Sorrow, Mournin, Mullein Medicine n Apricot Yummiezzzzz

So this fortnight I have visited Parrdarrma (Paredarerme) a fair bit ov tha time I attended tha Putalina festival mid month n or though tha weather woz a bit miserable the festivities were well still festive 🙂

I woz also invited by the local Parrdarrma mob flag raising on Friday tha 23rd at Boomer Bay for tha start ov their Survival Day weekend get togetha (their flag is lowered for actual Invasion Day 26th January, they do not celebrate on dat day) this woz a great privilege n a very special day, connections for a lifetime made.

I then stayed on “my uncles property” Parrdarrma land just around tha corna a bit, dis property is sea water frontage n he has a massive sheltered fire place to hang out in n warm up around, it woz tha first time I’ve a a good fire for awhile, I really miss fire wen I can’t or just plain “Not Allowed” 2 have one.

Verbascum thapsus (Mullein)I spent sum time there fishing, gathering mussels, oysters n snails n yah I finally likin tha oysters, I cooked the mussels on the coals in their own juices n they were superb, I cooked tha oysters on their shells n poured a nip ov cider on them at the end n they were good enuff to eat, up until then I haven’t liked them n couldn’t make myself eat them but these were ok next time I am gonna try smokin n bottlin them.

I didn’t catch any fish there but my fatha n brotha who were there to caught a good haul of fish n I ended up wid lots ov fish heads for soup my favorite! n I got to eat raw flat head roe rite out of their tummies n washed down wid home brew, it doesn’t get any fresha than dat a.

My uncle shot a rabbit for me n I made a lovely rabbit stew in tha camp oven, I also brain tanned tha skin/fur my first attempt at dis technique n it turned out great but it is very hard on tha joints in tha hands n I couldn’t do as much as I would like or as many as I would ideally like to do to make anything substantial, I think my tannin days r ova sadly or hopefully it could just be tha weatha down here but good news is my eatin days are not ova, I luv rabbit.

I didn’t get to take any pic’s ov these things because my niece Dannika had a million questions for me n there were to many people around in tha space to start muckin round wid a camera n I was just enjoyin tha moment so you will have to take my word dat it was all scrumptious.
Verbascum thapsus (Mullein)Verbascum thapsus (Mullein)

I called into attend tha Hobart Invasion Day rally n support tha community on a very sorrowful day for dis land n it’s first peoples n a very shameful day for everyone else celebratin tha invasion ov dis land n it’s peoples, I wont say anymore bout tha subject it is to sad. 😦

Anyway wot I want to share is about tha Mullein n apricots I prepared, I had cut up n pitted a lot ov apricots befor leavin mums n I put sum on trays on my dash for leathers n sum I froze for lata which I made jam wid for my mum n dad.

Verbascum thapsus (Mullein)On tha way to my uncles I found a patch ov mullein (Verbascum thapsus) dat wasn’t in a spray zone so I pulled up n picked a heap which I sat it out on baskets in tha van to dry, it take mullein ages to dry especially because the weather is terrible here at present so once I got back to my mums I put it in tha oven on real low to finish it off, once dried I crushed up n stuffed it into a big jar for lata use, I will use it in mixed herbal teas for myself in general n if I feel like I’m getin a cold or congested n especially for a friend ov mine dat has lung problems.

Now tha apricots tha leathers dried off much beta than I expected as I have neva done them before I thought they would turn real dark a but they kept their color really well as you can see. They came out nice n thick to n once dry enuff I rolled these n stored them for lata use, these n tha plum leathers r good for wen you know you get a bit blocked up hehe 😉

Apricot leathersApricot leathers

Well dats it for now like I said weatha isn’t to flash so not out n about much but hopefully it will find up for febuary so until then yalada 🙂
Oh n as you can probably see I am a bit obsessed wid my mums lizards, I luv lizards…..

Apricot jam n leathers

 

Kentish Cherry YUM! :)

Yah for managing 2 get some kentish cherries (Prunus cerasus) this year, the last few years I have missed them just because ov bad timing n you have to be quick as tha birds also luv kentish cherries n tha cherry slugs n tha sun burns them some times 2….

Anyway I picked about 6 kg, I will stew a couple as I luv them freshly stewed, my grandmother always had a pot on tha stove for desert wen I was a child.

I made jam out ov tha rest to use later wen I am up tha otha end ov tha country where they do not grow n will be a real treat.

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I processed the pulp from tha cherries just like I explained in tha last blog about cherry plum sauce, cooked, cooled n pushed through a sieve then cooked using normal jam recipes amounts with tha addition ov 1 cup ov lemon juice n pith puree.

Kenitsh cherries if you have never had them are quite sour not like the black cherries so they are ideal for cooking they make great pies n crumbles.

By pruefreefood

Wild Plums n Lemons Abound

Hi everyone I’m finally back at it, I have bin on tha road for some time n haven’t really had much weed wise to blog about but I am back in my home state trouwunna/Tasmania for a few months n will be foraging like a crazy woman to restock before departing permanently to tha tropic’s.

A lot of what I live on weed wise do not grow where I am relocating too so I want to gather n store as much as I can fit in my van n that I am physically able to gather.

So as usual at this time ov year wild plums abound along with luckily 4 me berries, so first off I have made a wild plum leather with a very small dryer variety of wild plum one I haven’t eva found before.
I crushed these with my hand & squished out tha pulp which I then pushed through a sieve I then oiled my stainless steel trays spread tha pulp out evenly n dried, luckily it was a hot couple ov days n they dried quickly I then have to scrap the dried leather off the tray cut to size n roll then store.

Wild Plum Leathers

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After the leathers I made Cherry Plum, Tassie Pepper Berry n Tamarind hot sauce.
Wild Plums
I washed n just covered plums with water n boiled until the flesh was falling off seeds I then pushed the pulp through a sieve n added back to tha pot, I added brown n spring onions, lemon juice n pith food processed n also pushed through sieve, spices such as curry, mustard, coriander seed, cumin seeds, cloves n Tassie Pepper Berries (tasmannia lanceolata), chilly, black pepper, white pepper, salt n bay leaves. I also added a big heap ov tamarind that I collected last year in Mossman FNQLD I boiled it all at this point for about an hour until it reduced by about 1 inch I then added white vinegar n sugar, I don’t follow recipes but there was about 4 liters ov fruit liquid so I added about 2 1/2 cups of vinegar n 2 kg sugar.
Wild PlumsI boiled this for a further hour or so until it reduced another inch or more then I added corn flour to thickened to tha final consistency I wanted, I then bottled.
Wild Plum n Tassie Pepper Berry  n Tamarind Hot Sauce

I was also lucky enough this season to pick a heap ov berries from a friends dads yard, I made a mixed berry n lemon jam with these for elders friends n family.

I ended up with about 4 kg ov fruit to this I added 2 cups ov lemon juice n pith, tha one that I food processed up n pushed through a sieve along with 3 kgs sugar it was then oiled n jarred.
Mixed Berry n Lemon Jam

Finally I made a lemon n cherry plum cordial, tha color is amazing the color comes out ov tha skins of tha fruit when boiled so once strained with minimal disturbance to the pulp itself to maintain clarity I added only clear lemon juice sugar n vinegar about 1/2 cup ov vinegar to every 1 liter liquid n 2 cups ov sugar to every liter.
Wild Cherry Plum n Lemon Cordial

Well thats it for now I am hoping to pick yellow plums soon for leathers, happy foraging everyone 🙂