I’ve been away for a few days with the children, visiting family. It was a lovely break and just what we all needed. Today, despite the drizzle, I went to see how my garden had fared in my absence. It appears to have done well. Very well. The rain has pumped up the fruit and veg. I went out with two baskets to gather. Ha!
More of the apples have fallen. One side of this basket is full of cookers and the other half are eaters. This year our eaters are bigger and less blemished. Can we thank the cold winter, I wonder. I’ve processed some of the apples and put more bags of puree in the freezer. There are plenty more apples on the tree.
The runner bean house has gone mad. The basket looks like an untidy haystack. Some of these are going for runner bean relish. I may try runner bean puree with the rest, ready for freezing. I tried salting one year but I didn’t enjoy the result. There are more small beans and some flowers, which I hope will be on the right scale, quantity-wise, for meals.
As for the greenhouse, despite all the rain, my greenhouse borders were on the dry side. The greenhouse water butts are full, so I spent time drowning the plants. There were a decent number of tomatoes for supper tonight. Outside, the figs are in full swing and absolutely delicious.
So, it was a grateful welcome home. I didn’t mind the constant drizzle. I don’t mind the hours I’m going to take preparing all of this for storage. Mother Nature, you’ve been busy.
Would you look at those stunning apples already – I think I may be relocating!!! And those beans and oh wow!!! What a welcome home!!!
I certainly feel grateful. The apples are fallers, so they need processing quickly. Plenty of crumbles and pies. Yum!
looks so lovely, the bounty of nature:) Christina
Something deep down satisfying about bringing garden produce in to the kitchen ready for storing.
an absolutely exquisite harvest!
I think so. Looking forward to storing it for later.
Lots of lovely veggies ..they look scrummy
My Mum used to slice her Runners into small diamonds (does that make sense) Blanch/scald them in boiling water for just a short time (60 seconds for sliced small/thin) then plunge them straight into ice water .. pat dry and freeze.
The blanching first really worked to keep them tender ..they tasted Great
btw Love the trug and the wicker basket :0)
I’ll give this a go. I have tried freezing before but without blanching. They discoloured. Thanks for the tip, Val.
Cheryl, what a bountiful harvest! I’m slightly jealous. We’ve had brutal heat over here, the type we usually get in August. It dried everything out no matter how much you watered. The tomatoes were gang busters but my eggplant, basil, and flower gardens had a tough time, not to mention the groundhog that stole all the eggplant that DID grow. Fortunately, we have some farms nearby that I can suppliment. Changing the subject, if you can’t find the Ball Book of Canning over there, I’d be happy to send you a copy. I think I have an extra one lying around. Let me know. It’s really hard to poison someone canning, especially with high acid foods. I mean, you’d have to be disgustingly sloppy to do so, and I know you’re not.
Some years you win and some you don’t. Fancy having a critter like that stealing your harvest. Thanks for your kind offer of the book and encouraging words. You are a lovely friend. I have found the the Ball website, which has a tutorial. I’m feeling more positive. Once the children are back at school, I’m going to try canning the apple. I love a challenge, so watch this space!