Clocks Spring forward
April 24, 2015
As clocks sprang forward and after a somewhat stormy end to the month of March spring was finally in the air. The clouds lifted the sun has shone brightly. Birds are busy nesting and evidence is clear from the pile of twigs and other nesting materials which have come down the chimney. Though, in recent weeks , we had left the sweep’s brushes inside the chimney to discourage such activity. The past three weeks there has been a lift in the temperature. So it the plants which we had overwintered in the greenhouse have been brought outside. This has allowed us space to plant the tomato and pepper plants we grow in the greenhouse beds each summer. We finally planted the tomato plants today and the dahlias are finally sprouting.
The germination rate was poor this year. Maybe I am losing my touch with planting seeds! “What do you do with all the tomatoes when you get a big crop at the end of the season?” was one question discussed after breakfast this morning. For the past few years and faced with a ‘glut’ of tomatoes we make them into sauces and relishes or oven dry them for use on pizas As tomatoes do not keep indefinitely we skin the surplus and put into bags in the freezer. That way we can have tomato passata or soup later in the year. Here is a recipe we have used successfully ourselves.
The final touches have been made to the stable block though the windows, floors and doors need to be cleaned. The cleaning team is due in to dust, buff and polish the inside. Last week the new parking area was created. it is amazing what a digger and loads of gravel can accomplish in a few hours. We still will need to spread a layer gravel in the stable yard itself.
Tomato Sauce
1clove Garlic Crushed
1 large Onion & 2 shallots Chopped
Centre of head of Celery chopped
2 tins Chopped Tomatoes or 3-4 lbs fresh Tomatoes roughly chopped
Small bunch fresh Basil
Salt & Black Pepper
Olive Oil
2-3tbsp butter
2-3tbsp Sugar
Salt to taste
Method
- Prepare vegetables.
- Melt butter and olive oil together in sauce pan.
- Add chopped onions and shallot and garlic.
- Add celery.
- Sauté all vegetables until soft, but do not allow to brown.
- Add tomatoes and ½ can water or vegetable stock.
- Simmer until reduced to thickish sauce
- Taste and adjust seasoning if necessary!!!