With this year’s blackcurrant crop, we decided to try making a cordial. Advertisements
Not another gratuitous reference to our baby boy, you may be relieved to know…
September has danced past like a dream, and here we are creeping into October already.
At the weekend, I made the River Cottage version of this Chilean squash and bean stew, using one of our stored Crown Prince squashes.
Saturday was sunny but cold, the greenhouse having plummeted to freezing temperatures overnight.
The first weekend of October was a gift of sunshine and blue skies.
Continuing my review of progress in our kitchen garden at the start of August.
Find more wordless posts at Wordless Wednesday.
Armed with one of last year’s crop of Turk’s Turban squashes, I turned to a page in Nigel Slater’s wonderful book, Tender Volume 1: a delicious volume of recipes, anecdotes and advice, which celebrates growing and cooking vegetables.
With temperatures plummeting and squalls of rain dominating the late bursts of sunshine, it was time to harvest our winter squash.