Season of fruitfulness!
All the apple trees and the plums are overloaded with fruit. We haven't yet picked much but we've been busy processing the fallers:
- Marrow and apple chutney
- Plum and apple chutney
- Apple and blackcurrant jam
- Crab apple jelly
and all kinds blackberry and apple crumble, apple pie, apple meringue, Dorset apple cake and baked apples using the lovely sweet russets.
This year we planted a variety of squashes, marrows and courgettes. We've been harvesting and eating courgettes during the summer and now the squashes are maturing. Squash roast in oil or fat with a dusting of sage, salt and black pepper is always good, or with bacon and squares of brie (or dollops of no-fat quark if you're on a diet). This year we had a new addition to our squash family - a Turks Turban weighing 5lbs. Last night we roasted this and ate it with a bacon risotto and French beans.
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| Squashes, marrows and courgettes from our garden including a 5lbs Turks Turban squash |
