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How to use any 'over-abundances' from the garden

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default How to use any 'over-abundances' from the garden

Post by Dandelion on 17th October 2011, 4:59 pm

Sorry - hate the word 'glut' (nasty gutteral sound, and it has the same effect on me as 'chore', i.e. it takes away any pleasure which might be found from ingenuity or good old hard work.) Lecture over - any smart ideas which you've come up with for using extra veg or fruit this year?

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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default Re: How to use any 'over-abundances' from the garden

Post by Wilhelm Von Rhomboid on 17th October 2011, 8:17 pm

Freeze it, dry it, bottle it, pressure can it, make it into alcohol, smoke it.
Same as every year.

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default Re: How to use any 'over-abundances' from the garden

Post by Dandelion on 17th October 2011, 8:37 pm

Determined not to go down the Green Tomato Chutney route (but having zillions of cherry tomatoes to use, which have ripened all at once) I discovered how easy it is to roast them (with a smidgeon of olive oil, garlic and some rosemary.) They freeze well, and are brilliant tossed into spaghetti. The real bonus is that a pint bowl of tomatoes cooks down into enough sauce for three people, so it uses up a lot at once!

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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default Re: How to use any 'over-abundances' from the garden

Post by Chilli-head on 18th October 2011, 9:52 am

I spent Sunday evening making quince cheese. It is the first year I've had anything resembling ... an abundance .. from my Vranja tree. Seemed quite straightforward, but I don't know what it tastes like yet (recipe said to mature it for 4 months before eating).
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Post by Wilhelm Von Rhomboid on 18th October 2011, 11:33 am

Mmm membrillo.

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default Re: How to use any 'over-abundances' from the garden

Post by Dandelion on 18th October 2011, 5:23 pm

Chilli-head wrote:It is the first year I've had anything resembling ... an abundance .. from my Vranja tree.

I get the impression that 'abundances' have been fairly selective this year. No need to leave secret parcels of courgettes on neighbours' doorsteps after nightfall and run away for instance! But we have a LOT of 'cooking' tomatoes....

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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default Re: How to use any 'over-abundances' from the garden

Post by Aberlemno on 18th October 2011, 6:47 pm

I work on the principle if you can't make ice-cream from it, then you turn it into wine . . .
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Post by Wilhelm Von Rhomboid on 18th October 2011, 8:01 pm

I like the word glut, actually. Feels vulgar but warm on the tongue.

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default Re: How to use any 'over-abundances' from the garden

Post by Chilli-head on 19th October 2011, 10:29 am

Aberlemno wrote:I work on the principle if you can't make ice-cream from it, then you turn it into wine . . .

Interesting you should say that - there was a recipe for quince ice cream in the telegraph weekend before last. Not done that one yet ! I presume you could make them into wine, but I also gather you can make a rather aromatic perry of sorts too - and probably a nice brandy if it were legal to do such things Wink

We also found a recipe for roast pork with quince, which had chillies in it too. Rather nice - we tried it last weekend. Maybe your type of thing, Billy ?
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