Food has been on my mind. September should be a busy month for the home preserve maker. I bought some hard goats cheese ages ago with the intention of making nasturtium pesto. It really is tasty, I made some a few years ago but I still haven’t made the time to do it this year.
We seem to have nasturtiums growing in great quantities in the allotment so they should be put to good use.
Our allotment is so neglected. We have some little saplings in pots that we meant to plant out about two years ago. We still haven’t cleared the area that they are supposed to go in. They are bearing fruit this year, despite their roots being crammed into a small space with limited nutrients. I hope this means that when they finally do get planted they will crop heavily. I am longing to turn these crab apples into something tasty but I can hardly reach them, the area is so overgrown. Come to think of it, I’m not sure how I got the photo!
The hedgerows can be full of beautiful berries at this time of year (and I seem to get carried away trying to photograph them).
Some berries seem more sparse than usual this year. I haven’t seen any sloes near here but the elderberries have been as abundant as ever.
I managed to grab the few apples from my Mum’s tree and made a big batch of apple and elderberry jelly.
I really enjoy making this. You don’t have to peel or core the apples because you only want the strained, cooked juice from them. The cooking process is so visually satisfying. I was taking photos of it every five minutes as the colours in the pan changed. This blogging lark can do funny things like that to you.
It’s a bit of a drawn out affair as you have to let the cooked fruit drip through a muslin cloth over night. I know it’s strange/pathetic/not very rock and roll, but there’s something about that that I like too. I can’t really put my finger on why I enjoy doing it so much. I’ve tried to explain my love of making preserves in this post. There’s definitely something comforting about the routine of it.
The other preserve that I have managed to make this autumn is rhubarb chutney. The Husband noticed that our rhubarb was starting to go past it’s best. There was plenty of it, but it was a bit tough for using in desserts. That, and the fact that we recently used up our last jar meant a chutney session was in order. We have been making this rhubarb chutney recipe for quite a few years now and it is absolutely my favourite. It’s dark, soft and treacly. There are no chunky bits in it but it does have texture. We had enough rhubarb to triple the recipe and plenty of home grown onions too. One night while I was chopping and cooking the apples and elderberries the husband did all the chopping and mixing of the rhubarb chutney ingredients.
The next morning at about 6am I tipped it into our maslin pan, hoping it would all fit. It did, just. The house smelled of vinegar fumes all day while it simmered away. I could have bottled it sooner if I didn’t have three children to contend with but I just had to keep putting it off until they were in bed. I don’t suppose that’s good practice and I hope it doesn’t affect it’s keeping qualities. I couldn’t follow the usual instructions for the cooking time either. My preserve book suggests that it’s done when you draw a wooden spoon across the bottom of the pan and it leaves a clear trail for a few seconds. There was so much in the pan, there was no way you would be able to see the bottom. I think when the wooden spoon stands upright like this: