I grew up in the country in Ireland, on the Laois, Kildare border - the very middle of horsey country.
Our old house was an extended cottage of vernacular design, with 4' thick mud and stone walls and 10' internal ceilings. It was surrounded by an orchard that was at least as old as the house, if not more. My dad kept bees, grew veg and fruit, and we always foragged for various seasonal things from wild cherries in July, then wild strawberries and blackberries through to beech nuts, hazelnuts and mushrooms come the mists of autumn.
My ma used to make what we called tarts, but most would call pies, from the apples and rhubarb, as well as gooseberries and damsons. We kept ponies, so there was ever an abundant supply of maure for the fruits trees and rose bushes. We were a large family, so Ma used to make the tarts in baking trays by the square yard! It wasn't unusual for visitors to the house, in the most informal sense, to simply lift a square of it as they greeted you in your own kitchen of a morning.
We too used to take the rhubarb stalks and dip them in sugar, and sometimes cream first, and crunch the goodness out of the fibres. Rhubarb with properly matured horse manure is essentially turbo-charged!
Farmers across the road would come over to trade their glass house tomatoes for our fruit, or honey, or bread. They had a freezer, and often forgot to take out the bread and would appear at teatime sheepishly to swap something for bread that wasn't sub zero. We also used to get raw milk from them.
We made elderberry wine and cordial, and just generally enjoyed the bounty of land around us.
Today, I bring my kids to pick blackberries and nuts, and regularly go back to my parent's house to raid the garden and the orchard. We also go for walks by the river to pick wild garlic and I make a pesto that would make your eyes water
My wife has adapted a Nigella Lawson recipe for a spicey apple chutney made from the ancient apple breeds of the orchard and we gift it to the cheese lovers in our lives at Christmas. People keep on our goodside at this time of year, for fear of falling of the chutney list.
I always joke that it is organic and low miles, but cannot be gauranteed against child labour, as my kids love to scramble up the trees for the best apples.
Even today, when I make apples tarts the way my ma did, a slice of that for breakfast (a regular choice in my house) is akin to Proust's madeleine.
I have to go now. I've something in my eye.