17 March, 2009
It’s coming to the end of summer now, so am dealing with a glut of veg in various departments; mostly tomatoes and scallopini. I froze some more green beans and decided to put the rest in jars:
I’ve now pulled out all the tomato plants, so first of all I made passata (recipe from Cuisine magazine). The chocolate is supposed to make it taste richer:
2kg chopped tomatoes, 10g 70% chocolate, 3/4 tsp salt, 3/4 tsp sugar.
Put everything into a pan and boil steadily for an hour until thick. Pass through a sieve and bottle.
Then to use the green tomatoes, I made green tomato chutney (also from Cuisine magazine):
- 2 teaspoons green cardamom pods
- ¼ teaspoon turmeric
- 2 cinnamon sticks
- 3 cloves garlic, finely chopped
- 5cm piece ginger, peeled and finely chopped
- 2 onions, finely chopped
- 2kg green (unripe) tomatoes, chopped and cores discarded
- 2 green apples, peeled, cored and chopped
- 1¼ cups brown sugar
- 1 cup raisins
- 1¼ cups cider vinegar
Crush the cardamom to release the seeds. Discard the pods and lightly crush the seeds. Toast the cardamom seeds for 30 seconds in a frying pan until fragrant.
Add the remaining ingredients and stir well. Bring to the boil then reduce to a simmer for 45 minutes until very thick. Remove the cinnamon sticks. Bottle while hot. Makes 1 litre.
And last but not least is marrow & ginger jam. This was to use up a couple of head-sized scallopini which grew without us noticing. This is Sally’s Nan’s recipe. The marrow acts as a filler and the flavour comes from the ginger and lemons.
- 3lb marrow (after peeling and removing seeds)
- Finely-grated peel and juice of 2 large lemons
- 1 1/2 oz root ginger
- 3lb granulated sugar
- 1/2 oz butter (Nan specified English or Welsh but I’m sure NZ butter will be just as good!)
Cut marrow into small cubes and steam gently for 20 minutes. Turn into bowl and add lemon peel and juice, giner (tied in muslin bag) and sugar. Cover bowl and leave to stand 24 hours.
Transfer to large saucepan and heat slowly, stirring all the time, until sugar dissolves. Bring to boil. Boil steadily for 30 to 45 minutes (or until marrow is almost transparent and syrup is thick).
Stir in butter to disperse scum. Remove ginger. Pot and cover jam. Make about 5lb.
3 February, 2009
It’s really going now – just picked (more) scallopini, cherry and beefsteak tomatoes, beans, chillies, gherkins and tomatillos (need to ask my Mexican mate what to do with those). And that doesn’t include the radishes, lettuce and basil I picked (and ate) at lunchtime.
We’ve got the double weeper hose set up now, so the main vegetable beds are sorted, I just need to remember all the rest, scattered around the garden.
The scallopini plants are looking a bit sad – fairly covered in powdery mildew and host to some vegetable bugs. Seem to be still producing though…
29 January, 2009
Today we unstacked one of the potato tyres. There was a lot of dirt for relatively few potatoes but enough to fill a box. I’m never quite sure when to pull them apart but I’ll leave the other one for a while and plant some 2nd crop potatoes soon and see how those go.
Also Simon cooked a great batch of roast veg tonight; scallopini, chillies, capsicum and beetroot from the garden and onion and kumara from the shop.
Weather is still very hot, though today amplifier.co.nz wrote, referring to Melbourne’s 43 degree heat:
That might sound hot but Melbourne has 3.8 million people. Auckland yesterday got to 25 degrees and we’ve only got 1.3 million people. That means that per capita it was actually hotter in Auckland.
21 January, 2009
Beetroot and a green dinner, including NZ spinach (Tetragonia tetragonioides or kōkihi), scallopini, asparagus, mint and basil.
9 January, 2009
Just picked 1.7kg of scallopini! They look like weird hairy flying saucers. They may end up on the barbecue tonight – have to find something to do with them, and quick! There’s more appearing as I write.
Scallopini wouldn’t be my first choice – the packet of mixed courgette seeds seemed to be only this type. This may be the only time I grow them.
(Rat by Jon Thorsen.)
Later on… I keep running out of space to plant new stuff and have been sitting on a whole lot of lettuce seedlings for a while, which were looking periodically sad in their little pots. So this afternoon I cut some more grass out in front of the fence tomatoes, built a mini-retaining wall out of bricks and back filled it with compost, which was enough space to plant the rest of the seedlings (Koanga‘s ‘Heritage Mix’) and the rest of the basil. Hopefully they’ll be happier now.