One of the reasons we do it

Gil thought a meal of home grown would be encouraging while we wait for things to grow.
Each year at SCG we grow onions, tomatoes and beans. Last year we grew the Heritage dwarf french bean Pawnee, eating some fresh, and drying the rest when ripe.Some we saved for sowing this year, some returned to HSL for their stocks, and some for eating. Ripe tomatoes not needed for sharing with visitors, sending to Green Pavilion or eating at once were either made into sauce for freezing or frozen whole. These don’t defrost to salad quality, but the skin rubs off easily when the frozen tomato is put in warm water for a few moments. Onions can be stored in a cold but frost free place, chillies can be dried.
The image shows our dried beans before and after soaking (not yet cooked), our frozen tomatoes, dried chillies and onions. And then the final chilli bean sauce ready for topping jacket potatoes for one meal and then later to be turned into curry to go with rice or naan and a third portion to bolognese for pasta. A great reminder of SCG!
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