Finally had a little rain which will help the newly planted lettuces settle in nicely today.
I’m so proud. I finally made a homemade version of tinned tomatoes.
It has been a dream for a long time. I use tinned tomatoes from the shop so often and I was feeling very guilty. It is so easy to make at home, and yet I have never tried it!
Finally did it today, so I can cross that off my bucket list 😉
Garden is surviving – too many beans to pick 😦 Did not get a lot achieved this week as I ended up helping my mum fix the road (long story) and getting lost on a dog walk with my siblings and carrying a heavy beagle back to the car (long story).
Aren’t these peppers cute? The orange one is a plant donated by a friend of my mum’s so I had to take a picture for him.
And look at this giant onion!
So it is my birthday weekend coming up and to celebrate good old 23, my newest book is available free on Amazon for 3 days, so go check it out.
Picked first green-gage plums yesterday and collected a fallen ‘Victoria’ plum off the ground too. Blackberries are ripening. Broccoli has been picked. Five pumpkins are growing. It is August now – so that basically means autumn in the UK, but there is talk of 30C at the end of the week…
Yesterday I harvested our first aubergine – eggplant – of the year and made Ratatouille. I have posted a recipe before, but I think this one was better, so I will re-write it in a moment.
One of the best things about this dinner is that everything (except for the olive oil for frying and the rice I ate with it) is homegrown.
So here is the updated recipe:
-Olive oil, for frying in – 1 onion, sliced – 1 large aubergine (eggplant), sliced into small chunks – 2 medium sized courgettes (zucchini), sliced into discs – 1 red bell pepper, sliced into small chunks – 1 large garlic clove, diced – 250g fresh tomatoes, sliced in half – Salt and pepper, for seasoning
Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.
Option: serve with potato, sweet potato or rice, and any other vegetables for a hearty meal.
Other news: Firstly, my new fiction book, Crazy Killer Sister, is available now. If you fancy a summer read, please consider? I’m not one for advertising so apart from Facebook, this blog is the only way I promote it!
I don’t like rain, but I am actually happy it is here because it has been weeks without a drop and I am relieved to be given a night off from watering the parched plants.
So as you may have guessed from the title, we have a fridge full of courgettes (zucchini). They are going in everything I am cooking at the moment, such as my dinner from tonight, dahl. For the recipe, check out my Courgettes page, Carrot and Courgette Dahl.
Eaten with, of course, runner beans, and some kale. Using homegrown onion, garlic and mustard seeds as part of the spice base.
Runner beans: froze two bags today, cooked one container that I picked today for dinner tonight, and have another whole container to do tomorrow… before picking the next lot. Does anyone else feel like they have suddenly become blind while picking beans and always seem to miss some that turn into GIANT beans?
Bought a new bean slicer to replace the old one we broke which is making life a little simpler again. Anyone else tried standing there for over an hour slicing runner beans with a knife? I could not move my legs they got such bad cramp…
My mama just surprised me with (very) early birthday presents … so she didn’t have to look after them until then!
She bought me three David Austen roses.
I love roses, they are my favourite flower. Now, my mum makes a point about not buying plants for their names (I try not to, but I am a bit of a sucker for a good name on a label), but this time she completely changed her tune. She bought me a light pink, gorgeous smelling one with little petals called ‘Desdemona’. This is the name of one of our pet ducks. Then I unwrapped another one called ‘Gentle Hermione’, another light pink one with larger flowers. This is the name of our other pet duck. I opened the third one, unsure what to find (as we had run out of duck names by this point) and was amazed to read a label saying ‘Tess of the D’Urbervilles’. Whoever named this rose as dark red as strawberries that, is a hero.
(Little explanation: ‘Tess of the D’Urbervilles’ is one of Thomas Hardy’s most brilliant novels that I recently re-read for my English literature Victorian course a few months ago and loved it just as much as the first time I read it. Honestly, it is probably one of the causes for my obsession with cows, farming and the Dorset countryside… But back to Tess: she is a tragic heroine who is disgraced in the eyes of society and therefore unable to find peace and happiness. It is a beautiful book and one I highly recommend for anyone who likes Victorian fiction. And yes, the strawberries and colour red is one of those big symbols that pop up throughout the narrative. Red=blood=loss of purity/murder etc…).
We also got given a big (I mean BIG) pile of strawberry plants from our neighbour in return for looking after her veggie garden for a week in this massive heatwave going on. So, planting it is…
Picked our first red pepper today (we have had a couple of green ones already that have fallen off early). Time to celebrate with a new recipe…
This is a little sneak peak into my cookery book for using up surpluses of vegetables and fruit from the garden or market – which is getting closer to being ready…
Late Summer Fry
-2 large potatoes (or the equivalent as small potatoes), cut into chunks -1 medium sized courgette, sliced -4 broadbean pods, shelled -300g runner beans, sliced –Olive oil, for frying -1 large pepper, de-seeded and sliced -1 fennel bulb, diced
Bring three pans of water to the boil. In one, boil the potatoes until cooked, approximately 15 minutes. In another, boil the courgette and broadbeans, in the last, the runner beans. When cooked, drain and set to one side.
In a non-stick pan, heat the olive oil and add the sliced pepper and fennel. Over a high flame, fry until they start to brown. Add the boiled courgette and broadbeans, turning the flame down to a simmer. Stir them in. Remove from the heat – you want the courgette and broadbeans to only be slightly browned – and serve over potatoes and runner beans.
-Olive oil, for frying (a generous amount) -1 large onion, finely sliced -2 medium sized courgettes/ zucchini, grated -2 large garlic cloves, diced -500g tomato passata (you can use tinned tomatoes but passata gives this dish a better texture) -Handful of fresh oregano leaves -1tsp dark soy sauce -1 1/4tsp Lea and Perrins Worcester sauce -500g spaghetti, cooked -250g parmesan, grated -Runner beans, cooked, to serve
Fry the onion in the olive oil in a deep-sided dish. Add the courgette and continue to fry until the courgette is starting to turn crispy and the onions are golden brown.
Add the garlic followed swiftly by the passata and an extra cup of water. Stir.
Tear the oregano leaves and stir them in along with the soy sauce and the Lea and Perrins. Simmer for about 5 minutes.
Serve the sauce on top of cooked spaghetti with a handful of grated parmesan and some runner beans.
Ah, what better way to spend an afternoon in July walking the dog, having a swim and then eating homegrown and harvested courgette and peas for dinner while reading a Thomas Hardy novel?
Just the classic easy-go-to-when-can’t-be-bothered-or-am-in-a-rush meal: spaghetti, parmesan, ketchup (because ketchup is good) and the before mentioned courgette and peas.
Does anyone else find it strangely satisfying to pod peas? I feel so proud when I see the little green circles inside the pods.
So: the update for the garden is literally hosing, moving the sprinkler, picking raspberries, picking strawberries, picking raspberries, picking reducurrants, picking raspberries, picking blackcurrants, picking raspberries, planning to pick jostaberries and failing, and, yes, picking more raspberries. The strawberries are nearly over and the raspberries have taken off. Slight problem: way too many to eat, not going to stand in a kitchen and make boiling hot jam in the only heatwave in England I will ever experience in my entire life, but all of the freezers are full except for one, which is typically broken (I mean, broken since last year and still not replaced because that’s how we roll). So it means literally shoving raspberries down other people’s throats before I start tearing my hair out. And stuffing the working freezers so much that it is too dangerous to try and open the doors now.
But today I made sure I picked some redcurrants and made our instant redcurrant sauce (available here at Redcurrants) and my first mint sauce, which I will share soon, for the family’s sausages this evening.
So I haven’t really been doing any proper gardening 😦 just picking and watering.
But I did harvest and eat my first early potatoes yesterday. They were ‘Charlottes’ and they were delicious.
Other news: the charity I’ve been helping with, space2grow, was judged two weeks ago for Farnham in Bloom. We’ve only been working since September so it was pretty amazing to already be showing it to other people and entering these community events. We aren’t getting our hopes up, but it was a great first presentation of the project.
For more information about the therapy or volunteering we offer, visit https://www.space2grow.space