And the fact his family legacy will live on through a butter recipe devised by his mum and grandmother Frances McLeod, fills Hamish with pride.. Long stems, a deep-red colour with greenish streaks, and unfurled leaves are signs that rhubarb is ripe. Leave the leaves alone; they contain poisonous oxalic acid. Otherwise, enjoy the health benefits of robust rhubarb: it's rich in vitamin C, vitamin K, and high in fibre. You can eat the stalks raw, but most prefer them cooked.

Further clues lie in the texture. Jam has lumpy, homely texture. Often it's more rustic, containing whole pieces of fruit and seeds. Jelly on the other hand, has a smooth but firm texture and looks glossy and clear. Step into the world of the Scottish hills and immerse yourself in the captivating narratives of "Bothy Tales." Authored by John D. Burns, this book takes you on a journey through the rugged landscapes of Scotland, offering a collection of vivid stories that are rich in detail and steeped in the essence of the outdoors. A heavy-bottomed large pot or saucepan: Time to dust off Granny's jeelie pan! Jam needs to bubble for a long time without the fruit burning, so a large saucepan with plenty room for evaporation is best.I really enjoyed Bothy Tales. Burns has such a lovely style, easy flow and a rich talent for adjectives that the read was over before I knew it. I was completely drawn in. Millar latterly ran North Street Dairy with his sister Alison Durward and wife Marlene. It had previously been run by his mum Aileen and dad Norman and they proudly kept the name of his grandfather Alan - A. McLeod - on milk bottles throughout their tenure.

Old traditions flourish at our bothy in historic Kirriemuir. Following Scotland’s fruit calendar our Rhubarb Gin Liqueur is the second gin we batch in the year. Crafted with care, all our drinks are made with fresh local ingredients, gathered in season from the Angus and Perthshire countryside.

Summary

Sales will initially be limited to the Bothy Experience shop in Glamis or the newly-opened Bothy Larder on 6 Lochside Road, Forfar. The title of this book is misleading, there are no folk tales or myths and legends in this book, it is simply the wanderings of a grumpy old man who immensely dislikes sharing the outdoors with others, and seems to be something of a technophobe. Burns practices escapism in it’s simplest form – hill walking. Getting out on your own, armed with a map, a compass and a stout pair of boots. (And often, as required in Scotland, a small bag of coal, a large bottle of whisky, some food and a sleeping bag.) The book is filled with articles or essays and jumps around a little, but that doesn’t affect the cohesiveness. All the tales portray his sense of wonder at nature, and glee at his semi-retired state meaning he can go walking whenever he likes. Heartily jealous, John. Jam jars: You'll need a heatproof, sterile, sealable glass container to ladle your hot, jewel-like jam into. Don't wait until your jam's cooled otherwise there's a risk of mould developing. A strong seal is essential. In the beginning, we collected loads of Demi Johns for storing our jams. The carefully-crafted butter will use Scottish cream and Scottish organic salt to deliver a rich taste sensation.

I love walking and camping, although haven’t had the delight(?) of sleeping in a bothy yet. I’m also familiar with the areas Burns writes about. I’ve driven many a time through Glen Coe. I’ve stayed in Loch Carron and eaten at Spean Bridge. In a world where these places have become forbidden to visit reading about them was equally painful and wonderful. The Gin Bothy started out as the Jam Bothy, where we made fruit jams from local berries. Instead of wasting the leftover juices, we began infusing gin and our Raspberry Gin was born.

It tasted delicious so we decided to bring it out. It became very popular with our customers in a niche market. Chair of Moray Council's Education, Children's Services and Leisure Committee, Cllr Kathleen Robertson, said:“It is really good to see Elgin Library welcoming popular authors to meet their local audience. The stories mainly centre on the Cairngorms, though he does venture to the Cape of Wrath and down into Yorkshire/The Penines. His descriptions of his fellow humans, the human condition and his despair of the technological world touch a nerve – he’s bang on, is John. By basing our product on Hamish’s recipe and using his churn, we will put our own unique Bothy slant on the butter to create a really special product.”

Gin Bothy founder, Kim Cameron said: “With a growing team and demand for our products, our office and storage space simply needed to grow to support demand. This is an incredibly exciting move for the team as the Forfar facility gives us room to expand, create several more jobs and means we don’t have to outsource warehousing.”

Unless you want withered stalks, leave the knife in the kitchen drawer. When you pull and twist, the stalk will separate near the roots. The plant will then grow a new stalk in its place, leading to a more bountiful harvest next season. Now you might ask, is rhubarb a fruit or a vegetable? Technically rhubarb is a vegetable, with a crisp crunch akin to celery. Historically though, it's been used like a fruit. If you have a special occasion coming up, why not book a tasting to celebrate? Our private tastings are perfect for birthdays, hen or stag parties! The bride, groom or guest of honour will receive their box for free if you book 15 boxes or more.