The barley crops in the fields are almost ready for harvesting. Not a lot of cereal crops are grown in the Eden Valley as it is mainly livestock farming.
 |
| Bearded barley stalks |
The bracken this year seems to be dominating the hedgerows.
 |
| Deep green bracken |
This is a view of the Lakeland hills travelling through St. Johns in the Vale.
 |
| Look at the slope of the hillside |
Clouds can often create some lovely patterns. This is known as a 'mackerel sky' because of the clouds look like fish scales.
 |
| Floating white puffs of cloud |
 |
| A lovely study of white and blue |
This sunflower has self seeded and grown in a pocket of my strawberry growbag.
 |
| Grow anywhere sunflower |
The cosmos is still flowering and I deadhead the flowers each day.
 |
| Crazy for cosmos |
Bistort is a pretty pink flower which you can also dry.
 |
| Shades of red and pink |
The rocket flower has such a simplistic shape.
 |
| Rocket stars |
The Kentish hop flowers on the trellis are just starting to appear. At the end of the summer I will make a hop garland and hang it from a beam in my kitchen.
 |
| Hop flowers |
The bees are busy collecting pollen from the mint. There have been a lot of bumble bees this year.
 |
| Garden mint |
My pottery houses blend well with the flowers.
 |
| Shabby chic homes |
My pottery birds float above the the mint and rocket.
 |
| Birds of a feather |
 |
| Flock together |
 |
| Bluebird over the green hills of Eden |
Today I picked my first blackberries, it looks to be a good year for harvesting.
 |
| Yum |
Another interesting vegetable shape, this time a tomato.
 |
| Tomato head |
The peppers in the greenhouse are starting to ripen. I have used them in my Hot Tomato Relish.
 |
| Hot and fiery |
Hot Tomato Relish
This recipe is a family favourite and an excellent use of both red and green tomato gluts.
Recipe taken from 'The Complete Book of Preserves and Pickles, Catherine Atkinson and Maggie Mayhew, Hermes House, 2009, ISBN 1844770168
600 grm ripe tomatoes skinned and quartered
400 grm red onions, chopped
3 red bell peppers seeded and chopped
3 fresh red chillies seeded and finely sliced
200 grm granulated sugar
200 ml of red wine vinegar
2 tbsp mustard seeds
2 tsp celery seeds
1 tbsp paprika
1 tsp salt
Put the chopped tomatoes, peppers and chillies in a preserving pan, cover with a lid and cook on a very low heat for about 10 minutes, stirring once or twice, until the tomato juices start to run.
Add the sugar and vinegar to the tomato mixture and slowly bring to the boil, stirring occasionally until the sugar has dissolved completely. Add the mustard seeds, celery seeds, paprika and salt and stir well to combine.
Increase the pan heat slightly and cook the relish, uncovered for about 30 minutes, or until most of the liquid has evaporated and the mixture has a thick , but moist consistency. Stir frequently towards the end of the cooking time to prevent the mixture sticking to the pan.
Spoon the relish into warmed sterilised jars, cover and seal. Store in a cool dark place and leave to mature for at least 2 weeks before eating. Use the relish within 1 year of making.
Delicious.
Blackberries, hot tomato relish tasty nom noms I must visit soon! We need to see pictures of your lovely preserves where are they? Keep calm and dig on.
ReplyDeleteA jar of hot tomato relish will be on the blog next week.
ReplyDelete