Auburn Meadow Farm

A modern heritage foodstead

in which we say: My Haw!

A drizzly morning spent foraging on our new pastures. My haul? Black walnuts, crisp tart apples and Hawthorne berries.

I’m a girl who likes to explore the other side. For example, do you think that irritating neighbor or coworker is that way for a reason?  Walk in their shoes a mile and you’ll find compassion, I say.  Well, let me tell you, I have given these mean-spirited trees my best. Am I beaten? Time will tell.

Our new pastures have many, many things that make me really happy. Sadly, Hawthorne trees aren’t one of them. What makes it a problem is that we have so, so many. And, like all true plagues, they reproduce like bunnies.

So today, I decided to make peace with the Hawthornes. I’ll learn more about them, find the value, surely there must be a reason these berries are so well protected. They must be a culinary treasure or something, right?

Have you seen the thorns on these trees?? One word: Vicious. Must be some berries.....

It was a chilly, drizzly fall morning, and as good a day as any to spend foraging some of the treasures I’ve had my eye on all summer. I started with the easy one; a bucket of black walnuts. Then, I moved on to an especially tasty apple tree and finished with the haw berries. Unlike all those blackberries and raspberries I was never able to beat the deer and birds to, there is no competition for these berries. Why not and should I be worried??

A type of pome, haw berries share the little 5 pointed star on the fruit’s bottom you’ll find also on related apples, pears, quince, rowan, rosehips and crabapple. Haws have a peppery, lemon tartness and are dry and mealy in texture. That’s got possibility, don’t you think? I am determined; these miserable trees will convert me with their secret, special, and as yet uncelebrated culinary greatness. Or at least keep me from getting scurvy on a long, vitamin C deprived sea voyage.

Oh, I know Hawthornes have a few more merits than I’m giving them credit for. They are a source of hardwood useful for tool handles in particular, they do provide a nice shelter for birds and wildlife, and it seems they also have some pharmaceutical promise, potentially acting as a digestive aid and/or strengthening cardiovascular function. In the spring, they are at their prettiest, full of blossoms good for making mead. In salads, the flowers and young leaves are edible and nutritious.

In the day, they were also trained to act as living fences for livestock. Living fences are charming to look at and effective. When I first learned about such fences, I was revving my engines to start planting my own. They’re the ultimate green solution, right? But as with all too-obvious solutions, soon enough the down side was apparent. Woe to the farmer who neglects his living Hawthorne fences! These foul tempered hedges pack a sharp bite; equally vicious to tender skin and tractor tires. And in no time at all, they spread like wildfire through your pastures.

The little ones thought foraging was fun - they followed after me all morning. This is Spritzer thinking he's invisible.

Maybe it was just a reflection of the day: dreary, miserable, rainy, bone-chillingly damp. But that’s not it – my foraging expedition was enjoyable and invigorating. Aside from my chilled fingers, I had managed to dress perfectly – not too hot, not too cold and toasty dry in my rain gear. Plus, my little bovine spies made it a pretty amusing morning.

Or, maybe it’s just that these little berries are truly cursed and not going to give their secrets up so easily. What I’m trying to say is that once these berries hit my kitchen, my whole day took a turn for the worse.

Talk about jamming up the works!

First I struggled with my usually well-behaved food mill – these berries are so dry and hard they jammed it up. I had to adjust and re-anchor the mill again and again; then I had to fuss with the different screens to find one that was big enough for the dry mess to work through but small enough to keep the pernicious seeds out of the sauce. Finally I settled on a two screen system. Big holes first, then a second run through medium-small. Fuss, fuss, fuss. But I persisted.

Hindsight, my milling problem was likely due to the fact that my recipe called for boiling the berries with water and vinegar first – my recipe had no pictures or guidance for texture.  I’m pretty sure now I cooked too much of my liquid away; a more liquid mixture would have helped. Still I persisted.

Then, as if I wasn’t frustrated enough, I added the sugar to my berry mix and returned the pot to the stove for a short boil.  We already know my berries were too dry; next I overcooked the sugar a tad and it started to cross over into candy territory. So, my sauce is really, really, REALLY thick & sticky.

And you think Heinz is too slow... anticipation doesn't even come close!

GRRR! Frustrating day – one small jar of brown guck took almost an entire afternoon and most of my composure. Not willing to invest any longer, I passed on the water bath and popped it straight into the fridge.

Now, what do I really think of haw berries? Actually, believe it or not, I’m gearing up for another go. The flavor is intriguing and I know now how to correct the texture. I’ve since read that a frost or two improves the berries, so I’ll wait for that since it doesn’t look like there’s any need to rush to beat the fur and feather crowd.

Check out the printable recipe for Haw ketchup here.

I know you all must think I’m on the River Cottage payroll since I’m always mentioning Pam Corbin’s Preserves: River Cottage Handbook No.2  this and Pam Corbin’s Preserves: River Cottage Handbook No.2  that, but it takes a true Brit to include a hedgerow berry like Hawthorne in their cookbook.

Maybe I’m just a little too American to appreciate my Hawthornes’ dry British humor at first meeting, but I couldn’t resist tweaking this recipe a bit here and there to make it more savory. The end result has a subtle, intriguing peppery sort of flavor with a soft lemony undertone. Perfect for pork, venison, and promises to mix well with rich cheeses – promises, promises.

Hopefully I haven’t talked you out of trying haw berries yourself. At the very least it will give you a good tale that lets your co-workers know you ARE the loon they always thought you were.  Or, you could just try the other, easier haw option – Vodka Infusion. You’d have to be pretty hawful to screw that up, hardy haw haw.

Haw berries enjoying a gentler moment....

14 comments on “in which we say: My Haw!

  1. Toni Dunlap
    October 6, 2011

    I’ve heard of hawthorne tea before, would they do well with that? At any rate I loved the post and the foraging expedition…felt like I was right there!
    ~Toni

    • Auburn Meadow Farm
      October 6, 2011

      Thanks Toni, I’m glad you enjoyed it. It was an enjoyable morning!

      I have read of hawthorne tea as well but haven’t made it yet.
      I’ll have to give that a go when I make my next batch of ketchup.

  2. E. Baron
    October 7, 2011

    My goodness, that’s some afternoon of work. I think I’d have gone for the vodka infusion! The only thing I’d ever heard hawthorns were good for was as a boundary for pastures. Good luck figuring how to eat those berries!
    Eleanor

    • Auburn Meadow Farm
      October 8, 2011

      Thanks Eleanor,
      Hindsight….. after that afternoon, I really could have used the vodka, :D

  3. Meaghan B
    October 8, 2011

    My grandmother made hawthorn jelly and it was one of my favorite things ever. I haven’t seen any hawthorn berries where I live now but I keep promising myself I’ll find some and try making jelly. I don’t remember it being an especially easy project but the jelly was the kind you hid from guests and doled out half-a-teaspoon at a time to make it last.

    • Auburn Meadow Farm
      October 8, 2011

      Thanks Meaghan,
      What a nice memory of your grandmother – I had a modern career granny who wasn’t much for cooking.
      None of my fond grandmotherly memories are even close to the kitchen, : ).

      It is funny how stingy I can feel about some of my preserves…
      I’m anxious to give hawthorn jelly a try – I’ll bet the color is lovely.

  4. Tammy
    October 9, 2011

    So pleased that you’re giving it a try even with those nasty thorns. I had never heard of a hawthorne berry until reading this.

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  6. growandresist
    October 20, 2011

    Agh, we live in the city but have one nasty, mean, and painful hawthorne. Making it even more difficult is that it is on an extremely steep slope, right next to a fence. Near impossible to get from the hill and almost as hard from the top where there is little space to move around. But, the birds LOVE it and the blooms are pretty in spring, so we keep it.
    Nice work trying to use it!

    • Auburn Meadow Farm
      October 20, 2011

      The birds really do love them – deer and small animals too and it is really welcome to see
      their blossoms in the spring. I’ve read of people making mead from the blossoms…

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  8. Josie
    October 16, 2013

    Hawthorn is my favourite forage of the moment :) we have tons of it around and I never even knew about it! it is amazing cardiovascular tonic, good for the heart and for lowering cholesterol. Also is meant to aid fat burning if on a slimming diet. I can’t believe I was paying over the odds in the health food store for this when is so widely available! so far have made an amazing crab apple and hawthorn syrup/cordial which the family love and I am drying a whole bunch of the leaves for tea infusions. Today I picked lots of the berries and rosehips and I might either make a fruit leather or a jelly. I don’t find the thorns too bad because they are so big and obvious to see. What I find bad is the stinging nettles on the hedges when I forage for blackberries and the rosehip thorns! Anyway, great article. Thank you!

    • Auburn Meadow Farm
      October 17, 2013

      Wow Josie, you are working that hawthorne! This year, just as I had great plans for a hawthornepalooza, my trees seem to have died off early and the fruits are kind of spare.

      The thorns are a bit of a risk to the cow’s eyes, and eat up tractor tires like candy. Ask me how I know…

      Thank you Josie for the visit, your cordial sounds wonderful. Cordial is such a great word…

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This entry was posted on October 6, 2011 by in A Cow's Life, A Day in the Life, Eating Local, Food, Foraging, Recipes.
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