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Little Green Space |
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Little Green Space |
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LITTLE GREEN SPACE Originally published in the Peak Advertiser on 18 September 2008
I have just finished
making my second batch of blackberry and apple jam. I left jam-making a
little late last year: by the time I’d got around to gathering
blackberries in September, most of them had been pinched by the birds. I
gathered a measly amount anyway, and managed to make three or four jars of
jam – which all got eaten before Christmas. This year I decided to be
organised and start early. So I picked a basket of berries in August just
as the first fruits had begun to ripen. The bramble bushes seem to be
dripping with fruit this year, despite the wet weather and lack of sun, so
I have had no problem collecting a second crop. And now there are jars and
jars of jam in the store cupboard – they might even last us until
Easter! Food
For Free Most people like to get
something for nothing, and autumn is a great time for getting out into the
countryside and taking advantage of nature’s harvest. Blackberries are
an obvious and instantly recognisable fruit for free, but there are many
other goodies that can be gathered from the wild. Unfortunately I missed
the boat with the bilberries again this year. Every August we intend to
get up onto Stanton Moor to gather the tiny dark berries and every year we
never quite get around to it. It’s not too late for
elderberries though. Pick the clusters of berries when they have turned
black, and use them to make wine, jellies and jams. They can also be added
to stewed apples in pies and crumbles. It won’t be long now
until the rosehips are ready. The fruit of the Dog Rose is best picked in
October, after being softened by the first frosts. Made into syrups and
sauces, rosehips are a good sauce of vitamin C – so good, in fact, that
during the Second World War volunteers were sent out to pick them, to be
made into bottles of vitamin-rich syrup at a time when many fresh fruits
were in short supply. Sloes, too, will be ready
for picking soon. They taste pretty disgusting on their own – sharp and
sour, a bit like sucking a lemon – but mixed with sugar and gin they
make a fabulous liqueur. A perfect tipple for Christmas! Fungus
Foray Whenever gathering from
the countryside be sure that you know exactly what you are picking, as
some plants are poisonous. Take along a good reference book, with clear
photos, or someone with experience of foraging. And if you are in any
doubt at all, leave well alone. This is particularly true
when gathering mushrooms, another wild food which can be harvested at
around this time of year. The best way to learn about this fabulous food
is to join a guided walk – the Peak District Park Authority run a series
of “Fungus Forays” throughout October. For details visit www.peakdistrict.org/index/visiting/ranger-walks.htm Saving
Money Gathering food for free,
along with buying local food and growing your own, cuts down on food
miles, reduces your carbon footprint and saves you money too. Here are
five more things you can do to reduce your carbon footprint and save
money:
1. Put on your favourite jumper, then turn your heating down.
Turning down your thermostat by just one degree can save 250kg of carbon
and shave up to £30 off your winter fuel bill.
2. Drive less, walk more. This is good for your health, and if you
have children, good for them too. Walking the kids to school improves
their concentration for the day. It also eases congestion at the school
gate – and the pollution that causes problems like asthma.
3. Green up your home. Make sure you have adequate insulation,
draught-proof your windows and switch to a green energy supplier. Or you
could really go for it and install a wood-burning stove and solar panels!
4. Switch off lights and appliances when not in use. Leaving
appliances such as TVs on standby consumes almost as much energy, and
costs almost as much, as keeping them on.
5. Switch to low energy light bulbs. This is easy – and each
energy-saving bulb could save you up to £100 of electricity during its
lifetime. Join
a Group Another way to help to
protect the environment and improve local quality of life is to support a
community group such as Sustainable Youlgrave, Sustainable Winster or
Transition Buxton. Transition Matlock is
planning a series of events, with their first public meeting to be held at
Matlock’s Imperial Rooms (opposite the Lido), on 3 October, 7.30-9pm.
The Transition Towns initiative involves people from across communities
joining forces to tackle the challenges of climate change and oil
shortages. Meanwhile, if you feel
like saving a bit of money this autumn, get foraging and have a go at
making this tasty jam. Blackberry and Apple Jam (makes
about four 1lb jars) 500g blackberries 500g apples (about 3
large ones) 200ml water 1kg sugar 1 tablespoon lemon juice Core and roughly chop two
apples. Put into a large pan with the blackberries and water and simmer
until soft. Push through a sieve to remove pips and peel. Peel, core and chop the
other apple into small pieces, and place in a large pan with the sieved
fruit, sugar and lemon juice. Bring
to the boil and boil rapidly for about 10 minutes, until jam reaches
setting point. (To find setting point, drizzle a little jam onto a cold
plate and put into the fridge for a couple of minutes. If the jam’s
surface wrinkles when you run your finger over it, it’s ready. If not,
boil for a few more minutes before testing again.) When the jam has reached
setting point, remove from the heat. Leave to stand for 15 minutes –
this prevents the fruit from rising to the top of the jar. Pour into warm,
clean jars, cover and label. Store in a cool, dark place. Penny
at Little Green Space |
