As usual the summer has rushed by and I have not done anything much to the blog .
All in all the year turned out very well for fruit and veg but it was the fruit which did the best, my blackberries are still producing fruit well into October and so are the wonderful Autumn Treasure raspberries which have fruited from June and are still going strong. Black, white and red currents have also done well. The strawberries (both standard and ‘wild’) have been wonderful and I still have some in the freezer to make more jam.
Talking of Jam, I have made something around 24Kg of jam and jelly. It has been a great pleasure using my French copper jam pan, which spreads the heat wonderfully and reduced the risk of burning. I make juice for jelly in a steam juicer. This save the messing about of using Jelly bag and allowing the juice to drip through over night. The steam extracts the juice and this can be added to the sugar immediately then heated to setting point. Remember to use pectin for those fruits which are low in this essential setting aid.
After the very cold spring, I did not have high hopes for the vegetables but I was surprised, the potatoes, Blue Edzell, Mayan Gold and Kestral all did well although the Mayan gold did wither a bit early on as you can see from the foreground of the photo. However the tubers of all the potatoes were fine and should last me the Winter. Slugs did quite a bit of damage just before harvest so I had to cook and mash a few kilos for the freezer. I tend to just use a potato ricer and freeze the resulting fairly dry mash. Then when I want to use it, I defrost and add butter, milk and seasoning. Of all the three varieties Blue Edzell looks the strangest as it is very dark purple and Kestral had the best yield. Mayan gold did poorest but has the best taste.
The cabbages have done well but I have had to keep them covered all summer to prevent both cabbage white caterpillars and maurading pigeons from taking all the leaves.
The beans, runner and climbing french, took a long time to get going. I planted them when I thought it was warmer and protected them from the wind with fleece but they took a long time to grow and flower. The crop has been manageable and I have frozen a lot for winter – I slice with a wonderful Australian Krisk bean slicer, blanche in boiling water for 30 secs, then in to cold water, pat dry and freeze.
Rainbow chard is yielding well and should be useful for most of winter. The peas were again attacked by moth larvae but we had several good meals from those the moth left.
Onions and garlic all seemed to do well but since harvesting I have noticed that for some reason, the onions are rotting in storage. The garlic is holding up well and so are the shallots and both will last through the winter . Other successes are the patty pan squash, the round courgettes and finally, I have just cut the Turban squash, one vine has yielded two large squash – I look forward to cooking them later in the winter, roasted, as soup and in a curry.