Independence days update

June 30, 2008 at 9:32 am 5 comments

Planted: cavolo nero seeds; also picked up some pepper plants at the garden centre and got some more chillis in a swap

Harvested: lots of salad leaves

Preserved: made 3 jars gooseberry jam, 3 jars rhubarb and ginger

Managed reserves: sorted out store cupboard and stocked up on dry goods

Cooked: made mayonnaise! And a new kind of jam. Scientist Boyfriend has actually excelled in this this week: he made brawn (I know, I know…. actually tastes just like pork pie with no pastry, of which I am not a fan, but it was okay fried) and the most delicious bread rolls ever.

Prepped: went to fleece workshop, used drop spindle, have been washing fleece; finished knitting sock, cast on second.

Worked on local food systems: bit of seed/plant/produce swapping at the Ish meet on Saturday; cooked for lots of Scientist Boyfriend’s friends yesterday.

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Photo-fest Apples and oranges

5 Comments Add your own

  • 1. Jon in France  |  June 30, 2008 at 8:20 pm

    Could you post the recipe for the rhubarb & ginger jam? I have much of both at the moment.

    Reply
  • 2. sproutingbroccoli  |  July 3, 2008 at 3:36 pm

    I used (half quantities of) this one from MrsL at Creative Living.

    3lbs rhubarb
    3lbs sugar
    3 lemons
    1oz root ginger, tied in muslin
    4oz crystallised ginger, chopped

    Trim rhubarb, do not peel. Cut up into short pieces and layer with the sugar in a mixing bowl, leave overnight to draw the juice. When ready, put into preserving pan with the root ginger, and the grated rind and strained juice from the lemons. Simmer until pulpy, stirring occasionally to prevent burning. Stir in the crystallised ginger, remove the root ginger, then boil to a soft set. Pot and seal as usual.

    I’m afraid I can’t help you with knowing when it’s a ‘soft set’ as I went far, far beyond that point!

    Reply
  • 3. nommo  |  July 5, 2008 at 6:58 pm

    My ‘better half’ made some rhubarb and ginger preserve recently also – to test the ‘set’ get a metal spoon, scoop a little of the mixture and dribble it onto a plate… it cools pretty quickly and you can use your finger or even the spoon to test it for tackiness.. at least that’s what I did to help her assess when it was ready to turn off…

    Reply
  • 4. sproutingbroccoli  |  July 7, 2008 at 8:24 am

    Thanks. I normally do something similar to that, but I was told you have to push it and see if the surface wrinkles. It’s worked for all my other jams, but not this one, and I ended up overcooking it. I’ve sorted it out now though – put it back in the pan with a bit of water and cooked it again and now it is more like jam than… rocks. Got nearly three jars of the stuff.

    Reply
  • 5. nommo  |  July 12, 2008 at 2:57 pm

    good idea!

    good to know that a re-boil with water can fix it up… hmm.. maybe a ‘jam rock’ would be a good way to reduce storage space for load of jam glut..? like a jam concentrate… could vacuum pack it in bags and freeze it perhaps?

    then you could just do the reboiling thing with a batch when your jar is running low…

    Reply

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The Heritage Crafts Network

Rob Hopkins, Transition Handbook

“Environmentalists have often been guilty of presenting people with a mental image of the world’s least desirable holiday destination – some seedy bed and breakfast near Torquay, with nylon sheets, cold tea and soggy toast – and expecting them to get excited about the prospect of NOT going there. The logic and the psychology are all wrong.”

Barbara Kingsolver, Animal, Vegetable, Miracle

"Food is that rare moral arena in which the ethical choice is generally the one more likely to make you groan with pleasure."

Carlo Petrini

"A gastronome who is not also an environmentalist is an idiot. An environmentalist who is not also a gastronome is, well, sad."

Sharon Astyk

"I am, of course, firmly opposed to consumerism and corporatism in all its forms, and I believe that we are deeply confused about material needs and wants. Now let me explain how books and yarn are totally different than the material things that other people want ;-)…."

Raj Patel, at Slow Food Nation

"Biofuels, which is the preposterous policy that we should grow food not to eat it but to set it on fire."

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