Adventures in cookery

[lizwilliams]

(This is one for the cooks and the gardeners. Ignore if you don't give a toss).

Following an attempt last week to produce gooseberry jelly*, I've now done some more with the big, pale golden-green gooseberries that we've got in the garden right now. It seems to be setting but is a bit runny. If I can get some mackerel at the market tomorrow, I'm going to do a gooseberry sauce with it: this is a traditional southern English thing.

I also just picked a cucumber. We have tomatoes like little green bullets, but they're ripening; a lot of raspberries and blackcurrants, a magnificent eggplant which hasn't produced anything yet but is flowering, and beans, peas, chard, potatoes, and lettuces. Zucchini have flowered and there is a little one on the way.

Onions: hmmmm. Jury is out.

* Not that I'd ever admit to failure, but if anyone likes vaguely fruit-flavoured toffee and has a really big hammer, then email me. You get a free glass jar, which you'll be able to work out your tensions on by shattering it.

Comments

[jhetley.livejournal.com]

Hey, gooseberries are technically illegal around here.

(Alternate host for white pine blister rust, so personna non grata in the birthplace of Paul Bunyan.)

[mevennen.livejournal.com]

Oh dear! I'd never heard of this.