This morning we popped to Morrisons to pick up a few bits and pieces... Mostly fresh fruit and veg but I had decided to buy a fresh chicken. I was delighted to find a load of them reduced but needing to be used up today. Not a problem says I as I had planned to have a couple of hours prepping and preserving. I've made a batch of yoghurt using the last of a pot that needed using up. I washed and sliced the celery to layer with paper towels and see if it will keep fresh. I've not tried storing celery this way before so it will be interesting to see how long it stays fresh. The trimmings from the celery have been put into a pan with a pint of water, a clove of garlic a good pinch of salt and a bay leaf. It's simmering on the stove as I type and will make a lovely stock for the freezer. The chicken was sprinkled with salt and pepper and popped into the oven as soon we got it home. It will be cut up and used for several meals over the next week. The skin and bones will be used to make a chicken stock. I have made a large jar of greengage jam with nothing more than the greengages that I picked yesterday, 500g of sugar and about 75ml water. All I did was put it all into a pan and bring to the boil. Turn it down to simmer and when it was setting I pushed the whole lot through a sieve. The stones and skins were then put into a small pan with 250ml of water and simmered for about fifteen minutes. It has yielded the most wonderful greengage cordial and will be mixed with sparkling water for a lovely refreshing drink. I bet it would be gorgeous in a splash of gin with plenty of ice. I could freeze it if I had the space but will have to use it up over the next few days as I don't think it would keep too well
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| Celery trimmed and packed |
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| Fresh from the garden and cost me nothing as I collected the seeds from an over ripe shop bought tomato last year |
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| Greengages, sugar and water |
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| 2lb Greengage jam and small jar of cordial. I didn't have a bottle to put it in. |
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| Vegetable stock simmering away |
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| Home made yoghurt |
You sound busy and happy. My mom used to cut up celery and place it in a bowl of water in the fridge. It was a great way to keep it fresh, and to encourage us to eat fresh vegetables. Some people here wrap it in foil to store it for a long time. I've never heard of greengages...
ReplyDeleteI love having salads ready to just nibble at. It's much healthier than the rubbish I used to choose
DeleteI love a yellow sticker bargain and the chicken really was a bargain. I like to keep a few sticks of celery in the freezer ready to add to soups and stews.
ReplyDeleteAs soon as I have some space in the freezer I plan to freeze some celery. It's gorgeous in soups and stews
DeleteHow lovely to have greengages. I haven’t seen any for years. Have made several jars of Damson and Blackberry and Apple jam this week though, much to the enjoyment of my 9 year old granddaughter who enjoys cooking etc. I’ve started making it in the microwave - very quick and so far always turned out well.
ReplyDeleteI have walked past this tree several times a week for the past eighteen years and never noticed that it was a greengage tree. It's only that there were a few fruit on the floor that made me look at it closely as it's tucked into a hedgerow among a lot of hawthorn and nettles
DeleteWow you have been busy! Still very hot here so I'm trying not to turn the oven on too much. I must admit to looking to cooler days where I can perhaps do some more leisurely cooking. Lovely photos.
ReplyDeleteIt's been a lovely pleasant mild temperature these past few days. Perfect for cooking as rain has stopped me gardening.
DeleteI've found greengage trees in the hedgerows near my house. I picked a couple the other evening when walking Bertie and they're beautiful. So I'll be picking some next week for the freezer. I don't need any more jam.
ReplyDeleteI really don't need any more jam either but my freezer is stuffed to bursting and it would have been a real waste to just let them rot on the floor. I need to learn how to bottle fruit
DeleteI stick the head of celery in a bowl of water and leave on the worktop or I just wrap it up in foil and store in the fridge. Love it that you use every last little bit.
ReplyDeletexx
The celery trimmings have made the most lovely stock.
DeleteIt's making me feel hungry just looking at your lovely photos. How incredibly satisfying for you.
ReplyDeletexx