I hope you are all in one piece after the gale force winds yesterday. The wind certainly blew the cobwebs away, as well as a lot of fruit off the trees. Several trees were blown over blocking the road in either direction, and they had to be moved before we could get home. A sleep over in a toy shop may be every child's dream, just think what fun could be had. I doubt there would be much sleep!!
We have finished combining and are starting to work the land ready to sew the crops for next year. The hedge rows are laden with berries. We have a lot of windfalls, great for an Apple Pie or Blackberry and Apple Crumble. Makes my mouth water, better hadn't mention custard, cream or ice cream or I may start to drool. Quite a few of us have been busy making jam and fruit Jelly.
As I promised you in an earlier blog, I would persuade our members of staff to share with you some of their favourite recipes. Here is Belinda's. It is also one that many of us have made after persuading her to part with the recipe, and thoroughly enjoy. Even better if you are able to use runner beans that you have grown yourself. She has been making it for years. It is great with cold meats.
RUNNER BEAN CHUTNEY
2 lb runner beans (when trimmed and sliced)
1.5 lb onions (when chopped)
1 heaped tablespoon cornflower
1 tablespoon turmeric
1 heaped tablespoon dry mustard
1 lb Demerara sugar
1 lb soft brown sugar
1.5 pints of vinegar
Cook sliced beans in well-salted water until tender.
Cook chopped onions in half a pint of vinegar.
Mix dry ingredients to smooth paste with vinegar.
Strain cooked beans, then add to rest of vinegar and cook for ten minutes.
Add sugar and rest of ingredients and boil for a further fifteen minutes.
Bottle and cover.
This chutney keeps really well. All this talk of food reminds me that lunch is calling.
Let me know if you like it. Till next week, Julie