This week the challenge is to share a photo or several that express ‘fresh’, and I’ve found it really difficult. I’ve seen lots of gorgeous images of flowers and food and I thought I would do the same. At last I came across this shot of a recently ploughed field, fresh and ready for seed.
So then I was able to make a link to the earth, with these colourful plants in the garden centre, ready for the soil.
And lastly, a tasty harvest from the earth.
You can join in and see lots more entries here.
I told you about runner beans recently, and both Tess and Madhu asked if I would share the recipe. Well as I think it’s delicious, even though I actually can’t stand runner beans then it would be rude not to!
So here goes.
You will need
1lb runner beans
3/4lb sugar – half and half soft brown and demerara is good
3/4 tablespoon ground turmeric
3/4 tablespoon mustard powder
3/4 tablespoon cornflower
3/4 pint malt vinegar
Optional but nice – 1 teaspoon curry or ginger powder
Top, tail and de-string the beans – a mix of young and old will make for a good texture chop them quite small, I made them about a centimeter square , and boil until tender.
Finely chop the onions (cry if you have to) and boil in most of the vinegar until soft.
Mix the rest of the ingredients with the left over vinegar, drain the beans and mix the lot into one pan. Boil this up for about 15 minutes.
Put the chutney into clean, sterilised jars – remembering not to put hot chutney into cold glass.
You’re supposed to leave it for at least a month before eating, but I’ve never done what I’m supposed to do!
Let me know if you try it or if you have a better runner recipe to share.
Oh and the brown stuff in the background is beetroot and apple!
But it never was. Just now, for the umpteenth time recently, I’ve been picking, de-stringing and chopping runner beans. As I stood there I remembered some of the many years I’ve done this, since I was a little girl, perhaps five or six. I always helped my grandparents, I loved it, the bright green of the pod and then inside, the pinky red of the bean. It made me feel grown up to use a sharp veggie knife, as I opened the pod, the fresh scent and juice transferred itself to my little hands.
I doubt many five year olds would slice beans these days, their parents would be worried that they would cut themselves. Even my own children didn’t, there were too many other things to do. Perhaps that’s the problem, too much doing of techy things, TV, computers and games consoles. Making connections, just I am now, with the virtual world, instead of getting hands on and mucky.
Well I’m glad I know how to prepare runner beans. I didn’t like them back then, and I still don’t. I have discovered that they may delicious spicy chutney though, so I’ll keep on chopping.
I never did cut myself either, in fact I’m more likely to now, I’m far more blasé. I didn’t burn myself on a hot pan back then either, but in between writing this post and chopping beans I’ve been making blackcurrant jelly. Not only did I burn myself but I also let it boil all over onto the hob , making a sticky red mess to clear up!
What to do and when with tomatillos/ tomatilloes?
Answers in the comments would be fruitful!