I can’t remember when I ate my first wild mushroom – it was probably as a child, when we ate at my grandparents’ cottage, or rather smallholding, in the Chilterns. Because of her childhood my mother knew and talked about wild mushrooms but so far as I remember never picked any. The first I’m ever sure I picked were on the playing field at Beechfield House, then part of Bath Academy of Art. It was nearly 50 years ago and I blagged a job as assistant groundsman during the summer vacation. Continue reading “Something about flavour”
I confess I was a bit disappointed when it came to straining the grape skins out of the must. There, down in the garage was our lovely new press, courtesy of Nick and Kate who now own a gigantic hydraulic number, and there was me in the kitchen making the most desperate mess and squirting wine and grape skins all over the place, trying to extract the fermenting must a ladleful at a time through an old bag left over from my beer making days. It didn’t take long to work out that without using the press we’d waste most of the fruits of our labours, however Madame had been implacably opposed to using the press in our flat for fear of wine running across the floor and dripping out of our downstairs neighbour’s light fittings. Continue reading “Chateau Victoria (Park) update”
I gave the bread 8 hours to mature before I cut it this morning. I was looking for a better structure and a thinner crust and I think I achieved the first aim and I’m on my way to achieving the second, so I thought I’d better make a note of what I did because I’m bound to forget. There are two principal changes. Firstly I diluted the strong flour by substituting 25% organic white soft flour. This was an idea that came from the Shipton Mill website which says that (home) bakers struggle to achieve a good result with because apparently most strong bread flours are all a bit too strong, which seems to suit industrial bakeries but makes such a strong dough that it can’t really expand into the big open textures we all like. The 25% figure was a pure guess and it would be worth experimenting around that percentage and maybe also trying different flours. I addressed the issue of tough crust by giving the loaf a 15 min blast at 220C with maximum steam and then turning it down to 180C (opening the door for a moment to let some of the heat out), for a further 15 minutes and then finishing with five minutes with the oven turned off and the door ajar by a couple of inches. The crust is definitely thinner – still crisp, but not tooth-breaking hard. I think I must have been cooking the loaves too hot. On occasions with wholemeal loaves I’ve had brick hard crust but undercooked crumb at the centre.
Meanwhile the propagator has been brought back into the kitchen and filled with coir pellets sown with winter lettuce, chard and spinach. The coir pellets have been a great success and have enabled us to avoid peat based sowing composts. They’re less messy and even beetroot seems to develop naturally from them. My only misgiving is the material used for the fine netting that surrounds them – is it biodegradable or are we in danger of loading yet more plastic into the earth. A bit of research on the internet suggests that the peat industry is sponsoring a fightback through so-called independent websites, suggesting that the netting surrounding Jiffy 7 pellets doesn’t degrade. There’s a lot of confusion about degradability in any case. The ‘degradable’ bin liners we all use don’t degrade in normal domestic compost heaps but only in commercial high temperature industrial composters and so the many that I’ve used in our heap seem undiminished even when the heap reaches 40C. It’s a fraud on the gullible who hope to save the world by buying something different and the manufacturers are getting away with it. Then there’s a distinction between biodegradable and photo degradable plastics. If the Jiffy 7 netting is only photodegradable it’s never going to decompose while it’s under the soil surface. Coir pellets only need to to be contained until the seedlings are planted out – so maybe five or six weeks maximum – and then they can biodegrade as quickly as possible. Don’t we have any suitable materials to to this? and could we not use a form of woven cotton to achieve the end we all want. The problem I suspect is that the highly compressed pellet (light, robust and cheap to transport} doubles or trebles in size when it’s soaked prior to sowing and so the coating fabric needs to be able to expand accordingly. Some form of extra fine cotton crepe or sheeps’ wool might do it but would probably need developing. As ever it’s cheaper to use weasel words on the packet than to do the research and development. I think this is calling for an experiment. It would cost more than a penny to bury a few pellets and to expose some more to sunlight and weather, and I could find out for myself.
Later we decided not to go to the allotment but to go for a walk along the canal. It was a great decision and we both enjoyed it enormously, especially when the skies cleared a bit and the sun came out just as we came to the refreshment hut above Bath Deep Lock. So we walked up to Sidney Gardens and back along Great Pulteney Steet.
Then home and I made a salad of mango, smoked chicken and a thai style dressing on our own salad leaves. I chucked a few cooked salad potatoes in underneath for a bit of padding but there was ample for both of us. I even managed to use one of the Apache chillies without making th whole thing too fiery.
The cucumbers did amazingly well this year. Last year we planted them amongst the tomatoes and they got swamped. I think we had a very few and so the question of preserving them never came up. But this year we ran the propagator and grew nearly everything from seed, under lights in the kitchen. For several months the whole flat looked like an overfurnished greenhouse but it resulted in many more young plants than we’ve ever grown before. In the end we gave many of them away but we still planted out half a dozen plants and they generated a surplus that just cried out to be preserved in some way. Continue reading “How hard can it be to make dill pickles?”
Last year one of our neighbours picked most of the grapes along one edge of the allotment before we took it on in October and so this year it’s been a bit of worry whether he’d claim squatters rights on them and take them before we could pick them ourselves. Today wasn’t a perfect day for picking, with torrential showers and winds gusting at over 50mph, but when we turned up to check that the bean wigwams were still standing we saw his friend’s car there and we could see the two of them picking on his allotment and we had no alternative but to pick our own before he headed towards ours with larcenous intentions. Continue reading “Chateau Victoria (Park)”
This season we’ve grown turnips for the first time, and Madame (who doesn’t like them) brought a few of the thinnings back to the flat. They were tiny – barely 3/4″ across- and I just steamed them in the same pan as the carrots. She still didn’t like them and so I got to eat them all. They were little flavour explosions, an entirely new taste to me at least, and now I’m watching the bed they’re growing in to make sure I get some more before they turn into cattle fodder! Continue reading “This year we will mostly be growing navets”
Tuesday 18th September 2018 – Dr Frank Ashwood – Earthworms
Earthworms are recognised ecosystem engineers, proving invaluable services to humanity and transforming and improving the soil habitat for other organisms. Most naturalists are aware of their fundamental ecological importance, but few have detailed knowledge of any of our 30 or so native British species. Frank’s PhD was entitled ‘Woodland Restoration on Landfill Sites: Earthworm Activity and Ecosystem Service Provision’. He is a soil ecologist working within Forest Research’s soil sustainability research group. Here Frank will describe earthworms’ behind-the-scenes work, which underlies the productivity and diversity of the natural systems we see every day.
Brilliant talk last night at the first Bath Nats indoor meeting of the season. Who knew, for instance, how many different species there are, or how to tell the head from the tail and even how mature they might be? Continue reading “Who knew all that about worms?”
The greatest thing about the Potwell Inn is that it’s the imaginary creation of H. G. Wells and therefore both exists and doesn’t exist at the same time, rather like an obscure subnuclear particle. In fact the other potential name for this blog was “The Cloud Chamber” but I thought that was too pessimistic by half because being human is, after all, more fun than being a particle. Continue reading “About the Potwell Inn”
Date: 16 August 2018 at 19:41:38 BST
Weather: 16°C Mostly Sunny
Suddenly it’s nearly autumn and the kitchen is calling to me.Maybe it’s just the way of things, but here we are, halfway through August and yet there are hints of autumn lurking behind every hedge. When I think about it, I can recall easily that each season carries the remnants of the old and harbingers of the new. In deep winter the trees carry their buds even as some late and decaying leaves still cling to the twigs. Continue reading “Christmas incoming”