This evening hubby and I have been processing more of our produce. I have finally used up the courgette, runner and french bean glut, although I fully expect for that situation to have reversed within a few days.
We made a sweet piccalilli, which hubby loves and has been known to hide the last jar so that he can eat it as secretly as possible and not have to share with his pickle loving wife!
I would like to say that I grew those cauliflowers, sadly I did not, cauliflowers seem to be a bit of a problem, its something I am going to concentrate on during my winter reading, I aim to have nice big cauliflowers next year.
There was a lot of fiddling and faffing of the recipe with last minute adjustments but it seems to have worked out nicely, we made about 12 pounds. I shall write it out and put it on Utterly Good Grub.
Then we needed a recipe that wasn’t too labour intensive and having found a 2 pound bag of frozen tomatoes from last years crop, we settled on a bean and tomato stew with plenty of olive oil and garlic which made six containers. It was a joint decision to mix the runner and french beans together, its probably something I would not present to guests, but for us lot, its going to be absolutely fine with a pork chop and plenty of mashed potatoes.
And then the shallots and button onions were calling to us, so I mixed up a sweet and spicy white wine vinegar mix and prepared a few shallots and onions for Christmas. I don’t bother with brining, I have done this before and every time I have the onions have gone soft, so I don’t bother now.