Heritage Apples

Whilst we were in Cornwall last week we popped into the National Trust Garden at Cotehele, to give the dogs a walk and have some tea and delicious carrot cake. And we were also able to have a quick look at the recently planted Mother Orchard, well, fairly recent I think it's two or three years old, but the point is it's eight acres planted with all kinds of old traditional westcountry apple varieties. The kind you rarely see anymore, and which are in grave danger of dying out completely. It's quite staggering to realize that some English counties have lost almost all their traditional orchards, Devon for example has lost 95% of it's orchards since 1945. But it's not all bad news, and the establishment of the Mother Orchard at Cotehele is intended to provide cutting stock for other National Trust properties around the country which can then be used to bolster the numbers of these old cultivars.

It's often thought that apples won't grow well in the wet mild climate of the westcountry, or that they won't grow in the east because it's too and windy, or in the north because it's too cold, but there's an apple for all situations, and you just have to do a bit of research to find the best apple for your garden. Many of the ancient varieties are very local indeed, and are unknown in other parts of the country. Ashmeads Kernel is a great local Gloucestershire variety, or how about a Pigs Snout or a Devonshire Quarrenden, maybe a lovely old cider apple tree like Kill Boys (a particularly crispy variety said to have killed a boy, presumably as a missile, not poisoning one hopes - I feel an HSE warning coming on) or Hens Turds, (not recorded how it got it's name, thank goodness) There are thousands of known cultivars listed as grown in the UK, and many more are unlisted local varieties. I wonder then, why we can only buy about four or five from our supermarkets? Don't get me started...

The ground under old fruit trees was often tended by livestock, poultry, sheep, or pigs, giving extra benefits to the farmer and to the wider natural environment. I noticed however at Cotehele that they were trying out a more 21st century option

This little gadget was running around the place all on its own, cutting the grass, its area of activity defined by electronic markers under the grass, and when it ran out of energy it just goes back to the docking station to recharge itself. And then it sets off again, I could really do with one of these! Goodness knows what it must cost.

And finally I must mention the famous Cotehele Christmas garland, which they make every year from dried flowers grown on the estate and display in the Great Hall. I think it goes up about a month before Christmas. Quite magnificent, and well worth a visit.  Carrot cake's pretty good too.

For info on Cotehele  http://www.geograph.org.uk/photo/1604452

Bengal Relish - Hot Stuff!

This is the time of year for finishing things up, clearing away the last of the summer crops, (and thinking of things to do with them). I left my outdoor tomatoes a few days too long, and many if the fruits have the tell tale browning of exposure to too cold overnight temperatures. So I gathered them all in yesterday, and spent a hour or so sorting out the undamaged ones to keep indoors for ripening,** and chopped up  the damaged fruits for chutney making.

I've adapted an old WI recipe from a 1970s book I have for the green tomatoes this year. It's actually quite some years since I had any green tomatoes to use up so I'm looking forward to tasting the results of this old recipe. It's called Bengal Relish, - I think that's probably because it's a bit spicy, and in the old days anything spicy was thought to be Indian, hence Bengal. I somewhat doubt that they have green tomatoes to use up in Bengal! Anyway this is a relish, rather than a chutney, the difference being mostly in the amount of time that the mixture is cooked for. Relishes are usually more firm or crunchy in texture, whereas chutneys are long, slow cooked mixtures with a softer texture. You'll need to start the day before as you have to salt the vegetables for a day. This draws out the moisture and helps keep the relish firm.

**even the greenest of tomatoes can be encouraged to ripen up if placed in a drawer with a banana for company, apparently the ethylene gas given off by the banana encourages the toms to ripen.

Bengal Relish

obviously halve or double the recipe according to how many green tomatoes you have, I happen to have about four pounds, so..

4pounds/2kg  green tomatoes, chopped
1 small white cabbage, shredded
2 red peppers, chopped
1lb/500gr chopped onions
4 oz/100 gr salt
 2 chillis 
small piece of horseradish grated
cider vinegar
1 lb/500grsugar
spices -1 teaspoon each of cinnamon,nutmeg,alllspice,celeryseed, and mustard seed

Chop up the vegetables and sprinkle with the salt. Leave overnight.
Tip the veg into a colander to drain and rinse with fresh cold water to remove the salt.
Place in a saucepan and cover with cold water. Bring to the boil and drain.
Almost cover with cider vinegar, add the sugar and spices and bring to boiling point. Simmer for 7 minutes stirring occasionally.
Pot into warm jars and cover. Keep for 4-6 weeks before use.

Mo The Foraging Dog

The last few mornings have seen a sheen of silver frost on the lawn and the field beyond, which means, not only is it time to turn on the central heating, but it's the end of the outdoor tomatoes, time to gather in the last of the apples and pears, and the blackberries in the hedgerow have mostly blackened and shrivelled. This last is a bit of a disappointment for my dog Mo, as she has developed a habit this year of helping herself to blackberries. I can rarely pass by a laden bramble bush without stopping to gather at least a few pocketfuls of berries, and instead of standing by with a somewhat pained expression suggesting we should be getting on with the real reason for the expedition, ie walkies, she's taken to nibbling the berries growing low down on the hedge whilst I gather the ones from further up. Blackberrying isn't easy for a dog, having just the wet nose to select the berries - she tends to nibble one or two rather gingerly,  before the prickles on the stems set off a sneezing fit! Very funny to watch, and I've never noticed her doing it before. I wonder if anyone else has a fruit eating dog?

Major George Wilkinson MBE

My dear father in law, George Wilkinson, has died at the age of 94.  I've only known George during the last 12 or so years of his long life, but it was a privilege. I can't tell you about his military career, of which he was so proud, - he would regale any audience with reminiscences of his life in Germany during and after the war. I can't tell you about his early life, born as he was into a very modest Yorkshire mining family and destined to go down the pit, until the army opened up an entirely new life and unimagined opportunities for him. I can't even tell you much about his later career as a gun dog trainer, and country sports enthusiast. Suffice to say that his son, my husband, has to this day a somewhat ambivalent attitude to roast pheasant, born he says of the many ever-so-slightly-past-it's-best, game dinners he endured as a child in the post war years.  And we will draw a veil over the apocryphal Roast Swan I Thought It Was A Goose incident.

What I can tell you is that George was one of the Old School. He was a gentleman and a charmer to the end.  He was engaging and funny to talk to whether you were young or old, humble or grand. Because there was no silver spoon for any baby born into George's family back in 1915, he appreciated and enjoyed the good things that had come to him in life, perhaps like only those who have known a degree of deprivation can do. A potter in his pristine garden, followed by a good dinner with a glass of red wine, (or two), and a dog at his feet, and life was good. And although I only knew him in his later years, I can truly say I never heard him say a bad word about anyone.

Ninety four year olds are not often known for their witty riposts, but George would often surprise you, even in the last months of his life when you thought he wasn't really listening, or able to take things in, he would suddenly add some little aside, make some little joke. Just a week before he died, he and Marjorie celebrated their 70th wedding anniversary, there was a write up in the local paper, since 70 years together is pretty special, and amid the cards, photos and congratulations George was heard to ask "Do I get a long service medal yet?"

We will miss him.

Style Makeover

In case anyone thought I'd disappeared into thin air, I am in fact still here, but have undergone an inadvertent style makeover. I thought I would try one of Blogger's new template designs, just for a bit of a change, and of course, it made my blog almost unreadable. So I had to spend ages messing about trying to make it ok again. Whilst I enjoy blogging, messing about with computers is not my most favourite occupation, in fact it seems like a bit of a waste of time when you're already up to your eyes in apple based  harvesting activities viz

Amazing how those Ikea bags do come in handy isn't it?

So it was easier to put it to one side as one job to do "later on", like say, hoovering under the spare bed. Fortunately I did eventually get round to sorting it, and it didn't turn into one of those many jobs at Carters Barn whose appointed hour never arrives, like ironing underpants and stuffing mushrooms, or you may never have heard from me again. What a lucky escape you almost had!

Not to mention these vast quantities of climbing french beans that I never got round to picking green, and had consequently produced a harvest of these

I've never had home dried beans before, but there were too many to allow them to go to waste, so they're in the kitchen finishing the drying process, and I will see what they taste like in casseroles and so on. Worst case scenario I'll have a home produced supply of chicken feed!

Ink Caps

Where we've had trees cut down to improve light levels, we get an annual crop of these pretty little Ink Cap type fungi.

They appear almost like magic, overnight, usually after heavy rain has soaked the ground, and on the area where the roots of the felled tree are still in the ground but gradually rotting down. Fungi help this process, and do no harm. Indeed many millions of fungi are found in healthy garden soil and are essential for plant growth.. Although the Inkcaps in my garden aren't edible, some inkcaps, notably the Shaggy Ink Cap, or Lawyers Wig, which you can see everywhere in the autumn, are edible. I've tried Shaggy Ink Caps fried with a bit of bacon, and found them ok but nothing special, and not so good as many other wild fungi, such as Parasols, which are delicious.

Incidentally, Inkcaps are so called because all members of the family soon deliquesce, as it's called, into a black inky mess, soon after they're picked, and the resultant liquid was used as a writing ink.

It goes without saying of course, that you should never consume any fungi you pick unless you are absolutely certain about what it is. Amanita Phalloides or the Death Cap mushroom is said to be the cause of more than 90% of European fatal mushroom poisonings, and to the untrained eye can look remarkably like a tasty supper. So take an expert, do a course, and take great care.

We're Thinking of Starting A Football Team..

Grandchildren are like buses, you wait ages for one, and then in no time at all you have the makings of a First Eleven. I just had to share this lovely picture. It's our grandson Brown Toby telling his newly arrived brother Alfie George to smile for the camera.  Just too cute!

Last Honey Harvest

This is the contraption I use to extract honey from the frames of honeycomb so that it can run off as liquid honey and be bottled for use. It's a simple centrifuge which holds two frames of honey, and can then be spun round by means of  me turning a handle and the liquid honey is thrown out to the sides of the drum and runs down to the bottom. But before this can happen the frames of honey comb  have to be uncapped, that is, the sealed cells  where the bees have stored the honey have to be broken open, so that the honey can drain out, a job most easily managed by slicing off  the top layer of was with a serrated knife. Here I'm slicing off the top layer of wax with a bread knife.

As you might imagine this is all quite a faff, you have to cover the whole area of the kitchen with newspaper, or you end up with annoying bits of sticky floor which are impossible to clean. Plus the equipment has to be cleaned and stored. One of the main reasons why I'm keen to adopt the natural beekeeping methods and use a top bar hive, with which I will harvest honey on the comb, and not bother so much with the centrifuge.

Anyway I'm happy with my harvest of honey this year, the girls have done really well for me, but they will soon be preparing for winter which will entail expelling all the drones (males) from the hive as  they do no work and are not needed for mating, and the remaining female workers will  settle down to a winter of safeguarding the queen, looking after the hive and waiting for the spring. I will shortly be checking them for evidence of Varroa mite, and treating them appropriately if I need to, before seeing them bedded in for the winter with a plentiful food supply, and a nice warm watertight hive.  

Pheasant And Ham Pie Recipe

I have a few pheasants in the freezer that I needed to use up and the remains of a bacon collar joint in the fridge, not to mention a mountain of plums, and so this recipe is the happy result. It's a hearty pie but I think the plums just lift it out of the ordinary and would probably work ok with chicken though I would use boned thighs for this recipe.

Pheasant and Ham Pie with Victoria Plums

Breasts from 1 pheasant (or 4 boneless chicken thighs)

Some chunks of ham or failing that a few slices of bacon

1 large onion

1 large clove garlic crushed

4 Victoria plums, halved and stoned

1 large carrot

1 tablespoon plain flour

Scant half pint of good stock
A glug or so of red wine

chopped parsley

seasoning

Half a pack of ready rolled puff pastry.

Chop and fry the onion, garlic and carrot until soft. Add the chunked ham and pheasant. Sprinkle with flour and fry until well browned, stirring from time to time. Season well.  Add a glug of red wine, and enough stock to make a sauce. Add the chopped parsley, turn into a pie dish and press the plum halves into the gravy. Cover with the half sheet of puff pastry, trim, and brush with beaten egg or milk. Bake in the middle of the roasting oven of the Aga for 20 minutes, (gas about mark 6) until well browned, then move to the bottom oven for another half hour or so (gas about 3). Serve with a seasonal green veg.

Glass Of Mud Anyone?

What could be nicer than a glass  of freshly pressed apple juice. Juice from my own apples, pressed by me, grown by me, no chemicals, no additives, no airmiles, no packaging, truly organic, sounds great doesn't it. Well it is great of course, but this being my first foray into the ancient art of apple pressing, the results have been a bit, er, mixed.  As you can see from this picture, the juice looks a bit like muddy water. Not very appetising.

First of all, the press I bought online from Selections, is really too big for the amount of apples I have. I wanted the 12 litre size but they had sold out, but I have loads of apples, I thought, so I might as well get the bigger one.  Not loads enough it seems. Before you can press your apples you have to reduce them to a pulp and this reduces their volume dramatically. So a few bucketfuls of windfalls only half fill the press by the time you've pulped them.Lesson one. It's recommended that you use a Pulpmaster, a tool that you use in conjuction with an electric drill. But I found it quite a faff, and I'm sure I could have done a better and quicker job with the Magimix, despite what I've read about this not being the case. Most of what you can read on the internet about apple pressing and cider making is written by men, and I don't wish to sound sexist or anything chaps, but I can easily pulp apples in my Magimix without reducing them to puree. But then I use a Magimix all the time.

Then you tip your apple pulp into the press and away you go. The press itself works well, although I think I could either do with a smaller one, or a lot more apples. I'm hoping to have access to quite a few more as the season goes on, both from my own garden and elsewhere. Lots of people have apples that go to waste in the autumn so I should be able to find a source.

Now to the results. The apples juice looks like a mixture of mud and water. It's not very apple-y looking at all. I taste. A bit sharp, but fruity and fresh. And nicer than it looks. I need a second opinion. I take a glass of the liquid over to the office for David, a man who has even been known to give an honest answer to the question "Do you like my new hairdo?" so I know he'd say if it was really bad. He tastes and pronouces that it's a bit sharp but after a few sips you get used to it and it's quite nice.

Conclusion. It's a lot of trouble to go to for a few pints of apple juice, but this is my first effort, and now I feel I have an understanding of the process, I'm looking forward to having another bash. I only used a couple of bucketfuls of windfalls of asssorted variety, so next time, with any luck we should get better results. If anyone else offered my a glass of muddy looking liquid to drink I'd probably pass, but like anything else you've produced yourself I'm rather proud of it. If I never make another posting you'll know it's been fatal, but for now, cheers.

Harvest Time

Now seems like a good time to post a few pics of the current seasons crops.

I've been really busy with family stuff for the last few weeks so the garden is groaning under the weight of stuff that needs picking and storing. We've done very well on the stone fruits this year, the Victoria plum tree (above) has produced a large amount of fruit, and the damson Merryweather

 has, after several years of standing around doing nothing very much, produced a huge basketfull of fruit

ready for copious numbers of crumbles, and jam. Surprisingly, I find the fruits are also delicious raw, - I always associate damsons with jamming and cooking, -certainly the wild versions seem much more tart, but this cultivated variety is flavourful, rich and sweet. I would certainly recommend it, provide you're not in a rush as I planted this tree some four years or so ago.

The tomato plants have continued to crop well this year too,

so we will be having plenty of lovely tomato salad, with lots left over for makiing a delicous sauce for use all through the winter, I gave the recipe last year

I've also got round to buying a proper fruit press this year, so I'm hoping to be able to make the most of my windfall apples.

I tried to store my surplus crop last year, but I found that I lost quite a large number of fruits due to spoilage. Clearly any slightly blemished fruit will have to be used or juiced to avoid wastage, so my plan this year is to inspect all fruits for storage very carefully, and to use or juice the rest. I may even have a bash at cider making. I could be the Eddie Grundy of Latton, more details later.