I live in a melon growing area but had a go anyway and have decided to leave it to the professionals and save my space for varieties of tomatoes and, especially, chilies I can't get here in the markets and SMs.
Dove, I got home from patch one day to find OH had picked nearly 4 kilos of grapes and we had friends arriving that evening for a few days' stay. I found that recipe and it has worked well but not set so I've added leaf gelatine to some jars and left the rest to pour as OH likes it on his ice cream. Go figure. I've sneaked it into sauce for roast chicken too.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thank you for the recipe Logan, I shall definitely try it. Will use a tiny slice first, and see if I can increase it. Trinity Scorpion used to be the hottest chilli pepper in the world, until recently
But it is a beautiful plant and will keep growing it. Will try to graft different chilli variety on it next summer.
This was my Friday harvest. Bag of parsley, the first parsnips of the season. Some autumn raspberries, sprouts,black kale and Jerusalem Artichokes . In view of the nickname "fartichoke" can anyone give advice on cooking methods which make them less "windy:. They taste divine but the after effects can rumble on!
I find that people who have a high fibre diet with plenty of fruit and veg suffer less form the fartiffect. We like ours as Palestine soup, sliced thinly and done like gratin dauphinois or chunked and roasted with garlic and a smidge of olive oil. We never peel them either cos they can be knobbly so I give them a soak to loosen soil and then a scrub with a nail brush. If I'm doing the gratin, I par boil them to make slicing easier and reduce the cooking time in the oven.
I pulled up the first of my leaks. They’re not very big, but pretty pleased with them. My runner beans are still producing and despite the plant looking totally dead, I still get the occasional mini-cucumber. It’s been a great year.
Have just dug this lot up from one of 3 that started rooting and shooting in the pantry last spring. Planted outside with plenty of compost , watere din and covered with a cloche then given an obelisk each to grow up. Very pleased despite the drought which I thought would give poor results. Golf ball for scale. Roasties for dinner.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Picked all my tomatoes now that it's getting colder at night. Hopefully they will ripen. Some that i picked last week are ripening, just left them on the top of the work surface in kitchen.
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Dove, I got home from patch one day to find OH had picked nearly 4 kilos of grapes and we had friends arriving that evening for a few days' stay. I found that recipe and it has worked well but not set so I've added leaf gelatine to some jars and left the rest to pour as OH likes it on his ice cream. Go figure. I've sneaked it into sauce for roast chicken too.
But it is a beautiful plant and will keep growing it. Will try to graft different chilli variety on it next summer.
I find that people who have a high fibre diet with plenty of fruit and veg suffer less form the fartiffect. We like ours as Palestine soup, sliced thinly and done like gratin dauphinois or chunked and roasted with garlic and a smidge of olive oil. We never peel them either cos they can be knobbly so I give them a soak to loosen soil and then a scrub with a nail brush. If I'm doing the gratin, I par boil them to make slicing easier and reduce the cooking time in the oven.
Lots of ideas on the BBC Good Food site - https://www.bbcgoodfood.com/search/recipes?query=Jerusalem+artichoke
Those recipe suggestions sound so yummy will definitely look them up. Like the sound of the dauphinios