Growing things and foraging for
fruits has always been one of my greatest enjoyments in life. Over the years living, both in London, and
abroad, I have attempted to pursue this hobby in somewhat un-orthodox
circumstances. I had allotment in London
where, aged 22, I became greatest friends with my neighbourly OAPs who told me
everything about growing black beans in Italy, digging for victory in the war
and the dangers of picking roe berries in the rutting season. I grew broccoli in the tropical Congo, basil
and mange-tout in Darfur and corn and salads in the occupied Palestinian
territories.
In 2011 I moved to Belgium with
my Belgian husband and have finally become the proud owner not only a beautiful
fertile piece of land and large orchard, but also the time to allow me to
forage through the seasons. Sloe gin has
been a staple in our house and every year marks the beginning of winter: the
picking of the dark purple berries from the thorny Blackthorn bush, steeping
them in sugar and gin and waiting for that moment, 6 months later, when we
filter the vibrant ruby liquid and take the first sip.
During my first Autumn in
Belgium, the Blackthorn trees were brimming with sloes, ripe for picking, yet I
soon realised that I was the only one foraging through the hedgerows. As I tried to explain to my neighbours and
friends about this wonderful fruit, I was often met with uncomprehending
looks. Yet over time, talking to the
older generations of farmers, sitting in kitchens trying their local recipes, I
have come to learn that sloe berries were once also part of Belgium’s food
culture.
And this is where the idea started,
with the ancient Blackthorn bush.
Le Prunellier will be a business
that goes back in time, before large factories, complicated production chains,
incomprehensible ingredient lists and 24 hour out of season produce. It will
follow the rhythms of the season using fruit picked from the hedgerows and
garden, making digestifs/ apperatifs and cordials in the time-fashioned way,
slowly, without shortcuts. In the early
Autumn I will scour the hedgerows for the sweetest blackberries (blackberry
vodka); after the first frost, I will pick the softening sloes from the Blackthorn
(for Sloe Gin), in the Spring I will fill baskets with the white blooms of the
Elderflowers to make that beautiful light golden cordial, and in the summer, I
will pluck the juicy raspberries from the cane to seep vodka for a wonderfully
fresh aperitif that tastes of the summer.
Le Prunellier will be a business
that goes back in time, before large factories, complicated production chains,
incomprehensible ingredient lists and 24 hour out of season produce. It will
follow the rhythms of the season using fruit picked from the hedgerows and
garden, making digestifs/ apperatifs and cordials in the time-fashioned way,
slowly, without shortcuts. In the early
Autumn I will scour the hedgerows for the sweetest blackberries (blackberry
vodka); after the first frost, I will pick the softening sloes from the Blackthorn
(for Sloe Gin), in the Spring I will fill baskets with the white blooms of the
Elderflowers to make that beautiful light golden cordial, and in the summer, I
will pluck the juicy raspberries from the cane to seep vodka for a wonderfully
fresh aperitif that tastes of the summer.
Staying true to the seasons of
the fruit and flowers will mean that Le Prunellier will not happen overnight,
and this blog will follow it development over the months and years, along with the
seasonal changes of a want-to-be small holding to which it is inextricably
linked – the caring of the orchard, the chickens and the vegetable garden, and
hopefully, more as the home brood increases.
