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  #41  
Old 04.06.2016, 13:25
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Re: foraging for wild mushrooms..

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Any more, tried and tested ideas of you, of what to do with elder flowers

I am totally addicted to it, and have exhausted my knowledge and cookbooks now.....

I know Google is your friend, but I am after recommended ideas of people who tried and tested them, maybe old family favourites.

So far I have made:

Syrup ( i think it is what in the UK is called cordial)
Gelee (some wine and some water based, it is like quince jelly, one version for grown ups, the other for kids)
full fat ice cream
sorbet with prosecco
elderflower flavoured icing sugar
flavoured vinegar
liqueur
dried flowers (for tea)
flower fritters

Syrup is also used for things such as Maybowls and similar......

What else could I try to make with them?
OK, first I have to let you know that I used the morels for a Risotto yesterday, as we had an impromptu dinner with our neighbours. I'll try the other recipe some other time.
We combined it with grilled chicken wings because our friends' child can't stand the smell of Risotto (I just love children's proverbial sincerity ) and she accepted to compromise on something. I would say the risotto was excellent, thanks for your suggestions again.
As for elder flowers I know one more thing you can use them for, which is to make an elder flowers lemonade called Socata. That used to be my favourite summer drink...I'll probably try to make it here too one day.
http://www.starwest-botanicals.com/b...berry-lemonade
http://www.halfhourmeals.com/recipe/...-flowers-wine/
You've got two recipes for the same kind of delicious beverage.
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  #42  
Old 08.06.2016, 12:25
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Re: foraging for wild mushrooms..

finally online properly via the laptop, sorry for the lateness of my reply Ladies


Odile,
You are too kind , one day we will manage to meet up , shroomies or no shroomies around...I may well get in touch in case i need more sloes this year.

That Eldertree of yours sounds magical, have you got any pics of it in bloom, I have never seen a coloured one...only the regular white to beige flowering one.
Just today I harvested the last batch of blooms for this year, to make sorbet with prosecco and dry some flowers for possible later use.


Greenmount,

THANK YOU, for the idea, this Socata sounds really great and I printed out one of the recipes, as I am certain this is something my family and friends will love to try and drink!!

I just hope when it ferments it wont lift the roof on my home
Do you know if it can be stored in bottles or will it keep on fermenting and bring the bottles to explosion?

I collected enough flowers this morning to also try to make this now, all the rest of the ingredients needed I've already got at home in my larder.

Tanx very much to both of you

Cheerio

EE
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  #43  
Old 08.06.2016, 12:46
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Re: foraging for wild mushrooms..

Here is a photo of my pink flowering one Eastenders. Not enough flowers to share yet unfortunately but enough for me to be able to make a pink cordial.
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  #44  
Old 08.06.2016, 12:48
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Re: foraging for wild mushrooms..

WOW!! Looks really awesome!

Thank you Belgianmum
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  #45  
Old 08.06.2016, 14:50
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Re: foraging for wild mushrooms..

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Greenmount,

THANK YOU, for the idea, this Socata sounds really great and I printed out one of the recipes, as I am certain this is something my family and friends will love to try and drink!!

I just hope when it ferments it wont lift the roof on my home
Do you know if it can be stored in bottles or will it keep on fermenting and bring the bottles to explosion?

I collected enough flowers this morning to also try to make this now, all the rest of the ingredients needed I've already got at home in my larder.

Tanx very much to both of you

Cheerio

EE
Sorry Eastenders, I saw your post a bit earlier but couldn't answer to you that promptly.
People are using the ingredients in different proportions, but in principle is the same recipe:
- elder flowers- fresh or dried, ideally only a bit dried
- lemons cut in slices, or first squeeze the juice and then cut what what is left in slices
- cold water with sugar, according to taste
- a tiny little bit of yeast (not obligatory but it helps, I would say)


So here are some tips as I remember from watching my mom:

Wash the elder flowers first (according to her recipe 10-12 of them or more, depending on how intense you would like the taste to be), put them at the bottom of a big glass jar (10 l capacity), add the juice from 3 lemons and what is left from the lemons cut in slices, add the sugar (my mom used aprox. 1 kg for 8 l of water) dissolved into the water, so you need to stir and stir, and a tiny, tiny pinch of fresh or dried yeast. (again, some say they don't )

Then cover the jar with a cotton cloth and leave it for 3-4 (sometimes even 5) more days.
It is very important to stir in the composition every day, 2 times a day - in the morning and in the evening and leave it in that big bowl till it reaches the desired level of acidity - you can taste it to see how it goes.

Only after that you filter the composition, pour it into bottles and refrigerate them.
Hope I mentioned everything you needed to know..
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  #46  
Old 08.06.2016, 15:20
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Re: foraging for wild mushrooms..

Our red elder is very large and plenty of flowers in about 2 weeks time- as we live at higher altitude- happy to share. It was about 3 years old when we dug it out of our UK garden (I brought over about 4 trailor loads of plants)- and I was worried it wouldn't cope with our cold winters and loads of snow- but it loves it. Must try and do some cuttings this year.

I use lemon vitamin C tablets or citric acid in my elderflower cordial.
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  #47  
Old 08.06.2016, 15:27
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Re: foraging for wild mushrooms..

Thanks again greenmount and no worries,

I realised I will have to postpone making the Socata until next year, as the biggest glass jars I have for this purpose, are currently occupied by the elderflower liqueur I prepared earlier and that will need to stay in the there for some weeks to come yet...later said jars will then be used when the sloes are ready ...as the sloe gin was such a success, that I have got orders for it this year....and I haven't got enough empty bottles at the moment either

I am anyway looking into buying (as soon as the budget allows such frivolities) a few of the small special blue bins at Landi for exactly this purpose, as I am making quite a lot of things like that from foraged "whatevers".

One yummy thing, in case you (or Odile) are interested in making it, is apple/hawthorn gelee, it was one of the most liked new creations last year...and the hawthorn voddy also went down really well

thanks again for all the help and information!!
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  #48  
Old 08.06.2016, 15:39
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Re: foraging for wild mushrooms..

I was lucky to go into Ye Olde Sweet shop in our UK town one day and found they were selling for £1 the old tall glass jars, to be replaced by plastic ones. I bought 6 and wish I had bought the lot!
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  #49  
Old 08.06.2016, 15:52
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Re: foraging for wild mushrooms..

I have got a few "Bülacher" preserving jars, as they are called in Switzerland, the biggest would take 3 litres.

But most are 1 to 1.5 litres, just right for the liqueurs and and such stuff....trying to get more via the Brockenhaus (thrift store) but they seldom have the really big ones in stock.

Nowadays it is easier to buy, than to make preserves and such like yourself, I think we are a dying-out breed.

For preserves, jams, gelees, chutneys and the like I use recycled regular glass jars. You just need to pay attention to use them appropriately, eg honey and jam jars for sweet stuff and pickled gherkins, capers whatever for the salty and or vinegary stuff.

And also important is, that the inside rubbery covering of the lids is intact.

My family & friends and I have a deal, they bring me their empty jars and bottles and in exchange they can have some full ones of their choice. out of my "cellar shop", I couldn't make as much stuff as i do, if I had to buy all the jars and what not from the shops.
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  #50  
Old 11.05.2017, 22:51
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Re: foraging for wild mushrooms..

I don't know how this turned into a post about elderflower and glass pots. I'm looking for Morels at this time of year but I can't find a decent spot near Zurich. I'm looking for ash, oak and aspen trees where they are known to grow. Aside from the botanical gardens, anyone have any ideas?
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Old 11.05.2017, 23:16
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Re: foraging for wild mushrooms..

The Jura is the best place, be it NE, VD, BE or JU. Last year was an amazing season- and I misssed it due to a knee op This year has been a disaster so far, too dry, then too wet, then too cold, then the East wind (bise) - so very few around and season almost over !!!

Sorry to say, but no-one in CH will share with you their favourite morel spots ... no way. Look for ash, lime scree, stinking helebores. I am lucky to have inherited all my dad's 'coins' (fave spots).

Soon it will be Mousseron de la St Georges (Tricoloma Gambosum) - end of April at lower altitudes, but up here end of May. Very lucky here that we hae a huge fairy circle of them right here on our land - so just can't miss them. The weirdest thing, is that we also had a big fairy circle of them on our last property in UK- the chances of that must be minute (both times on NE corner).
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  #52  
Old 11.05.2017, 23:23
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Re: foraging for wild mushrooms..

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I don't know how this turned into a post about elderflower and glass pots. I'm looking for Morels at this time of year but I can't find a decent spot near Zurich. I'm looking for ash, oak and aspen trees where they are known to grow. Aside from the botanical gardens, anyone have any ideas?
Go to the local hardwood forest and give it a try; lat, lon of 47.267, 8.552. No picking mushrooms the first 10 days of the month though in Zurich Canton. If you go to the mountains near Flums (lat, lon 47.068, 9.303) you will find a much more wild forest with more mushrooms.

It takes a lifetime of exploring, finding and going back to the right spots at the right time to be good at this.
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  #53  
Old 12.05.2017, 00:58
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Re: foraging for wild mushrooms..

Thanks! So last season for me was terrible....well actually what I noticed is that in CH there is a huuugee variety of mushroom. But I have only found one boletus in Switzerland. I wish I was braver though, last year i found an incredible patch of black trumpets but I was too scared to pick them up. This year I want to find mushrooms, so I will be on the hunt starting from early on.

I have a sort of "sense" of where a good place for Boletus would be based on past experiences but I think I have grown to be spoilt/lazy in the UK. Picking mushrooms in Leith Hill is like shooting fish in a barrel. I do see a lot of trails and broken poisonous mushrooms when I go foraging. Well thanks for the tip on the general area.
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  #54  
Old 12.05.2017, 09:27
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Re: foraging for wild mushrooms..

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ahahah NO WAY those secrets were passed on by my dad over a lifetime, and are mine, all mine and will only be passed on to my daughters and grandchildren! Anywhere in the Jura mountains will do at this time of year- in the Alps you have to wait for June. Late May here will be St George's mushrooms season. Fortunately we have a massive ring of them in one of our fields- so 100 m from my kitchen door for an every day kilo over a few weeks - and I dry a lot too. Mine, all mine (well I do share with friends- and a lot finds its way to my daughters' kitchens in the UK too).

Happy to show you where to get wild garlic and organic nettles and sorrel, and sloes for sloe gin in the autumn, as well as wild hazelnuts- but not my mushrooms- apart from the St Georges as I get tons of them.
These are from Monday - love this time of year in SZ - Barlauch,Fungi - the bach forelli are in season, wild spargel too, whats not to like and I'm not sharing either!
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  #55  
Old 12.05.2017, 10:32
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Re: foraging for wild mushrooms..

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I wish I was braver though, last year i found an incredible patch of black trumpets but I was too scared to pick them up..
Just in case you haven't come across this tidbit o' info:

Many, perhaps most, Gemeinde have a 'Pilzkontrolle' person. The contact details for this person are usually in your Gemeinde 'wichtige Addresse' booklet, or posted on the Gemeinde website. Anytime you are the least bit uncertain, bring the schrooms to the Pilzkontrolle, he or she will tell you if they are safe or not.

So no need for (much) guess work or bravery, Pilzkontrolle has your back.

The local Pilzkontrolle is always a good person to network with if you are new to mushroom hunting in the area... but don't expect him or her to give away favorite hunting grounds. No, serious mushroom hunters keep that info tightly under wraps.

OH won't even tell me where he finds his mushrooms, apparently I'm too chatty.
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Old 12.05.2017, 11:07
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Re: foraging for wild mushrooms..

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Many, perhaps most, Gemeinde have a 'Pilzkontrolle' person.
See here for a map, simply enter postal code and range. I'm not sure it's it's really up-to-date so if you don't see one listed fairly close to you (say, within a 15km range), you may want to call one in your region and verify.
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  #57  
Old 12.05.2017, 12:13
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Re: foraging for wild mushrooms..

Your local chemist will know where to direct you, always.

As said, next - St Georges Mushrooms, Tricoloma gambosa. If anyone nearer to me wants to come and taste them- we could do a pick and cook event, week after next hopefully.

The Jura is fabulous for many many species of mushrooms- morels first, then St Georges- and then a long wait for Bolets (ceps) chanterelles, and dozens more between late August and end of October.
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  #58  
Old 12.05.2017, 23:23
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Re: foraging for wild mushrooms..

I would love to do a pick and cook event. I'm Italian and my dad used to run quite a cool restaurant in London and I grew up picking and eating mushrooms. I make them raw, in home made fresh pasta, ravioli, with potatoes and I have dried them in the past. I'm not here for the next two weeks though
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Old 12.05.2017, 23:24
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Re: foraging for wild mushrooms..

Thanks, I know about the pilzkontrolle but I have to hope my German improves with the expensive lessons I have just bought 😯
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Old 12.05.2017, 23:56
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Re: foraging for wild mushrooms..

Be careful with morels (spugnole) as they are very toxic when eaten raw. always best to dry them and re hydrate them for use, of if used fresh, cook them very well.
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