Sunday, 8 April 2012

F is for Family , G is for going Green, H is for Harvest .

So F has to be for family !

Our allotment is a family run allotment even though some days our children ask to sit in the car and play on their ds lite . But we usually managed to get them involved !! 

G is for going green 

Allotment holders have probably been doing "green " for years!  We re use alot of stuff on the allotment, I use old mushroom trays from a local shop to carry plants around in, toilet rolls are great for growing seeds in like melon, squash , runner beans, also water buts have been made out of barrels found lying around at different factories ! ( always ask before you take though ! most factories are  more than happy to give you their waste ! and are often bemused ! ).

H is for harvest 

Although a long way off !! Harvest best time of the year !!! Although busy for me in the kitchen ! Every year i have to pick , prepare and freeze veg which keeps us going till the next years veg is ready ! I'm always looking for new recipes for pickles and chutneys too ! .

here's a fave recipe :

Chili  Jam 

  • 8 red peppers, deseeded and roughly chopped
  • 5 medium red chillies, roughly chopped
  • Finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g can chopped tomatoes
  • 750g caster sugar
  • 250ml red wine vinegar
  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.
  2. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar.
  3. Then bring everything to the boil.
  4. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins stirring occasionally.
  5. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava.
  6. Cool slightly, transfer to sterilised jars, then leave to cool completely.
Makes 4 8oz Jars and keeps for 3 months in a cool, dark cupboard – refrigerate once opened.


  1. The recipe looks worth a try, especially as we have a dozen chilli plants starting to grow!