Wild Food of the Month November: Autumn Olive & of Little Helpers

To those of you who have been following my recent posts it will come as no surprise what the wild food of the month for November is going to be.  NO! NOT the coypu, i still haven't managed to catch one, it's the autumn olive berry.

Now I have identified it with the help of my dear friend Mr'H. in Idaho I can't stop singing it's praises!  The name comes from the silvery olive colour of its foliage.  It's a shrub or low tree, not at all related to the actual olive, native in Eastern Asia and producing oodles of bright red, juicy berries.  Eaten raw they taste somewhere between a redcurrant and a cranberry, both fruits that I can't grow to save my life in our climate.

Further research revealed that the berry is not only edible and tasty, but extremely good for you with up to 16 times as much Lycopenes as raw tomatoes, making it a potentially powerful cancer preventative.  The plant is regarded in many places as an invasive non-native species, which has been planted along river banks to prevent erosion, but because of its high germination success has been known to displace native flora in some places.  The site where we found it there are only about half a dozen or so trees, absolutely laden with fruit.

Due to it's ability to absorb nitrogen from the atmosphere in can thrive on extremely poor soils and fix nitrogen in the soil and make it available for other plants.  The wood makes good fire wood, carving wood or can be used to build solid wooden posts.  The fruit, apart from simply enjoying it raw, can be juiced, made into jam, fruit leather, dried, added to cakes etc. etc. etc...

Now I want to save some seed to plant on my land.  Non-native it maybe, but something that prevents erosion, a recent problem as you'll have noticed, and has so many other uses, sounds just like the thing I like to grow.

On a slightly different note, this week we are having a little helper staying with us, Cat from Oregon.  We have recently signed up with a website called helpX, that brings together people who travel on a budget and would like to experience their destination more intimitely and are willing to work for a bed and meals, with people who can do with a hand with something.  So Cat became the first in hopefully a long line of people who decide to share our lives with us.  So today and yesterday we gave her an introduction into our lifestyle by taking her wild food foraging and then turning our spoils into lovely preserves.

It's the season for 3 different fruits at the moment.  One is the fruit of the strawberry tree, which Cat is picking up there and of which I have spoken extensively last year in a post which is proving to be the most googled post on my blog.  The recipe of a strawberry tree fruit jam I posted at the time was only a limited success.  We ate it, but I wondered if it was worth our while again as it turned out to be a bit bland.  So this year I decided to add some different ingredients to make a Christmas Jam.

This is what we did.  We picked about 500g strawberry tree fruit.  Then we added 500g of autumn olive berries.

and maybe 150g myrtle berries

Here's Susan in action picking some of them:

To those 3 fruits we added a chopped apple, zest and juice of one orange, a spice mixture consisting of cinnamon, vannilla flavoured sugar, nutmeg, ginger and cloves.  We cooked that until soft, than added 500g sugar and boiled fast until setting point.  After that we pressed this through my tomato mill to get rid of the rough seeds and achieve a smooth consistency..

 Reheated it and bottled it in hot jars.  Boy was this delicious!  I shall make biscuits filled with this stuff for Christmas if I can keep my greedy mits off it for long enough.

The other experiment with autumn olive berries was along the lines of my (in)famous "I can't believe it's not mango chutney" chutney, in the sense that we made a "I can't believe it's not cranberry chutney" chutney consisting of unweighed and unmeasured quantities of autumn olive berries, apples, onions, ginger orange zest and juice and white wine vinegar.

Mix up and boil for a couple of hours until a good consistency is achieved and bottle into hot jars.  Again, absolutely delicious and will make a great accompaniment for turkey or chicken.

of strawberry trees

"Hah!" I hear you people laugh, "now this country bumpkin is trying to tell us strawberries grow on trees! He's been on the funny mushrooms again!" Well no, not exactly, but this is my latest discovery on my search for free edibles gathered from the wild.

I had long noticed these evergreen trees with colourful strawberry like fruit growing on them, but assumed they were only good for the local bird population. In fact the fruit of the strawberry tree, Arbutus unedo, also known as Irish Strawberry or Killarney strawberry due to the fact that they grow in the south west of Ireland too, is perfectly edible. Ok, it's not as tasty as a strawberry. In fact Pliny the Elder explains the Latin name unedo as meaning unum edo, I eat one, referring to the fact that you really aren't tempted to have another one once you've had one.

The fruit, known as Corbezzolo in Italian, doesn't taste bad raw, just slightly sweet, a bit bland and very pithy. In fact with it's tiny seeds it has a similar consitency to strawberries too. According to Wikipedia (http://en.wikipedia.org/wiki/Strawberry_Tree) only the Portuguese and the Italians utilize the fruit to make liqueurs and jams. This is what it looks like:



I had a recipe in my Ligurian preserve recipe book, which I thought was worth trying out for a jam. I have no idea what the nutritional value of the fruit is, but we collected just under a kilo to see what we could do.



Here's the recipe: to each kilo of strawberry tree fruit you need 400g sugar and a small glass of alchermes liqueur.

Slowly boil the fruit with a splash of water until soft. Press through a tomato mill and reheat together with the sugar and the liqueur. According to the book you are then to let it simmer for a couple of hours, but mine would have turned to caramel by then. 45 minutes was more than sufficient.

As far as the liqueur is concerned, it's a traditional Italian red herbal liqueur. It went out of fashion, when people discovered that the red colour was made from crushed insects. Modern commercial versions of the drink use some chemical food dye instead, and people prefer that. Isn't it odd that people rather take in some artificial colourant than a flavourless natural dye, just because it's made from some creepy crawly... As far as the actual flavour components of alchermes is concerned, they are cinnamon bark, cloves, vanilla, coriander seeds and nutmeg. You can make your own version, by steeping those in alcohol for a couple of days, then filter and add sugar and water to get to about 30% alcohol and leave for another month or so. If you want the traditional red colour, you can add maybe some beetroot juice.



On our wild food gathering trip we also picked some more juniper berries

as well as more chestnuts, pine kernels and even a few mushrooms. The latter I haven't positively identified yet, so might not get eaten.

Finally here a picture of our chilli loving kitten Rooney. She has curled herself up inside a flowerpot with a chilli plant.