seasonal productions

'tis that time of year when loads of stuff is ready all at once and produce can't be frozen and dealt with later, it needs dealing with now.......with careful planning and liaising with other half, i don't get to spend all day cooped up at home tied to the cooker, but just enough time to feel like i've achieved something signifcant and nothing has gone to waste. Obviously all this happens in between wifely duties and brush cutting our entire farm, painting weather board and twisting my ankle

The grapes have been ready off and on for a while so everyday I have been making at least 6 if not more bottles of grape juice. This year I have more white than red, the white also seem to be ready before the red, so I've made about 48 litres of white and only 12 of red so far.

It will be a long process as all the grapes on the farm are ready at different times, which is very helpful of them actually, cos I don't want to make 50 litres of juice all at once.. 

The black figs are ready now too, 

so I've been making fig marmalade again (Marmellata di Fichi), it is well worth making at least 6 jars a year, I picked about a kilo and half of figs and made four medium sized jars,

I also used my own lemons this year which is fantastic

Pingo de mel or drop of honey (green figs) 

are ready when they produce what looks like a drop of honey from their tip, hence the name...they rarely make it back to the kitchen as they are my favourite and luckily we have two highly productive trees, but if they do make it back I make figs preserved in lemon syrup to have later on in the year either wih meats, cheeses or they can be turned into numerous puddings.........

in the winter of 2011 with the help of a friend I pruned our fig trees so last year they didn't produce, this year they are, next year am hoping even more, and now the figs are accessible........

Then there's all the apples and quinces

all put togther with some other hedgrow fruits and a touch of piri piri should make a very acceptable jelly for cold winter nights and christmas hampers

and lastly my favourite, chilli jam

pudding boy

I was bought up in the late sixties/seventies when pudding was a piece of fruit or plain yogurt with wheatgerm and honey and very very occasionally my dad would ask for either a treacle tart or a lemon meringue pie and I do remember the occasional home-made trifle but these were very rare occasions, and the tarts were never home-made, my mum had a fear of baking and still does to an extent, which she passed on to me. 

I was led to believe that it was all a bit special and that you needed special things to do it and that it was difficult and a faff.........well you do and it is, but as I have discovered in my 17 years of marriage to "pudding boy" it does get easier and I've found that I can whip up a sponge in no time, bake a cake using two bits of wood and turn out some pretty impressive desserts from the kitchen from hell and the condemable oven, all it really takes is passion and a desire to make someone happy (and some homegrown, fresh ingredients), just to see the look on their face when you show them what you have done and then to listen to them enjoy it and be soooo grateful. The only problem is, that as any good chef knows you have to taste the stuff you are making, you know, for quality control purposes and improvements/modifications, and since I got back four weeks ago, I've cooked all this and more......and am getting FAT

Pear and almond tart

 served with a dollop of maple syrup and greek yogurt

Lemon surprise 

and there's the surprise, lemony custard underneath a very delicate sponge

chocolate covered lemon drizzle cake, tasting remarkably like a lemon jaffa cake

and the last of the summer puddings

peppers and tomatoes

am slowly catching up on my blogging activities, what with one thing and another, I've not got round to this, so there will be a few entries over the next few days and then probably nothing for months....cos that's how it goes....

I was kindly given a pile of peppers and tomatoes by my neighbour, I haven't really been here this year to grow anything so anything seasonal is gratefully received and as the pantry is fairly empty now of preserves and chutneys etc. the gift was timely......but i had to come up with some recipes that were fairly basic and quick as produce doesn't last long in the heat of the summer and I am low on difficult to get ingredients, so this is what I did:

gazpacho

peperonata

bottled for later in the year

fresh tomato and pepper pasta (cold)

peperoni alla sicilana

this was also bottled but kept in fridge as doesn't keep long, but I forgot to take a photo of it and we have been through 3 jars of it, it's great with meat and as a side dish, or put into a quiche or omlette, hugely versatile and well worth the effort

thai soup (yeah, ok I didn't get to use so many peppers for this, but wanted some, so made some)

and that's it, the pepper/tomato frenzy over

teapot glue

right, a while back I posted about our teapot, and as I am sure most of you figured out that whilst the spout did fall off the teapot I wasn't necessarily talking about the teapot, it's been a while, I've been away and come back and been away and come back, I've had an amazing time in Canada and the UK, I have searched high and low for teapot glue, I've looked in all the difficult to find it in places, searched the internet, read lots of books and I can categorically say that it doesn't exist.....thank god

Why would you want to stick an old leaky spout back on anyway, sometimes if things don't work well, they need replacing, everyone knows that chipped and stuck back together crockery doesn't work well after a while anyway, so let the cracks appear, let the leaks continue, maybe the solution lies within the cracks and leaks, that is what they are there for, to show you the way, the way back to what it is you want and who you were meant to be, not as a couple but as an individual.....

Yes it's obvious, but sometimes when you are stuck in the middle of something, something that is broken it's hard to see anything clearly, as they say a change is as good as a rest and I have had both

Now that I have got this entry out of the way I can continue to blog about food and gardening and dogs....from my home in Portugal

thanks for sticking (!!) with us/me/him