Tag Archives: harvest

Apple watch

The apple season has been unusually protracted this year, starting as it did in late July/early August with the shiny red Katy apples and now in full flow with the main crops ready to be harvested for storage: Bramleys and an unidentified, but delicious Cox hybrid in my case. I’ve been eating windfalls for months, but this weekend is on my calendar as apple harvest time – if the weather decides to play ball! I’ve been away or otherwise occupied so much recently, and am going away for work again next week, so this weekend is really my last chance before the winter weather sets in and the prospect of frost rears its ugly head.

After a delightful couple of days here in the South-East with glorious autumn sunshine and a soft breeze – combined of course with a full workload and no time to go outside and play – Saturday morning dawned wet and gloomy: not the ideal weather to cut the long overdue lawn and harvest my apples…. Fortunately, tomorrow’s forecast looks better, so I abandoned all hope of a day catching up in the garden/allotment and spent a thoroughly enjoyable afternoon pootling around in the kitchen, baking instead – good for the soul :-).

I haven’t had much time to bake since getting back from holiday, so a good opportunity to restock the cake tins (and freezer). My younger son is dog-sitting next week while I’m away; heaven forbid that I should leave him with no cake! Today’s session included spiced apple shortbread, hazelnut maple biscuits (courtesy of Nigel Slater’s Kitchen Diaries III, and a brace of ginger cakes, including one for the freezer. I also made a mocha ice cream and a good, old-fashioned apple crumble for tonight’s dessert. My favourite kind of afternoon….

I also wanted to share two other apple recipes I’ve made recently in this most apple-centric season: a walnut apple galette and a fragrant Apfelkuchen, a yeasted cake topped with sliced and spiced apples. The galette is from an ancient M&S Seasonal Freezer cookbook I’ve had since the year dot: Leo the labrador (6 today!) chewed it indiscriminately during his puppyhood, so it now has no front cover and rather mangled edges, but I haven’t the heart to throw it away. As for the apple cake, it’s based on a Nigella recipe from her delightful Domestic Goddess book, but with lots more fruit following a discussion with German colleagues in the Foodie Translator group on Facebook. Definitely one to make for breakfast or brunch when you have a house full of guests as it makes a rather large cake.

Walnut Apple Galette – serves 8

Walnut galette

3oz walnut pieces
3oz butter
2oz soft brown sugar
4oz plain flour, sifted
2-3 large cooking apples
Juice of half a lemon
2oz sultanas
1/2 tsp mixed spice (or cinnamon)
1-2 tbsp sugar (or to taste, depending on the sweetness of your apples)
1/4 pt double cream
3-4 tbsp natural yogurt
Icing sugar, sifted (to serve)

Grease two baking sheets and pre-heat the oven to 180°C, 375°F or gas mark 5.

Grind the walnuts to a coarse powder in a food processor, then add the sugar, butter and flour, and process until it comes together to make a firm dough. Divide the dough in half and roll out each half on a piece of floured baking parchment until you have an approximate disc shape measuring at least 8″ in diameter. Then mark a disc shape on the rolled dough using the base of an 8″ cake tin. Place a greased baking sheet on top of the shortbread disc and carefully flip it over using the paper at the sides to hold it in place. Remove the paper and repeat with the second half of dough and the second baking sheet. Bake in the pre-heated oven for 15 minutes or until golden. Remove from the oven and cut one of the shortbread discs into eight segments while still warm (it will crack if you try to do it when it has cooled!). Leave to cool on the trays.

While the shortbread is cooking, prepare the filling. Peel, core and slice the cooking apples and put in a pan with 2 tbsp water and a dash of lemon juice to prevent the apples going brown. Add the sugar to taste and the mixed spice or cinnamon. When the apples are soft and fluffy, add the sultanas and leave to cool.

When ready to assemble, whip the cream until soft peaks form, then whip in the natural yogurt (or you can just use cream if you prefer – I like the lighter and tangier effect with added yogurt). Place the unsegmented base on a serving plate and spread half the cream on top. Spoon on a generous layer of the apple mixture, then spread the remaining cream and yogurt mix on top. Arrange the shortbread segments on top and dust with icing sugar. This softens the longer you leave it in the fridge, so if you want to enjoy the contrast between the crispness of the shortbread and the soft billowing layers of cream and apple, don’t assemble too long before eating! That said, I adore it in its slightly softer state the following day too: the flavours just seem to meld superbly….

Apfelkuchen – serves 8-10

350g strong bread flour
1 tsp dried yeast (I use Dove’s Farm)
1/2 tsp salt
50g caster sugar
200ml milk
1 medium egg, beaten
25g butter

1 egg, beaten
1 tbsp cream (or crème fraiche)
7-8 eating apples (I used Katy, but any crisp dessert apple will work beautifully)
Juice of 1/2 lemon (or lime)
1 tbsp demerara or caster sugar
Fresh nutmeg, grated
1/2 tsp cinnamon or allspice
Handful flaked almonds

I make my bread dough in a breadmaker, but you can do it by hand if you prefer. For the breadmaker method, just put the first seven ingredients in the breadmaker and prepare the dough using the dough setting. My machine (Panasonic) takes 2 hours and 20 minutes for dough, but other machines may differ. I tend to make the dough in the evening and then leave in the fridge, covered, in a bowl overnight for a long, slow second prove.

The following morning, knock down the dough on a floured surface, then press into a greased 20 x 30 cm Swiss roll tin or roasting tin. It will take some pressing to make it expand to fit the tin, so be patient – it will get there in the end! Then set aside in a warm place to prove again while you prepare the filling. I find this takes up to one hour in a warm kitchen; if you’re lucky enough to have a proving drawer or an airing cupboard, you may get away with less.

Peel and core the apples, then cut into slices, coating in lemon juice to prevent browning as you work. Place in a bowl with the sugar, cinnamon or allspice and toss to mix evenly. Pre-heat the oven to 180°C, 375°F or gas mark 5.

In a small bowl, mix the beaten egg with 1 tbsp cream and grate in some fresh nutmeg. Then brush this mixture over the proved dough. Finally arrange the apple slices neatly in rows on top of the dough and sprinkle with flaked almonds. Bake in the pre-heated oven for 30 minutes until the fruit is tender and starting to turn golden brown. Dust with icing sugar and serve warm in chunky slices with a beatific smile. My German colleagues suggested lashings of whipped cream – but even I draw the line at whipped cream for breakfast!

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A peck of peppers, anyone?

Pepper and chilli harvest

The weather has been unremittingly awful this September so far, so much so that it feels as though it’s a good month later! Whereas normally I’d be taking my pepper and chilli plants out of the conservatory in October, I found myself emptying them today as they were covered in whitefly and the atmosphere is so damp, they were starting to cause mould growth on the windowledges and windows – yuk! I experienced this once before when I went away on holiday in late September and forgot to leave the window vents open: damp + plants breathing meant my window ledges were green by the time I got home! Nothing that a spot of bleach couldn’t cure, but still – not very nice.

Time to take out those plants that have finished (aubergines, sadly – although they’ve been super-productive this year, so I can’t complain), harvest any ripe fruit on the chillis and peppers, and spray the rest of the plants with soft soap outdoors. I had intended bringing them back in having washed all the surfaces down, but in the end, they got so wet in today’s torrential rain that I’ve left them out; it’s unlikely to freeze, I think, and I really don’t want the same problem again. This is the issue with using a conservatory for cropping plants: when they’re in full flow, it’s fine, but as they start to go yellow and die back, you really don’t want to look at them any more. Fortunately, the basil plants are still looking good and should continue for another month or so.

So what to do with all those peppers? The chillis will be dried and stored in a basket for autumn/winter use, but the peppers won’t keep for long. In the end, I decided on a roast pepper & tomato soup that I’ve been meaning to try for a while from the Covent Garden Soup Book, an old favourite of mine.

Roasted Red Pepper & Tomato Soup – served 5-6

Roast pepper and tomato soup

6 red peppers, halved and seeds removed
8 tomatoes, skinned and halved
glug of olive oil
handful of basil leaves
1 tsp sugar
1 fat garlic clove, chopped
1 onion, chopped
1 litre vegetable stock
seasoning
dash of balsamic vinegar to taste

Pre-heat the oven to 180°C/Gas 5. Place the red peppers skin side up in a large roasting tin. Add the skinned tomatoes (I usually place them in a bowl and add boiling water, leave for a couple of minutes, then drain off the water, after which the skins should peel off easily), cut-side up and sprinkle with sugar, chopped garlic, chopped basil leaves, a glug of olive oil and seasoning. Roast for 50 minutes to 1 hour until nicely charred around the edges.

Meanwhile, cook the onion in a large pan with more olive oil until softened (15 minutes or so). Add the roast vegetables, then the stock and bring to the boil. Cook for 5-20 minutes to allow the flavours to meld, then cool in the pan. Liquidize in two batches and add a dash of balsamic vinegar to taste.

Another absolute classic I try to make every year when I harvest my own fruit is Delia Smith’s classic Piedmont peppers – if you haven’t experienced them, I can only recommend you to try – so good! It turns out that this is originally an Elizabeth David recipe, so has a fine pedigree. When you taste them, you’ll realise why….

Delia’s Piedmont Peppers – serves 4 as a starter
(but scale up or down as you require!)

Piedmont peppers

4 red peppers
4 medium tomatoes
8 tinned anchovy fillets
2 cloves garlic, chopped
handful of basil leaves
black pepper
olive oil

Halve the peppers lengthways, keeping the stalk on. Place skin side down in a large roasting tray. Skin the tomatoes (I don’t always bother, I must admit, but if the skin bothers you, please do!), quarter and place two quarters in each pepper half. Snip the anchovy fillets into small pieces and distribute between the peppers. Add the chopped basil and garlic, season with pepper and drizzle with olive oil (the original recipe suggests 1 dsp per pepper half, but I just pour by eye). Roast in the oven at 160°C/Gas 4 for 50 minutes to 1 hour, until starting to char round the edges.

Serve as a starter or a summer salad, with plenty of good bread to mop up the divine juices.

It’s that time again…

Marjorie plum tree

Yes, it’s official, autumn has arrived with a vengeance here in sunny (or not-so-sunny at the moment) Sussex. The children have gone back to school, the nights are drawing in and there’s definitely a nip in the air. It would be nice to have an Indian summer, extending the season just that little bit longer, especially after a dampish August, but it’s not looking likely on this week’s showing. Still, harvest time continues and I’ve got apples and plums coming out of my ears. Time to get the preserving pan out again…

Plum jam isn’t usually one of my favourites, as I find the skins, when cooked long and slow in the preserving process, can be quite obtrusive. Jelly is an option, of course, but never quite as satisfying as jam and certainly not right slathered in a traditional Victoria sponge or topped off with clotted cream on a scone. I scoured the internet for recipes that didn’t involve the skins, but didn’t find anything that took my fancy. I also had an urge to use cardamom pods and/or citrus to make a spiced jam, inspired perhaps by my current take on plum compote. This involves halving the plums and removing the stones (you can leave a few in if you like for their extra almondy flavour, but not too much as the kernels actually do contain cyanide!). Place in a rectangular ovenproof dish, sprinkle with a couple of tablespoons of Demerara sugar, the juice and rind of one large orange, and add a star anise. Then roast for 30 minutes or so at 180°C/Gas 5 for a delectable, Spiced Roasted Plum Compote.

Diana Henry’s plum, cardamom and orange jam came close to what I had in mind, but included the orange rind, like a marmalade, and wasn’t strained to remove the plum skins. Finally, I decided to adapt one of Hugh Fearnley-Whittingstall’s fridge jam recipes from “Fruit Every Day”. I’ve used this technique for a divine Morello cherry jam before now, and while you have to keep it in the fridge once opened, it stores perfectly in a cool larder before opening – and uses half the sugar of traditional jams, which has to be a good thing. I was pretty happy with the results, but see for yourselves:

Spiced Plum Jam with Cardamom, Orange & Cinnamon – makes 3 jars

Plum and chilli jam

1.5kg plums, stoned (I used my late-season Marjories)
750g granulated sugar
2 oranges, grated rind and juice
300ml water
8 cardamom pods, husks removed and seeds roughly crushed
1/2 cinnamon stick

Halve and stone the plums and put in a preserving pan with 300ml of water and the juice and rind of the oranges, cinnamon stick and cardamom pods. Bring to a gentle simmer and cook for 20-30 minutes until very soft and pulpy. Add the sugar, stirring until fully dissolved and bring back to the boil. Cook for 5-8 minutes until the right consistency is reached – drips should run together when you hold up the wooden spoon over the pan. Carefully pass the mixture through a large sieve into a clean jug or bowl and push through the pulp to extract all the jam. Then pour into sterilised jars and seal as usual (see here for method). Deliciously tangy and no chewy skins!

Chillis and tomatoes are also in abundance at this time of year, and whilst you can dry chillis for use in the winter, it’s also nice to make your own chilli preserves too – so much less sweet than shop-bought offerings and often with more of a kick too. I’ve shared Sarah Raven’s sweet chilli dipping sauce here before, but I also like her chilli jam recipe for a thicker preserve. I usually double the quantities Sarah suggests, but still find it only makes 3-4 small jars – you don’t need much, though, so it’s well worth experimenting. My son thinks the jam could be even hotter, but I like it just as it is. Of course, much depends on the heat of your chillis, and your tastebuds, so do apply caution if using unknown chillis. You could literally be playing with fire! I didn’t have enough Thai fish sauce either for the doubled quantities – why does it come in such small bottles? – so made up the difference with Worcester sauce. It does contain anchovies after all…

Chilli Jam – makes 3-4 small jars

1kg ripe tomatoes
6-8 garlic cloves, peeled and crushed
8 large red chillis, seeds left in if you like your preserves hot
large piece of root ginger, chopped
600g granulated sugar
4 tbsp Thai fish sauce or Worcester sauce
200ml red wine vinegar

Roughly chop half the tomatoes and blitz in a food processor with the garlic, chillis and ginger. Pour into a heavy saucepan. Add the sugar, fish (or Worcester) sauce and vinegar and bring to the boil, stirring until the sugar dissolves. Reduce to a simmer. Dice the remaining tomatoes finely and add to the pan, then simmer for 40-45 minutes, stirring occasionally, until the mixture thickens and turns slightly darker and sticky. Pour into sterilised jars as above and seal while still warm. Keep in the fridge once opened.

Now, what to do with the next batch of plums, I wonder?! Happy harvesting!

Leo near the plunge pool

Still catching up

Poppy in the shade Aug 2017_cropped

An extra day off this Bank Holiday weekend has meant that I finally feel I’m catching up with myself down at the allotment – and in the garden at home for that matter! What a difference an extra day makes, especially when the weather was kind to us for a change, and the sun shone throughout. Lawns duly mowed, fruit trees summer-pruned – well, what I can reach at any rate. Even with extendible loppers I couldn’t reach the topmost branches of one of the crab apple trees at home, and I restricted myself to just trimming the branches I could reach with secateurs in the allotment orchard. Pruning all five apple/plums in one go is too much otherwise. As it was, I took 3-4 barrowloads up to the allotment bonfire site, and there will no doubt be the same again when I finish the job with the long loppers next weekend. So satisfying 🙂

Apple juice with lunch

The harvest is coming in thick and fast now with courgettes multiplying in size overnight and windfall apples aplenty. Fresh apple juice with the red-skinned Katy apples is a must at this time of year, especially as they don’t keep. I even resorted to putting a basket on the road outside the house this morning for people to help themselves to overgrown courgettes and apples – virtually all gone this evening, thank goodness, especially as I came back from the plot with yet more apples, windfall Bramleys this time, and spare French beans.

New basket

Beetroot is another veg in plentiful supply this year. Much as I love having a bowl of cooked beetroot (baked in their skins, after which the skin peels off beautifully, and served sprinkled with balsamic vinegar) in the fridge to accompany my lunchtime cheese and crackers, I’ve been wondering how else to extend my beetroot repertoire. I’ve already made my favourite spiced beetroot & orange chutney, but wondered about a cake. I’ve made Nigel Slater’s beetroot & chocolate cake before (Tender Book I) and liked it, but my beetroot-averse daughter-in-law cold still detect its presence. This time, I thought I’d try some brownies. Hugh Fearnley-Whittingstall’s recipe appealed, but contained normal flour, no good for gluten intolerance. Searching for a gluten-free version, I came across this Riverford recipe, which sounded perfect – and was! Delightfully chocolatey, fudgy and moist, I can’t detect the beetroot at all – it remains to be seen whether it will pass my daughter-in-law’s test….

Chocolate & Beetroot Brownies – makes 18

Chocolate and beetroot brownies

250g dark chocolate, chopped
200g unsalted butter, cut into cubes
1 tbsp Tia Maria or other liqueur (optional – I forgot and it still tasted divine!)
250g raw beetroot
3 eggs
A drop of vanilla extract
200g caster sugar
50g cocoa powder
50g rice flour
1 tsp gluten-free baking powder
100g ground almonds

Preheat oven to 180°C/Gas 5. Use baking parchment to line a rectangular tin, roughly 28x18cm.

Wash the raw beetroot, remove leaves and surplus roots, then wrap individually in foil  and place on a baking tray. Bake in the oven for 1 hour – or longer depending on the size of your beetroots! Leave to cool in the foil, after which the skins should peel off easily. Turn oven down to 160°C/Gas 4.

Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.

Purée the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.

Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.

Pour the mixture into the prepared tin and bake in the oven for 30–35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

Delicious with coffee, but would also be good as a dessert with whipped cream 🙂

An Abundance of Aubergines

Leo over the fence Aug 2017

Apologies for the long absence: as some of you may know, it was my son’s wedding at the end of July and life was rather put on hold in the run-up. After a fabulous weekend of celebrations, it’s taken me quite some time to come back down to Earth and catch up with myself…

Needless to say, the garden and allotment have continued apace throughout, but I’m gradually starting to restore order, even if the grass isn’t as neatly mowed as it could be. Cropwise, it’s been a fantastic summer so far, with even my carrots putting on a good show and the pumpkins looking promising for autumn. In the conservatory, my aubergines are flourishing, as ever, and maturing faster than I can cook them. Such a satisfying problem to have! Last night I made the walnut-stuffed aubergine dish from my Spanish yoga holiday at Las Chimeneas – still delicious, and equally good heated up for lunch today. Earlier in the week I made Nigel Slater’s scrumptious baba ganoush, a heavenly, yet oh-so-simple take on an aubergine dip, and tonight I’ve made an old favourite from my ancient Sainsbury’s wholefood cookbook, lentil moussaka. Meat really does fade into insignificance in my summer diet.

Baba ganoush – serves 2

Baba ganoush

I large aubergine
Juice of 1/2 lemon
1 clove garlic, crushed
1 tbsp tahini paste
1 – 1 1/2 tbsp olive oil
Seasoning

Prick the aubergine with a fork, then bake in the oven at 200°C/Gas 6 until the skin is charred and the insides are soft – about 40-45 minutes. Leave to cool, then scrape out the flesh with a spoon into a bowl. Mash with a potato masher, then beat in the lemon juice, crushed garlic, tahini, and olive oil until you get the right consistency. Season and serve with good bread (I used courgette, lemon and sultana bread, lightly toasted, which went beautifully) for a middle-Eastern-inspired lunch or as a decadent starter.

As for the moussaka, well, this is a delicious vegetarian twist on a classic Greek dish that I first tried in a Greek restaurant in Bolton, of all places, in the late 70s, way before I ever travelled to Greece and sampled the real thing. I seem to remember it was pretty good then too, and my mum, never a particularly adventurous cook, even included it in her repertoire: very avant garde in those days! These days, I grill the aubergine slices rather than frying them beforehand, as the original recipe suggests, but which uses up gallons of olive oil. In fact, my mum says she now cooks her oil-drizzled aubergine slices in the oven, as suggested by Mary Berry, for 20-25 minutes at 180°C/Gas 5. Now that’s definitely worth a try as the grilling method still requires you to stand over them, getting hot and bothered, even if they don’t take up anywhere near as much oil as frying.

Lentil Moussaka – serves 4-6

Lentil moussaka

2 large aubergines, sliced crosswise (you can salt them beforehand if you like, but I don’t think it’s necessary these days)
Olive oil
1 large onion, chopped
4 celery sticks, chopped
1 clove garlic, finely chopped
1 can chopped tomatoes
1 tbsp tomato purée
250g green lentils
Fresh thyme (or basil), finely chopped (optional)
2 tbsp soy sauce
Black pepper
900ml water
2 eggs, beaten
150ml fromage frais
100g Cheddar cheese, grated (or use Parmesan if you prefer)

Heat a glug of olive oil in a large pan and cook the chopped onion until softened, then add the garlic and celery. Cook for a further 5 minutes, then add the tomatoes and their liquid, tomato purée, green lentils, soy sauce, herbs if using, black pepper to taste and water. Bring to the boil and simmer, covered, for 50 minutes, removing the lid towards the end if it still looks very liquid.

Meanwhile, arrange the aubergine slices on a grill pan (or baking trays if you’re trying the oven method), brush with olive oil and either grill on both sides until starting to brown and soften, or bake in the oven at 180°C for 20-25 minutes. (You may need to do this in two stages if using the grill, whereas you can cook two trays at once in the oven – I must try it!) Either way, you will need to turn them halfway through. When cooked, drain on kitchen paper.

When the lentil mixture is ready, spoon half into a rectangular ovenproof dish and arrange a layer of aubergines on top. Repeat with the other half of the lentils and the rest of the aubergines. Mix the eggs and fromage frais for the topping, season and pour on top of the aubergines. Sprinkle with cheese and cook in a hot oven at 200°C/Gas 6 for about 30 minutes.

Serve with a green salad and be instantly transported to the Mediterranean…

This also freezes beautifully – sometimes I think the flavours meld together even better once it has stood for a while, which chimes with the way such dishes are served in Greece: cooked in the morning to be served just warm at lunchtime. Yum!

Oh and the wedding? It was amazing, such a joyful day. I can’t resist leaving you with a picture of the happy couple. Have a fabulous bank holiday weekend!

Happy couple

 

 

Salad Days

Allotment harvest mid-June

We’ve been experiencing an unexpected heatwave here in the South of England for the past week or so, with temperatures over 30°C at their peak. Nothing unusual for many parts of Europe, to be sure, but pretty exceptional in the UK! My house has a north-south axis which works very well in these conditions, especially as my office and bedroom are on the cooler north side of the house, so working and sleeping aren’t too much of an issue.

Watering becomes of paramount importance to a gardener, though. I’m resisting watering twice a day, but trying to water pots and containers at home in the morning, and the raised beds at the allotment in the evening – to spread the load. It’s actually a very enjoyable process, as you can commune with Nature as you water and see what’s newly flowering/germinating/doing well. I’ve managed with water from my water butts so far, but two out of the three at home have now run dry and the allotment butt has been empty for a while – although fortunately water at the allotment comes from a trough and standpipe at the corner of my plot – very convenient! Our yearly subscription covers water costs too, so while it’s not metered to us (although hosepipes aren’t allowed), any huge uptake in usage could theoretically lead to a rise in subs for us all next year, as it is metered to the allotment association.

Allotment poppy June 2017

I love summer evenings up at the allotments: there are always a few people pottering around their plots, it’s incredibly peaceful (apart from my noisy dogs if people dare to walk past “their” plot – sorry, folks) and the sunsets are spectacular. A lesson in mindfulness at the end of a busy day…. This week I’ve managed to mow the grass (trying to keep on top of it so it doesn’t reach jungle proportions again!), get rid of some perennial weeds (docks, blackberries, the dreaded convolvulus) that were encroaching on the paths, do some weeding around newly planted beds and keep up with the harvesting: strawberries, raspberries and redcurrants have suddenly started to ripen at a tremendous pace, and the broad beans and lettuce are still going strong. Such a lovely time of year.

I’ve even made some comfrey tea for use as a fertiliser in three weeks’ time when it has steeped sufficiently. Having lost my comfrey patch a few years back, a healthy-loooking clump has sprung up near the communal bonfire site, so I swapped a wheelbarrow full of weeds for a barrow overflowing with comfrey leaves, stuffed them in an old chicken pellet container (with a lid to contain the stench!), covered with water and will leave to brew. It smells vile but the plants love it – and it’s free!

The strawberries have been epic this year – I’ve had enough for breakfast every day and to make strawberry ice cream, strawberry cheesecake, pavlova and Strawberry Coulis for the freezer (just blitzed in a blender with the juice of an orange and 1 tbsp of icing sugar). Yesterday there were even enough for the quintessential summer jam: strawberry & redcurrant to be precise, as the currants add pectin and make for a better set.

Strawberry & Redcurrant Jam – makes 5 standard jars

Strawberry and redcurrent jam

1.2kg strawberries
300g redcurrants (or gooseberries would work too), removed from stalks
1.5kg granulated sugar
Juice of 1 lemon

Hull the strawberries, chopping up any particularly large fruit and put in a preserving pan with the strigged redcurrants. Add the lemon juice and simmer over a low heat for 20-30 minutes or until very soft.

Strawberry jam making

Weigh out the sugar and add, stirring until it dissolves, then turn up the heat to a rollicking boil, stirring as you go. Add a small knob of butter to reduce any froth! Test after 5-10 minutes to see if it has set – I find the best test is to hold your wooden spoon over the pan and when the drips run together to form a bigger drop that breaks off sharply, the jam will be done. Otherwise, have a saucer in the freezer and place a little of the jam on the saucer, cool slightly, then push with your finger: the surface should wrinkle. You will need to take the jam off the heat while you do this test to stop the jam overcooking. Strawberry jam is notoriously fiddly to set, so test little and often. Mine was ready after just 5-6 minutes in yesterday’s heat.

When set, pour the jam into prepared jars (washed and sterilised in the oven on a low heat), cover with waxed circles and lids, then label when cool. Set aside for the perfect accompaniment for traditional Victoria sponges and scones with jam & clotted cream over the coming summer months…

When the weather is this hot, though, salads are the way to go. Quite apart from the fact that I’ve been getting back from the allotment so late that cooking isn’t an option, it’s really too hot to contemplate cooking. I love experimenting with whatever I have in the fridge or bring back from the plot, resulting in some delicious combinations. Lunch today was a refreshing Melon, Strawberry & Feta Salad served on a bed of mizuna with dill and mint to garnish – sublime! With Galia melon (not my own!), two kinds of strawberries (the large allotment variety and tiny alpine strawberries that run with gay abandon in one border at home), drizzled with a splash of extra virgin olive oil and a hint of balsamic vinegar, this really hit the spot for a cooling, yet tasty lunch. The salty chalkiness of the feta and the slight bitterness of the mizuna were a perfect foil for the sweet and juicy fruit.

Strawberry and melon salad

Other salad combinations have included Baby Broad Beans & Griddled Halloumi with toasted pine kernels and rocket, with a chilli, mint and lemon dressing, and my perennial favourite, Bauernsalat (farmer’s salad), inspired by one of our best-loved holiday hotels, the Tennis Hotel in St. Wolfgang, Austria, which simply consists of crispy fried bacon and potatoes scattered on a bed of fresh salad, with a herby yogurt dressing to accompany. So good – worth cooking extra new potatoes especially to make this! Anything goes – experimenting is half the fun. If something doesn’t work particularly well, just leave it out next time – but with fresh and homegrown produce, chances are it will all taste sublime.

Allotment sunset

Flowers in October

flowers-in-oct_cropped

It was time for the autumn tidy-up this weekend as I’ll be busy for the next few weekends. Despite mixed weather – sunshine and showers – I managed to tick practically everything off my to-do list and can turn my back on the allotment with a relatively clear conscience now!

Despite it being mid October, the dahlias and the sweet peas are still going strong, and will no doubt carry on until the first frosts. Admittedly, the sweet peas were extremely slow to get going this year, but I don’t think I’ve ever picked such healthy bouquets this late in the year! There’s no doubt that having a cutting garden at the allotment makes for one of the most cost-effective – and delightful – crops, from May right through ’til November. Bliss. I’d extended my flower production to two raised beds this year and it’s worked better than I could have hoped: more dahlias, armfuls of ammi majus and a surprising star in the form of Achillea Summer Berries, sown from seed earlier this year and excellent for picking in a range of soft pinks and creams. The plants I planted out in the garden at home were devoured by slugs the minute they went in, but the allotment ones escaped unscathed and I’m hoping for an even better display next year. The bupleurum and euphorbia were disappointing, but more than compensated by the self-sown dill flowers (and alchemilla mollis from home) which provide that yellow or green zing for arrangements. I currently have no less than 11 vases of blooms dotted around the house, some admittedly just single stem posies, but for mid-autumn that really isn’t bad going…

As well as harvesting yet more glorious flowers, courgettes (also still coming aplenty!), leeks and the last of the main stems of calabrese, I also picked all my apples on Sunday to pre-empt the frosts. I thought there wouldn’t be as many this year, but as I filled bag after bag, I see I was mistaken! All now safely hanging in the garage, but I suspect I’ll have to give some away – far too many for one. As it was, I left two bags of windfalls on the allotment sharing table and there are quite a number of prime specimens still on the trees, out of reach without a long ladder. I may leave those for the birds…. Oh, and this is where I’m glad I pay 40p for the privilege of having my fortnightly online shopping delivered in bags! I’m all for saving on plastic bag use (and re-use canvas bags/bags for life wherever I can), but short of investing in an old-fashioned apple store, I’m not sure how I’d store apples without my good, old, sturdy Waitrose bags.

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Other tasks crossed off my list included taking out the spent sweetcorn haulms and shrivelled squash plants for the compost. The squash have been a complete write-off this year, one of the few crops that haven’t done well. I can only assume it was the late, cold spring and not a long enough growing season. In their place I sowed next year’s broad bean seeds, Aquadulce as usual. Such a lovely thought that they will start growing now, while the soil is still warm, hibernate through the winter, and then produce their delicious bounty as one of the first crops of next spring/summer, with very little interference from me. I also planted some Oriental salad leaves under an Enviromesh tunnel, more as an experiment than anything else. I had intended to plant them at the end of September along with the rocket and hardy lettuce, but time ran away with me. We’ll see. When I’ve tried planting salad crops under fleece at this time of year before, I had a great crop of early salad leaves the following spring – definitely worth a go!

 

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I’d ordered my new-season tulips from Sarah Raven (my annual treat!) a few weeks ago and most of the varieties bar one have arrived, so I finished planting up my spring barrels, taking out the old tuberous begonias (far too top-heavy this late in the year) and storing the dinner plate-sized tubers in brown paper bags in the shed for next year. I’ve tried to opt for earlier varieties in this year’s selection, so that I get more of a splash of colour at the same time: Vanilla Cream and soft pink Design Impression for my pair of tubs by the front arch, pale lemon lily-flowered Sapporo near the front door and Spring Green and Exotic Emperor, both white with green, in the back garden. I can hardly wait!

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I also lifted some of the wallflowers (peachy-pink Aurora) I’d sown from seed in May and planted some of the sturdy little plants in the barrels too – hoping for an impressive display next April/May. Blue pansies bought en masse (and on offer) from my local garden centre, Tête-à-Tête daffodils and Cream Beauty crocus complete the mix. Now to stop the dog digging up the pansies in search of the deliciously-scented (to him at any rate) chicken pellet fertiliser I’ve obviously used far too liberally!

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