Grow Your Own

Comment by pan on November 8, 2009 at 8:46am

Definitely not a neater eater.

Thanks for the recipe, sounds very yummy.

Comment by Mouse on November 8, 2009 at 5:15pm

Young Lara had to leave, waving regretfully from the bus while she hands over her ticket. So easy to accidentally find yourself at the wrong kind of garden party, and there's the klaxon for the curfew.
Very wise. I know she must have missed most of it, I certainly have, always skip the bad language you know, a woman's prerogative.

Did you know about the coup here last year, Brown to Mandelson, and how we just lost our sovereignty, hard to breathe when you think of it on a day like today, Remembrance Sunday.
Anyway let's hope she keeps her camera with her all the time, spare batteries, notebook and pencil for writing down those honest observations and the unexpected things that people say which really do surprise, they so surprise the falling masonry where they're mending the roof.

Comment by littleoldme on November 9, 2009 at 9:10am

thankyou Mouse sounds yummy

Comment by Mouse on November 30, 2009 at 10:59am

http://www.rivercottage.net/SeasonalRecipes~August/122/Glutney.aspx Just came across this chutney recipe that is easy to adapt to suit the glut of the season. I often wish I could have a jar of plum chutney like the one my father's wife let me take away with me so quietly as not to let him know it was leaving the premises. But she can't remember the recipe (Parkinson's) and my father has no recollection at all of the magnificent chestnut stuffing he made for the Christmas turkey about 40 years ago. I still haven't planted the bulbs and they are beginning to sprout.

Comment by pan on November 30, 2009 at 1:08pm

We've been making a wonderful cranberry chutney:

1 (1 inch) piece ginger, peeled
3 cloves garlic, finely chopped
1/2 cup cider vinegar
1/4 cup sugar
1/8 teaspoon cayenne pepper
1 (1 lb) can whole-berry sause
salt
freshly ground black pepper

Cut ginger into very thin slices. Stack Slices together and cut into very thin slivers.

Bring ginger, garlic, vinegar, sugar and cayenne to simmer in small saucepan. Cook over medium heat until liquid is reduced to 1/4 cup, about 15 minutes.

Add cranberry sauce and slat and pepper to taste. Mix and return to simmer. Cook on low heat 10 minutes.

We always make the cranberry sauce by boiling water and sugar with cranberries and have, over the years, increased the garlic, ginger and cayenne by at least double.

Comment by pan on November 30, 2009 at 1:15pm

Been making a wild rice, braised mushroom stuffing:

1 1/2 cups wild rice
1 1/2 rice (brown, white, whatever)

Cooked.

Shiitake mushrooms, crimini mushrooms sauteed.

Then simmer mushrooms and minced onion and chopped garlic in
2 tblspoons tamari or dark soy sauce
2 tblspoon sugar
1 tblspoon sesame oil
1 1/2 cup water (we use the water used to reconstitute the dried shiitake mushrooms)
some cooking wine (use madeira in most recent batch)

Mix together rice and mushrooms
Add browned pine nuts, orange zest and dried cranberries

Comment by pan on May 11, 2010 at 7:30am

Had snow and a hard frost a couple of days ago but the forecast and the average last frost day say it's safe to plant.

We made a terrace on the slope in the back out of cut branches, rocks (we are along the Rocky Mtn range so there are plenty in the soil) and debris. It is under the apple and pear trees so all of the fruit that was rejected for worms got composted on the terrace. Hauled in 2 yards of soil and we have a new planting area.

Finishing up on the drip irrigation system in the front landscaping which will mean we won't have to be moving the hose every half hour to soak the plants.

Ms. Medusa's mother gave us a dehydrator for Christmas - looking forward to using it for dried fruit.

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