'Oh the weather outside is frightful...' with a chill in the air and regular rain/hail downpours; it's just plain miserable. But luckily the seedlings in the greenhouse are doing grand and all those little green dreams are coping well. The cold nights have necessitated a little bit of literal thinking and Andrew has deployed extra large tea lights (from Tesco) which burn for 8 hours; it's saved the babies on a few occasions by upping the temperature by a couple of degrees, compared to the shed.
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| leeks, broccoli, mangetout, purple sprouting broccoli, chard and cosmos |
What a delightful sight it is out there with trays upon trays of tasty crops-to-be (more than pictured here). Plus I just adore how leeks germinate bent in half firstly and then growing tall :)
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Due to such terrible weather I have been cleaning the kitchen and cooking!
We are really trying hard not to waste any food this year and gluts will be tended to more creatively this year. Today I made a rhubarb and ginger compote. It follows the same recipe as my plain rhubarb compote but with a little twist. Making it tangy with a touch of heat :)
* instead of the half cup of orange juice - I added 2 teaspoons of diced ginger (in it's own syrup) and
* instead of the half cup of brown sugar - I reduced it to a quarter.
Rhubarb and Ginger Compote
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| making delicious rhubarb and ginger compote |
Love and hugs
Carrie
I was given a pumpkin when we lived in Porterville.
ReplyDeleteI looked at it in horror, and said we will never eat all that!!
Lady told me kindly to chop it up and freeze it in portions.
No need to do anything else.
Yep, Pumpkins are another great freezing food. It can get a bit sickening when that time comes and they have been so long anticipated and you have too much.
DeleteI think I'll add a little root ginger to our rhubarb compote this year.
ReplyDeleteGive it a go, I love it ;)
DeleteOooh, I do like the sound of rhubarb and ginger -- must try it! I've only made a crumb cake (coffee cake with crumb topping) with rhubarb before, rhubarb not being a commonly eaten food here.
ReplyDeleteRhubarb crumble cake, naughty but so nice! I'm trying to not make cakes (cos I'd only eat them!). You can also make wine with it?!
DeleteThe seedlings are looking good. I'm not that keen on rhubarb although I do eat it stewed or in a crumble. Take care. Flighty xx
ReplyDeleteThanks, I bet you too are in a little haven of green seedlings. I never even tried rhubarb before growing our own, now I'm trying to find things to do with it all :)
DeleteThanks for another lovely blog. I'm always pleased to see that you feel well enough to share your adventures and suggestions. Take care & enjoy any sun we get.
ReplyDeleteThanks so much kj! xx
ReplyDeleteI've made rhubarb vodka.....oooh it's lovely!! Chopped rhubarb in a large jar, cover with vodka and chuck in some sugar. Shake daily. Two weeks and its lovely, just made some more and will try making it a long drink with soda to make it last longer hic!
ReplyDelete