Foody things, Homesteading, News, Preserving

Mid February 2016 and summers over already!

I always do this. I start the preserving season off with so much enthusiasm, Accept fruit left right and centre, excitedly pick the cucumbers and zucchini bringing them in with grand plans then realize the actual preserving HAS to be done before things rot or there’s no room left in the freezer before the next crop is ready (which is right around the corner!!!)

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I’ve picked bags of sugar and blood plums from my neighbors house and I am quickly trying to pick the greengages off our tree in the chook pen. I’ve dried a bunch in the dehydrator, made plum bbq sauce, worcestershire sauce, vanilla plum jam , plum vanilla bean with pepperberry, sweet and sour plum sauce and have plans for greengage jam, spiced plum jam and plum chilli sauce. I might also bottle a few jars of whole and stewed plums for cakes and crumbles in the winter. Last season I made a plum chutney but I wasn’t a fan so decided not to make it this year.
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Greengage plums are the most amazing plum I’ve ever tasted completely unique in their flavour and if you ever get a chance to make the jam or eat one fresh I highly recommend it. I have included my recipe below for anyone who’d like to try.
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Soon our apples will be ready and the few fallen ones we’ve eaten have been absolutely delicious! I’ve invested in a cold press juicer and will be making and freezing our own juice. I was considering ‘canning’ it but I think the pressure canning would make the ‘cold pressing’ pointless so ill stick o freezing and fill the second fridge. I’ll also be making lots of country alcoholic cider as I did last year but I’ll be using the juiced apples over the food processor. The apple ‘waste’ will be used to make Apple cider vinegar and Apple scrap syrup or Apple stroop. Nothing will go to waste!

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We have 4 very large pumpkins ready for picking unfortunately not as many as I’d hoped for but we are still getting used to a new climate. The blackberries are ripening and the tomatoes are still not ripe which I think shows how topsy turvy this summer has been. I’ve noticed the smell of woodsmoke a lot on the crisp mornings and feel so out of tune with my suffering friends and relatives on the mainland who are dealing with heatwaves.
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Greengage Jam

2.5kg greengage plums
1 cup water
Juice of 2 lemons
1.5kg sugar

As I freeze my plums whole before starting the jam I steam them in the cup of water in a saucepan with the lid on then cut the seed out with a fork.
After this I add the lemon juice and sugar then bring to boil over medium heat until setting point (about 20 mins) once set pop into warm sterilized jars and process using your preffered method. For small batches I just pop boiling jam in sterilized jars and turn the sealed jar over for 20 seconds for large batches I pressure can but waterbath canning is fine too.

Happy jamming!

Foraging, Homesteading, Preserving, Uncategorized

Plum Cordial

It has been another busy week and we are finding ourselves crumbling into exhausted heaps all over the place. I wish we could tap into the kids energy supplies. They are bouncing around and we find ourselves playing with them over doing our chores as it’s more fun.

We have been social butterflys this week catching up with many friends before they go away. We were gifted yet another two huge boxes of Plums so more and more preserving and experimentation is waiting on the kitchen counter.

We also went foraging and got a huge bunch of Elderberries.

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We will be heading out for more tomorrow afternoon after our interview for community radio. This was a very unexpected request from a customer who bought some vinegar from us at the last market and is talking to different home bakers and cooks in the area. I will be sharing with her the same recipe I will share today for plum cordial.

This cordial truly is the essence of the saying “a season in a bottle”. The plum flavour is divine and the colour is vivid. While making it I thought it would make a wonderful natural dye and if I ever manage to find time to add learning the art of natural dye I will be experimenting with some plums (and Elderberries!).

Please read the entire recipe though particularly if you are like me and go for it then realize half way through you’ve done something wrong and have to back track!

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Plum Cordial

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Ingredients

1kg Plums

3 Litres of water

Sugar

Tartaric acid

Method

Place plums and water in a saucepan and bring to boil. Reduce to simmer for 15 mins

Scoop out plums with a slotted spoon then strain liquid though a sieve or muslin cloth measuring as you go

For Every cup of liquid add 1 C of sugar bring to boil stirring to dissolve the sugar.

Reduce heat and simmer for 2 mins then add tartaric acid

Pour into warm sterilized bottles and seal.

If you like you can cook longer to reduce the liquid and make a thicker syrup suitable for Ice cream. You can also use it to flavour cakes, cookies , icing , fillings or in cocktails. Experiment and have some fun!

Foraging, Homesteading, News, Preserving

Foraging and harvesting

We had a lovely weekend the weather was unexpectedly warm so we pottered around to the garden harvesting some of our spaghetti squashes and boy did we get a monster I am so impressed by this guy that I’m seriously contemplating entering him in the local show next weekend. Check the normal sized egg for scale. N really enjoyed helping pick the squash and it has been a lovely process watching them grow from seed with her.  We have over 20 growing which is way more than we need so my plans so far for them are some pickles , freezing and giving some away to friends. We might put any extras out the front out our roadside stall on the weekends and if there are any left if march we will take them to the local swap meet.

(forgive the sideways image of N for some reason I can not edit it)

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We spent Sunday foraging and fruit picking at a friends property where we got a huge bounty of plums and blackberries.

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I had planned to process them fresh as soon as possible but when we got home I had very little sugar left so I made some more Plum sparkling (a natural fermented soft drink). The rest of the plums bar the yellow ones I weighed out bagged and froze but I will be making Plum Jam, Ice cream, Chinese Plum sauce, worcestershire sauce and maybe some plum liqueur and cakes. I’m pondering going back to my friends for more before they all drop off the tree but as I only have a window of a few days we will wait and see.