Having a think......

There's plenty in my head to write about, maybe too much.

Since last I wittered, (a long time ago,) the seasons have stagnated and I'm fairly convinced that just one season remains - a wet one. The fields are still sodden, our animals are damp and though the snowdrops are still showing off, (if your snowdrops have come and gone by now you must remember we are high above sea level here and consequently a couple of weeks behind warmer parts of the UK) and the daff heads are swelling for their turn, the jury's out whether this will be a good year.

I heard a lovely story, though can't recall where, was it Bob Flowerdew?.... he called a garden centre and asked if they had any snowdrops for sale in the green....... 'Sorry' said the lady on the end of the phone, 'We only have white ones.' Bless.

***

Another excuse for not writing is that I'm back to work, supporting a vocational school. A worthy cause actually.

I've sowed some seeds. Some have foundered, some have not. There must be a glimmer of optimism.

Chilli (Tabasco), tomato and Cerinthe are all doing well. Modules of Rose Campion are beginning to spurt. I'm checking the Dahlia and Cosmos plants of last year, protected over winter. Life looks unlikely, but then again I'm surprised by plants each and every year. They may just need a little more warmth; I'm hoping that rumours of last Tuesday being the summer of 2013 are untrue.

Sweet Pea, sown in October, December and then again in January are also doing well. I gazed at a label for one of the sowings, wondering what variety Leominster was. I couldn't find or recall the packet. It came to me later; these were the perpetual strong pink Sweet Pea pods I'd pilfered from a pub in Leominster.

Plant pilfering seems less of a crime as I head towards 50. 50! I remember my mother taking cuttings from some concrete and pebble planters, (must have been the 70's,) outside an impressive insurance company. I was mortified, especially when I looked up and saw the security guard inside, heading towards the glass entrance doors. We'd been spotted.

My mum was totally engrossed and there was nowhere to hide, we were going to prison and my younger sister and brother would have to go into care, as all dad could cook was breakfast egg-flips, a revolting mixture of warm milk, sugar and raw egg shaken to a frenzy and gulped down. Urgh!

The guard descended the steps towards us, instantly authoritative in his dark suit, shiny buttons and banded cap.

'There's better bits round the back in the car park; reds and blues.' he said and smiled. Clearly a fellow pilferer. Holy cow, who can you trust nowadays?

***

According to our cats spring is deffo here; their gifts of the hindquarters of Easter bunnies secreted behind the sofa in the kitchen bearing testimony to the fact.

Well, it's been nice chatting, I've enjoyed dipping my toe in the wittering water..... I'll be back soon I hope..

Lou

Bountiful Land...

Just now there was a knock at the window and I jumped. I had been engrossed in settling my chilli plants on a window sill, they are all more than 2ft tall and heavy with long Ferrari-red fruits. I hadn't heard our farmer neighbour park as he arrived, bearing gifts.

He was proudly delivering a bowl of creamy field mushrooms, just picked from a 6 acre, south facing slope opposite our land.

'The whole field is white with them,' he said.

So the 9yo and I are set for dinner, although the other two family members are not so keen. She and I will share the feast and I may make a garlic and mushroom tart for my book club guests tonight when we discuss Mr Chartwell by Rebecca Hunt.

Fresh Picked Field Mushrooms

The rest of the garden also continues to inspire for dinner; the leeks are good and the celeriac a decent size, the parsnips obscene. Spinach continues to thrive.

Planning ahead, the broad beans are emerging from their seed trays and will go in the ground next week. The kale and other spring brassica are almost ready for planting out.

Broad Beans

In the greenhouse I'm ahead for spring colour and scent, my sweet peas bullied daily as I pinch out growing tips to ensure bushy plants for next year. I'll do the same with the Cosmos babies, a find (and a financial saving) as they'd all self-seeded in the flower beds. I decided to dig some of them up in order to try and protect a few plants from the worst of the weather. The Lupins are doing well too.

Sweet Pea

Cosmos

Lupin

Fortunately the weather hasn't turned here yet, as the mushrooms will testify, so I've still got time to insulate my greenhouse this weekend. I'm determined to experiment this winter, to see how many seedlings survive out in the greenhouse and in hand-made cold frames, I need to see how they do without constant heat. Mind you, if temperatures dip dramatically I may use my paraffin heater, but at approximately £6 per 5 litres, this really isn't viable for very long periods.

I've managed to plant two long beds of 160 strawberry plants in the allotment in the field, these plants were runners from my original 12 plants that I received as a gift from our neighbours in 2009. Having planted these 160 plants I still had another 400 plants to rehouse in order to free up three of my seven raised beds. These runners had virtually taken over the walled garden.

I've potted up most of them in well rotted manure, thus ensuring another crop for next year. Being rather more portable, these pots can be dotted around the allotment or I might even sell some to friends and family.

Next season strawberries

This weekend in the allotment I spied a new red strawberry - extraordinary weather we're having for November.

Archie's chicks (Roosters centre stage?)

 

Archie's chicks are enormous and I still strongly suspect that 5 of the 8 are boys. Having experienced the financial disaster of the Poultry Auction when selling roosters, I am determined to lean how to humanely dispatch (polite word) and dress my own birds. After all, I regularly buy free range birds for the family to eat, at a cost of £8+.

Bearing in mind these birds roam or grounds, are fed on corn and quality pellets as well as selected scraps, I know they will be quality meat, so I'm afraid their days are numbered. I just cannot afford to keep them and, believe me, no one wants to take in additional roosters.

To that end, another farmer has promised to teach me how to to responsibly kill. It's not a decision I came to lightly, after all I know these birds personally, however, it is interesting to note that we, [and I mean all family members,] have only named one of Archie's chicks, that being the little white one; Moon. Maybe we are seeing them less as pets and more as egg producers or livestock.

Are we becoming more countrified I wonder?

Spiced Apple Jelly...

I feel a certain amount of guilt at this time of year. Although I've made tons of jam, tray-frozen fruits and peas and made winter soups from our vegetables, I find myself averting my eyes from the damson tree outside the front door, as it's still laden with fruit, even after we relieved it of kilos of its tubby blue offerings. I try to convince myself that the chickens will benefit from the glut, but still the guilt of wasting precious food from our land niggles me.

The apple trees similarly chastise me with their pointy fingered branches.

Thanks in part to the rugby, Hubby has peeled me bags and bags of massive cooking apples and these are now stashed in the freezer for winter crumbles or apple sauce. However there's only so many apple pies I can make, so I looked about for a new recipe to utilise some of the apples.

I found a recipe that really took my fancy in The DK Preserving Book by Lynda Brown, possibly the best preserving book ever! I've borrowed and borrowed this book from the library, moving it from my ticket then to the 8yo's then onto the 6yo's.... I'd be very grateful if DK would kindly donate me my own copy after this shameless plug!! (One can hope!!) I would buy my own copy normally but I've just taken out a mortgage to buy the 8yo new school shoes. Who'da thought plain black shoes could be so chronically expensive?.... All to do with moving into size 2.5 or some such nonsense.... Anyhoo, I digress.. Breathe.

I've slightly adapted the original recipe, adding lemon zest to the chilli flakes, although a "friend" has suggested this looks like spiders trapped in jelly! Nice! You may or may not decide to add the spiders.... but remember it is Halloween soon! My attempt turned out to be opaque while also being a deep orange, the colour of autumn sunshine. FYI, the actual picture in the recipe book is a soft watery gold.

This jelly is delicious with cheese or meats so I'm making some for Christmas presents.... but don't tell anyone!!

Voila..

RECIPE:

You will need: A muslin or jelly bag for straining and 3 small sterilised jars.
Keeps for 9 months.

• 675g (1.5lb) sour cooking apples with skin on, roughly chopped
• Approx 454g (1lb) granulated sugar per pint of juice added at stage II of the process
• Juice (and zest if using) of 1 lemon
• 1-2 tsp of dried chilli flakes

1. Put chopped apples, including cores and pips into a preserving pan. Add 1.7 litres (3 pints) of cold water and bring to the boil. Simmer for 30-40 mins till the apples are stewed down. Mash to a pulp.
2. Spoon the pulp into a muslin bag. I use a muslin cloth and tie with string hanging it from a strong hook over a clean blow.
3. Leave to drip overnight. DO NOT SQUEEZE IF YOU WANT A CLEAR JELLY.
4. The next day measure the clear juice, adding 454g (1lb) of sugar for every 600ml (1 pint) of juice. You should have approximately 1.7l/3 pints of juice.
5. Pour the juice into a large clean pan with the sugar and lemon juice (but not the zest.) Bring to the boil, stirring till the sugar dissolves, then bring to a rolling boil and remove any scum from the surface.
6. Continue to boil for 20-30 minutes or till the jelly reaches a setting point. This is crucial as you really need a good strong jelly. Remove pan from heat while you test for a set.
7. Leave to cool for 10 minutes then stir in chilli flakes and zest. Ladle into warm sterilized jars, cover with wax discs and seal. Label when cool.

Refrigerate after opening.

Enjoy!