Monday, 21 June 2010
Last night we four intrepid explorers trooped into the furthest field. We were foraging for Elderflower heads to make Elderflower Champagne, to Hugh Fearnley-Whittingstall's recipe.
It proved a difficult task; 5ft stinging nettles, gorse and a rambling rose protected our most productive Elderberry tree, but eventually we had a decent stash.
The conconction is brewing in the dairy and it smells divine. I pop in now and again purely for an aroma-fest.
I'll let you know how we progress in a few days or weeks...hic!