|Five metres of hedgerow outside our home, with crabapples|
Also, I have a healthy aversion to seeing things thrown away --we use discarded plastic tubs for sprouting, old pickle jars for storage, and the tops of old soda bottles for funnels. If I could have found enough people to share the gleanings with, I would have preferred to go to the bagel shop every day, just to make sure no food went to waste. In my 20 years in the workforce I have often collected the coffee grounds and banana peels from my office rubbish bin when no one is looking, and brought them home to compost.
|Haws from hedgerow|
Most humans in history made wine and beer, not as hobbies or micro-brew startups but for survival. Before every home acquired the sterilised waterfalls of our taps, many people often had only lake or river water to drink, which carried serious diseases at a time when there were no doctors and the average lifespan was about 30. Letting yeast ferment vegetable matter drove out most other microscopic life, making water relatively pure without the cords of firewood needed to boil everything.
Thus, alcohol was a major part of life in earlier eras, offering water, calories and vitamins. Medieval Britons, for example, were estimated to drink four litres of beer a day; I am told that the teetotal movement of the 19th century, which encouraged people to drink tea instead, actually caused malnutrition in rural Britain.
These days, for many Westerners, “wine” refers only to grape wine and “beer” only to brew from barley and hops - yellow in the USA, often black in Ireland – but you can make wine and beer from almost any edible plant and some inedible ones. I have seen recipes for wines from oak leaves, squash, parsley, and all manner of common plants. In the past year I have made wine from nettles, the stinging weed that grows profusely here; from elderflowers in June, and from our August crop of meadowsweet, a weed that grows along the canal banks.
This time of year hawthorn leaves fall to expose the bright red berries – haws -- covering the bare branches. Haws taste mealy and unpleasant raw, but they make an excellent wine like sangria, and as they were the most abundant fruit in the hedgerow, that’s how I used them.
First I poured six litres of water into a large pot, and brought it to a boil. I dumped in two litres of haws and two halved lemons, waited for it to boil again, and turned the heat off. I stirred in a kilogram of sugar slowly until it dissolved, and waited for the liquid to cool to blood temperature. Then I poured it into a cleaned and sterilised bucket and added red wine yeast, and when the liquid had cooled all the way I set the bucket in the larder.
|Fermenting in bucket|
After pouring the wine into the carboy, I was left with about two litres of sweetened and slightly alcoholic haws. I combined these with several other hedgerow fruits I had not bothered to use in the wine -- rose hips, elderberries, blackberries, sloes and crab-apples – along with orange peelings rescued from the office rubbish bin, and made compost jelly.
Just as wine allowed people to preserve water before fossil fuels, so jelly allowed them to preserve vitamin. I have written about how older people around here gave people home-made wine or jelly as gifts, a custom that seems a twee bit of etiquette today but once constituted deposits in an unspoken community bank. Like wine, it keeps for years or decades; we just opened a jar several years old, and it was still good. Unlike wine, jelly seems not to have been widespread until a few hundred years ago, until the slave trade made sugar affordable enough – all the more reason to stock up now.
To define our terms for a moment: Jam, jelly, marmalade and syrup are juices and possibly bits of plant matter mixed with enough sugar that they become unpalatable to bacteria, and sealed to avoid being eaten by anything else. Jam retains the crushed fruit, while jelly has its fruit bits strained out. Marmalade is made from citrus, and its taste has bitter notes from the pith. All of these require pectin as well as sugar, a naturally-occurring compound that solidifies the liquid. You can make jam or jelly from most edible fruits and berries, along with vegetables – any vegetables in theory, but I have only seen it done with rhubarb, turnips and beets.
You can preserve fruit juice and sugar without pectin, as a liquid syrup in bottles – we did that last year with elderberries, and mixed small amounts of syrup with water to make juice in winter, or with sparkling water to make elderberry soda.
Most fruits don’t have enough pectin themselves to set jelly, but apples do – one reason jellies are often made of apples mixed with some other fruit, and why the crab-apples made an important ingredient. My mixture was about 40 per cent used haws, 40 per cent crab-apples, and about 20 per cent assorted other fruit and berries – the office-bin orange peels, the used lemons from the wine mix, and rose hips, elderberries, blackberries and sloes from the bushes. Some fruit you need to use sparingly; sloes, for example, have quite a sour and astringent taste, and I mainly soak them in distilled spirits to make sloe gin, but I had a few left over.
I chopped the peelings roughly, and chopped the apples in half; you don’t need to slice out seeds or pith, as it will all be strained out before the end. I then piled the fruit – hips, peels, sloes, rinds, zest, berries, whatever – into a large pot, poured enough water over it to slightly cover the fruit, and boiled it for about 45 minutes.
When it was done boiling, I let it cool and poured the mixture into a smaller pot through a strainer – some people like to strain it through muslin or cloth to make sure they get rid of all the tiny bits, but I’m not worried about that. Then I put the smaller pot, filled with strained liquid, onto the stove and turned on low heat.
As the liquid warmed, I slowly added sugar, stirring until it was dissolved. Following various recipes I added 400g of sugar per 650 ml of liquid, and waited for the frothy bubbles to subside in the predicted 10 minutes or so. In practice, I probably used more sugar than I needed, as the haws were already sweetened, and the froth never fully went away after 45 minutes, but the jelly seemed ready anyway.
To see when the jelly was done – again, following recipe instructions – I dribbled a bit of it with a spoon onto a cool plate, and waited for it to harden. My initial mistake was holding it too near the hot stove, so that it never hardened completely – once I realised that, I could measure it properly. Once it seemed to have hardened, I pushed the drops with my finger, and when it wrinkled, I knew it was done.
The total cost of this was about two euros for 1.5 kilos of sugar – a kilo for the wine, plus about half a kilo for the jelly -- plus the minimal cost of heating the stove for a short time, and not counting the initial investment of the carboy or yeast. The experiment resulted in about six bottles of good wine and two jars of jelly, vitamins suspended for an emergency.
When we do things like this, we act as modern gleaners, the subculture of people who gathered the waste left behind after the harvest. Gleaners held an accepted place in most cultures, and Leviticus 19: 9-10 ordered people to leave part of their crops behind for them. One of the most famous paintings in the world, Millet’s “The Gleaners,” depicts them at work in rural France, and Agnes Varda’s documentary The Gleaners and I show such scroungers working in old ways and new, gathering grains in fields or rubbish in cities. Today we live with mountains of waste no other peoples imagined, and many people could live well learning to glean.
Stand behind a restaurant or supermarket at night, or look at berry bushes or weed fringes in season, and you might see our gleaners at work – freegans, greens, preppers and itinerants of all kinds. They wear your old clothes, fix your old toaster, and eat the pre-sliced carrots that the supermarket keeps under plastic and argon. If we have resource shortages and mountains of rubbish outside our cities, it is because we don’t have more of them.