A Botanical Walk

One of our neighbours, Ira, came up with the idea of taking the kids on a walk to learn about some of  the local plants. She even prepared a guide with pictures. 

Our band of botanists set off in search of samples.

Their labours were rewarded, richly!

Those who could not wait for the picnic, tried placing sticks on an anthill,

and licking them afterwards (I am told it tastes sour).

Berries were also sampled

At the top of the hill we admired the view, although smoke from distant forest fires affected it badly.

Then we shared a picnic,

took a group picture

and headed back down the hill.

The track comes out at the biathlon stadium, where some, 

who could not wait for winter, ski on rollers!

Tired, but happy!

Prepare your sledge in the summer

This russian phrase warns you to get ready for the winter whilst the short summer is still warming the land.

Now is the time for conserving berries (at least the ones you haven't eaten)!

Here is our take on how to make a delicious fruit drink (Kompot).

Fill a steralized conserving jar one fifth full of berries (these are local cherries and blackcurrants, but we have also used raspberries, goosberries and crab apples)

 Fill the jar (ours is 3 litres, but any size will do) to the brim with boiling water.

Leave it to sit for five minutes (or so), 

then pour off the juice into a saucepan, leaving the fruit in the jar. 

 Add a cup and a half of sugar to the liquid in the pan.

 We buy ours in 10 kilo (22lb) bags from the supermarket.

Disolve the sugar and bring the juice to a boil.

Pour the syrup back into the jar onto the fruit, filling to the brim.

Seal the jar with a sterile lid.

Flip the jar onto its lid and check for leaks.

Cover the jars on their lids with a blanket and leave until morning. 

The kompot will keep for more than a year at room temperature.

Dilute to taste before drinking!