Allotment Gardening Advice Help Chat
Chatting => Chatting on the Plot => Topic started by: New shoot on December 19, 2018, 11:39
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This year I shall proudly present the following for the big day :
Leeks and cabbage to be picked fresh
Spuds and squash are stashed in the shed
Salad leaves are growing in the greenhouse for teatime, plus fresh green herbs are in there for adding to dinner
Fruit from the freezer for pud (we don't do traditional plum puds in my house)
A modest list, but fresh, tasty home produced food that will knock the socks off anything a shop could offer :D
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Isn't it great to be able to do this?
We shall have Brussels sprouts, parsnips, carrots, leeks and red cabbage straight from the plot, with fresh herbs including horseradish, and from the store will be potatoes, onions, and apples (for French Apple Tart) plus a jar of Bramble & Rosemary jelly (to go with the beef)
Love seeing it all on the plate and knowing exactly how it's been grown and that food mile are almost nil :D :D :D
Almost forgot the home made quince brandy :lol: :lol:
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Christmas Eve trip to the plot to harvest:
Parsnips
Sprouts
Cabbage
Celeriac
Horseradish
Swedes
Plus Carrots, cauli, peas all from the freezer.
Plus potatoes and leeks from the supermarket grumble grumble.
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One New Year's Day we had our own goose with home-grown pots and veg. Even the redcurrant jelly was made from our own fruit.
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Absolutely nothing. All from Iceland or Lidl or wherever. I should feel ashamed, maybe, but I am not going to beat myself up over it. :D Mrs Bouquet
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didn't you all do "well" that's rather puts me behind a little not quite got there yet with all that Christmas veg on the table I hold my hands up I will have to get a bit of veg from ALDI "NOT ALOT"
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Well, we'll have leek consomme, followed by leek stem and leaf gratin, with leek 'jus' (I hate that word)...
Leek flavoured ice cream with chocolate leeks and a special leek-flavoured tea, with a leek biscuit!
Tinctures will be 'Turrets Leek' (a dry white wine with notes of leek) followed by 'Leek au Turrets' a medium dry dessert wine, infused with a leek potage, and decorated with a leek root shaped to look like someone from Leek in Staffs!
It might be fair to say that we have quite a few leeks in our garden, so we have a nice Christmas to look forward to!
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Um, that's given the cheffie Mr Gander a thought. Starters would be Tomato Surprise (a boiled onion drizzled with balsamic vinegar topped with a sprig of parsley), the main course would be a cheffionaire consisting of several carefully constructed layers of leeks, potatoes, onions and pickled beetroot together with a subtle intermingling of various foraged dried fruits and nuts specially selected from the rather unused kitchen carousel that needs a jolly good sort-out, and then topped with a locally-sourced piece of old bread and blue cheese (trying to find the difference between them is another matter). Afters must be a special version of bread pudding which was discovered in an old medieval book now unfortunately and very sadly lost in the mists of time. The Maitre de whatever would supervise his servants when they removed the left-overs from the previous meals who would magically re-form them into a sumptuous and delicious sweet that even an Eton Mess would be proud of.
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I've managed to grow decent sprouts this year, they needed a soaking to get rid of the whitefly, mind ::)
For the rest a choice from smallish red cabbage, much larger Tundra cabbage, swede or squash. I made red currant jelly to go with the roast.
For pud I have raspberries saved to make the cheesecake topping :) (we don't do plum pudding either!)
Not a bad haul, all things considered!
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We will have carrot, new potatoes and cabbage, maybe broccoli and cauliflower, peas are in flower but probably be a bit early. Also some radish, strawberries and chillies if needed for any meals. Lemons always available and oranges are ready now as well.