It’s that time of the year again. Ade is coming home from the plot every few days with armfuls of courgettes and marrows, peas and beans, beetroot and cabbages. The garden is equally generous just now, giving us berries and cucumbers, and the tomatoes are just beginning to ripen.
So I’m spending a whole lot of time in the kitchen, trying to preserve everything as best I can. The first jams have been made and stored (there’ll be more to come when the blackberries ripen) and I managed to tackle two huge marrows last week by making a batch of marrow and ginger chutney.
I under-estimated things last year when I thought I’d made enough jams and chutneys to last a year and we’d eaten the lot six months later. (Or rather Ade had eaten the lot. It’s not so much that he likes a spoonful of chutney with his cheese, more that he likes a light cheese garnish for his chutney!) So I’ll definitely have to up the ante this year.
Goodness knows where we’re going to store it all.
We’re loving the rhubarb just now! Aside from the pretty pink splashes of colour it provides in the garden and up on the plot, it’s so delicious! There isn’t that much we can harvest at this time of year, apart from the salad leaves which are coming through nicely in the polytunnel, so we’re revelling in the rhubarb as best we can!
Aside from roasting it, I’ve recently tried stewing it in honey instead of sugar, which worked like a dream, and have also whipped up a few jars of Rhubarb & Ginger Jam (recipe here), which are now maturing nicely at the back of the cupboard. Karen B over at sweetbabyveg also gave us a useful tip about cooking rhubarb with Sweet Cicely which apparently goes really well with it, acting as a natural sweetener. Ade’s already bought some Sweet Cicely plants on her recommendation, so that will be our next experiment. (Thanks Karen!)
What are you marking with your rhubarb? Any recipe recommendations?