I’m on a bit of a waste-not kick of late. I don’t know whether it’s the lack of money in my bank account (I’ve yet to be paid for a single job I have done since going freelance at the end of March) or the cost of compost for my veggie garden that has done it, but I’m suddenly aware of every single thing we throw away. I’ve started a Bokashi composting system (these guys are good, if you’re interested), so I can finally compost my leftovers, post-stock bones, and the various other food bits that can’t go into the regular compost bin or out to feed the friendly ducks that seem to have adopted us. Everything we throw away is subject to the three Qus before it hits the rubbish bin: can it be re-used? IF NOT, can if be upcycled? IF NOT can it be recycled? I have a sizeable collection of homemade mini-greenhouses for my seedlings next year, all neatly paired up with a plastic meat-tray for the base and a salad/stir-fry tray for the lid. And thanks to pinterest I have a supply of funnels, shovels and storage containers made from empty milk cartons.
The ducks, sitting on our front door step
This weekend, I bottled up this year’s sloe gin. I was left with a pile of gin-soaked sloes, which I decanted into red wine to make sloe port. Before making the port, though, I removed the stones, to make the third stage of the process, sloe truffles, easier at the other end. I was left with a pile of sloe stones, and no clue what to do with them.
Googling was not helpful. No-one was offering advice regarding how to use sloe stones after the gin-making process – most folk seem to just add them to the compost. But I did read that the stones themselves release a lovely almond flavour, if left to soak long enough. Which went a long way to explaining why my instincts had led me to add almond essence to this year’s sugar syrup prior to sweetening my gin. (I used this recipe this year, rather than my usual all-in recipe, which can produce a sickly sweet gin.) I decided to try something out, just to see what happens: I added the stones to a half-empty bottle of wine vinegar.
Anyone have any suggestions as to what this might produce? I’m hoping for a slightly fruity vinegar that I can use in winter stews. I know I might have to reduce it with some sugar after steeping to achieve this, but that’s fine! I’m going on an elderflower forage as soon as the sun comes out, then when the berries come in, I have plans to make elderberry vinegar. So if this doesn’t work out, I’ll still have plenty of fruity vinegar to be going on with…