Kat Riach runs an off-grid bakery on Lochaber farm in Fife
The extra long days are so welcome; early morning and evening walks out to the mobile chicken coop in the cow field have become a welcome feature of our days.
And we’ve been foraging along the way. You may never have noticed a tiny, insignificant looking weed commonly called pineapple weed that thrives in compacted soils, in our case around the well-trampled field entrances.
It also grows in lawns, and alongside footpaths and driveways. Not only is it considered an effective insect repellent, it is also edible, with a smell and taste just like pineapple. It looks a little like chamomile, with delicate feathery leaves and yellow ball-like flowers.
To ensure that you have found the right plant, pull off one of the flowers and squash it between your fingers – the overpowering pineapple smell will instantly tell you.
This makes a lovely punchy, slightly herby cordial. We collected 150g of the flowers and leaves and dropped them into 300ml of boiling water, before removing from the heat and leaving to cool for an hour. After straining, we added 100g caster sugar, reheated, and boiled for 3 minutes, stirring. The syrup can be used as a cordial, or frozen into a granita.
Songs to cook to
Pineapple Head, by Crowded House, an appropriate song, from one of my favourite albums.
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