Sunday, May 15, 2016

Ume


I was thrilled to receive this wonderful surprise-gift yesterday from my friend Kiyoko, who has attended several of my forage walks, and who joined us yesterday in Inwood: Unripe ume (Prunus mume) - very hard to find.

Don't eat them raw, said Kiyoko. You will die.

She also provided a recipe for making ume syrup - you pack them in sugar, after pricking holes in each fruit and turning them every day. They will ferment, a little. I am very excited. Last year Kiyoko gave me a gift of her own homemade ume syrup and it was delicious. Also good for sore throats, she says.

In other preserving and fermenting tales, I must bottle my by-now-very-fizzy-after-8-days autumn olive flower cordial as well as the decidedly-not-fizzy rhubarb cordial and a pine-tip and dandelion cordial. Each tastes very much of the chief ingredient, but of course the bubbles are the most fun.

There is one more spring forage walk - Fort Tryon, this Saturday. After a catastrophic commute to the one in Inwood, I may leave at daybreak to beat the MTA (Metropolitan Transport Authority) at its own game.

Other news? We now have a seven foot long table in the garden. Pictures to follow.


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