Sunday night at the allotment.
I’m just going to put this here, as a reminder to myself of the summer to come …
Just want to let everyone know I’m still here!
Between a new job, moving flat and a holiday I’ve done almost nothing on the allotment all winter … but I’m still here!
Looking forward to the daylight saving shift, and longer evenings. Got lots to do on the allotment and hope you’re all going to stick around and read about it.
Home made Sauerkraut
Really easy to make. Just chop some cabbage finely and stuff into a jar sprinkling salt as you go. And I mean REALLY stuff into a jar. Bash it down.
Then just leave to ferment.
It will start to ‘go off’ and smell quite bad (so leave it in a shed, not the kitchen). But the salt will keep and really nasty bacteria at bay. Then the yeast will take over and start to ferment the cabbage. As you can see above.
The wet weather is still making allotment progress difficult. But luckily it’s the dormant season now so time is on my side.
I managed a few hours at the weekend a cleared out and dug over the front flower boarder.
If you remember I’ve grown a variety of perennials that are now sitting snug in a cold frame but will be planted out in spring. I’ve got lots of tulip bulbs from last year too that need to go in ASAP.
Behind that the remaining chard plants, a few hardy (but scruffy) lettuces and some strawberry plants battle on.
More love from afar…..black current seeds from a tumblr friend! Can’t wait to give these a try!!!!!!
Yes! They made it!!
They’re from my grandmas bushes. She’s had them as long as I can remember, so at least 15 years or so, maybe a lot longer still. Unknown variety but regular cropper for her.
I imagine the seeds won’t come true, so I would try growing a few and then keeping the best tasting and heaviest cropping ones.
As for sowing, I imagine they need a cold stratification period so maybe try sowing some outside now and freezing some to sow in spring? I sent as many seeds as I could so hopefully you’ll be able to try a few different methods with them.
I’ve just moved flat. That, and the terrible weather recently, has meant I don’t have much to blog about at the moment.
However, I did goto an apple pressing day at a local allotment last weekend. It was fun. Hard work ( especially in the rain) but fun.
They’re in the middle of trying to regenerate an ancient orchard. So we picked apples from a variety of different trees. Some small and sour, some fat, sweet and juicy. All were crushed together. And the juice was amazing.
There was plenty to go around too. Even enough for me to fill a demijohn so I can attempt to make some cider.
Watch this space!
So, its a horrible, cold and wet day outside. What’s to do …
Make Christmas Mince of course!
Its really easy and miking it now means it’ll taste fab in time for Christmas.
The recipe is easy, and the best part is you can mix and match the ingredients to suite your own preferences. The basics:
250g Dried fruit (such as raisins, candid peel, glacé cherries … )
250g Fresh fruit, grated (such as apple, pear, quince … )
250g Sugar (Mascovado, demerara, etc … )
150g Nuts (chapped, whole, ground … I like ground almonds)
100g Shredded Suet
2tsp (or more) of your favourite Christmas spices (I like good old mixed spice, but some like more ginger, nutmeg, etc … )
And finally … A big slosh of booze. I had some aged spiced run left over from my birthday so used that. But use whatever you have or like.
* All amounts are rough. Feel free to change them up.
Simply add all the ingredients into a bowl and mix. Cover with foil and place in a VERY low oven for 2-3 hours. After wards take out and mix, and keep mixing as it cools (only every half hour or so). This means the suet hardens evenly coating everything.
Stick the mixture quite firmly in sterilised jars and give another slosh of booze for good luck. Seal and store somewhere cool and dark till Christmas.
Because of the high alcohol and sugar content the mixture will ‘probably’ be ok come Christmas … But I’ve never eaten it raw just in case. I’ve always re-baked it in mince pies before eating. Just FYI.
So … What are peoples favourite mixtures of ingredients?