Pear butter recipe
Having pointed you in the direction of Chickens in the Road and Suzanne’s tale of making pear butter with Georgia, I just had to try this delicacy for myself. I bought some American cups at TKMaxx last year and they are handy when trying recipes from North America. We are lucky. We have a young pear tree that is planted over the grave of a very special pug. Titus lived with my sister and was a great companion to my first Min Pin, Fly. In fact he gave solace to many people who offered an ample lap to this small black being. He...
read moreFirst tentative steps with hot water bath processing
I woke up a few nights ago and realised that we had a water bath for processing our garden bounty hanging in the Bee Shed. This is a vast laundry pan with a double base. I have been boning up on hot water bath canning/bottling. I just wanted to process fruit and tomatoes for the winter. Other vegetables are being pickled, frozen or will be when the Food Dehydrator eventually arrives from Germany. Danny was suspicious. “If you put glass jars with lids on into boiling water they will explode. And you will break your precious Kilner...
read moreChanges on this site
Hello, everybody. Danny here. We are making some changes to the site over the weekend, so bear with us if things appear to be a little unusual. It should all settle down by Sunday Tuesday Friday evening. 😆 Please let us know if there is anything alarmingly wrong – use the Contact Us page or leave a comment on this post. We appreciate all feedback, suggestions and help.
read moreDuncan’s pickled nasturtium seeds recipe (UK capers)
Have you ever tasted nasturtium seeds? They’re nutty and peppery. I knew that they could be pickled to make an English version of the continental caper but I’ve never found a recipe when the seeds are green and perfect for pickling. So I was delighted when Duncan, a reader and contributor to the Cottage Smallholder site, sent me his recipe. He had already road tested it. “I sampled my first batch yesterday and wow they are good. I have got the next batch in brine as I type. As it was a success and it is a good free alternative to...
read moreA quick guide to identifying some hedgerow fruit
I’ve had quite a few emails recently about identifying hedgerow fruit so I thought that it might be helpful to post some of the pictures that I have. Sloes, wild damsons, wild cherry plums and bullaces all came from the same family – albeit distant relations. They all have stones and the bushes have similar leaves. The main problem seems to be differentiating sloes and wild damsons as they are both small and dark. Sloe bushes have sharp thorns and wild damson trees do not. Damsons have longer stems so hang and look more like a tiny plum....
read moreHot crabapple chilli cheese
I only discovered how delicious fruit cheeses are a few years ago. Until then I had rejected them out of hand – using the left over pulp from jelly making seemed skinflint behaviour to me. And anyway would this pulp have any flavour at all? I didn’t even bother to taste the pulp when jelly making which was a big mistake as I missed out on this treat. Fruit cheese can be sliced and served with starters, chops, roasts, cheese and even with fruit desserts. Crabapples, particularly when they first start to ripen often produce very little...
read moreGrow your own life and loofahs at Down to Earth dot com
“Where do you think loofahs come from?” Danny looked up sensing a trick question. “I don’t know. Probably from the bottom of the sea like natural sponges.” “I thought so to – ‘We haven’t done so well with the fish today but our nets are full of loofahs.’” “Well where do they come from?” “They’re a vegetable. The small ones can be eaten like courgettes.” Danny was as surprised as I was when I saw the loofahs scrambling up a trellis on the Down to Earth blog. I’ve been reading a lot of ‘new to me’ blogs...
read moreHerby Boulangere potatoes recipe
I like to bake food in the oven every now and then. Somehow I think that this releases me to get on with other things rather than keeping me anchored to the sauté pan or grill. So I prepare the dishes, work out the timings and pass responsibility over to a small green portable timer, that has a bleep so irritating that it can’t be ignored. I decided to make Boulangere potatoes to celebrate Danny’s first full trug of spuds. These are scrummy and low fat. They were to accompany pork chops baked in blackberry and apple jelly and oven braised...
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