Instead of allotmenteering I’ve been preserving. One of the tomato plants collapsed under its own weight in tomatoes so I converted the green ones into Green Tomato Chutney. The only things in the recipe that I couldn’t supply from the allotment were the vinegars and the bramley apples.
The recipe, from Preserved by Nick Sandler and Johnny Acton, suggests that the preserve will keep for up to 18 months. Not bad for some green tomatoes that could have ended up on the compost.
Also preserved are some of the pickled shallots. Less demanding from a preserving point of view – just boil up some sugar and vinegar – but more from a preparation. First, blanch, then peel under coldwater, then salt and leave overnight, then place in sterilised jars and pour over the vinegar/sugar mixture. The proof will be in the eating. Luckily we’ll only have to wait a minimum of 3 weeks for these.
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Plot 36 