Well, last time I attempted this time ran away with me and my dandelions just stewed away in the bucket and I ended up throwing them away. I decided I must try harder! But when the sun shines on the dandelions and they are fully opened to the sun , I am always tempted to go and pull their heads off and do something beautiful with them! Of course there are loads still left in the garden worshiping the sun.
It might be a bit late in the season to be sharing this for those of you who grow their own cucumbers, but your own chutney and relish is always better than store bought.
The skins can be tough on home grown cucumbers but the flesh is so much more juicy than shop bought. This recipe requires them to be peeled anyway.
It smells great when it’s cooking.
A little late but here it is!
What a great harvest of greengages this year, lots to process, but lots stored in the pantry! I must admit, sometimes I really don’t feel I have the energy (or time) to do the preserving when it has to be done. But my inner desire to do it wins over, and once I get started there’s no stopping me!
The longest part is taking the stones out.
I decided to have to baskets and sort while I picked. One for damaged fruit that needed to be processed quickly and one for undamaged fruit that would last longer and was suitable for eating. Altogether from our one tree I picked 19 lbs of fruit!
I am beginning to think that I need to do something with the fruit I have in the freezer, to make room for this years potential fruit harvest. I know it seems a long way off but it’s good to be prepared.
I have quite a lot of jam recipes but I do like to have a look at the internet to see if there are any new Ideas. This is where I found gooseberry and bay leaf jam
My crop, as you may have see when I harvested them last summer are dessert gooseberries, which are purple rather than green and are a teeny bit sweeter.
In the recipe it says to top and tail them before making the jam, which I did, but I wonder if that is really neccessary.
The sugar is added with the gooseberries and bay leaves, melted and bought to the boil.
Here’s my finished jam.
This weekend we have been giving our attention to our wine making. The Pinot Gregio was ready to bottle so here’s the first lot. We only managed 5 1/2 bottles so we had some to taste and it’s lovely. The lady in our fab brew shop in Norwich said it would get better with age. We have now ordered a larger quantity which will make between 27 and 30 bottles of beautiful wine at the economy price of £1.60 per bottle. We may have to buy some extra bottles, but still it’s quite a saving!
We also started brewing our red wine from the kit which is a merlot. In this picture we’re adding the yeast. The wine is now left for 15 to 20 days before adding more ingredients.
I can’t wait to taste the red! 🙂
I’ve been eyeing up these dandelions for a couple of days.
Then Today Keith said he was going to mow the lawn. So that he didn’t mow them, I’ve just been out to rip there heads off!(if you do this, be careful of the pollen)……..
….this was to get a litre of them to make this years Dandelion wine.
So they are now steeping in some boiling water and there they’ll stay for a couple of days.
Even though our harvest was small this year, I still had enough green tomato to make some chutney.
I adapted a recipe I found, these are the ingredients I used:
750g Green tomatos, chopped
350g onions, Chopped
200g cooking apple, peeled, cored and chopped
300ml malt vinegar (I needed more than that)
A few mustard seeds
1 dried red chilli, finely chopped
200g raw sugar
Prepare jars and lids by washing in hot soapy water and rinsing, then put jars only on a baking tray in a low oven while cooking the chutney.
Beautiful green tomatos
Put all the ingredients into a heavy based pan and bring to the boil.
Simmer until all the liquid is absorbed. There should be no liquid left in the pan (if the ingredients are not nice and soft, add more vinegar until they are).
Put in jars prepared jars and replace the lids while still warm. Do use a cloth to handle the hot jars!
A little taster for Keith!