Plentiful Plums to Pick

I was intending to organise a Plum Picknik, but it seems that life has conspired against me and, sadly, I will now not have enough time.
However, it is an easy place to locate and there are always a massive amount of multi coloured plums available for picking out of the hedgerows or collecting off the grass.

You can walk or cycle here or even drive and park your car in the War Memorial car park (almost opposite the Cricketers pub on Chestnut Avenue, Eastleigh). 
The plums can be found all along the hedgerows on the left hand side adjacent to the cricket field and bordering Chestnut Avenue. Picking on the field side is obviously safer and more pleasant than on the road side.

There are loads and loads of them - you can basically fill your boots, as they say. They can be eaten straight off the trees or saved to be turned into jam, pies, chutney, wine or any number of other delightfully delicious seasonal things. So, I encourage everyone to get on down there and pick your plums while the sun shines!
Everyone's favourite foragable, beautiful Blackberries are also ripening now too.

Pear and Walnut Chutney

Not the "Supermoon" - Pear Tarte Tartin

We had a surfeit of foraged Walnuts and Pears clogging up my shed and the kitchen. I was aware the Walnuts would keep but knew that the Pears would need to be used up quite soon and, no matter how delicious it is, there's only so much Chocolate Pear Upside-Down Cake, Pear Tarte Tartin & Pear and Mulberry Crumble that can be consumed before bringing on fear of a heart attack! 

Chocolate Pear Upside-Down Cake

I made a winning Chunky Pear and Walnut Chutney back in 2011, but it was a bit too chunky for sandwiches. This time I chopped everything a bit finer and made twice the amount. It looks quite different and spreads nicely and importantly it actually does taste just as good my original attempt.

Peeled Apples, Pears and Onions

Ingredients.

• 1.2 Kg. Pears
• 225g Cooking Apples
• 400g Sugar
• 450ml Cider Vinegar
• 225g Onions
• 120g Walnuts, Chopped
• 1 Orange
• 275g Sultanas
• 1.5 tsp. Cinnamon (ground)

Walnuts

Method

1. Peel and core the pears and apples. Cut them and the onions into small chunks. Put the fruit and the vinegar together into a large preserving pan and stir. Slowly bring the mixture to the boil and then reduce the heat to simmer gently for 30 - 40 mins, stirring it occasionally to prevent any sticking.
2. Meanwhile, thinly grate the zest off the outside of the orange and set this aside. Also, gently toast the walnuts in a non-stick pan over a low heat, until they become slightly paler. 
3. Place the sultanas in a bowl and the squeeze all the juice of the orange over the sultanas and leave to soak. 
4. After the fruit and vinegar has reduced, add the sugar, sultanas, orange juice, and zest into the preserving pan and heat gently while stirring until all the sugar has dissolved. Finally, add the toasted walnuts and the cinnamon to the chutney.
5. Simmer gently for a further 30 - 40 mins stirring occasionally to prevent sticking.
6. Spoon the chutney into pre-sterilised jars, seal and store in a cool dark place. 

Zesty!

This delicious chutney should be properly ready in about a month and should keep for a year. It will make a uniquely zesty, home-made, Xmas gift and will undoubtedly add a little spice to your food during the Winter months.

I Predict a Picknik

I don’t normally like to make predictions but it is looking like a great Summer for produce. Possibly this is due to the replenished water table and the warmth of spring. 

There still are loads of Cherries and I have already noticed an abundance of Plums, Hazelnuts and young Apples.

When the fruit comes, it tends to come all at once, often there is simply too much to deal with. We have had learned about preservation and storing of the excess that we always get. 

You can get far greater yields by working out what to do, where to go, and by utilising the freezer better.

Plums are going to be a case in point soon; there are loads growing and I have already picked my first ripe ones of the year. 

Plums taste great and can be eaten straight off the trees, of course. They can also be used to make chutney, jam, wine, pies, prunes and a myriad of other things.

I think we will need to organise a Cherry Plum Picknik, in a couple of weeks. 

Everyone can come and fill their boots, or possibly a basket or bicycle pannier. Actually, seeing as there are so many in the trees, a car with a decent trailer might be more appropriate. More details soon-don't touch that dial!

At the allotment, our Tayberry bush went into overdrive. We have been eating them straight off the bush, out of the fridge, and with ice cream. I have also added a good load to a Kilner jar filled with gin! I confidently predict that this will become a favourite delicious Summer tipple.

The Blackberries are lining up for a good year too and I have already seen an abundance of flowers as well as plenty of unripe green berries.

Loads at the Allotment

When the Summer sun is shining, there’s nowhere better to be than deep in the UK countryside, and we were lucky to have a fantastic fortnight in Devon. After returning from our holiday we knew we had to get back up to our allotment, to see how the weeds were growing.

We were a tad concerned that no one had been available to water our vegetable plot during all that scorching hot weather. However, on arriving, we found to our delight, a burgeoning crop of Super veg; well we thought it was super (not too bad for our first year) but it wouldn't win any agricultural show prizes.

We rummaged through the undergrowth and found Squashes, Runner beans, Cucumbers, Potatoes, Beetroot, Onions and Courgettes, some of which had turned into massive Marrows. The fruit cage had a few raspberries available and there were masses of blackberries all over the place, not that we had propagated these.

One of the huge marrows was finally transformed by the Head Chef into six jars or scrummy Chilli and Courgette Chutney.

I also used the Raspberries and a couple of stray Blueberries to make another bottle of summer fruit liquor, which will be ready later on. So far I have tried Cherry Brandy, Sloe Gin, Mulberry Gin, Blackberry Vodka and Summer Fruit liquor. I’m not sure which will be my favourite but it should be good fun finding out…

Tasty Testing

Delicious Poached Pears

The benefits of storing and preserving fruit can be still enjoyed when the fruit is not in season. We cracked open a jar of Poached Pears, as a tribute to the two recently lost trees. I’m pleased to report that they tasted fantastic, especially when warmed up and combined with a healthy dollop of ice-cream.  The Perry made from those pears tastes great too.



Even Better Heated-Up With Ice Cream



I’m not terribly good at leaving things to mature – especially if it’s something I am partial too.

Blackberry Wine, Pear &Walnut Chutney, Mansbridge Apples

When I was decanting the blackberry wine on a cold night recently, I thought – “I’d better just taste a small sample, just for research …”



Home Made Chutney



Considering it was nowhere near finished, it tasted surprisingly agreeable and looked even better. I syphoned off a whole glassful, just to be sure.

Perky Cherry Plum Country Wine

Then I thought, “Hmmmmm, what would go well with a lovely red tipple such as this?” Cheese, chutney and apple, of course!” I answered.

My Fully Stocked (Home-Made) Wine Rack

I cracked open a jar of the Chunky Pear and Walnut that we made during the summer, slathered a few Ryvita, sliced up a Mansbridge apple and a desolate cucumber end that I found lurking in the fridge, turned up the radiator and set about the important business of testing the produce.

That jar did not last long and we have since fully approved Delia’s Dowerhouse (I know what one is now) and the Green Tomato varieties which, on reflection may compliment a well-developed cheese, perhaps with an immature Elderberry Port,  a perky Plum Wine or better still a strapping glass of Vin de Noix…