Kitchen Garden Forum

I think mine have been in the ground too long , this year has been hard going

Here is one of my polytunnel beds. Aubergines to the right, Sweet and Chilli Peppers in the middle and Winter Squash 'Fairy' on the left.

Geoff - looks amazing! Very jealous especially the aubergines. I've tried growing them in a tall plastic thing - produced lovely purple flowers but I'm afraid my mousakka was lacking that year!

Pawty

Thanks for that - I've said before I don't understand a season where Tomatoes are slow and Peppers and Aubergines do well.

Don't know if it is any good but there is a recipe for Pickled Radishes in 'The Perfect Pickle Book'.

20 red radishes
1 teaspoon salt
1 tablespoon light or dark soy sauce
3 tablespoons rice vinegar
2 tablespoons light brown sugar
2 teaspoons sesame oil

Clean the radishes and cut off both ends. Make 2 or 3 small slashes on each one to allow the pickle to infuse, but keep whole. Put in a bowl and sprinkle with salt. Leave for 5 minutes.
Mix the soy sauce and vinegar in a separate bowl. Add the sugar and stir until dissolved. Pour the pickle mixture over the radishes and finally dribble in the sesame oil.
The pickle can be eaten straight away, but will keep for a couple of days in the refrigerator without the radishes losing any of their crispness.

Should have read that through before I started typing it, not really a pickle to preserve a glut more a salad dressing, but having started thought I might as well finish!

Pawty, there are some interesting recipes for radishes on growitcookitcanit.com One is for radish butter and another is for preserving them in a herb flavoured brine. I'm going to try these when my next lot of radishes are ready.

A few things which made me smile today....

Another brilliant insect picture Pawty! You've got a knack for those!

New profile pic???

Westi x

Thanks Westi - not the clearest photo, but loved the way he was holding on to the bean flowers - such determination - these were taken with my phone.

Thanks for the radish recipes - will give them a try. I pickled three jars with a traditional pickling recipes as a trial.... I'll let you know what my husband says...

Pawty

Pawty, I've taken a real love of pickling and jarring (technically canning, but I prefer calling it jarring because its in a jar) this year. But I'm really struggling to find decent kit. Any hints?

Hi Dan, afraid I don't have a kit as such but have been making chutneys and pickles for a few years - some good, some bad.... (And we don't mention the jam incidents ......). I made a list of things I needed and then one Christmas I got all the bits as presents from family. So my advice and tips (and I'm sure there are people here who know much more):

- invest in a good heavy bottomed large Maslin pan, jam thermometer (just in case), and funnel (an absolute must)
- sterilising tablets work a treat in the absence of being able to tin (sorry, don't know the phrase)
- by some muslin and make your own spice bags
- ask friends to keep jars throughout the year but only use ones that have been use for things without a strong odour (I stupidly used a mint sauce jar once ... Not good).
- keep a good stock of things like mustard powder, mustard seeds, celery seeds, fennel seeds, dried chillies (ideally your own), bay leaves ( a neighbour always has some...) etc... Get different vinigers (bit more expensive but using white wine, red wine or cider will make a difference).
- make sure you always have a good stock of wax discs and cellophane discs - the seal is vital so running out at the crucial time is bad!
- use a clean kebab stick to get rid of any air bubbles Which might lead to rot
- always use fresh produce
- pickling cucumbers and onions ( and bean) to keep then real crisp is an art form ( I don't have it. ... You can have one good and one bad from the same batch)
- if your make sauces (love making ketchup from our own tomatoes and flavouring with shallots, garlic and chilli) invest in a moulinex- love mine, will last forever and makes life so much easier
- label your jars - we regularly have chutney surprise
- store out of light - I left a jar of chutney on the side for a few days and was amazed at how quickly the colour went.

But importantly, follow the principles of a recipe but use the flavours and veg you have and enjoy.

Anyway, just a few thoughts. Have fun!

Pawty

Robo - aldi have preserving starter kits on offer today. I'm going to go and have a look!

Pawty

Pawty wrote:Robo - aldi have preserving starter kits on offer today. I'm going to go and have a look!

Pawty

Off to aldi I go

I couldn't get to the allotment for any serious time this weekend however I did manage to get some pickling done. This years experiment - pickled radishes and pickled spicy green beans (Alaskan inspired - they make these to go in bloody Mary's and serve by the pint!). I wonder how hot the addition of lasts years Dorset naga chillies will make them....

OMG Pawty!

A pint of Bloody Mary?? High demand for liver transplants in Alaska then?

I'm sure your Dorset Naga's are going to pack a punch indeed - very brave! If you made any friends in Alaska you should send them a bottle, certainly will give them a warm glow in Winter!

Westi

Actually westi, not that high according to a 2008 international medical survey (I read it during uni, quite an interesting topic) I think you'll probably find their isnt much more vodka (is it vodka in a bloody mary? I dont drink lol) in a Alaskan pint, as in a glass else where