With this year’s blackcurrant crop, we decided to try making a cordial. Advertisements
Another trugful of tomatoes from the greenhouse, too many to enjoy raw, have been processed for the freezer.
We are currently enjoying one of my favourite crops of summer.
Raw cauliflower has a wonderful nutty taste, perfect grated into a salad for a little crunch!
Slowly we are making our way through the last standing leeks and winter brassicas, clearing the ground ready for this year’s planting.
Despite the rather wintry weather of late, our hardneck garlic has remained on schedule, pushing up long curly scapes which I harvested eagerly in a spell of evening sunshine.
Parsnips are a fickle crop. It is common knowledge that they are slow and scarce at germination, particularly with older seed, and thus it is often advised to buy fresh seed each year.
Flour. Water. Salt. The three simple, humble constituents of a homemade loaf of sourdough bread; a prime example of Aristotle’s observation that the whole is greater than the sum of its parts.
The blanket of snow across the landscape has been shrinking slightly, holes appearing despite continuing squalls of fresh flakes.
At the weekend, I made the River Cottage version of this Chilean squash and bean stew, using one of our stored Crown Prince squashes.