What do you do with the end pieces of bread loaves and other odds and ends of bread? I know a couple of people who absolutely love eating these bits but to me they’re less appetising – especially since they’re the last of the loaves to be eaten at our home and therefore a but ‘crusty’. But I hate wasting food so I’ve learned to make delicious and crunchy home-made croutons with mine. I tend to save all my bread bits in the freezer until I have enough to make

Well, what do you think? It’s neither a pumpkin or a courgette (aka zucchini)… so does that make it a Pumpkette? Or perhaps a Pumpkini? What about Courkin? Last year I saved seeds from a pumpkin a fellow allotmenteer gave me with the plans of growing my own Jack’o’lanterns this year. It didn’t quite work out that way though, since it seems that my pumpkin-present had an illicit interracial affair with the neighbouring Courgette! Who would have known? I’ve learned a couple of things from this experience: 1. If you’re

I took some pictures of my allotment last week – it needs a bit of weeding still but am fairly happy with the harvest so far this year. Tons of new potatoes and the greens have done exceptionally well with all the showers we’ve been getting. Of course there are not so successful crops this year too…but let’s not dwell on them.            

Making homemade sauerkraut is easy The way I make sauerkraut is very simple really and needs only a few ingredients aside from your cabbage. It’s ready in 2-3 weeks but can be left for much longer, especially if it’s refrigerated. It’s also a very flexible recipe so you can make it with what you already have at home. This post may contain affiliate links. Thank you for your continued support of this site! Sauerkraut Recipe Makes 2 pints 1 medium cabbage (or half of a really big one) 1.5 Tbsp

Blackcurrant wine is the best of the fruit wines I’m really taking advantage of this year’s berry harvest down at our local ‘Pick-Your-Own’ berry farm — it’s a joy that it’s only a five minute drive away. While I was picking strawberries for my Strawberry and Rhubarb Jam, I spotted the blackcurrant bushes absolutely laden with juicy black berries. Hanging from the branches as they do, they remind me of trusses of mini black grapes – which is a good thing because that also reminded me that they make excellent

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