Fruits

In pursuit of black raspberry vinegar

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Wild black raspberries

A few years ago I bought a bottle of black raspberry vinegar from Montgomery Place Orchards in the Hudson Valley, as a gift for my cousin and his girlfriend in Germany. They liked it so much that I bought a second bottle for my next visit, but then had to tell them this would be the last one, because after our daughter graduated, we would no longer make frequent trips to Annandale-on-Hudson. I suspect one of the motives of my cousin and his now wife for spending their summer vacation in the US this year is to load up on black raspberry vinegar… There are no black raspberries in Germany, they are a North American specialty.

We have a few black raspberries on our grounds, usually not enough to get excited about. This year however seemed different. I spotted brambles full of berries and picked a handful for fruit tart the other day, making a note to myself to get more. It took me a few days to work up the energy to leave my cool office and actually do it – in 90 degrees Fahrenheit and 55 percent humidity, covered up head to toe with boots, long sleeves, hat, protective glasses, and gloves. Even the dog, usually following me everywhere and inching forward with me sphinx-style when I pick strawberries, preferred to stay in the house.

For a good hour or so, I disappeared into the thicket. It was work but I picked more berries than I had hoped for. And I even found a large patch of blackberries, to return to in August. I don’t think I have had this explorer/discoverer feeling since I was a kid. When I came back to the house I was filthy and slightly scratched yet exhilarated and happy.

Of course the black raspberries had to go into black raspberry vinegar. For all that effort, I want something lasting. For instant gratification, there were enough berries left for a quick dessert for two.

I had made raspberry vinegar before, according to a recipe from the River Cottage Preserves Handbook, and found it a bit too sweet. This time I followed the recipe recently posted by Phoebe’s Pure Food.

It remains to be seen if the black raspberry vinegar will be as good as the one I gave away as a gift. Maybe knowing that it was made with the berries I foraged will make up for the difference in taste.

Raspberry vinegar & dessert

Me and my steam juicer

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Concord grape soda

As I mixed one of the last jars of Concord grape juice  from last year with seltzer water it occurred to me that there would not be any of this homemade soda if it weren’t for the steam juicer that I brought back from Germany. Therefore I simply must rave about this wondrous invention.

Steam juicerA steam juicer is a large pot where the base is filled with water and the top colander holds the fruits or vegetables. As the water boils and softens the fruit, the juice drips down from the colander into the juice kettle, from where it is released through a drain tube. The drain tube has a clamp so for the first hour or so, depending how hard and juicy the fruit is, you let the juice accumulate in the kettle, then open the clamp and let the juice run into a bowl placed underneath.  I’ve had the steam juicer for several years yet I still relish the moment when I open the clamp – it feels a bit like digging for water or oil when a jet of the precious good eventually comes bursting out of the ground.

The yield is much bigger than with a jelly bag, it takes a fraction of the time, and it is no hassle at all to clean, just make sure you wash the steam juicer right after using; only the colander needs a bit of soaking sometimes. Except for grape juice, which I can as is with about ¼ cup sugar per quart of juice, I use most of the juice for making jelly.

The drawback: in the United States, steam juicers are expensive, especially the stainless steel models cost $100 and up. I do not recommend aluminum because it reacts with acid. A steam juicer is a small investment but for me it is an essential canning tool, just like a few good tools are essential in the garden. A rototiller for the garden? Never! A steam juicer for the kitchen? Absolutely. I cannot do without it.

Steam juicer elderberries

Photos by Ted Rosen

Fighting a cold, locavore style

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Elderflower tea

For the past three days I have been knocked out with a cold. Between feeling sorry for myself over cancelled weekend plans, and watching the entire first season of the US remake of the Danish crime drama The Killing (great program, by the way), I remembered that I had dried some elderberry blossoms for tea last May.

Elderflower tea is an old home remedy against common cold and fever. The formulas vary. I used 1 heaping teaspoon of dried elderberry flowers per cup boiling water, steeped it for 10 minutes, and sweetened with local honey from our neighbor. In grey chilly January weather, sipping the hot tea from blossoms collected on a beautiful sunny day already feels good.

Hot elderberry juice with lemon juice and honey is also an excellent cold remedy but I don’t have any elderberry juice this year, and can only hope that the elderberry bushes transplanted last fall will love their new, less wind-beaten location in moister soil and produce lots of berries in the future.

Read the label

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Concord Grape Frozen Yogurt

Frozen yogurt is always a great dessert – it feels like a special treat yet with only four ingredients, it is easy to make. I keep the freezer bowl of the ice-cream maker in the freezer all the time so it is always ready to go.

Yesterday I wanted to make blueberry frozen yogurt from the blueberries I picked at a blueberry patch last summer. Only when I was about to strain the cooked fruit through a sieve did I realize those were not blueberries! Those were the precious Concord Grapes I had set aside for my Stuffed Flatbread.

I was too far along to change course, also short of time and lacking a better solution what to make with 1½ cups grape concentrate. So I went ahead with my standard frozen yogurt recipe. To give it a hint of Christmas flavor, I added ¼ teaspoon freshly ground cardamom. It turned out fine; in fact, it got a full approval rating at the dinner table from my family and a guest. Funny, I would have never thought of making Concord Grape Frozen Yogurt, and now I have a recipe that is worth keeping.

Against my usual habit, I had not labeled the bags with blueberries, thinking their content was far too obvious. Then I simply forgot that I had snuck in a bag of grapes in late summer. Lesson from this: always read the label – after you make sure there is one.