There was a time, not so long ago, when raspberry vinegar was dismissed – along with Abegail’s Party and prawn cocktail – as a relic of the seventies, best forgotten as soon as possible – however it’s swung back into fashion in the last few years. Here at the Potwell Inn it’s never gone out of fashion for the obvious reason that its very good. It’s mostly suggested as a component of vinaigrette, adding both fruit and sweetness to the dressing, but we use it in other ways as well. It’s especially good, for instance, in preserving small beetroots – the later thinnings – when they’re still smaller than a table tennis ball. I wouldn’t recommend it for long storge because the acidity is a bit low to be completely safe, but for a couple of weeks in the fridge during the summer it’s absolutely fine and you can still pickle the old football sized beetroot, sliced in paint-stripper strength pickling vinegar in late autumn. You can use any vinegar you like to steep the raspberries – we like organic cider vinegar, but white wine vinegar works just as well. There are so many recipes out there you can just choose the one you like but they’re all much of a muchness Yesterday we cleared out the last 2.5Kg of frozen raspberries from the freezer and started steeping them in just under 1.5 Litres of cider vinegar. We’ll give them a stir now and again and after 4 or 5 days we strain it through a jelly bag and measure the quantity. Then we’ll add 450g sugar for each 600ml of strained vinegar, boil it for 10 minutes and bottle it in sterile bottles. It regularly features in our Christmas presents for the family (along with sloe gin) and they all return the bottles quite soon afterwards in the hope of a top-up.
But why were there 2.5 kilos of raspberries in the freezer anyway? I’m bound to wonder. It’s all too easy to use the freezer as storage for surpluses from the allotment you’ve no idea what to do with, and a bit of discipline with planting along with extra generosity along the way can stop the freezer being stuffed with deteriorating food. If there’s a general rule about food preservation it’s the fact that it only improves (pickles and chutneys especially) up to a point after which it goes downhill. Late last year I had the chastening experience of throwing away pounds of ancient and flavourless jams and preserves that we’d not had the sense to give away when they were still good to eat.
Aside from that, the chillies, peppers and aubergines are all sown and sitting in their propagators, and as soon as the hotbed has properly heated up I think we’re going to sow early salad crops. Storm Eric has gone its destructive way and after today we look forwards to a couple of weeks of more settled weather when we can complete all the winter work on the allotment. But today is a celebration day with the family – two birthdays and a meal together.