Saturday, 20 May 2006
As we had torrential rain yesterday and today, and a few breaks of sunshine, it was not possible to do any work up the allotment today.
But when there was a sunshine break, chauffeur took me up the plot and deposited me at the track gate as we couldn’t get the car up the blocked..
I paid my daily visit to KoKKo, Adelaide and Ginger, and was rewarded with four lovely eggs.
I couldn’t linger long though with dark menacing clouds overhead so just took a quick look to see what wind damage there was to my plot. None that I could see with my rather swift cursory look.
I noticed that in just a couple of days with rain, the broad beans had grown taller, so too the asparagus – which is really noticeable.
The peas are undamaged and still clinging to the pig wire, the onions have really shot up
– and as I expected the earthed up potatoes have put on lots more leaf and are well and truly exposed again.
It was nice to see that the fencing I erected to keep animals off the pumpkin patch had not blown down or away, and so far the defence has not been breached.
Even the plastic milk bottles have survived the high winds.
I am being forced to have a restful day – well as restful as I can but I have to keep busy.
So I picked some rhubarb, and looked up recipes on the web for rhubarb and ginger jam.
Unfortunately I have to learn patience – as the recipe I chose, called for the rhubarb and sugar and lemons to be layered and left for 24 hours!
So here it is what it looked like after just 2 hours.
I was amazed to see that the kilo of sugar had turned to liquid – (I never did chemistry at school)– that is why it was a surprise and I found it amazing. Without doing anything to it, the chemical reaction between the sugar and acidic rhubarb and lemons had ‘melted’ it. Clever that!
I know ‘Simple things please simple minds’ Nowt wrong with that though. LOL
There were several recipes and I wondered why some had a pint of water added and some did not.
Now I know why. The ones that had added water you cooked straight away – and the ones that you had to leave for 24 hours just had sugar, rhubarb and lemons. – Both have ginger added, some in powder form and some in root form.
Logically the one I am doing should have a more intense flavour and texture as it hasn’t been watered down – although water does evaporate. Anyway you will find out how I get on when I make it tomorrow. – Weather permitting! You know where I will be if the sun is shining – it won’t be over a preserving pan full of rhubarb!