purple veg: 2010

purple veg: 2010

purple veg: 2010

I have already had my first "Christmas" dinner of the season. You could argue it's technically not a Christmas meal but, since I will not be home during the official holidays, it counts like a Christmas dinner to me. We even roasted a turkey and I made a mini-wreath with ivy from the garden for the base of the candle! (turkey, candle, mince pies, surely it has to be Christmas? :-)

In terms of garden contributions, this year has been better than last. The above mentioned candle decoration was very special to me, even though I did not have enough berries to add to it and it was simply made from ivy shoots and a few sprigs of lavender leaves. I planted a pyracantha and a skimmia last winter with the main intention of growing my own Christmas decorations, but they only have a few berries at the moment and I did not have the heart to pluck them. Next year will be even better, I'm sure! And then we had some steamed homegrown kale with the roast, and of this I had enough to feed 10 people so I'm quite proud :-)

I did some research on recipes at the time, and for shame I do not remember exactly which one I used in the end but I think this one:

1 kg tomatoes (peeled and chopped) 250 g cooking apples (peeled and chopped) 200 g onions 100 g sultanas 300 sugar 225 ml vinegar 1/2 tsp of each: ground allspice, ginger, black pepper, cayenne pepper , heat gently until the sugar has dissolved.

Bring to boil and then simmer, stirring regularly (or it will stick to the bottom of the pan), for about 1 hr until thick and pulpy. p>

Pour into hot sterilized jars and cover. Last Saturday I made the first Christmas dinner of the season.

purple veg: 2010
purple veg: 2010

Following the English style, the dinner consisted of: roasted turkey, steamed vegetables, roasted vegetables, sauce, and dessert. Already, without traditional Spanish Christmas sweets, for those I have to wait at the end of the year. Total, I managed to include three elements of the garden at the Christmas dinner, and I felt super proud: on the one hand, one of the steamed vegetables were my cabbage, harvested fresh that same morning. I had enough for 10 people, all a success!

And another advantage of the Christmas dinner is an excuse to eat another product of the garden: with the turkey that is the traditional thing here is to make sandwiches, but as the meat is a little dry you put sauces - falling off the sandwich have to be thick. The solution? I do not know how to call it in Spanish, but in English they call it chutney and it is a kind of marmalade but not for dessert. It is a canned vegetable with spices and vinegar (and if it brings sugar, but the result does not taste sweet). In September and October for the first time I made my own tomato chutney, and this week I finally finished it with the turkey leftovers in sandwich, I felt total self-sufficient horticulture! Hahaha. The tomatoes this year got really bad, they all came out ruined - taste good, but the size of a marble. Luckily they were the perfect size for the casserole ...

This is the recipe I use (if I recall):

1 kg tomatoes, peeled and chopped 200 g onion, peeled and chopped 200 g onion sugar 225 ml vinegar Half a spoonful of ground spices: allspice, ginger, black pepper and cayenne pepper

Put all the ingredients in a steel or aluminum casserole, heat until the sugar has dissolved.

Boil and lower the heat, simmer for one hour stirring periodically (if it does not stick to the bottom of the pan), until it has thick consistency.

Store in sterilized jars. They recommend waiting 1-2 weeks before eating it so that it retains ripeness (improves taste).

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