#Buy plum chutney

[writingmaidenwarrior]

I know I said I wanted to write and be more present again but my neighbors decided this is the time to flood me with fruits and veggies and for the last days I had been busy canning peaches, corn, beans, plums, making jams, syrups and chutneys; had to buy more canning stuff because I ran out of basically everything and my freezer is already overflowing with only 1/3 of it being used for actual storing stuff for my daily meals (I have a fucking 5 feet tall one fyi)

At least my siblings and a friend already happily jumped up and down at the mentioning of peach jam, melon syrup, zucchini chutney and pumpkin oat bread which will be made another day. At least I finally can see what I store in my fridge again without moving stuff out and back in like it's fucking Tetris.

I only hope I won't get new fruits and veggies too soon.

[sleepymccoy]

It's in the oven!

I received advice to make very sure that the pasta sheets didn't need precooking, they claim to not need that. So they've gone in raw. I was also told to try adding anchovies, I looked for them but I couldn't find them! I agree tho, that kind of taste would be wonderful

I'll tell you my recipe now, cos I've got 30 min to sit around before it's ready

The base recipe is from recipe tin eats, but I always prefer to use my own stuff rather then buy if I can help it, so I made adjustments as indicated when I cross out the original

1 onion , finely chopped 2 onions, caramalised

1 medium carrot , finely diced three old carrots, grated

1 stick of celery , finely diced remaining dozen or so button mushrooms, lazily diced

2 4 garlic cloves , minced

1 kg / 2 lb beef mince (I used 1kg)

800g crushed tomato 400g cos I forgot to check how much is in a can and only had that

1/4 cup tomato paste. I also added the last of (fourish tablespoons) a jar of kasundi my aunt gave me, it's a deep tomato and capsicum sauce with a bit of chilli in it

1 cup (250ml) red wine , bold not light I forgot. Dang.

3 beef bouillon cubes , crumbled I assume this is beef stock, I have powder not cubes and threw a few spoons in

2 bay leaves , dried or fresh I used to have some, couldn't find them

1/2 tsp each dried thyme and oregano

2 tsp Worcestershire Sauce

1 – 2 tsp sugar I used plum chutney that my friends mum gave me cos I thought it might add a nice taste. And I wanted to use it up

1/2 tsp salt and black pepper

60g / 4 tbsp butter

1/2 cup (75g) flour (I assumed plain flour cos it usually is when they don't specify)

4 cups (1 litre) milk (I used 3/4 of a litre cos that's all my milk and I want a coffee tomorrow)

2 cups (200g) shredded cheese - Colby, Gruyere, Cheddar, Monterey Jack, OR 1 cup shredded parmesan. (Whoops, used mozzarella. Only noticed that this was off recipe now, I bought the mozzarella for this recipe! C'mon!)

Pinch of freshly ground nutmeg

Salt and pepper

My concern, on reflection, is that I made I think three major changes. Less diced tomato, forgot the cup of wine, slightly less milk. Those are all liquids. So I won't be surprised if it comes out a little bit dry! And it's possible the pasta sheets won't soften like they're meant to if there's not enough liquid near them

But hey, I'm learning!!

My mum makes the best lasagne, and she'll often make three when she does (big one for her and dad, half sized that she gives to me and my sib) so for years I haven't had a lasagne craving cos mum slips me a very very good lasagne before it hits

But she's been unwell last year and didn't make one. And now has diet changes that make lasagne less likely. I hadn't noticed until today cos I'm craving lasagne for perhaps the first time in my life

I've never made a lasagne (I have been living a blessed life with an abundance of lasagne) but I'm gonna try today.

Step one. Google a recipe

Step two. Put clothes on

I'll check back in shortly

[hedgehog-moss]

Some small things that happened recently, other than the llamas’ shearing:

1. I traded a bottle of my freshly-made elderflower syrup (and some plum chutney from last summer) for a jar of wild peach jam and some homemade pâté, and the chickens went WILD over the latter. I gave them a tiny bit for a taste and then had to retreat to the kitchen to eat the rest because they kept jumping up and down trying to steal it

2. I told the librarian a while ago that I was hoping to rehabilitate the former little pond in my pasture and she came over with her husband and daughter to give me a pond liner they had in their garage (they wanted to create a pond in their garden and procrastinated for 15 years basically.) A very nice gift!! But the highlight of their visit was when we went to the pasture to say hello to the baby llamas, and Pampelune fell in love with the librarian’s daughter. I’d never seen her like this! she just kept staring adoringly and asking for neck scritches and whispering sweet llama things in her ear.

I replied to an ask the other day saying llamas aren’t really animals that enjoy being cuddled, but I guess I’d just never seen a llama with a crush.

3. My little vegetable patch is happy with this warm spring; the 2-year-old strawberry plants are going strong, and I’ve also got tomato flowers and male & female courgette flowers, so all is going according to plan.

My one young raspberry plant valiantly produced two raspberries, which reminded me that I meant to plant more of them. I went to the agricultural store, and told them in passing that the persimmon sapling I bought from them last autumn is looking rather dead, and they gave me a few apology raspberry plants for free. I went home and discovered that the persimmon is actually making one very tiny bud! Now I feel like a con artist :( But look at this shy little thing (on the right), it’s so discreet...

(left: girl courgette blossoms)

4. At the agri store I was invited to enter a raffle to win a 100-year-old olive tree. After filling up the little form with my name and phone number I was granted permission to take a second slip of paper and enter Pandolf’s name and phone number (I buy his kibble there so he is a valued customer). I hope he wins.

5. The sheep that are supposed to trim the grass around the store were napping in the shade, not a single one of them was working. I did not report them, because a sheep union representative came to touch my hand with its nose softly.

6. I also bought (half of) a former wine barrel to use it as an additional trough for the animals—I wanted one near my house so I wouldn’t have to trek across half the pasture on winter mornings to go break the ice, and there are two rivulets there that made the ground muddy, so it was better to dig some channels and add some pipes and have them flow into something. Digging a hole for the barrel was as exhausting a task as ever (so many huge rocks!), I’m glad I’m done with the New Trough project. I also had to rinse the barrel and air it out for a few days because it very much smelled of bordeaux wine, but here it is now, using its transferrable skills to start a second career:

I love hearing this new & very soft trickling water noise when I sit outside my house!

7. Pandolf, on our way home from the agri store, enjoyed the wind in his mane. (That’s it that the last piece of news.)

[7689966666]

How To Start Pickle Business in INDIA

Food and food things are essential to our endurance, as a fundamental need, yet something that we go to when we are glad, when focused, when enthusiastic, or in any event, when needing to unwind. Have you seen that at whatever point any plans are made, (regardless of whether it is plans for the end of the week, or plans made as a family for a party or even plans made for a date), they are typically made around food, for example, meeting for supper or visiting another eatery or a get together over bites and beverages. Food is consistently a piece of each festival and celebration as well. Envision Diwali without all the scrumptious passage or Christmas without the plum cake and sweets, feels extremely inadequate. Food is a significant piece of regular day to day existence. Food in itself is so adaptable and assorted, taking into account an assortment of ranges. Being a particularly basic piece of presence and an evergreen business, food is a decent area to consider diving into while wanting to go into business. One food thing that is native to India and its kin and is consistently sought after, is pickles. Each home in the nation has an alternate kind of pickle which is an unquestionable requirement during eating times. Indeed, pickles may be perhaps the most sought after things that individuals voyaging abroad take with them and individuals avoiding the nation lewdly recall. So in the event that you are considering how to begin a pickle business, this is the spot for you. The pickle and Chutney Marketing business is an incredible business thought to begin ones introduced venture, particularly in the food business. Pickles are set up by protecting various products of the soil in vinegar or salt water alongside various flavors and different fixings. The ideal taste of the pickle relies upon the right blending of various fixings at the best extent and the ideal planning for the handling. A limited quantity of pickle can help individuals finish a whole supper, which is only one of the positive purposes of beginning a pickle business, different benefits being- Assortments – there are a confounding number of assortments in pickles, for example, mango pickle, lemon pickle, stew and garlic pickle, carrot pickle, cabbage pickle, brinjal pickle, curry leaves pickle, beans pickle, various sorts with varying preferences some sharp, some sweet, some harsh, some astringent. Every district in India has an interesting pickle having a place with that space, made with privately discovered fixings, for example, lingri ka achar from Himachal, Kair (pepper) ka achar from Rajasthan, Bhoot Jolokia achar from Assam, Kolhapuri thecha from Maharashtra and some more. This wide assortment makes the pickle business fulfilling and an incredible business thought as well. Request – Indian dinners are fragmented without pickles and are required consistently subsequently encouraging a colossal interest for pickles. Indeed, pickles are mainstream to the point that those voyaging abroad take a container of pickle with them without coming up short, regardless of whether they can manage without a ton of different things. Simplicity Of Preparation – pickles or achaar are a type of aged food and are very simple to get ready. Pickles are normally set up with insignificant fixings and don't include a lot cooking, or broad utilization of cooking gas. Insignificant Equipment – the pickle making measure requires negligible hardware, confined distinctly to the vessels used to blend the fixings and marinate the pickle and containers to store it in. While making pickle on an enormous, mechanical scale will require different machines like a cutting machine, pickling machine or pickle blending machine, huge compartments to store the pickle for it to marinate and ultimately containers to fill the pickle into for conveyance and retail promoting. Insignificant Space – the pickle making business needn't bother with a huge space or territory and can be set up in more modest regions as well, without

influencing the quality. Truth be told, a great deal of pickle making organizations start from the kitchens of the business people. Hopeful business people who need to get going on a more limited size and afterward extend their business, can work from their homes as well or from a little space or an extra room. Insignificant Investment – the pickle making business doesn't need a lot of speculation since the requests of the business are negligible. Lion's share of the costs for the business incorporate buying of fixings and advertising the business. The other cost incorporates procuring the licenses and enlistments important to maintain the business. Ideal For Women Entrepreneurs – regularly hopeful ladies business people have the energy however need business thoughts that can be sought after contemplating their preferring, their qualities and achievability. The pickle business is ideal for ladies business people who need to build up themselves and start their own free business. The most effective method to begin a pickle business The pickle business Marketing has various benefits and is an incredible business opportunity for business visionaries to investigate. In any case, the main inquiry that business visionaries face is the way to begin a pickle business, what are the fundamental prerequisites for beginning the business and which licenses are required to begin and maintain the business. The pickle business doesn't need a lot of readiness already, in any case, the couple of essentials for beginning the business incorporate Licenses And Legal Formalities Before you ask yourself how to begin a pickle business, you need to comprehend the essentials. Licenses, grants and enlistments are regularly compulsory to maintain a business. They help furnish the business with a legitimate personality and a construction just as specify rules and guidelines with which to work the business. The licenses needed to begin a pickle business incorporate FSSAI FSSAI or Food Safety and Standards Authority of India is a self-governing body set up under the Ministry of Health and Family Welfare, Government of India. It is liable for ensuring and advancing general well being through the guideline and oversight of sanitation and administers the food nature of the items sold on the lookout. FSSAI is a required enlistment/permit for business substances that take part in food and related exercises. Practically every bundled item accompanies an endorsement and number from FSSAI that ensures quality in item. Grant should be taken dependent on the yearly turnover of the business and for the equivalent, the FSSAI agenda can assist with settling on the choice. Contingent upon the turnover and the areas and markets to which the items are showcased and sold, the business people need to apply for a permit or enlistment. The agenda assists with concluding whether to apply for a permit or enrollment. The FSSAI enlistment specifies the conditions and conventions for assembling and bundling the items keeping a norm and sterile method, in this way guaranteeing that the business produces quality items. A FSSAI permit, aside from guaranteeing quality and security principles, draws in countless clients by adding trust and trust in purchasers about sanitation and cleanliness. Likewise, while hoping to disseminate the pickles to other retail locations, staple shops and stores, the FSSAI permit makes a positive standing for the items and in this way helps sell them. the most effective method to begin a pickle business Shop Act Shop act permit applies to shops working inside as far as possible. The Shop Act enrollment is intended to direct installment of wages, long stretches of work, leave, occasions, terms of administration and other work states of individuals utilized in the pickle shop. Shop Act is a required enrollment and it is obligatory to show the Shop Act report in an unmistakable spot in the business premises. Retail outlets including the pickle business, arranged inside as

far as possible need to apply for the Shop Act enrollment. Different licenses relevant to the business are GST enrollment, Udyog Aadhaar enlistment and business substance enrollment. These are valuable for the pickle business. The GST business has a uniform tax collection structure for the business, regardless of whether the items are provided across State borders. The Udyog Aadhaar gives acknowledgment to the business as a MSME (miniature, little, and medium) undertaking and gives a few advantages to the enlistment holders as well. The determination of a specific business element offers explicit highlights to the pickle business. These licenses are required when beginning the pickle business. Statistical surveying And Strategy A pickle Marketing business is not difficult to begin and run in light of the fact that the pickle making method is direct, the hardware and space required being negligible and the speculation required additionally be insignificant. This implies that there will be a few comparative organizations on the lookout and to succeed, it is critical to consider the market, concerning how different items are valued, their bundling, and how they are moving toward the clients or the market. In like manner, the business people can plan approaches to remain in front of the rivalry by zeroing in on 2 principle measures the quality and valuing. The nature of the pickles should be high and consistently kept up each and every time and furthermore the fixings to pickle can be picked cautiously, to such an extent that they are one of a kind from different pickles and structure the USP of the business. The valuing of the pickles too should be cutthroat, anyway guaranteeing that the business doesn't run in a misfortune attributable to it. The bundling of the items is likewise significant and should be possible in alluring, solid holders or containers guaranteeing the quality remaining parts flawless and furthermore the fixings and its medical advantages can be unmistakably shared on the bundling. Since you realize how to begin a pickle marketing business, you need to consider other essential components like a field-tested strategy and capital venture. Subsequently, the pickle business is an incredible, productive chance for business visionaries and requires not very many fundamental things abilities and customs to begin the business, which can be acquired through help from ex

[circlebranch-pork]

Things You Should Know About Fresh Fruit Chutney

Have you ever come across chutney recipes made from apples, pears, pumpkins, plums, and other fruits and vegetables but haven't used them simply because you're not quite sure what they are? It's time to learn more about this spicy condiment and add it to your favourite dishes.  

Fresh Fruit Chutney is the easiest way to diversify the tastes of familiar products. They are easy to get carried away and buy a whole bunch in the store. But before that, it is better to figure out what sauces are and which of them are useful. 

You can prepare these fresh fruit Chutney at home, but most will take a long time to mess up. So, in that case, people prefer to buy them. Buying sauces in the store is more convenient. 

Benefits of sauces

Usually, sauces are products with a rich composition and bright taste. Like Cranberry chutney, it is so popular now.  

They contain a lot of spices/salt/oil, so they can be eaten in small quantities or added to other dishes. When overeating, even the most natural product will cause harm, everything is good in moderation.  

If you also love this, then hurry up and find Cranberry chutney for sell now. 

In small quantities, in the absence of contraindications, natural sauces will not cause harm. They will make the taste of dishes brighter & saturate the body with vitamins. For example, in homemade ketchup, there are many useful tomatoes- herbs, and plums. Sauce based on yogurt is useful for digestion & micro flora. And natural mayonnaise perfectly nourishes and is suitable for those who suffer from a lack of weight. 

When choosing fresh fruit chutney, pay attention to the integrity of the package & the shelf life. Next, study the composition. It is better to give preference to sauces that are stored for a short time & contain a minimum of additives, preservatives, etc. 

If you want to get some fresh chutney, then visit circlebranchpork.com now!

[klfreshkochi]

What types of items does KL fresh offer?

KL Fresh is a website where you can buy fresh groceries online. It offers the highest-quality vegetables, fresh fruits, pure spices, snacks, meat and fish, and nutritious dairy products. The most important factor is customer happiness. KL Fresh only sells regular items. Their services include the delivery of fresh food, tastes, and other items. Customers' convenience is taken into account when they provide products. Kochi's KL Fresh is a well-known online food store. The following are the key product categories:

●     Fruits and vegetables

●     Grocery

●     Organic

●     Snacks

●     Meat and fish

Fruits and vegetables:

There are five categories under these fruits and vegetables.

Fresh fruits - It consists of fresh fruits such as apples, orange, coconut, lychee, plums, banana, avocado, guava, sapota, grapes, watermelon, pineapple, kiwi, etc

Fresh vegetables - Onion, carrot, chili, cabbage, capsicum, bitter gourd, broccoli, celery, cucumber, tapioca, potato, curry leaves, beans, cauliflower, etc.

Exotic fruits - Blueberry, gooseberry, cherimoya, apple fruit, passion fruit, kiwi, etc

Exotic vegetables - Bajji chili, Chinese cabbage, capsicum, leeks, radish, broccoli, cucumber, zucchini, lettuce, baby corn, mushroom, etc

Cut vegetables - Peeled garlic, peeled ginger, peeled onion, sambar vegetable mix

Microgreen - Radish China Rose, radish white microgreen, mix microgreen, sunflower microgreen, mustard microgreen, etc

Grocery:

The products come under grocery items is

Beverages, millets, rice, dry fruits, chutney powder, oil and ghee, dry fish, ready to cook, egg, coconut products, pulses, spices, flours, pickles, cereals, vinegar, health, and personal care.

Organic:

The category under these organic items are

Beverages, sugar and salt, dry fruits, chutney powder, spices, flours, rice, vinegar, millets, pulses, oil, and ghee, cereals

Snacks:

The main snacks are chips, mixture, banana, biscuits, jackfruit chips, etc. The dry fruits in Kochi are the most sale snacks items from this category.

Meat and fish

This category includes all the meat items and fish items like

Fresh Chicken Curry Cut, Neymeen Oli / Seer Fish, Chemballi / Red Snapper, Earl / Emperor / Sheri, etc

Grocery shopping online has become very popular in recent years. Why do people shop on the internet? It's a significant question. Online grocery stores, like traditional supermarkets, provide a wide range of products. There are also over 1000 brands to choose from, making it simple to find what you're looking for. It's also simple to order things from the comfort of your own home. When we order a few items, we can expect delivery within hours. All of the ordered items are conveniently delivered to our front door. All of the requested items will be thoroughly examined. Natural herbs can be purchased in Kochi.The defective items will be returned, with the option of an exchange or refund. The main benefit is that it saves time. You must place your order at your leisure. In addition, the online grocery store has a plethora of specials and incentives. Customers will benefit greatly from this. Bodycare, fresh coffee, reusable shopping bags, cheese, deli meat, produce, bulk foods, and frozen foods are the most popular items in the online grocery store. Grocery shopping online has become popular as a convenient way to work from home. If people continue to work from home, the demand for internet shopping will rise. When it comes to the commercial side of things, internet grocery sales have surged by 70% during the pandemic. Another advantage is that the digital payment system is more secure than cash-on-delivery.

[bethestaryouareradio]

Fall Harvest and Bulb Buying

“Tickle it with a hoe and it will laugh into a harvest.”  English Saying

 Every September I think about two major garden projects that transpire throughout the autumn season: harvesting and bulb buying.

 Fall boasts a spectacular bounty of pears, Asian pears, grapes, apples, tomatoes, tangerines, blackberries, walnuts, kiwis, and more. The last of the peaches and nectarines are being picked while festivals celebrating the end of the fruit and vegetable collections transpire throughout the next two months across the United States. 

 We also kick off fall by thinking about what bulbs we’ll want to plant for spring. Alliums, daffodils, tulips, crocus, hyacinths, iris, snowdrops, muscari, and fritillaria top the lists of many gardeners. 

 Let’s get started on this month’s workload! 

 Fruit and Vegetables

 What do we do with all the produce that is harvested? Besides eating your fruits and veggies fresh and raw, autumn is a plum time for canning, freezing, pickling, and drying the season’s extra yield to enjoy during the winter months when “fresh-picked” is not possible. Use a dehydrator to dry apples, peaches, tomatoes, and pears. Put grapes into an ice-cube tray, add water, and make grape cubes that are pretty and delicious in drinks. After cooling, freeze batches of various fruit sauces that have simmered in a pot with a dash of salt, sugar, honey, and/or vinegar. For canning and pickling, check online sources for simple recipes and make sure to follow the safety requirements. Making jams, jellies, pies, and chutneys is easy and fun, especially when you involve the kids. Next to Christmas, harvest time was always a favorite family experience when I was growing up.  

 Although my vegetable garden did not return the abundance I had anticipated for the year, my fruit trees overcompensated. I’ve been slicing crunchy apples into salads, sauces, compotes, soups, and making crumbles, pies, and crisps. Peaches or nectarines with fresh cream is one of my favorite breakfast treats. For a refreshing and invigorating weekend cocktail that I call Sunday Sensation, try this beautiful and delicious combination. It can be made with or without alcohol.

 Sunday Sensation

In a clear pitcher, muddle cut pieces of peach and nectarine. Add slices of an orange, tangerine, and Meyer lemon. Stir in a shot glass of Campari or Aperol for an alcohol infused drink, add ice cubes, and top with sparkling wine or Champagne. For a virgin sensation, use a cup of orange juice topped with sparkling water or apple cider. Garnish with sprigs of basil and mint leaves. 

Yummy!

 While you are enjoying your Sunday Sensation, it’s time to contemplate the bulbs and rhizomes you’ll plant this fall for a spring showcase. Bulbs can be planted mid to late fall in a sunny location with well-drained soil. Daffodils can be planted anytime and anywhere. They are especially great in areas where deer roam as the deer are repelled by them. There are so many varieties of tulips for early, mid-season, and late blooming that it may be best to peruse bulb catalogs to get an idea of the specimens that speak to you. All tulips will need six weeks of refrigeration before planting so it is doubly critical that you decide on what to buy now. For rock gardens and borders, you may be thrilled by Water Lily tulips that naturalize when left undisturbed. When you want exotic-looking tulips, consider the flamboyant Parrot or Peony flowering tulips. If you want to force flowering, single or double early tulips are the most well-known as well as Species and Triumph tulips.

 Forcing How-to:

Plant bulbs in well-draining pots in October, place them in the dark for 12-14 weeks while chilling at 35-45 degrees Fahrenheit. Gradually move pots to filtered sunlight to allow sprouting and acclimation. Water as needed. 

 Ponder the Pollinators:

Happy bees stay in our gardens helping nature thrive. By planting bulbs in colors most attractive to the bees­­­­––blue, purple, white, and yellow––fresh food is provided for them after winter when they need it most. The best bulbs for bees are allium, anemone, camassia, corydalis, crocus, fritillaria, Galanthus, hyacinths, muscari, tulips, and scilla. 

 Best Way to Plant Large Quantities:

Most people plant bulbs in groups of five to seven spaced six inches apart and buried four to five inches deep. However, if you want to create a bold and beautiful impact with large swatches of color, try trenching. You can mix bulbs or use one variety or one species.

 Dig a long five-inch deep (or whatever depth the bulb packaging indicates) trench wherever you want to make your floral statement. It can be straight or made into a circle or pattern. Add soil amendments if your ground is clay and hard. Arrange a minimum of a hundred bulbs with the pointy side up. Cover area with soil and mulch. Water, wait, and WOW!

 After blooms fade in the spring, cut the flower stalks to allow the bulbs to conserve energy for the next year while the foliage continues to flourish. 

 Hose Repair:

Every time I or my siblings telephoned my Mom during a summer or fall day, the first words out of her mouth were “I’m busy. I’m pulling hoses.”  That line became a code sentence for us whenever we were doing manual labor that others may not think was important, but what was critical to us. This past summer, to save water by not turning on my irrigation system, I found myself pulling actual hoses daily. By spot watering, I was able to water deeply and accurately, but it was arduous work pulling those heavy hoses. Several tore or broke during the process and I mended them, giving them new life. I have always repaired frayed or cut hoses and figured everyone repaired theirs when necessary. But then I saw a couple of hoses in the recycle bin area of a client’s yard with new hoses sitting next to the front faucets. They didn’t realize that hoses are easily repaired with inexpensive parts. If your hose is damaged, head to the hardware store to buy either a female or male coupling. If your hose is broken in the middle, you can buy a connector. Cut off the damaged hose part with a shear or sharp knife. Use a Philipps screwdriver to open the connector. Push the new female or male plug into the hose and tighten the connector with the screwdriver. Test the hose. It will be good as new. I tend to use more female couplings than males, so I always buy extras.

 Tickle your garden with a hoe and you’ll have a great harvest. Come visit me at the Pear and Wine Festival in Moraga at the Be the Star You Are!® charity booth on September 25th and pick up some free goodies. Laugh on!

 MARK YOUR CALENDARS!

Saturday, September 25th, Be the Star You Are!® will participate in the first live event at the Pear and Wine Festival with a booth sponsored by the Lamorinda Weekly(www.Lamorindaweekly.com) and MB Jessee painting (www.MBJessee.com). Wear your mask and visit us! Details at https://www.bethestaryouare.org/copy-of-events

  Happy Gardening. Happy Growing. 

Photos and more: https://www.lamorindaweekly.com/archive/issue1515/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian.html

 Cynthia Brian, The Goddess Gardener, is available for hire to help you prepare for your spring garden. Raised in the vineyards of Napa County, Cynthia is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are!® 501 c3. Tune into Cynthia’s StarStyle® Radio Broadcast at www.StarStyleRadio.com.

Buy copies of her books, including, Chicken Soup for the Gardener’s Soul, Growing with the Goddess Gardener, and Be the Star You Are! www.cynthiabrian.com/online-store. Receive a FREE inspirational music DVD and special savings.

Hire Cynthia for writing projects, garden consults, and inspirational lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

[fohib]

WHAT TO GROW

It’s inevitable to have the odd dearth and glut in your harvests but that’s what freezers and friends are for. However with a little preparation, you can minimize the peaks and troughs to ensure a steady flow of fresh produce. While it’s not crucial to be very organized on a small-scale plot, time spent planning is time well spent. It is a good idea to start thinking about what you would like to grow the previous autumn when seed companies release their catalogues. Each crop entry in this book gives sowing times and weeks to maturity. These will vary according to where you garden but will help you plan your supply of food.

GROW WHAT YOU LIKE Make a list of the fruit and vegetables you eat and then create two columns: “to buy” and “to grow”. Although self-sufficiency is a brilliant concept, few people have enough space to actually achieve it, so select crops carefully to maximize space. Try to be fairly picky at this stage – for example, if you only have space for containers, devoting them to early, melt-in-the-mouth new potatoes is sensible. Planting your pots and sacks with main-crops, which will take far longer to mature, may not be the best use of the space. At the top of your “ to grow” list should be crops that are expensive to buy or difficult to obtain, or those that are at their very best eaten fresh. Bulkier crops, or those that are cheap and readily available, should be at the bottom of this list.

CONSIDER YOUR SPACE Once you’ve established your “to grow” crops, calculate how much room you’ll need to grow them and which month they’ll mature. Compare potential gluts and dearths with the space you have available, and it should become apparent if certain crops need to migrate into the “to buy” column instead. Consider how well certain crops store. For example, having a glut of chillies to dry and store, or broad beans and blueberries to freeze, is actually a godsend, as these crops preserve very well. Winter squashes and garlic are easy to keep in a dry, frost-free shed or garage. In contrast, you may not have space or inclination to store more than a few pumpkins.

STAGGERING YOUR HARVESTS It is important to consider how soon you’ll be able to eat the produce that you grow, and to sow your seed accordingly. Carry out “successional sowings” – sow a pinch of seeds every few weeks rather than all in one go for crops such as lettuce, rocket, radish, and spring onions to ensure a constant supply throughout the summer. Alternatively, swap seeds and plants with friends to get a range of cultivars that will mature at different rates. A single sowing of a selection of types can provide a steady supply and a variety of flavours and textures. Another option is to sow some seeds under cover, and some outside. Those that are protected will get a head start. To extend the season, consider growing crops that mature over a long period.

STORING SURPLUSES If you have a glut and can’t eat your fresh crops fast enough, then do not despair. There is a wide range of ways to store surplus crops, but knowing which to use is key, as not all fruits and vegetables suit every method.

1- Drying Vegetables such as onions and garlic should be dried thoroughly before storing – lay them out on racks in a dry, frost-free place. Herbs and chillies can also be dried. Consider drying slices of other crops such as apples and plums in the oven on a low heat to be stored and used in a range of recipes. 2- Freezing This is a useful method for storing a wide range of crops. To prevent berries forming a solid lump when you freeze them, lay them out on trays so that none of them are touching. Vegetables will store for longer if they are blanched – quickly immersed in boiling water – before freezing. This is ideal for crops such as asparagus and sprouting broccoli. 3- Preserving Transforming crops into delicious savoury chutneys or relishes and sweet jams and jellies is an ideal way to preserve a wide range of fruits and vegetables, capturing their flavours when they are at their peak. 4- Storing Many fruits and vegetables will keep well if they are kept in a cool, well-ventilated, frost-free place. Wrap apples and pears in waxed paper to help maintain their juiciness. Keep maincrop potatoes in a cool place in thick paper sacks, which prevent light from reaching them.

[livingcorner]

Storing and Preserving Your Garden Harvest

Storing your harvest is a great way to deal with gluts (a surplus of one vegetable) and months when little is growing. There are many ways to store your vegetables; these include drying, freezing and preserving.

Storing your crop

Some fruits and vegetables store well for months if they are kept in the right conditions. The key to success is choosing unblemished specimens and checking them regularly, removing any diseased items. For example one rotten apple can ruin the whole batch. Storing the crop in a dry, well-ventilated place will prevent it from rotting. You can buy storage boxes but a wooden crate or shallow cardboard box will work just as well. Some boxes and crates will be designed so you can stack them but if you do this make sure that air can circulate between the levels.

You're reading: Storing and Preserving Your Garden Harvest

Apples and pears are well suited to storing. Wrap each fruit in newspaper and place in a single layer in the bottom of your container.

Root vegetables such as carrots, potatoes and beets also store well. Cut the leafy tops off beets and carrots and place them in a single layer without wrapping them. Both benefit from being covered by a layer of sand to prevent them becoming rubbery. Potatoes can be stored in hessian or paper sacks. Harvest them on a dry day and leave out in the sun to dry. Remove any mud from the potatoes to prevent mould forming. Store them in a dark place to avoid poisonous green patches forming on the skins. Parsnips are best left in the ground over winter and harvested when needed.

Onions, garlic and shallots are best dried thoroughly then plaited before storing in a dry place. You can also cut the tops off and hang the bulbs in an old pair of tights or netting.

Read more: How to Store Fresh Tomatoes

Plants in the squash family such as pumpkins and zucchini can last for up to three months, depending on the variety. Pumpkins and marrows don’t keep after midwinter, but other squashes (such as butternut and spaghetti) may keep until early spring. Ensure they are in good condition and store them in a cool, dry place such as a cupboard. Zucchini don’t store well, and should be kept in the fridge for a maximum of three weeks.

Leafy crops such as lettuce and spinach do not store well and should be eaten within a few days of harvesting. Sow regularly right into early autumn so that you still have leaves to harvest in the colder months.

Legumes such as peas and beans can be dried for use in stews or blanched and frozen.

Freezing your harvest

Freezing is a quick and easy way to preserve your harvest. Freeze in usable quantities so that the produce can be easily defrosted. Choose only firm, just-ripe fruit and vegetables and freeze them as soon as you can after harvesting. Pack them into an airtight freezer bag or plastic container to ensure they keep well and don’t suffer from ‘freezer burn’ (inedible dry, brown patches caused by lack of moisture). Some fruit and vegetables will need blanching before freezing. This prevents the water in the fruit and vegetables crystallizing and rupturing their cell walls, resulting in a soggy, soft consistency when defrosted. Simply plunge the fruit or vegetable into a large pan of boiling water for about one third to one half of the normal cooking time, and then transfer to ice cold water, before patting dry and freezing.

The following freeze particularly well:

Read more: Plan Your First Vegetable Garden in 5 Easy Steps

Raspberries

Blueberries

Blanched apples

Blanched beans (including runner and French)

Cranberries

Gooseberries

Peas

Rhubarb

Drying, pickling and bottling your harvest

Crops that dry well include tomatoes, peppers and apples. Drying can dramatically alter the flavor and texture of your crop and can make interesting additions to dishes. Simply wash and thinly slice your fruit or vegetable and arrange the pieces in a single layer on a baking tray. Traditionally this would be left outside over long sunny days to dry out. An easier method is to set your oven to its lowest temperature setting (130C/250F) and leave the trays in for several hours until the pieces have shrunk in size and are almost crispy. Once dry, store the pieces in a sterile, airtight container and consume within a few weeks.

Beets and shallots are delicious when pickled and will keep for several months. Wash and prepare beets (don’t remove the tops too close to the root, this can cause the color to leach out). Boil in water for 30 minutes or until the skins and tops rub off easily. Slice them and place in a sterile jar and cover in pickling vinegar. (Jars can be sterilized by washing them well and then placing them in a cool oven at 150C/250F/Gas mark 1-2 for 20 minutes) For shallots, peel and trim the tops and bottoms. Place them in a shallow dish and cover with salt to draw out excess moisture. Leave them overnight then rinse thoroughly and place in a sterile jar and cover with pickling vinegar.

You could also make chutney using any excess from your garden or allotment, including zucchini, plums and tomatoes. Jams are delicious spread on toast and will keep for up to one year.

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/storing-and-preserving-your-garden-harvest/

[tinyshe]

Garden Report 21.08.07

This is going to be short; having a bit of a dizzy day as I near the end of treatment.

As you can see, I have flowers. Still harvesting berries, lettuce/greens, a little summer squash, AND some toms are setting fruit. Not loads but there will be some and will be saving seeds! I have a tiny cuc growing! My peas are going to seed nicely if I can keep the eaters away.

Tallying up egg production on a calendar. I am going to have to start buying them greens -- they seem to lay more when they get more greens in their diet and the alfalfa pellets don’t make or break it but are a supplement. They still need to need the fresh greens is my thought ... and a lot! I’m just not able to grow enough this year for them with all the bad weather that causes rot.

Did glean some apples; the prunes did not produce this year but a few due to the bad/stormy weather during blossom time. Will try to get more apples next week as they are only letting me have windfalls at this time. These are tender apples so most are bad by the time I am allowed to get them. Part of the deal is that I toss the bad over the fence ...

I did get some herbs put through the dehydrator and put in the pantry. Did I mention I made a gooseberry/berry mix jam? I have some really soft plums from my tree that need to go into a sauce. Tomorrow will have boyo go up the tree to get the rest and maybe make some chutney for the pantry...

[aylesfordfarmersmarket]

What to buy in December Part 2 Fish is another option with sea-fresh turbot or halibut both great for celebrations. Cold salmon is perfect for making up canapés or snacks, while grilling or roasting the meaty monkfish pairs well with Mediterranean flavours such as black olive sauce and lemon-infused mash potato. Certain fish and shellfish freeze well, but make sure you wrap individual fish fillets in cling film and then transfer into a larger container, or plastic food bag before freezing. Other seasonal marine fish available in December includes bass, skate wing, brill, and lots of shellfish including oysters, lobster and mussels. Cooked crab freezes well for up to two months, while any leftovers such as mash, gratin or roast potatoes can also be frozen. Chutneys and preserves are delicious accompaniments for both Christmas Day and the meals created from leftovers and enjoyed over Boxing Day and through to the New Year. Seasonal flavours such as Beetroot & Orange Relish, Quince Jelly and Kentish Plum and Lime chutney would all match well with Boxing Day hams, cold meats and mid-meal snacks. Most traditional Christmas dinner trimmings can be found at the market, with plenty of favourites such as Brussels sprouts available freshly harvested. Other highlights include spring green cabbage, white cabbage, savoy cabbage, carrots, cauliflower, kale, leeks and potatoes. With all this green and white coloured veg, it’s great to add a dash of colour to your festive menu, perhaps a braised red cabbage. Ask the producers for ideas to try something different for Christmas Day, but don’t forget the hams, sauces and pickles that well see you through Boxing Day and the quiet period through to New Year. And, if you’re baking cakes at home freshly laid chicken, duck and even quail eggs are best for home baked treats. Turkey is very much the nation’s favourite meat for Christmas lunch and there are dozens of ways to prepare and cook this bird. Flavours such as smokey bacon, citrus, and spicy sausages can elevate the flavours and taste of the showstopper dish. (at Aylesford Farmers Market) https://www.instagram.com/p/CI3MkFZlsOP/?igshid=rjp5gd1jqfmc

[tonbridgefarmersmarket]

What to buy in December Part 2 Fish is another option with sea-fresh turbot or halibut both great for celebrations. Cold salmon is perfect for making up canapés or snacks, while grilling or roasting the meaty monkfish pairs well with Mediterranean flavours such as black olive sauce and lemon-infused mash potato. Certain fish and shellfish freeze well, but make sure you wrap individual fish fillets in cling film and then transfer into a larger container, or plastic food bag before freezing. Other seasonal marine fish available in December includes bass, skate wing, brill, and lots of shellfish including oysters, lobster and mussels. Cooked crab freezes well for up to two months, while any leftovers such as mash, gratin or roast potatoes can also be frozen. Chutneys and preserves are delicious accompaniments for both Christmas Day and the meals created from leftovers and enjoyed over Boxing Day and through to the New Year. Seasonal flavours such as Beetroot & Orange Relish, Quince Jelly and Kentish Plum and Lime chutney would all match well with Boxing Day hams, cold meats and mid-meal snacks. Most traditional Christmas dinner trimmings can be found at the market, with plenty of favourites such as Brussels sprouts available freshly harvested. Other highlights include spring green cabbage, white cabbage, savoy cabbage, carrots, cauliflower, kale, leeks and potatoes. With all this green and white coloured veg, it’s great to add a dash of colour to your festive menu, perhaps a braised red cabbage. Ask the producers for ideas to try something different for Christmas Day, but don’t forget the hams, sauces and pickles that well see you through Boxing Day and the quiet period through to New Year. And, if you’re baking cakes at home freshly laid chicken, duck and even quail eggs are best for home baked treats. (at Tonbridge Farmers Market) https://www.instagram.com/p/CIkd4QXl7bz/?igshid=r915bt09lwaw

[hedgehog-moss]

The last remaining blackberries here stopped ripening in early september and have remained half black and red and not getting sweeter for a month and a bit. Are the blackberries near your home doing the same?

It's the same here! I was hoping for a warm September to give them more time but no, they're still so red, from afar the brambles look like holly bushes...

This year has been very cold, nothing grew—tomatoes, plums, berries... it looked nothing like last summer's abundance!

I actually had to buy plums in order to make my chutney, how embarrassing. (The courgettes on the other hand are from the garden. Most reliable vegetable ever)

I did manage to freeze some blackberries, to make at least a couple of pies in the winter. And elder trees continue being good friends to me, I’ve been able to make many bottles of syrup with flowers in the spring and berries last month. I suppose not every year can be plentiful in every way...

[mezzybatliwala]

5 Ways To Use Your Mixer Grinder For Indian Cooking

Cooking has become much smarter and faster nowadays with the amazing range of mixer grinders from Crompton. All the pureeing, chopping, mincing, grinding, mixing and blending can be done in a matter of minutes to prepare any dish you want.

You get the best mixer grinder with efficient design and the latest technology from Crompton. The MaxiGrind technology gives you a 10% finer grind and is safe because there is no overheating due to proper ventilation.

Handling these mixer grinders is easy with the ergonomic design and the leak-proof stainless steel jars. The chrome-plated knob makes it convenient to change speed.

The high-performance motor gives these mixer grinders a longer life and energy efficiency, leading to lower electricity bills.

Given all these features and benefits along with a 2 to 5-year warranty, the Crompton mixer grinder price is surprisingly affordable, ranging from Rs. 3000 to Rs. 5000.

5 Ways To Use Your Mixer Grinder

No Indian food item is complete without masalas, purees or chutneys! The Crompton electric mixer helps you make lip-smacking recipes in very short time. Here are some of the ways in which mixer grinders can help you:

1. Batter For Idlis And Dosas

If you love South Indian food, then why not try making it at home? The mixer grinders from Crompton will help you in making the batter needed for making either steaming idlis or crispy dosas.

Idlis are a healthy vegetarian choice for breakfast, and its primary ingredients are rice and lentil batter. The idli batter is made with idli rice and urad dal. You need to rinse the rice and urad dal with fresh water and let it soak for 4 to 5 hours.

Crompton mixer grinders help you grind the urad dal turning it into a soft and fluffy batter. It also grinds the rice into a semi-fine state.

2. Masala Powder

Masalas are an important ingredient in many Indian recipes. For great flavour in your Indian dish, you need to add masala powder. The ready-to-use masala powders that you can buy from the market are no match to the homemade masala made using fresh ingredients with your electric mixer.

Take your pick from Chaat Masala to Chicken Masala. The ingredients to make chaat masala are coriander seeds, cumin seeds, thymol seeds (ajwain), mango powder, garam masala, black rock salt, black pepper, citric acid and powdered mint leaves. You need to roast the cumin, coriander, and ajwain in a heavy bottom pan till they are dark brown. Remove these ingredients from the pan and allow them to cool.  All the ingredients are to be put into the Crompton electric mixer to grind them to powder-fine consistency. That’s it, you are ready to create homemade chats that no one will ever forget!

If you have always wanted to cook chicken at home, then Crompton mixer grinders will help you make mouthwatering chicken recipes at home with freshly-made chicken masala. The ingredients you need for making chicken masala are turmeric, cloves, nutmeg, mace, dried plums, red chilli powder, green cardamom, coriander powder, salt, black peppercorns, and deghi mirch. Grind these with the electric mixer from Crompton to a powdery consistency.

Next, there are some whole spices that you need to grind. They are cinnamon sticks, white cumin seeds, green cardamom, star anise, black cumin seeds, black peppercorns, cloves and bay leaves. Grind all these spices with the Crompton electric mixer to make the powder. The previously ground powder needs to be added to the powdered spices and mixed properly. Now, go ahead and try out your special chicken recipe!

3. Purees

With the blending features of Crompton mixer grinders, it’s really simple to make fresh and flavourful tomato purees for an Indian style Punjabi paneer. Just follow a 3-step process of blanching, peeling and crushing.

To make tomato puree, you need to first choose tomatoes that are red, ripe, and firm and use running water to rinse them. Deep perpendicular cuts are to be made so that the tomatoes can be peeled easily. Put these tomatoes in boiling water and boil for 3 minutes. These tomatoes are then to be placed in cold water for 2 minutes. The skin of the tomatoes should then be peeled and removed.

Remove the stem and cut the tomatoes in half. Next, put them in the Crompton electric mixer to make a smooth puree. Are you ready to impress your friends with your tomato paneer?

4. Chutneys

Chutneys add that extra zing to your snacks and meals, and if it’s homemade, it tastes all the better. You can have it with dry paneer tikka, kachori, or samosas.

The ingredients for mint chutney are coriander leaves, garlic and ginger. Use Crompton mixer grinders to grind the garlic, chilli, sugar and ginger to paste. To this, you need to add mint leaves, lemon juice, coriander leaves, and one tablespoon of water. Grind till the mixture achieves a smooth consistency. Now, are you ready to have your hot samosas and kachoris with this delicious homemade mint chutney?

5. Grinding sugar

Crompton mixer grinders can also make fine powdered sugar for mouthwatering Shrikhand to satisfy your sweet tooth! All you need to do is put 1 cup sugar in an electric mixer. Grind the sugar till it becomes a fine powder. The mixture should then be transferred to a siever, and a tablespoon of cornflour added. It should be sieved twice to ensure proper mixing. Your powdered sugar is ready, so make your Shrikhand now!

Take Your Cooking To The Next Level

Before you buy a mixer grinder online, make sure you understand its features and functions properly. Mixer grinders make your cooking much easier and enjoyable. Find the right mixer grinder for your kitchen today!

[theenglishflorist]

I've been picking... crab apples, damson's, pears, blackberries, apples and plums. There's SO much available at this time of year. Some is homegrown, my old apple tree has been raining tennis ball sized rosy-red apples onto my lawn (and greenhouse, with a nerve-wracking crack) for weeks now, some fruit I foraged, but most is from friends gardens. . I've been looking for inspiration, so I dusted off recipe books I can't even remember buying and found 'Great Autumn Food Made Simple' by John Topham and Lamona. I don't know if it's still in print, but there's a great selection of seasonal dishes and I tried a couple yesterday as a friend was joining me for supper. The first was the French classic Coq au Vin followed by Slow Roast Plums with Vanilla Pana Cotta for pudding. I adore boozy, creamy, Italian desserts and this was surprisingly easy to make, although I cheated by setting them in little glass ramekins and didn't attempt to turn them out onto a plate... I know my culinary limitations. . If you've got any good fruit jam, chutney or desert recipes do share them. . . #homemadeindorset #dorset #homecooking #pannacotta #windfalls #victoriaplums #homegrown #fruitoftheday #spicedplums #italiandeserts #italianpuddings #seasonalfoods #autumnrecipe #autumnfood #henstridge #autumndesert #autumnpudding #homemadeinsomerset #somerset #goodfood #homemade #theenglishflorist #englishflorist #englishflowers #somersetlife #dorsetlife #dorsetfoodie #dorsetfood #somersetfood #somersetfoodie #johntopham #lamona #greatautumnfood #greatautumnfoodmadesimple #autumnfood #coqauvin #westcountry #westcountrylife #westcountrypotters #westcountrygallery (at Henstridge) https://www.instagram.com/p/B2Tmpi0hPsF/?igshid=1g9h9o3ghevsd

[lostboroughbrewing]

With warmer weather comes summer beers, and fruit beers are one of our favorite summer styles. There’s nothing like sitting in the sun with a beer that’s light and refreshing with just the right amount of fruit to quench your thirst.

But when you think of a “fruit beer” what comes to mind? Is it a tart fruited sour, or an easy-drinking wheat beer? Does the fruit bring out the hops, or add extra sweetness?

The thing is, drinking a fruit beer is easy. Defining the category is a whole other story.

What is a fruit beer?

The category of “fruit beer” quite literally encompasses any beer with fruit in it. That means that an IPA like Mother’s Nectar,with added tangerine juice to boost the citrusy flavor of the hops, an easy-drinking summer ale with added apricots like our Apricot Summer Ale, and the hoppy, tart Forbidden Juice Sour IPAmade with raspberries and plums would all be considered fruit beers even though their flavor profiles are so different.

Any style of beer can become a fruit beer if fruit juice, concentrate, or fresh or frozen fruit is added. This keeps the category interesting, but is not always helpful when you’re trying to pick out a fruit beer that you’ll like.

Choosing a fruit beer

Unless you dislike fruit entirely, there is a fruit beer for every flavor palette: from a sweet raspberry Framboise Lambic to a fruited IPA to a mellow wheat beer with a touch of fruit for added flavor. If you’re trying to pick out a fruit beer that you’ll love, look at what style of beer the fruit was added to before making your choice.

If you’re picking a can out in the grocery store or bottle shop, the label usually has a description that will help, but if you’re looking for a little help you can stop by our tasting room. If you stop in, we can give you some advice to help steer you in the right direction, and a sample to make sure you can buy your pint or crowler with confidence.

Picking a pairing

Pairing a fruit beer with food can be tricky, because the other flavors in the beer also play a role in the choice. Generally speaking, fruit beers pair well with desserts and chocolate because the sweet notes in the beer compliment the sweetness in the dessert.

If you’re looking to pair a fruit beer like Mother’s Nectar where the hop flavor shines through as well as the tangerine, you might want to try something savory with notes of sweet, and even spicy. A pork tenderloin cooked with a spicy mango chutney would be a great entree to serve alongside our Mother’s Nectar Tangerine IPA.

Just like fruit can be a great addition to foods like a charcuterie board or salad, a fruit beer can be a good pairing choice. The next time you come to our tasting room, order a charcuterie board and a pint of our Apricot Summer Ale, and you’ll see why.

Keep tasting

When it comes to a style that has this much variation, the best thing to do is keep tasting. You’ll find some fruit beers that you prefer, and others that you don’t, but if you keep track of the other tasting notes in each beer, you’ll be able to make more confident ordering decisions in the future.

Looking to start your fruit beer tasting journey? Stop buy the tasting room, and try a flight!

This Behind the Beer Story was written by Amy Brooks: Amy is a beer enthusiast with a penchant for prose. A master writer and Certified Beer Server, she combines her two loves to help breweries tell their stories. For cool beer pics and recommendations, follow her on Instagram @amyondraft or reach out via email amy@contentondraft.com