Not all seed
companies sell heat treated onions sets (Marshalls and DT Brown do). The
advantage of these is that they will not bolt. This is often a problem
with the normal shop-bought sets. Watering vegetable crops has been found
to be more beneficial when used as a really good soak once a week. Lettuce
and carrots and beetroot have very fine tiny roots which will go down
a foot or more for water.The only really important
time to water peas is at the flower petal drop, and for potatoes, when
they are the size of a ping-pong ball. Runner beans need cool nights to
set, so spraying the plants lightly all over in the evening will improve
the crop yield significantly.
Warning
The large berry like fruits, which grow on some potato plants, are highly
poisonous. Children in particular should be warned not to touch them.
Recipes
GREEN TOMATO CHUTNEY
To make 8lbs
1 1/2 lb onions
1 pint vinegar
3/4 lb sultanas
2 teaspoons pickling spice
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 1/4 lb sugar
4 lb green tomatoes
1/4 teaspoon pepper
1 teaspoon mustard powder
APPLE & TOMATO CHUTNEY
To make 16 lbs
3 lb onions
2 pints vinegar
5 lbs apples (net)
1 1/2 lbs sultanas
4 teaspoons pickling spice
3 teaspoons salt
3 teaspoons ground ginger
2 1/2 lb sugar
4 lb tomatoes
1/2 teaspoon pepper
2 teaspoons mustard powder
Put pickling spices into muslin bag. Put onion and green
tomatoes into pan with 1/2 pint vinegar and simmer until nearly soft.
Add the prepared apples, spices, salt, pepper, mustard, ginger and sultanas.
Simmer 'til all soft stirring from time to time. Add rest of vinegar and
sugar. When sugar has dissolved, boil steadily until chutney is consistency
of jam. Remove spices. Pour into warm jars and seal at once.
Courgette Cake
12oz Plain flour
12oz Castor sugar
1 1/2 level tbsp Baking powder
1 level tsp salt
6oz shelled walnuts roughly chopped
4 eggs lightly beaten
1/4 pint vegetable oil
12oz courgettes grated
2 tsp grated lemon rind
Grease two 1 1/2lb loaf tins.
Sift flour, sugar, baking powder and salt into a mixing bowl and stir
in walnuts.
Mix eggs, oil, courgettes and lemon rind together and add to dry ingredients
and stir until moistened.
Spread mixture evenly into tins.
Bake at 180°c (350°F) gas mark 4 for 1 hour.
Allow to cool for 10 minutes before serving.
Can be frozen.
Rhubarb and Blackcurrant Crumble
For 6 people
About 20 good stalks of Rhubarb
1 Bramley apple peeled and sliced
A large handful of frozen blackcurrants
½ cup of white sugar
A little orange juice
The Crumble
1 cup white flour
½ tsp baking powder
½ cup brown sugar
100g or 4 oz butter
Put all ingredients into a processor and process until it resembles crumbs
Cut up Rhubarb roughly up and add a little orange juice to cover the bottom
of the pan to about ½ " in a pan, simmer until tender, half way thru cooking
add the black currants, (they don't need to be thawed).In the meantime,
spray with cooking oil the bottom and sides of a souffle dish and put
the apples on the bottom, pour the rhubarb mix over the top and sprinkle
over the sugar, stir in. Top with the crumble evenly Bake for 30 mins
150*C gas mark 3 or 300*F until the Crumble is golden brown Serve warm
with crème fraiche, whipped cream or ice cream, just delicious!!! and
better the next day if any left over.
ZUCCHINI SLICE
4 Zucchini
1 large onion
3 rashers of bacon
1 cup grated cheese
1 cup self raising flour
½ cup oil
5 eggs
Salt and pepper
Grate coarsely (easy in a processor),peel and chop onion,chop bacon finely.
Combine all ingredients in a large bowl. Pour into a 11" X 7" lamington
tin and bake in a moderate oven 30 to 40 mins until set and browned on
top and cooked in the centre at 150*C. Serves 4 to 6,accompany with a
salad
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