The hidden truth behind marketing meat

Environment & Economy

I encourage all of you to watch this video. I don't have much to say about this post because I feel like the video speaks for itself. 
We have all fallen for these marketing traps but with the state of our economy how can we avoid these 'cheap' purchases? I am not saying that I am innocent when it comes to this topic because I am far from it. I just want this to be an eye opener and for you to reflect upon this issue. 

Please click here to watch!

Home-Made Elderflower Cordial

Elderflower cordial has a strong Victorian heritage but some say it dates back to the Roman times. Elderflower trees can be easily found within Europe, north-west Africa and south-West Asia.

You have probably brushed by elderflower trees down country lanes or even on roadsides. The plant is easily identified by its lush cream flowers and with a strong floral grapey fragrance. Summer is said to start when the flowers start to bloom. The flowers come into bloom mid-May to mid-June, so now it’s possibly your last chance to get picking!

Elderflower cordial is refreshingly thirst-quenching. The cordial can now be found on a large scale within supermarkets. Or you may have seen it on the shelves as a fizzy pop.

But why not have a go at making it?

Ingredients for Elderflower Cordial:

2.5 kg of sugar (granulated or caster)

2 unwaxed lemons, peeled and sliced

20 freshly picked elderflower heads, stalks trimmed

85g citric acid (from chemists or purchased on-line)

Method:

1. Place the elderflower heads in cold water, shake off to remove any unwanted dirt/insects

2. In a large pan place the sugar with 1.5 litres of water. Gently heat without boiling so the sugar dissolves. Once the sugar has dissolved bring to a boil, then turn off the heat

3. Pare the zest from the lemons and slice the lemons into rounds

4. Place the zest, lemon rounds, citric acid and elderflower heads into the syrup. Cover the pan with a lid and let the mixture infuse for 24 hours

5. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

Note: The recipe above makes 4L of Elderflower Cordial but it can easily be doubled or halved.

Tips: A secret in making good elderflower cordial is to pick the flowers that are creamy-white in colour (not brown). Pick the flowers on a warm sunny day. And make sure to use the flowers straight away.

Uses: Elderflower cordial can be diluted with still or sparkling water which is perfect for children. For adults it can be diluted in sparkling white wine or used in cocktails. Also, be adventurous and see what other sweet treats you can make with the cordial.

Elderflower Cordial Is The Drink Of The Season!

To forage or not to forage?

That is the question I ask myself...

Foraging is in our genes, we are natural hunters and gatherers. Wild foraging is the act of harvesting natural edible plants and fungi. Yet as the world evolves (too quickly), the human race is playing with Mother Nature. By force feeding/growing plants by using chemicals and pesticides. Pushing nature to its limit, making nature almost unnatural.

Think about your weekly visit to the supermarket, you are in the fresh fruit and vegetable aisle where out of season produce has become “in season”. As humans we don’t acknowledge the true value of nature.

Foraging is a traditional, respectable way of survival. If harvested responsibly, the herbs, shoots, greens, berries, nuts, seeds, and roots are renewable resources that protect themselves from herbivores by regeneration.

My personal favourite produce to forage for is wild garlic. Wild garlic is a relative of the chive family that is also known as “allium ursinum”. Wild garlic is in season during the spring months. It grows in woodland areas surrounded by bluebells. It is identifiable by its strong garlic-like smell and long lush green leaves and has a similar appearance to Lily of the Valley as it bursts into bloom with white flowers at the end of the season. 

Wild garlic can be used in various ways; stir fry, soups, salads or used in pesto instead of basil. Here is a link to some tips and recipes ideas for foraging wild garlic: Click here!

Another ingredient that can be easily cultivated are elderflowers, the flowers can be used to create a refreshing cordial. The flowers burst into life mid-May and continue to flourish through to mid-June. (Future post to come on how to make home-made Elderflower cordial).

So why not escape into the wild and forage around?

NB: Be careful as some specimens may be poisonous so do some research beforehand. Also foraging courses are available and becoming very popular.