Here are some ideas on vertical gardening
This one for growing malibar spinach in bottles
This one for growing malibar spinach from supermarket stalks
Today I picked the rosehips in the allotment and prepared them for the winter to turn into rosehip tea.
Today we picked our last grapes. They have been delicious and gave us sweet (but small) fruit for more than a month. The blueberries finished about a month ago, but thankfully there was an abundance this year and froze a whole tub and they too finished this morning for breakfast.
The raspberries are still going but suspect that this week's crop is for snacking rather than fruit salads.
The apples have been amazing too, still some left for a daily Vitamin boost.
Pears were beautiful (finished the last one today) large and sweet but not many of them, we had to supplement them with pears from the shop.
Strawberries we abundant in June and we had a second flurry in the last few weeks. Just one or two a day, so a real treat.
All in all a great year of fruit in our small little garden, for which we are truly grateful.
This post was first made on 26 April 2020
Today's from Spade to Plate zoom session, we even ventured outside! We had a little walk through the garden where we saw the cherry, apple, pear, and strawberries in blossom. The coriander and mint were used in the carrot salad and the Purple Sprouting Broccoli leaves were used instead of Kale in the Lentil , lentil and goat's cheese dish
Instead of the goats cheese curd, I mixed cream with goats cheese to pour over the lentils. (Big success)
What is left of this curd, will be used up in the beetroot soup tonight.
As we had 1/2 a preserved lemon left I used this in the Carrot Salad as well.
All in all a delicious meal
|Stepover apple in blossom|
|Cherry and stepover apple in blossom|
|Blueberry in blossom and grape showing first leaves|
|Strawberries in vertical garden in blossom|
|Broadbean in flower|
We made ciabatta bread which went down a storm.
225g plain flour
3 teaspoons baking powder
1½ teaspoon salt
50g frozen butter
1 small egg
125ml plain yoghurt
150g crumbled feta cheese
2 spring onions, chopped, or herbs or chilli flakes (optional)
A little milk to glaze
How I make yoghurt
2 cups whole milk
2 tablespoons plain greek yoghurt
As my own beetroot is not ready (failed first sowing) Raymond gave me a bunch of his beetroot and thought of making some beetburgers (new recipe) and tomorrow when it is oven day I will make the beetroot and goat's cheese tart
Although the tomato season started very late and blight arrived at the allotment, I still managed to harvest about a wheelbarrow of great tomatoes unaffected by blight. The San marzano turned out well so decided to can these.
I have used some different techniques this year to see how we get on. I will try them in a month time in the hope they all have come out well.
Firstly on 24th and 25th August I used this recipe, no waterbath
Mary has another great video on how to water bath
Then I made a couple of jars of roasted cherry tomatoes in oil
Today, 26th August I made another batch, using a mix of the two. I peeled the tomato (cross in the bottom and then in boiling water for a few minutes, making peeling much easier) did everything as no water bath recipe, put them in a jar and added salted brine 70mg to 1 litre of water, jarred the chopped tomatoes, covered in brine and topped it off with a layer of olive oil. I did however, put them in a hot water bath, to make the lids go vaccum
The skins were dried as the oven had been on and covered with some celery salt and sumac.a tasty treat to nibble on( rather than biscuits)
Before I treated the tomatoes I cut one good sample, tasted it and when it was to my taste, took some seeds to dry on a sheet of kitchen paper, named them and will use them again next year.
For the last 6 years we have had permission to pick the apples and pears from St Edmund College. This morning Mark and I went out to pick the sweet apples for Monday\s pressing.
The pears were ready to pick too and will be eaten for breakfast as they are too good to press.
As the vegetables are coming fast and furiously I am trying to use as much as I can.
So even the not so perfect vegetables are being used. Today I made this Quick vegetable pickle
Any left over peelings have gone in a bag in the freezer for vegetable stock
Marjolein's short bread biscuits;
100 gr butter
50gr caster sugar (I added lavender sugar)
50gr rice flour
100gr plain flour
pinch of salt if the butter is unsalted.
Preheat oven to 160C. Line a baking sheet with baking parchment
Beat the soft butter and sugar until well blended
Add the rice flour, flour and (if needed) salt and mix into a crumbly dough
Gather into a ball with you hands. Pat out a disc 1 cm thick
Cut into shapes of your choice
Bake for 30 minutes or until golden brown. Leave to cool
I have just come back from my first (of the season) fig harvest across the road. (14th August)
Although it has not been a particularly warm summer, they are sweet and huge. Now time to get some nice recipes as we will need them for a few weeks, before I will dry them (here is hoping for some hot sunny days)
As I picked so many lovely figs, I have decided to dry them in the food dehydrator, today
Today we made courgette bread and tomato sauce.
Having been away for a few days, the courgettes became too big and the tomatoes needed processing for storage. As I found this crock pot recipe for tomato sauce, I thought to try this one. There was a lot of juice, I made soup with it and used the thick tomatoes for paste.
For a drink with our meal we made a refreshing cucumber and mint cordial
Today was the first time that a larger group joined me in the kitchen to make mung bean curry with rice and flatbread (we used 200g SR flour, 5gr salt and 50g boiling water) if you don't have SR flour, use the link for a similar recipe.
Afterwards we walked to the allotment to enjoy yellow raspberries that are just starting to ripen, tomatoes and we picked runner and french beans to take home. We even had a groups photo before the drizzle appeared.