.  The colour of perfect pale cream wedding dresses.

sambucus nigra bush in flower

Wiki page link for sambucus_nigra




The Elder bush has many very well documented medicinal and food uses, which I will write about in my next couple of blog posts.  But for today I wanted to share one of the recipes I use to make Elderflower Cordial, as just maybe you already have the flowers blooming in your area.

Elderflower cordial is simply divine diluted with water, but sparkling water will at that extra special zip !  And for a really heavenly treat, add it neat to vermouth and a slice of lemon.

If you fancy vanilla ice cream, then try it with undiluted Elderflower cordial drizzled over it...

I have several recipes for this cordial, and to be honest this one is probably my favourite.  I'm not sure why, but it keeps well and, for me, that is very important.

If you want to make sure the cordial lasts a long time, pour it into small plastic bottles (small Fanta or Coke bottles are perfect) and freeze it.  Remember to leave at least an inch gap at the top, to allow for the cordial to expand when it freezes.  Take out a bottle at a time to use, and keep it in the fridge once defrosted.

Elderflower Cordial Recipe

(taken from the BBC Good Food website - I adapted this from the original recipe by Jane Hornby)

Ingredients

Elderflower heads - 20 complete heads

White sugar - 5lbs 5ozs (2.5kg)

Organic lemons - 2 (if not organic, then at least unwaxed)

Citric acid - 3ozs (85g)

Water - 2.75 pints (1.5 litres) (preferably with no fluoride or chlorine)

Instructions

1       Remove most of the zest from the 2 lemons, being careful not to include any of the white pith.  Then slice the lemons.  Put all this to one side for a minute.

2       Trim the flower head stalks, leaving just enough to hold the heads together.  Swish them around gently in a large bowl of cold water.  This is to remove any small wildlife, dust and other unwanted debris.

3        Put the water and sugar together into a large stainless steel saucepan. Simmer gently without boiling, until the sugar has all dissolved and you have a clear sugar syrup.  Stir to prevent bottom sticking and to help the dissolving.

4       Bring the sugar syrup to boiling point now, and once boiling, take it completely off the heat.

5        Put the flower heads, citric acid, lemon zest and sliced lemons into the hot sugar syrup, stirring them well.

6        Cover the saucepan, making sure no insects or dust can get in.  Leave to infuse for 24 to 36 hours.

7        Strain the cold mixture.  One of the easiest ways to do this is to take a large colander and a clean tea towel.  Line the colander with the tea towel, and place the colander over a very clean bowl.  Pour or ladle the now cold mixture into the colander to drain through into the bowl.  Do NOT press or squeeze the solids to try and get more liquid/cordial out, as this will simply make the cordial cloudy and may also make it slightly bitter.

8        Pour the strained cordial into sterilised bottles; glass if being stored on a shelf or in the fridge, plastic if being stored in a freezer.

Notes

* You could also freeze the cordial in ice cube trays.  Once frozen, pop them out and store in bags, taking out only what is required each time.

* It is very important that all utensils and pans etc be properly sterilised.  Failure to do this will result in fungus and other growth inside the bottles, and the cordial will be unusable.

* Storage - in the fridge about 6 weeks, frozen up to 1 year, on a cool shelf maybe 2-4 weeks.

* Alternative flavouring - why not add a vanilla pod to a bottle or two, for  a slightly different flavour.

Dandelion Wine Recipe

"Dandelion wine is fermented sunshine" 

Jack Keller (world renowned homemade wine expert)

At this time of year in the northern hemisphere, there are millions of bright yellow dandelions in the hedgerows and fields, as well as in our gardens.  It's an annual Dandelion fest round here.  The lawns are a carpet of bright yellow.  And yes, I realise most people dig them up as weeds, or worse, weedkiller them.  

But there are loads of wonderful things you can do with dandelions, the most fun one being making your own homemade wine !

Here's the recipe I use most for homemade Dandelion Wine.  Its cheap to make, using mostly things you can easily get hold of.

When picking the flowers, remember that you only need the flower heads, and not the stems.

Note 
Be very careful that you ONLY pick dandelion flowers in places away from roads (fumes from cars), and in gardens, fields or hedges that are not sprayed with pesticides or weedkillers.  Or you will be drinking all that poison in your wine...
And wear rubber gloves when picking, unless you want the stem juice to stain your hands.

Dandelion Wine Recipe

My own adaptation from an original recipe by C J J Berry

3 litres (3 qts) whole Dandelion flower heads
1 kg (2 lbs 2 ozs) granulated White Sugar
0.5 kg (1 lb) Demerara Sugar
2 organic Lemons - organic as no wax & chemicals on them
2 organic Oranges - organic as no wax & chemicals on them
300 g  (0.75 lb) Raisins
2 Tea Bags - normal black tea (minus the bags) - this is for the tannin
4.5 litres (1 gallon) Water - preferably no fluoride and non chlorinated
Wine yeast and yeast nutrient (not bread yeast)

IMPORTANT
Everything has to be sterilised every time it is used during wine making. Otherwise the wine will be bad, cloudy and taste disgusting ! This includes wooden spoons, demijohns, airlock - everything.

1. Put the Dandelion flowers into a food grade while plastic bucket with a lid.
2. Boil the water and pour it over the dandelion flowers. Make sure the lid is on tight.
3. Leave to soak for 2 days. Stir once each day.
4. Using a large saucepan/stainless steel pot. Put the entire mixture from the bucket into the saucepan.
5. Add the sugars and the rind of the lemons and oranges (save the rest of the oranges in the fridge for later).
6. Lightly boil for 1 hour (with the lid on).
7. After 1 hour remove the pan from the heat and immediately add the raisins, then let it cool completely (not in the fridge).
8. When it is totally cool, add the yeast, the yeast nutrient and the juice of the oranges.
9. Transfer the contents of the saucepan into a demijohn, or a fermenting vessel, and add an airlock.
10. Allow to ferment for 2 to 3 days.
11. Strain the contents of the demijohn, then pour the resulting liquid into a different demijohn. Important - do not squeeze the pulp when straining, or else you will be adding extra particles to the wine.
12. Add an airlock and leave to ferment in a warm place, out of direct sunlight. Fermentation has finished when there are no longer any bubbles going through the airlock.
13. Rack off the wine into a clean demijohn and put in a bung to seal it.
14. Leave to mature for 1 year in a cool, dark place.
15. Bottle it !

If you want to know what a demijohn is, click HERE !

The Magic of Elderberries

How to Get Rid of the Flu, or Better Still Avoid it Altogether
 
Elderberry & Clove Cordial Recipe click here



It's not just some old wives tale your Granny used to waffle on about.  Nor some kind of witchy cleverness.  Elderberries are in fact an easily accessible, locally growing Superfood!

Well local if you live, like me, in Ireland.  They are also prolific in the UK, and grow across North America and Europe.  I don't know if Elder grows in Australia or anywhere else in the world not mentioned.  And there are hundreds, if not thousands, of varieties.

Many people years ago took a glass of Elderberry & Clove Cordial/Syrup, that they had gathered and made themselves, every day.  This kept colds and flu at bay, and if you did contract something like this, it would only last a couple of days and be less severe.

Quote:
"In 1992, a team of Israeli scientists studied the effect of elderberry on flu patients. During a flu epidemic, half of their patients were given an elderberry syrup, the other half a placebo. The results: within 24 hours, 20% of the patients receiving elderberry had gotten significantly better. Within two days, 75% of the elderberry group were much improved; within 3 days 90% were completely cured.
Among the placebo group, only 8% of patients improved within 24 hours and it was a full 6 days before 90% of the patients were cured."
and
"Studies have even shown that elderberry worked better than prescription remedies such as Tamiflu and Relenza.  Take that, Big Pharma!"

Both the above quotes are from a blog 'TennZen' Elderberry Natural Flu Fighter

An October Day of Gathering Free Food

Blackberries & sloes gathered in my fields.

I freeze the blackberries for adding to crumbles etc during the winter.

I freeze the sloes also, and use many to make Sloe Gin. I will post my personal recipe instructions for this tomorrow.

I also sometimes make Sloe Jelly.

 Moon daisies still flowering in mid October !

 Mushrooms - I'm afraid I don't know what kind these are.

If anyone out there knows please let me know !

A closer photo of the same cute small mushrooms

 These are Shaggy Ink Caps - an edible mushroom that is very prolific around my land and the area in general.

They must be fried/eaten as soon as you pick them, otherwise you will have a pool of black gooey liquid to clear up and totally disappeared mushrooms !

Dandelions Are Delicious

One of my real pleasures in life is finding and using free food... for eating, drinking & making remedies.

Just about the most wasted and overlooked plant is the dandelion.

The young leaves are amazing as part of a salad.

The flowers make incredible wine.

The dried roots can be made into a coffee substitute (I'm not fond of it but some people love it).

And they are everywhere !

I am lucky here in that I can pick masses away from car fumes etc. I wouldn't advise picking them on the side of a road unless it is a road that's barely used. And be careful you don't pick ones that have previously been in areas where you have sprayed weedkiller etc.

The dandelion is a hardy perennial plant, taraxacum officinale. So as an added bonus it keeps coming and coming !!!!!! If you are really keen there are several cultivated varieties too, with keen gardeners often covering the leaves from the light for a couple of weeks before picking, to blanch them.

I don't bother with that, I just pick a few young wild plant leaves now and then for a mixed salad.

And sometimes in a stir fry.

Easy.

Healing

Dandelions are good for both the kidneys and the liver.

The leaves have strong diuretic properties acting on the urinary system. They can help reduce water retention and help remove toxins in the body. A tea made from the leaves will do this.

They contain high levels of potassium.

The roots are good for digestive problems. They stimulate bile secretion and are an excellent remedy for liver and gallbladder conditions when prescribed by a professional herbalist or doctor. They stimulate sluggish digestion and are good for indigestion and mild constipation.

The roots are also a good laxative.

You shouldn't use it for more than a salad if you are pregnant or breastfeeding.

How to Use (for indigestion & mild constipation)

Infuse 1/2 to 2 teaspoons of dried dandelion root in boiling water and drink 3 cups a day. Sweeten with honey if you need to improve the taste, but never use sweeteners as they can weaken the effect of the remedy.

Rowan Berry Wine

I have had this recipe for years in an old book, and have never had access to rowan berries to make it !

This year I am on a mission to hunt some down - but I'm unsuccessful as yet...

Homemade wine is always fun and well worth the effort.

So here is the recipe (imperial not US measurements)

Rowan Berry Wine

4 pints of Rowan Berries
1 gallon (8 pints) Water
3 lbs white Sugar
1 lb Wheat
2 heaped tablespoons Raisins
Wine Yeast & Yeast Nutrient

1. Boil the water and pour it as soon as you can over the rowan berries, boiling if possible.

2. Let the rowan berries and the water stand for 5 days, covered. Stir them and mash them daily.

3. After 5 days put the sugar, chopped raisins and wheat into a very large bowl or similar. Strain the rowan berry mixture over the ingredients in the bowl and discard the bits or rowan berry mash once strained.

4. Stir it well until the sugar is dissolved.

5. Put a sachet, or a level teaspoon of the wine yeast into a small glass with a small bit of warm water and a teaspoon of sugar. Stir. After 15 minutes it will be foaming.

6. Put the foaming yeast mix into the rowan berry mix in a large covered bowl or food grade plastic bucket. Stir it in.

7. Leave for 7 days covered very well.

8. Then strain the liquid into a glass demijohn (fermenting jar), fit an airlock and leave until fermentation is finished (no more bubbles) and the wine is clear.

9. Rack the wine off into a clean demijohn. (To rack off is to syphon it off of the residue left in the bottom of the jar into a clean jar.) Sometimes you need to do this more than once every couple of months, until its clean and clear.

10. Leave in storage for at least 3 months after last racking.

11. Then bottle your wine.

It's best kept at least a year before drinking, but people rarely wait that long !

Monday Drive Around the Burren & East Clare Coast

Monday was October Bank Holiday here in Ireland and that means PARTY. But, sadly, not for me as at the moment I'm just not able for it.

I decided to ask my friend Kathleen if she would like to come with me on a wee drive around the east Clare coast of the Burren, to La Hinch and to The Rock Shop at Liscannor.

The Rock Shop is probably my favourite shop in Ireland - it's downright dangerous walking in there...

And to add to the danger... there's a coffee shop...

This was my toasted cheese, ham and onion (raw-a fetish of mine) sandwich.

This was Kathleen's sandwich, untoasted. She went for the healthy stuff and let them put lettuce in it.


We both grabbed a bag of these lush English crisps, called Darling Spuds, hand made and deliciously flavoured.

Their web site http://www.darlingspuds.co.uk/ is great fun. And their address is 'Salty Towers' ! For real.

This pic was my choice of flavour - West Country Cheddar (cheese), Leeks and Pink Peppercorns - they were truly tasty.

I also had a bottle of pink grapefruit (another fetish of mine) with spring water.

We then went to La Hinch to oggle, opps I mean observe, the surfer dudes doing their stuff on the incoming Atlantic swell.

There were some good waves now and then, for the patient few.

The great thing about La Hinch, is that you can not only watch the surfers surf, and gaze at the wonderful scenery, but they park right beside the promenade and one can't help but oggle, opps I mean glance at, the guys changing in and out of their wet wetsuits. Another fetish ? No... merely images taking me back to my long lost youth...

That's my excuse.

Just stunning huh

Shame about the other people and the town ! Having said that the town has some quaint shops and a fun art gallery (Kenny and no NOT the Kennys of Galway). And some of the people do wear wet suits...



It's even better in the dead of winter as far less people come here - just the hardened surfer dudes...



Opps I added this one twice and it's a pain deleting them... I seem to manage to delete all sorts...


This was taken at what I think is Liscannor Harbour, on the pier just about...

Read the white writing on the door of the carriage/caravan...



This is the fishermen's tea room ?

This is right on the pier, and is so colourful and quirky it's incredible.



I managed to gather these on Sunday afternoon. Just threw them in here as it's incredible we can still pick blackberries at this time of the year !

Those are wild rose hips I also gathered at the same time. I'll dry them probably and use for tea.

Just perfect.