11 July 2008

foraging fools





this post could also be called foraging fever, or foraging frenzy. we have been eagerly reaping the harvest of summer in bloomington. first i discovered watercress growing in the stream in our park. ewell gibbons recommends cooking it if you suspect the water is polluted. i suspect all water is polluted, so we sautèed it in a little olive oil, rather than serving it as a fluffy green bed, upon which a savory, filled pastry sits (i had served some from the farmer's market in this fashion and it was heavenly pictured below).


next we found a cherry tree in our neighborhood, laden with ripe, cherry-red pie cherries. we knocked on the door to ask if we could pick some. no one answered, so we just picked from the branches that were hanging over the fence, thinking it might be considered in the public easement.



cosmo helped pick from the low branches, and, to my surprise, liked them fresh off the tree (they are quite tart). we took those home, carl pitted while i prepared a pie crust. i made a few experimental turnover/tarts, and a large pie with a crisp type topping.



the rest we froze. the next day we returned, and this time found the owner home. he answered the door claiming to be right in the middle of something. we offered one of our turnovers (which he declined) and asked if we could pick some cherries. he told us to take all we wanted. and so we did. shawna joined us midway. i think we ended up with 4 or 5 quarts total. we have two and a half in the freezer, and carl made a beautiful sauce which we made into cherries jubilee. for that you take sweetened cherries, add a little brandy, light it on fire while it is still warm, and then drizzle it over vanilla ice cream. to die for, i tell ya!


next we harvested a couple of cups of raspberries from our next door neighbor jack's place.

from those we made what's known as a fool. it's purreed berries (with the seeds strained out) mixed with whip cream. i'd been wanting to try making cream puffs (at michelle's urging) since i'd seen the article about choux paste in the NYtimes magazine. it's a pastry dough that gets cooked on the stove and then beaten before baking. i found the process baffling, even with detailed instructions from various sources. one of them suggested i stop beating the mixture when it looked glossy. how glossy?




the first batch failed. sadly, so did the fool. seems carl and i both got carried away with the electric mixer. we tried again the next day (we had plenty of raspberry puree), with excellent results. these have to be eaten right away, so we handed them out to neighbors as a 4th of july treat.



the following day we headed out on our bikes to the nearby rails-to-trails (thanks to lara for the heads up) and harvested a couple of quarts of wild blackberries. picking berries is a fond memory from my childhood. i noticed that cosmo was eating them right off the vine (he learned quickly how to tell which ones were ripe) and that i hadn't even tasted them. i was just filling the container as quickly as i could, fretting about chiggers, and smacking mosquitos. as a child, i too would just pick and eat, but now i have the long range vision of the wonderful things we can make with berries, and so, i'm focussed on quantity. carl said the same was true for him.

a little sugar really brings out the flavor in these, so we made sauce before freezing it, and also tried a blackberry jubilee.



with the fresh berries i made what's called a blackberry gratin (from mark bittman). it was wonderful, though i was never sure if the consistancy was correct, having never had a berry gratin. should it have been more custardy? or was it supposed to be a sweet creamy sauce, browned on top in the broiler? i also made an elaborate frozen berry souffle (also from bittman) which was gorgeous and amusing to the mouth. this too was shared with neighbors, though, for some reason, cosmo and his little friend sylvan didn't like it. hey, that's okay, more for us. cosmo had kind of overdosed on blackberries already, and may have sensed that his digestive system could use a break.





prior to the cherry/berry fest, i had been on a savory pastry making kick. as a (mostly)vegetarian, i have longed for something equivalent to a pot pie. what i have been making is not really pie, but they use pie crust pastry. i've made galettes, tarts and quiche type dishes. i like the idea of getting so comfortable with making pie crust (which i have always enjoyed), that i don't hesitate to whip one up for dinner, anytime. i must admit that these experiments have been easy on the eyes, and the taste buds. i've found great recipes for savory pastry dishes in debra madison's vegetarian cooking for everyone.


i also made a rustic tart with bing cherries and peaches earlier in the summer, and a quiche with a potato crust. i included this picture of some eggplant rolls (filled with chesses and herbs) served with a tasty roasted red pepper sauce, because it's pretty.







for our friends in far places, consider visiting. we will feed you well.

6 comments:

MaGreen said...

wow, kayte, cosmo, & carl, you're a busy bunch! yum, yum, yum.

sharon said...

Kayte...I love your comments when they come. I have enjoyed your posts immensely...cried when I read "Time For Weaning" and now I am salivating.
Have you read Barbara Kingsolver's Animal Vegetable Mineral. Its a must for you!

Marcia said...

what a delectable post. your dishes are truly inspirational, and i love the idea of foraging for some of the ingredients. lovely. have you seen the movie The Gleaners. Great documentary i think you'd like...

MEP said...

Everything looks delicious! I was just telling my mom about how one of my grade school friends had a cherry tree in her backyard, and I remember picking the cherries for a pie her mom made.

The fiber bar I just ate for breakfast seems especially pathetic after reading this post.

Robin said...

Have you ever seen that French movie, The Gleaners? Enjoyed your post! Oh, I just noticed that Marcia asked you the same question. Ah, well!

MEP said...

I tagged you for a meme, but no worries is that's not your kind of thing.