Summer has crept quietly away, the days are gentle, but morning and evening the air chills. I've been cutting down and clearing and a bonfire has been burning steadily for a day or so.
Small autumn cyclamen are popping up all over the garden.
It's my neighbour's birthday today so I picked her some flowers.
Happy Birthday, Kim!
Some things have relished the dull, wet summer. I have a wonderful crop of apples, all the brassica are excellent, as are the leeks and onions.Red onions are one of my staples and I try to grow enough to last me all through the year.
The caterpillars had a lovely time with the red cabbage throughout the summer whilst I was inside hiding from the rain. Only the tough outer leaves have been under attack. Once they have been stripped away there is a clean, healthy heart all ready to be enjoyed.
Braised red cabbage.2lb red cabbage, finely sliced.
1lb onions, ditto
1lb apples, ditto
3 tablespoons of brown sugar
3 tablespoons of wine vinegar
clove garlic
1/4 of a nutmeg, grated
1/4 level teaspoon each of ground cinnamon and cloves.
Place in layers in a large casserole dish, seasoning each layer with salt and pepper and a sprinkling of chopped garlic, brown sugar, grated nutmeg, ground cinnamon and cloves. Pour over three good tablespoons of wine vinegar, put on a firm lid and cook for 2 - 3 hours in the oven at gas mark 2 (150C). Give it a stir now and then.
Reheats well.
So nice to see the abundance of fruit and veg that your garden has yielded. The image of your veggies and apples with that sharp knife is suitable for framing!
ReplyDeleteI have used a recipe quite similar to yours and it calls for the addition of raisins....
gosh that looks like an AGA! I am experiencing major envy, everything looks amazing on your side of the pond.
Everything looks wonderful! The apples are divine! I know you friend will so enjoy a bouquet cut from your garden. Have a wonderful weekend.
ReplyDeleteWe can't face growing brassicas because of the caterpillars. But i do love braised red cabbage - I agree it reheats well - it is also quite good slightly warm, used like chutney.
ReplyDeleteIt's edited highlights, remember, Hostess! Today it's tipping down and it is certainly good to have an Aga in this climate. Ours is an old one, happily brought with us from our previous home as the new owners DIDN'T WANT IT !
ReplyDeleteThank you, Bonnie, we had a lovely weekend. The cabbage traveled to our book group meeting, along with a plum dessert. We had a very lively discussion on that troubling book, 'What I Loved'.
Red cabbage seems pretty resistant to caterpillars, Weaver, they always have a good solid heart left completely intact. The broccoli is another matter entirely!