Today I am sharing some of my harvest as well as what's making my garden radiate with colour.
Starting of with this sunflower...they are still growing....just not tall or big.
We still have some courgettes, though they are beginning to dwindle now. In the same ground, I have some rainbow chard growing. I will share them next week when I hope to harvest some for dinner.
We had load of tomatoes to harvest, these are just some of them along with some raspberries and strawberries - yes, I am still getting strawberries, surprisingly.
We have lots of beans. I made Sarah Beattie's Green Bean Korma again, this time for our guests.
I spotted a couple of pea pods too.
And plenty of rhubarb. I made a Rhubarb and Lentil Curry for my guests and they loved it.
We have some cooking apples, but not that many as most fell to the ground every time there was a gust of wind.
I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.
Nice to have you back with lots of colour and warmth - I love hearing about what you made for your friends - sounds like a lovely visit. And that sunflower and pot chillis are so cheerful. Plus the produce is just so fruitful and varied - your box of tomatoes and the coloured beans look so beautiful.
ReplyDeleteThank you so much. I had a good break,
DeleteIt's amazing you are still getting strawberries and rhubarb too! That's a lovely sunflower, regardless of the size.
ReplyDeleteThank you Dave. Yeah the strawberries were a surprise.
DeletePears are enviable. I poach them in syrup of 1 cup sugar and 2 cups water with cinnamon stick and some cloves. Rhubarb and Lentil Curry sounds very interesting.
ReplyDeleteThank you Sue. Yes I will poach them. The Rhubarb and Lentil curry is a fave in our home,
DeleteUsing rhubarb in a savory dish is a great idea. It’s really very sour and needs so much sugar as a sweet.
ReplyDeletebest... mae at maefood.blogspot.com
Hi, plum butter...or plum and apple..a use for foraged crabapples!! Stone the plums, cut the apples across..don't peel them. In a pan with enough cold water to not quite cover, cook until soft. Put the pulp in a jeely bag/muslin and drain...I wouldn't Squeeze too much. You can make jelly from that, 1 pint juice to 1 pound sugar. Seive the pulp and weigh..you'll need equal amount for fruit cheese or 1 pulp to Three quarter sugar for fruit butter which doesn't keep so well. Gently heat the pulp until a line drawn with a spoon across the pan almost stays clear. Much stirring will be needed so that it doesn't stick...and the same again when you and the sugar and reduce it again. Have fun!xx
ReplyDeleteThose chilies look awesome! SO colorful and FUN!
ReplyDelete