Victoria Plum Crumble

We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).

We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…

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Victoria Plum Crumble

(Serves 6)

For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar

For the crumble: -110g plain flour -55g granulated sugar -170g salted butter

  1. Preheat the oven to 180C.
  2. Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
  3. In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
  4. Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
  5. Serve warm. Keep in the fridge for up to three days.

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The pumpkins are coming…

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The pumpkins are turning orange – it must be autumn.

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We had a pretty good growth of pumpkins this year – at least one per plant. We’ve got about six in total off the top of my head.

I planted ‘Racer’ seeds indoors in tall yoghurt pots in April, I think… could have been May…

Anyway, they were planted outdoors into a very sunny patch during the heatwave. With regular feeds of rotted manure and blood fish and bone, they have flourished.

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We were really lucky that the heatwave kept back the powdery mildew this year (look at Powdery Mildew for more information and preventative treatment tips). This disease flourishes in warm but moist climates – so thank  you drought. It meant that the mildew that could attack as early as May or June stayed off until the last few days of August. Powdery mildew looks like this:

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To begin with, little spots of white mould form on the leaves. These quickly spread, covering the whole leaf and spreading to the stalks. The plant starts to turn brown. It shrivels and dies, sometimes taking the fruit with it. Very quickly you can end up with this:

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A dead plant.

I cut off two pumpkins yesterday from their dead plants to prevent the disease from spreading to the fruits themselves. Thank goodness they had already turned orange…

Next step is curing them…

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Update: 1st September 2018 – Sweetcorn

Harvested our first sweetcorn of 2018 yesterday, and I think it is our best yet.

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Fully grown, yellow kernels, picked just at the right time. Not tough and old, but completely tender and sweet.

We grew our usual Swift F1 seeds this year. We started them off in tall yoghurt pots of compost indoors in May. Once they were big enough to handle and the frosts were over, we planted them outdoors into fertilised earth in direct sunlight. With the glorious sun in June and July along with a vigorous watering schedule, the actual sweetcorn plants grew huge, are tallest yet, going past my 5’3 at least.

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Sweetcorn are pollinated by wind rather than insects. You want to get the dust from the tops of the plant onto the tassels below that will become the sweetcorn if pollinated. I did a lot of hand pollinating this year, due to the lack of wind, and thank goodness it seemed to work!

To check if the sweetcorn is ready to harvest, you wait until the tassels have become dark brown instead of white, basically died back. You then gently peel apart the green skin of the corn and insert a finger nail into one of the kernels – if the liquid comes out milky white, it is ready. If not, leave it for a couple of days before checking again.

Now this is important: harvest your sweetcorn only the you are about to cook it. As soon as you take that cob off the plant, its sugar starch degenerates rapidly, straight away. This means the taste of the cob decreases in yumminess very, very quickly. You are advised to bring a large pan of water to the boil before you pick your cob!

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Perfect cob! Cooked and put in the bowl in readiness for kernel removal…

To cook the cob, remove the green outer leaves and tassels. Plop the whole cob into the boiling water and leave to boil for a couple of minutes. Remove and put to one side to cool. You can either serve sweetcorn whole as corn on the cob with some butter, or, standing the corn in a large bowl, using a knife, cut down the sides of the cob, scraping the kernels off. You can then serve the sweetcorn kernels without the cob or you can freeze them like this in plastic bags, as they will take up less space in your fridge. Cooking and freezing locks in the sugar starch and preserves the taste and goodness of the sweetcorn.

Voila!

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Sweetcorn kernels scraped off and served for lunch.

Does anyone else think of Pocahontas when they see sweetcorn with the green leaves still on?

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‘Just around the river bend…’ 

That film’s got sot some cracking good songs.

Other fun news: made tomato passata last week and last night I used it to make homemade pizza.

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That means that our dinner used homegrown onion, garlic, perpetual leaf spinach, oregano and tomatoes!

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Shame the mozzarella and cheddar, olive oil and bread flour or yeast weren’t home produced… but at least the pizza base was homemade!

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Recipe for pizza can be found here: Updated recipe: homemade pizza and information about growing sweetcorn can be found here: Sweetcorn

Update continued…

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In my last post I got very excited about making my first preserved chopped tomatoes from our homegrown crop. I will end that little story by saying I used them in a homemade paneer curry last night and it was great – along with homegrown onion, garlic, coriander seeds and mustard seeds in it, and homegrown runner beans on the side, of course. Here is a link to my paneer recipe if you need it, part of my old cucumber post —> Cucumbers

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Now that the rain has settled in … 😦 I’ve had lots of time to catch up on making preserves. Spent a busy Friday making two batches of strawberry jam and a chutney – recipe coming soon!

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But I took the chance yesterday to snap some quick pictures of the garden in the sun before the rain came back and would love to share some with you. Below is a picture of our William red rose. It is the most prolific yet at the moment. I counted 7 flowers and another 8 buds getting ready to open the other day. This after mostly just 3 at a time for the last couple of years. It shows how good feeding a rose is… It is a beautiful, delicious smelling rose I highly recommend.

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Next up we have the sweetcorn. It has grown so tall this year – taller than me, which isn’t saying much, but that makes it over 5’3… They have been loving the summer and he sprinkler and are looking really good. Next test will be to see if they have produced any kernels…

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I grew most of my tomatoes indoors this year, which I always do because the English weather is often rubbish, but we do always get a few rogue plants in the compost we spread outside. These often come to nothing but this year they are laden with fruit and look stunning!

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Below is a photo of the one chickpea plant that decided to germinate. The little brown pods are the beginning of what will hopefully turn into an actual chickpea being grown. Fingers crossed.

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Runner beans are doing very well, but I’m going to have to start using a ladder.

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Pumpkin!

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The other huge plant this year was the courgettes. The actual plants were whopping in size. I should have taken a photo earlier when they looked even more striking, but I got one now to remind myself in the future that courgettes need space!

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That’s all for now. Hope you all have a glorious twelfth – oh, fun fact, it is international elephant day on 12th August every year.

 

Update: August 2018

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.

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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!

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Finally did it today, so I can cross that off my bucket list 😉

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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.

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And look at this giant onion!

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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.

Happy gardening everybody.

Courgettes, courgettes… update

So it has FINALLY rained.

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.

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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…

Pumpkins are beginning to grow – exciting!

Picked the few raspberries that are growing at the moment along with blueberries and wineberries today to eat with homemade cookies and cream ice cream for dessert (recipe on my other blog, here: https://bellasbakingsite.wordpress.com/2018/07/27/cookies-and-cream-ice-cream/ ).

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And to top off the day, it was nice to see and get a photo of something other than squirrels at the bird feeders… A nice woodpecker instead.

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Update July 2018 – plus recipe!

This week in the world of fruit and veg…

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Globe Artichokes donated for the pet pigs by a friend are flowering in the heat wave. Aren’t they just stunning?
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Most prolific aubergine plants we’ve had! They are getting bigger…
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Same for the peppers. One is starting to turn red.

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Last of the strawberries is approaching, but the start of the blueberries. 
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From our summer squash mixed seed collection we have Grisette de Provence (front), Di Nizza (circular shaped one) and a Defender courgette/zucchini underneath which was delicious in the recipe at the bottom of the page…
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Homegrown Golden Zucchini and a green Defender 
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PICKED FIRST RUNNER BEANS OF THE YEAR YESTERDAY. EXCITING.
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First homegrown beetroot of the year harvested for lunch yesterday – grated on top of avocado on toast, yum. Bolthardy beetroot variety, very good.
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Mum picked lots of jostaberries yesterday. I’ve been converted to liking them stewed.
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Due to lack of freezer space, I spent a glorious summer day making raspberry jam and then another day making redcurrant jelly (above). 
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Yesterday’s dinner using homegrown onion, garlic, courgette/zucchini, oregano and runner beans. Tomatoes not quite ready yet… Recipe below!

Courgette/ Zucchini Passata Sauce 

(Serves 6)

-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

  1. 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.
  2. Add the garlic followed swiftly by the passata and an extra cup of water. Stir.
  3. Tear the oregano leaves and stir them in along with the soy sauce and the Lea and Perrins. Simmer for about 5 minutes.
  4. Serve the sauce on top of cooked spaghetti with a handful of grated parmesan and some runner beans.

If you like this recipe, then you might like this one too: Recipe: Fried courgette-tomato sauce with spaghetti