Harvestime and all the fun of the fair.

Harvesting is well under way so roads have been busy with tractors, trailers and combine harvesters.  Moving From field to field and farm to farm as farmers and contractors race to bring in crops. So different from late spring when farmers were bringing in straw and hay from England and France to feed their stock. In the walled garden, seeds initially slow to germinate, saw growth ‘take off’ as the hot weather arrived in June. In July and August growth accelerated at a rate not seen for several years.The garden has raced through summer resulting in an early harvest of onions, shallots,  beans and peas. Jam and chutney making has been going on alongside our main priority, welcoming guests.

Runner beans, red cabbages and leeks in the walled garden.

Herbaceous border in full bloom.

Mushrooms growing under an old oak tree.

Preparing for the Fair

Warwick picking tomatoes and peppers in the greenhouse.

Warwick and his tomatoes. From Seed to Fork!

Multyfarnham Country Fair

Multyfarnham Country Fair was held this past weekend.This year it was a two-day event, with Talent and Cake Competitions running alongside the sale. The stall-holders were very grateful for the cover provided by the new marquees, as on Saturday, it was very wet. Musicians and dancers entertained the crowd under cover, and sales were brisk.

Sunday by contrast dawned sunny and warm. We were up before the dawn chorus. It  wakes us later these mornings as we are over the cusp of summer. The crowds came and were certainly prepared to buy our jams, chutneys and beans. The advertising campaign had featured scarecrows at strategic locations beside the roads of Co. Westmeath. Some were on display at the fair itself. The hard-working committee members are certainly to be congratulated for the success of the fair.

Taking a break at Multyfarnham Country Fair.

Sales force ready for action.

Taste before you purchase is a good motto!

Not sure who this is meant to be.                   Do you know?

Our own ‘Best customers’?

                   Red admiral and peacock butterflies taking advantage of late summer sun.

Noddy and Holly munching on windfall apples.

We use peppers and other vegetables in the a dish of  couscous. It is very tasty and goes down well with guests, friends and family. A useful dish for entertaining.

Cous Cous – Mornington style

Cous Cous Allow 250gm / 1 cup for two people

Water 375ml/ 1 ½ Boiling water and other liquid*

1-2                     Shallots-finely chopped

1-2                     Cloves of garlic-crushed

1                         Chilli Peppers, de-seeded and finely chopped

1 Centre of head of celery-Remove outer stalks from head.(retain for stock or other uses)

1-2 Tbsp            Turmeric ground

Olive Oil

Butter

1                         Orange rind and juice*

1                         Lemon rind and juice*

1                         Lime rind and juice*

Small bunch Coriander fresh -snipped

½ Red Pepper, De-seeded and finely diced

½ Green Pepper, De-seeded and finely diced

Dried Apricots  ½ cup cut into strips

Dried cranberries ¼ cup

Dried blueberries ¼ cup

Salt & black pepper

Cashew nuts toasted or browned in a little butter and olive oil, then chopped.

Method

1. In a small sauté pan sauté shallots and garlic in a little olive oil and butter, until golden brown.
2. Add turmeric and continue to fry for 3-5 min. until raw taste has gone.

.*May need a little more oil.

3. Add orange juice, lime juice and lemon juice to make a smooth paste.
4. Add boiling water to couscous a little at a time until ½ the amount has been absorbed.
5. Add turmeric / juice mix and stir into cous cous until well combined.
6. Add remaining water.
7. Add chopped vegetables, dried fruit and herbs.
8. Adjust seasoning as needed

Full steam ahead to Christmas

Christmas cakes are underway

We have been making the Christmas cakes to the same recipe we have been using for years. A medium fruit cake which does not take weeks to mellow.We put halved, split almonds, on top of the cake instead marzipan and royal icing. Many friends and family members always seemed to leave both on their plates’.

The Christmas Pudding is made.

This year we have used a recipe I was given …. years ago. Miss Campbell was a lecturer at the college I attended. Warwick makes both the pudding and the mincemeat. We plan to make the mince-pies  tomorrow. As they are time consuming to make, we make them a couple of weeks ahead of Christmas and freeze them.

 

Last of the Apples

The apple harvest was not as good as in the past two years.

We actually had masses of small tasty apples which were windfalls. A neighbour and her children came to help pick the last of the apples on the trees; and to gather the better windfalls.. Tedious to wash, scrub and peel. Nevertheless, we persevered and we made some delicious apple chutney and just one batch of apple butter.

Last of the windfalls

Even mum helped picking

Apple chutney

Nanny Mac’s Apple Chutney

Recipe (Makes 12 x 325 gm. jars)

48         oz      Apples -prepared

24         oz      Onions

24         oz      Brown Sugar

16         oz      Cider Vinegar

8            oz      Raisins

8            oz      Sultanas

0.25      oz      Fresh ginger – peeled and grated

1            oz      Salt

0.25      oz      Dried Chillies

0.25      tsp     Cayenne Pepper-ground

2-3 Cloves garlic- crushed *

Method

1. Peel and chop onions
2. Grate fresh stem ginger
3. Cook apples and onions together in vinegar.
4. When soft add brown sugar and remaining ingredients.
5. Cook until chutney ‘mounds’
6. Taste and adjust seasoning if necessary
7. Fill pre-heated jars
8. Screw on lids firmly.

*optional