Friday 4 September 2015

Harvesting and preserving

My garlic turned out minuscule, but I harvested it anyway. I had some home grown basil which was going to seed too, so of course it made perfect sense to make vegan pesto.


I simply pulverised about half my garlic cloves, a large bunch of basil, salt and pepper, olive oil, lemon juice and pine nuts in my mini food processor. I have frozen most of it in ice cube trays, but my eldest daughter tried some yesterday and deemed it a success. I think bought versions contain tofu, but I didn't have any.

I also made six jars of strawberry jam from strawberry puree - not home grown unfortunately. Last year's attempt didn't set properly, but I gave this year's longer and it's looking good. I'm already thinking scones, clotted cream and strawberry jam ......

Only five jars in this photo as one is going to Uni with my eldest! 

Now I need to sort out my store cupboard to create space for the latest creations and all those to come. This I what I like to be doing as the Autumn months start :)


6 comments:

  1. You can't beat homemade strawberry jam, can you? Haven't made mine yet, the strawbs are still in the freezer.

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    1. It would have been lovely to have used my own strawbs, but I don't have the space. I'll enjoy the jam though.

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  2. My garlic were teeny tiny too! Better luck next time. Love strawberry jam. I like it slightly runny.

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    1. I think the squirrels nibbled the tops off the garlic before they had had a chance to get going. I might try netting them next time. I'm hoping I've got a soft set on the fam this time. I'll just have to make some scones so I can try it out!

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  3. The jam is looking good! mmmmm Cornish cream teas, jam on the bottom with the cream on top mind :)

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    1. Ah well, I grew up in Devon......but I actually prefer jam first then dream, so I'm obviously a traitor! :)

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