Season: September to October. The months of September and October allow us to reap the berried treasure of the hedgerows–a seasonal activity that is not without its dangers, as many wild fruits are guarded by all sorts of thorns, prickles, and entangling stems. However, with a little common sense and determination you should be able to overcome these country hurdles, and the basketful of fruit you bring home will be a just reward. At the heart of all the best hedgerow jellies is the crab apple (Malus species). The pectin in this often scarred and scabby pomaceous fruit lends the setting power that many hedgerow berries lack. Crab apples produce a stunning pink jelly when used on their own, too. For this recipe, you can use crab apples, rosehips, hawthorn berries, blackberries, elderberries, or rowanberries (mountain ash berries). Usually, I go for about 50 percent crab apples with a combination of two or three different berries. If I’ve gathered rosehips or rowanberries, however, I prefer to use them on their own, blended only with crab apple (see the variations on p. 70).
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.