Well, not quite hiding but certainly not going outside. The weather has been filthy and looks determined to get filthier and so Madame made a large batch of pesto and then we worked together prepping what should be around 30lbs of Seville orange marmalade by the time it’s finished.
We’ve been intending to make a stock batch of pesto for ages – partly because we’ve almost run out, (it freezes very well), but also because we need the propagators empty in order to get chillies going fairly soon. For the sake of convenience we combined the two types – ‘Bolloso Napolitano’ and ‘Classico’ – both from Franchi – because we had them ready to harvest, although I think I prefer the first more, it’s got a hint of aniseed somewhere. These plants were grown in a home made compost mixture combining 40 topsoil, 40 composted manure, 10 vermiculite and 10 Perlite. The seeds were germinated and kept at around 20 C until the plants were ready to harvest and they were grown under 12 hours daily of overhead artificial daylight. They were only watered from below and once they’d got their feet down we fed them regularly with dilute seaweed feed. We’ve previously tried growing them in compost only, but these have been the best plants we’ve ever produced and the pesto today was absolutely delicious. It’ll be rolled and part frozen, cut into individual portions and wrapped. One important point is to sow thinly and then thin again to stop the plants competing and exhausting themselves.
The marmalade reminded me (again) that it’s always good to read even a familiar recipe twice, because we’d peeled, deseeded and knife cut six pounds of peel into fine shreds before I realised that we were going to have to add 12 pints of water for the initial cooking. That brought it almost to the top of our biggest preserving pan with no room to add the sugar so we’re going to have to share the big batch between two pans. I made the same mistake last year and there was a discernible difference between the two batches – both were very nice but just different in texture and set. I also need to climb up to the top cupboard to make sure we’ve got enough jam jars. When we first moved here I bought what I thought would be a lifetime supply of screw top lids from a wholesaler, but I think we’ll have used them all up with this batch of marmalade.
Meanwhile storm Brendan has spared us the worst of the wind and rain because we’re sheltered here in the Avon valley, but we cancelled a proposed overnight stay in the Forest of Dean because the campervan can rock and roll a bit in high winds. Tomorrow I’ll be back in the kitchen baking for our grandson’s cake stall. I’ve bought a muffin mould especially, but I’ve never made a muffin in my life so it could all go terribly wrong.
My friend Rose has texted to say that she’s modelled her whole life on Flora Poste (see previous posts) and Emma Woodhouse. It would be churlish to comment!
