At last!

We have our pigs! It's taken 7 months but at last they're here. They haven't had far to come as they're staying on the small holding site where they were born but were transferred from their home with their Mum into the Diss Community Farm paddock.

Unfortunately they don't seem too keen on their new home, the squeals of protest they made at being picked up had to be heard to be believed. Then, within minutes of arriving, they calmly pushed their way through the squares in the stock fencing and strolled back to Mum! We played porcine hokey cokey all weekend and then decided to leave them where they were until we could order an electric fence. Fortunately it shouldn't be too long til they grow a bit bigger and won't be able to fit through the fence any more.

Willow and Xanthe are in their element, Xanthe in particular has no fear of the pigs but I don't think it'll last when they get big, ugly and slobbery. Their cuteness (the pigs, not the children) is the main weakness in our plan at the moment, I worry that they'll become too pet like and we'll have tears when sausage time rolls around. We've deliberately not named them and I'm banking on the big, ugly, slobbery factor to make the goodbyes a bit more bearable.

I've found myself leading the DCF Livestock project almost by accident, our illustrious leader is having a baby soon so pig wrangling with an advanced bump is not the best idea. I offered to help out over her maternity leave, not realising that I was the only volunteer. So here I am, zero pig husbandry experience, no diy skills, no van, no truck, no trailer, an electric fence kit propped by the back door which is too heavy for me to lift and an 8' pig ark on it's way with no clue how I'm going to get it to the pigs.

Fun and games ahead I think!

Runner Bean where is thy string?

Last year I grew quite a lot of runner beans, which would've been nice if they had been edible. They were shot through with the weird, remarkably tough, plasticy fibers. This year I made a conscious decision to remember that I hate runners and not grow them again .....

but .....

I went to visit the vegetable project part of Diss Community Farm where Gabbi the Grower waxed lyrical about the variety of runner beans she was growing. Her description of them when slow cooked in a spicy tomato sauce was beguiling. I think she was growing Enorma which I couldn't find but she also recommended Hunter. After my broad beans failed I found myself with a spare bed on the allotment so I planted some Hunter.

And, yes, this tale does end in the manner I think you're expecting. The Hunters are divine with an amazing and unexpected silky texture. I even enjoy the feel of them in my hand as I pick them. I think I'll stop there before I embarrass myself further with the gushing.

In other Diss Community Farm news, we are finally taking delivery of our pigs on Saturday. Many things have been happening on the livestock front so I'll save all the news for dedicated piggy post with pictures of our tasty new friends over the weekend.

Nasturtiums

Nasturtiums have a special place in my affections. My food growing odyssey started with a packet of Nasturtium seeds in the back yard of a northern terraced house.

The house had an extension which occupied 80% of the original yard, leaving us with a tiny paved square bordered on all sides by walls at least 6 feet high. On sunny days we'd dash out with our plastic chairs to sit in the single shaft of sunlight which managed to peer over the walls for 15 mins at mid-day. At least the brevity of the sunbathing meant we didn't have long enough to be over powered by the stench of the bins stored out there.

In 1999 I watched Escape to River Cottage. Somehow or other, the disparity between Hugh's reality and my own didn't sink in. Instead, I eyed the small concrete planter built at the base of the wall by a previous tenant and thought I could get me a piece of the rural idyll. I planted Nasturtiums and wild rocket.

I can't say it was a roaring success. As I'd planted the only greenery for miles around, every single creature, winged and 4 footed was magnetically attracted to it. The Nasturtiums were rapidly covered in blackfly so I planted marigolds to attract the lacewings and therefore the ladybirds. Literally overnight half a dozen marigold plants were reduced to stalks by the monstrous turd-slugs, still the biggest slugs I've ever seen and big enough to make me fear for my limbs if I stayed still for too long out there. On the plus side, the neighbourhood cats seemed to appreciate the thoughtful toilet facilities I'd laid on for them. I really should have added cologne and a gilt dish for tips.

It didn't take much to distract me from the disastrous concrete planter. Life moved on and I moved out, the grow my own dream was neglected for almost a decade until I moved to Norfolk and acquired a small garden. When we got our first allotment last year, one of the first things I planted was the Nasturtiums. Just 'cos I can.

This year I've tried Nasturtium Seed Capers for the first time. I used Pam Corbain's recipe but the basic method is to soak the green (not yellowed or pinky) seed pods in brine for 24 hours then pack into a sterilised jar and cover with vinegar. Leave to mature for a few weeks before using. No idea what they taste like - I'll let you know when I find out!

Recipe Roundup

Needless to say, after my last post I've been busy in the kitchen trying to wrangle a few gluts.

First up were the courgettes, the best use for them so far must surely be the Courgette Brownie recipe I picked up from Mumsnet. I used 100% courgettes instead of half courgettes and half carrots and chocolate chips instead of nuts (This is a bit like Theseus' paradox, if you change the ingredients is it still the same recipe?). There was a cloak and dagger element to the preparation as I couldn't let the children know there were (gasp!) vegetables in them. My deception paid off and the girls adored the dark, moist, indulgent tasting brownies and I could polish my good mum halo as they chomped down the courgettes.

Next were my bounteous crop of tomatoes. My whole reason for growing lots of toms this year was to repeat the Ketchup I made last year. Incidentally, I was out attempting to pick some wild apples for the recipe and, to my horror, discovered many local trees completely bare. Is anyone else finding the same? I'm wondering if the dry spring had something to do with it. I may even be driven to the extremes of paying for cooking apples for goodness sake.

Finally, I used my plums to make Plum and Lavender jam after being inspired to try the maceration technique by drroothair's comment on my Yellow Bullace Jam post. It took ages to stone the fruit but once that drudgery was out of the way it's a lovely way to make jam although I have to admit I went for the 'just boil it all up' method rather than fiddling about removing bits and then re-adding them. I couldn't taste the lavender in the final product at all but luckily, it didn't set first time so I re-boiled it and added some mixed spice which produced a lovely, tangy jam I was very pleased with. Hmmm, Theseus raises his head again, if you change the spices and the technique .....

Now, breakfast time, I'm off to pick some tomatoes for fresh tomatoes on toast - it's a hard life!

Glorious Gluts

I'm starting to panic a bit if I'm honest, I think I've got to admit defeat with the patty pan mountain (maybe one more batch of piccalililili though) the tomatoes are coming on stream so I need to start making ketchup and the wild fruit is just ripening up too. Damsons looking readyish, the pear tree is groaning, we visited our old chum the wild plum tree yesterday and came home with 5kilos of plums, oh yes, and we still have about 5 kilos of Mirabelle plums in the freezer waiting to be processed.

I have a soft spot for this tree as it was one of our first big foraging finds, back in the day when we were still amazed at all the free fruit hanging around being ignored by the general populace. I don't know what sort of plum it is, it's not a damson because the fruit is sweeter and not so dark purple, they're smaller than Victoria plums but a similar colour.

Each year it's a battle to outwit the grubs (wasps?) as when the plums are fully ripe it can be virtually guaranteed that a small wiggly worm is in there, pooing for all it's worth, leaving a tell tale droplet of crystalised plum juice sitting on the softly bloomed surface. My solution is two-fold, early in the season I pick the plums slightly under-ripe (I'm so well acquainted with this tree by now I can tell the exact ripeness by the colour of the skin) The plums which are still green now will ripen later in the season and will usually escape the attentions of the wasps who have done whatever it is that wasps do in the winter (sleep/die/emigrate - who knows) by the time they're ripe, although whether they have escaped the attention of other foragers is another thing, there was already the familiar trampled ring of disappointment around the tree yesterday.

So what to do with them? Jam maybe, for the increased pectin in the under-ripe plums, or a plum cheese, nice and sharp or maybe bottled with red wine and spices. Whatever I end up doing I'd better get on with it quick as there's more fruit coming down the conveyor belt!

By the way - Many apologies for the blog silence over the past week, I've had my Mum to stay and we've been busy either taking the children out on day trips or Adam and I have been making the most of having a babysitter in the house and having a social life for once. All back to normal now though.

Piccallilililiiii

I never know when to stop with Piccalilli, it's a bit like banananana.

I remember being a funky 18 year old (yes I was one once!) and visiting an older relative in the middle of her making Piccalilli. I was aghast, make Piccililli? I mean make it? Why? Is that even possible? And if it is why would you bother?

I think at that point if you'd told me that not only would I made my own Piccalilli one day but that I'd be photographing it as I went along to show the world what I'd done I think I would have thrown myself under the nearest bus.

Hooray for not being 18 any more, that's what I say.

I've finally got a few bona fide gluts from our allotments. Last year I was rather disappointed that our only true gluts came from the wild larder. Although we had plenty from the allotment I was never in danger of being overwhelmed. This year, however, is shaping up to be different!

Yesterday I could only bring home the fruits from 2 of our 5 Patty Pan squash plants because my flexi bucket was full and I was staggering under the weight of it so I currently have 16 patty pans at home with probably another 24 still on the allotment.

I'm wrangling this particular glut by pickling like mad, including today's Piccalilli. (That's why you bother, my 18 year old self, to use up the sodding summer squash!) I used Pam Corbin's recipe from the River Cottage Preserve book. My version had patty pan squash, courgettes, onion, carrots and broccoli. I wasn't sure if the broccoli was a bit bonkers or not but Pam says green crunchy veg is the secret to a good Piccalilli so hopefully it'll work. It needs a few weeks to mature but I nibbled some while I was potting it up and it was lovely if a tad vinegary but that's what maturation is for.

So, 1 patty pan down, 31 to go .....

Sunshine Pickle

Just a short post to record this morning's irony. I made a batch of courgette pickle using yellow courgettes and orange peppers which I thought would make a lovely sunshiney pickle redolent of summer. The very moment I got the preserve pan out of the cupboard the heavens cracked and rain commenced bouncing down in stair-rods together with a mighty wind that rattled the fences in a manner which made me fear for the rotting fence posts.

I have to admit it gave me pause, just in case it was a divine opinion on my pickle vision or something. Hopefully, the almighty is a bit too busy to take an interest in the minutiae of my preserve recipes and I haven't damaged my immortal soul by pressing on and making it anyway.

It's very pretty by the way.

(and yes, we did have a good time on holiday. Thanks for asking)