Preserved Unripe Figs. Batch #1 I recently acquired a copy of 'The New Wildcrafted Cuisine' by, Pascal Baudar (many thanks to Dominick Tekos for sending it me). Despite the fact that he resides in California, much of the books content is applicable with regards to techniques, philosophies, creativity and inspiration, and some of the wild plants, regardless of where in the world you reside. Understanding our native floras & faunas is the same the world over I guess. Climates, habitats, techniques, cultures etc do differ but I firmly believe we all have innate and transferable knowledge and practices, whether they be ancient or contemporary (some yet to be rekindled/discovered/attained even), and we can adapt them to our own wild plants, landscapes, seasons, resources and requirements. Now, moving swiftly on to the main theme of this post, the figs. Pascal has a recipe for preserving unripe figs in syrup, I'm aware of a
I have tasted the Hazlenut liquer. It was gorgeous and really warmed my cockles.
ReplyDeleteI'm inspired by your vermouth recipe! What quantities are you using for the dried yarrow and ground ivy?
ReplyDeleteHi Ellen. I added dried, of both herbs, quantity wise I'm not sure (didn't weigh them). I think I added approx 5-7 dried fronds of Yarrow and similar of G.Ivy. It's very much a case of adding what I feel at the time and each time different amounts; a kind of natural flow to the process :) Hope this helps, apologies if it doesn't. Hope you well :) Glad you inspired :) Craig x
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