Rhubarb Relish

Around this time I year I start to get bored of eating stewed rhubarb which is a shame because the plants are still producing loads of juicy stems. This year's solution is Rhubarb Relish from the River Cottage Handbook No2:


Ingredients:
500g granulated sugar
100ml cider vinegar
1kg rhubarb (untrimmed weight)
125g raisins
50g fresh root ginger
2 cinnamon sticks
6 cloves

First bruise the ginger with a blunt object, I used a rolling pin, and tie into a spice bag with the cloves and the snapped cinnamon sticks.

Put the sugar, vinegar, 100ml water and the spice bag into a preserving pan. Heat gently to dissolve the sugar and then remove from the heat and allow to infuse for 20 minutes.

Meanwhile, trim the rhubarb and chop into 2-2.5cm chunks.

Add the rhubarb and raisins to the sugar syrup and cook gently for 15-20 minutes until the mixture is thick, but the rhubarb still discernible as soft chunks. Remove from the heat and pour into sterilised jars and seal with vinegar proof lids. Use within 12 months.

This was my first recipe from the River Cottage Handbook and I was very impressed, it has been complementing my mackerel pate all week. Somehow I don't think I'll have any trouble using it within 12 months.

Sun, Spring and Sheds

This weekend has been all about the letter S!

Saturday was a beautiful sunny day, perfect for an allotment visit. Spring seems to have finally arrived so I was keen to finish digging the plot before the ground dries out any more. Several hours later and I could no longer stand up straight but at least the last of the plot was dug and ready for the potatoes. Obviously you are now wondering how there can be so many weeds in the photo of an apparently dug over allotmnet so let me explain; by dug over I mean that the soil has actually seen a spade in the last 5 years. The area I have been clearing this weekend had some impressively big weeds but now that the soil has at least been turned I should be able to focus on preparing the ground for some planting.

By some rare force of nature I was joined by OH (this is a very unusual event) and he put himself to good use pianting the shed. Yes it is blue and Yes I did choose the colour. One of the books which encouraged me to take on an allotment was "The Allotment Book" by Andi Clevely and the picture at the start of The Perfect Allotment chapter is my idea of a dream shed so the blue paint is just the beginning. Hopefully I'll have some pot of flowers growing around and even up it this summer.

Back in reality the garlic is growing well, including the bulbs in storage so I used a few of the sprouting cloves to plug the gaps in the garlic rows and I also put in another row to bring the total number of garlic rows up to 4. I'm really trying not to grow as much garlic this year but it does seem a shame to waste them. The forced rhubarb is ready and has just been baked in orange juice with star anise, I'll be eating it for breakfast this week.

In the cold frame the leeks and beetroot have germinated and the aubergines and celeriac are growing well. I have sown some more sweet peas and also 3 pots of tomaotoes; Minibel, Red Cherry and Latah. I still think I'll need to buy some Sungold or Gardener's Delight seed before I feel the tomato side is done. Next week I really need to get the potatoes planted but with the sun set to shine all week I don't think that'll be too much of a chore. Enjoy it.

The start of Spring?

The last 2 weekends have been warm, and sunny, and the days in between mild if overcast so does that mean Spring is finally here? I have seen snowdrops and crocuses but not yet a daffodil so things are certainly running late this year.

On the plus side the long harsh winter has really helped me to clear the allotment, as you can see in the picture I have been working my way down the right hand side of the plot. Previously there was a horrific nettle patch which had become so well established it was impossible to even get a fork into the ground but by covering it for about 6 months and then leaving it to suffer the snow and the frost the roots were finally weakened enough to be cleared. I had the left hand side of the allotment fully cleared and planted last year so it just needs a going over before the planting begins but I am feeling very satisfied to finally, for the first time, have a full allotment available for growing.

The rhubarb has started to show so I have selected the strongest crown for forcing under my as yet un-occupied water butt, so far the longest stem is about 3 inches so I think I am free to start dreaming of rhubarb crumble, rhubarb creme brulee, rhubarb flapjacks...ahem.


The overwintered onions and garlic are growing well, this is my own garlic saved from last year so I am hoping everything goes smoothly. So far I have almost 100% germination rate and relatively little damage from birds and rabbits, I think I'll have a couple more rows of garlic to plant out due to some of my stored garlic shooting but I'm going to try not to end up with quite as much as I did last year!


The sight of the first leaves on the blackcurrant bush have allowed me to think that things might finally be warming up so I have sowed my Celeriac (which is actually several weeks late this year) and also my aubergine and chilli seeds. I think there might be something slightly ironic about Celeriac needing a cool wet summer and Aubergine and Chilli needing a long hot summer. Maybe I'll just say I'm hedging my bets or something.