Wednesday, 27 August 2014


The other day when I was out foraging I found some patches of wild Horseradish. It's easy to spot because of its very distinctive leaves.

I suppose this Horseradish is feral rather than wild... Nevertheless, on a foraging trip something like this is fair game, so I did stop to dig some up, because I know Jane loves Horseradish sauce. I hate the stuff!

It looks most unprepossessing at this stage, but Jane assured me it would be great.

As you can probably guess, I planted one piece (the little bit on the left in the photo above) in my garden. I'll probably live to regret this, because Horseradish allegedly spreads rapidly.

On Saturday night Jane made a dinner with roast beef, which was an ideal opportunity for her to try making Horseradish cream. My role was to prepare the Horseradish, while she whipped some cream.

You treat it just like fresh Ginger - peel the rough skin off, and then grate the white inner part of the root:

Horseradish is pretty pungent, so you don't need much.

The grated root is then added to the whipped cream, and "Voila"... Horseradish Cream.

Good with roast beef. Allegedly....

Tuesday, 26 August 2014

Hedgerow Jelly and Plum Jam

If you saw my post the other day about foraging, you will have gathered that over the weekend I was busy making jam. For me this is a new-found skill (I only started last Summer), but I have in Jane a skilled mentor who keeps me on the right track. It's just a pity that as a diabetic she can't eat the finished product, which is about 50% sugar!

I'm not going to describe the recipe for Hedgerow Jelly, because I wrote about it in detail this time last year, but if you want it you can find it HERE

Instead, I'll just show you some photos...

That huge pan of mixed fruit (Plums, Sloes, Blackberries, Elderberries, Apples) eventually made these three jars of Hedgerow Jelly:

Hedgerow Jelly
Having completed the Hedgerow Jelly I made the yellow plums seen below (about 1.8kgs) into a type of jam sometimes described as "Fruit Cheese" by boiling their sieved pulp with the pulp of a similar quantity of apples, and sugar. I used Preserving Sugar, which has some added pectin, to help the jam to set.

Wild yellow plums - very like Mirabelles

After finishing the Yellow Plum jam, I set about making some of the red plums into a chutney. This has a smaller proportion of sugar in it than jam, so I think Jane will be able to eat some of it.

Wild red plums. I treated then as if they were Damsons
 The plums were cooked with some raisins and ground Ginger, in a spiced vinegar, and then de-stoned (easier said than done, please note!), and boiled with sugar and more spiced vinegar.

Making Chutney

The mixture is boiled until it goes thick and sticky.

The Plum Chutney after reduction

I'll be interested to see what the chutney is like when it cools, because the recipe I used makes something that is much more akin to a jam than to the traditional "Branston Pickle" type of chutney. It seems a lot thinner. Perhaps when it cools it sets hard....

The day's work

So there we are: 2 jars of Plum and Raisin Chutney; 3 jars of Hedgerow Jelly; and 12 and a half jars of Plum and Apple Jam.

P.S. The following day I made some more jelly with the red plums!

These little plums are best made into jelly rather than jam, because it is very difficult to extract the stones. From these ones I made two and a half jars of lovely pink jelly:-

Here is one of each of the jellies I made:

Guess what I am going to be eating on my toast for the next few months?!

P.P.S. After making all that jam / jelly I still had about 3kgs of fruit left, so I just stewed it up for a few minutes to make a "Plum compote", which will be nice just on its own, but probably even better with some ice cream.

Obligingly, the skins of the plums came off during cooking, and I was able to skim off most of them, but the stones...well that's another matter. Tinker, Tailor, Soldier, Sailor, Rich Man, Poor Man, Beggar Man, Thief (repeated ad infinitum, I think!)

Monday, 25 August 2014

Harvest Monday - 25th August 2014

The harvest this week has been "bountiful" - lots of different good things have come into the kitchen...

In that basket there are a "Predzvest" cabbage, some Runner Beans, three "Boltardy" beetroot, some Scarlet Empire" Runner Beans, and small selection of various tomatoes.

And of course I got some more potatoes. These are "Nicola" again (800g from one pot).

Here they are after washing. They are just as smooth and unblemished as ever.

I'm very proud of these carrots too. No Carrot Fly damage at all. The solitary "Iznik" cucumber is less impressive though.

The tomatoes are "Ferline", and there are two types of chilli - mostly "Nosferatu", but the big one is "Ohnivec". Here is the same selection in scrubbed-up form:

I can't say which varieties the Carrots are, but there are evidently at least two different ones here:

later in the week I pulled another batch of "Boltardy" Beetroot. These were roasted along with some shallots and Thyme, as an accompaniment to roast beef.

These are the "Nosferatu" chillis. I am going to dry these ones and save the seeds for next year.

I managed to assemble about 180g of Raspberries too. Not as many as I would like, but when combined with some Blueberries from the batch I had picked the previous weekend, it was sufficient for a nice dessert for us both.

Looking back at all this, I feel very smug! It feels so satisfying to bring in such a varied harvest. It makes all the hard work at other times of the year seem so much more worthwhile.

Sunday, 24 August 2014


At this time of year the hedgerows are, as the saying goes, "groaning with free food". You just have to go out and help yourself to it! This is exactly what I did on Friday.

Last weekend we went out for lunch to a country pub, and on the way home through the lanes I noticed a plum tree laden with fruit. This Friday I went back to that place and picked some of the plums:

It turned out to be not just one plum tree, but a whole line of them, absolutely laden with ripe fruit, and easily accessible too. I could hardly believe my luck. In the space of half an hour I picked 12.5kgs!

The plums were mostly of two types - some red and some yellow.

If I had wanted to, I could easily have picked 50kgs. It was hard to know when to stop!

As I was loading the trug-tub full of plums into the car, I noticed these:

They are Sloes, a close relative of the plum. You wouldn't want to eat them raw because they are incredibly tart and astringent, but they are great in a Hedgerow Jelly, as well as being the vital ingredient of Sloe Gin. Fortunately I was well prepared, and had in the car a container in which to collect a few, along with a handful of Blackberries.

Most of the Blackberries were under-ripe, but there were enough to be worthwhile if you looked carefully.

While I was gathering the Sloes and Blackberries, my eye lit upon these:

They are Elderberries, of course. I just HAD to collect some!

If I had been into brewing I would probably have gathered a few of these too. They are Hops:

With plans for making jams, jellies and chutneys chasing each other round my brain, I drove home and more or less straight away phoned my friend Rosemary, who has a big Bramley apple tree in her garden. A short while later, a couple of kilos of Plums were traded for a couple of kilos of cooking-apples.

Apples are an important ingredient in many jams and jellies, because they contain high levels of pectin (which helps the jelly to set), and hedgerow fruit usually has only low levels of pectin.

I'll show you what I made with all this fruit in a post in a couple of days' time...

Saturday, 23 August 2014

Salad showcase

We eat salad a lot, and it probably doesn't figure on my blog as prominently as it should. I often pick just a few leaves here and there, and this doesn't seem as significant as harvesting, say, a cabbage. To me this is part of the attraction of home-grown salads, and I try to make sure there is always something leafy available for us.

The heart of most salads in the lettuce, and this year the lettuces have been very good. I have grown some very good-looking ones too...


"Marvel of Four Seasons"

"Rossa Romana"

These next couple are not Lettuces, but Radicchio (red chicory), but can serve the same purpose in a salad, especially in Winter. Their leaves start off being green, but as the weather turns cooler in the Autumn, they turn progressively redder.

No salad with those in it is going to be boring!

Around the edge of my PSB bed I have been growing some Lambs Lettuce (aka Mache, Corn Salad), which is now ready for cropping.


With both the Lambs Lettuce and the Landcress, I will pick individual leaves rather than complete plants, and they will re-sprout, making them last longer.

Landcress (aka American Cress)

Elsewhere I have some more tiny seedlings of Landcress coming along. They will be ready for planting out in a couple of weeks' time.

Landcress is much easier to grow than Watercress. It doesn't need running water, though it does prefer moist soil. It has a nice peppery flavour, very similar to Watercress, and you won't need much of it. We often have a few leaves of it in a mixed salad, or use some as a garnish, but you probably wouldn't want a salad composed solely of Landcress because it could be a bit overpowering.

These are some Endive seedlings, which I hope to find space for soon. During the Summer months of this year my Endives have not done well. They have mostly bolted before maturing, so they have been wasted. With a bit of luck they will do better in the cooler weather of Autumn.

The Radishes I sowed in pots are looking promising too - despite having had some of their leaves nibbled. They are just beginning to bulb-up.

Of course most salads include Cucumbers and Tomatoes too; I nearly forgot to mention them. We have had lots of Cucumbers available for salads this year, but far fewer Tomatoes than usual, for the reason that you all know about. One other salad ingredient that features regularly in our household is the Beetroot.

We normally serve this separately because it would stain all the other ingredients, but the odd beetroot leaf does occasionally find it way into the mix. If you look closely at the photo below you will see a tiny one right in the centre (green with red ribs).

My Mesclun recovered from its Flea Beetle attack, and I am cropping it now. You can see a few Sorrel leaves from it in that photo above - oh, and some of the Leaf Celery.