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!
how lovely all your pictures are, you have really been working hard and everything looks so nice. hope your pie turns our fab.
ReplyDeleteThanks Clair for your comments they are very much appreciated. I have just spent a pleasant half an hour or so browsing your blog and some of your links. It is almost like chain-blogs isn't it.
ReplyDeleteYou can leap from one to another with just one click and be around the world in no time!
I am making rhubarb and ginger jam tomorrow - with this batch of rhubarb. I have six or seven more plants so have enough to feed lots. So having made schnaps, and now jams, I am thinking up lots of ways to use up the rhubarb - apart from freezing it, and making pies and crumbles!
So if you have any ideas let me know.
What about rhubarb fool? Like gooseberry fool only using rhubarb. I love it.
ReplyDeleteI made a rhubarb and ginger crumble today. It had to be wheat free for DH......his arthritic hip is playing up at the moment. I made it with rice flour and a handful of oats....and it was equally as nice as with wheat...probably lighter.
I am so glad you decided to carry on with your blog. Only having followed it for a month or so I was wondering why it was called "Allotment Lady" when it was just about chickens....then all of a sudden after you re-started...wow!...what an allotment!
AL, hope you feel better with each new day. I've just enjoyed catching up on your garden, allotment and chicken photos. Very lovely. I'm taking advice on a bean structure on my page if you get a chance to look. I planned to use poles like yours, but then thought the fencing sections I thought might work. Runner & other pole beans will climb metal fencing also, won't they? Keeping getting some rest and get well soon!
ReplyDeleteHi AL, did you watch Gardener's world on friday? Monty Don is growing Sweet Cicely in his 'shade' garden, he says it's useful (think he said use the stalks)when cooking rhubarb as it takes away some of the acidity so that you need less sugar! I may start eating it again if I can get my hands on some 'cicely.
ReplyDeleteWent to the Malvern showground yesterday with my sister, to the Spring Quilt show. Have taken lots of photos which will be on my blog over the next few days if you want to take a peek.
Have you tried strawberry/rhubarb
ReplyDeletecobbler...oh, it is one of my
favorite. It reminds of the
gooseberry cobbler we used to
have when Patsy and I were on
the farm.
Since sis mention gooseberries, do they grow in UK? I picked them when I was a girl and aways got poison Ivy because they liked the same growing conditions.
ReplyDeleteMy goodness what a wonderful lot of comments.
ReplyDeleteI had a lie in this morning -well it is Sunday. I don't usually lay in but I am only catching cat naps all through the night still, so as OH was still in the depths of dreamland I thought I might cat nap a bit later.
Well here goes.............
In fact I think I will do a blog page on them it will be quicker.