Chutneys, as we’ve said before, are easy. So long as you keep an eye on them and don’t let them stick to the bottom of the pan they’re a good first step on the road to preserving.
Our home-made cheese is maturing. Read more...
We added three new hens to our flock. Read more...
We're baking sourdough bread. Read more...
We're knitting a woolly blanket.
Read more...
With the family coming around for the weekend, we wanted to feed them as much as possible using produce from the garden. Clearly a big salad was called for.
The weather is doing a pretty good impression of winter right now, so I’m glad I was able to pick the first tomatoes this morning. The first tomatoes always feel a bit summery.
Our various salad crops are approaching readiness, and with 23 tomato plants of four different varieties to choose from we’re hoping for plenty to eat, and even more left over for another batch of chutney to see us through the winter.
It’s a year since we first started to grow our own food in the plot, and so we’re finding ourselves repeating some of the things we did around about now 12 months ago. This time around we have more idea of what we should and shouldn’t be doing, which I hope will be reflected in the weight of the crops we produce.