Mulberry Galette

While I was picking berries for this galette, on a cloudy morning on a busy towpath, a young man rode by on a bicycle. He said hello as if he knew me, which he didn’t, and he asked if I had a cigarette. I said, “Sir, do you not see me here, foraging for berries? Do I look as though I have a cigarette?”

I like the idea of foraging, I like animals who forage, I like stories about foragers, but I rarely forage myself. I did manage to get a good cup and a half of mulberries, though I tossed every third berry to the geese swimming impatiently in the water below.

Some scenes about foragers:

I love his gentle, beautiful footage:

“The important thing is to get so far away from civilization that I can be completely alone…”

I wanted to keep this very simple, so that the flavor of mulberries would shine through. I just added a little sugar and lemon to the berries. The crust is almost like a shortbread cookie crust–just flour, sugar, vanilla, and butter. You can adjust the amounts according to how many berries you manage to forage. As I mentioned, I had about a cup and a half. I washed the berries in a couple of changes of water, and you will have to pick off the little stems from each berry one at a time. Your fingers turn purple, but it’s not unpleasant.

This turned out really tasty. I’m not sure I’ve ever eaten mulberries before. They have a very soft, juicy, indescribable taste, not quite like any other flavor I can think of. This was good with whipped cream lightly sweetened with maple syrup and a dash of vanilla essence.

And here’s Culture with Alone in the Wilderness. What a beauty.

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