Welcome to September, and another look at In My Kitchen!
It’s official. Last month was the wettest August on record in the UK. Ever. Ever! I’m not sure how long ‘ever’ is but I can empathise with its longevity because it seems like I’ve been making applesauce for-flipping-ever. I’ve turned the crop of two trees (Discovery variety) into applesauce, most of it to freeze, although we kept some to eat as dessert with a splash of vanilla cream.
Recently, I’ve shared the kitchen with Peder. I do the applesauce thing in the morning, we do duelling elbows whilst making lunch together, and he does the pickling thing in the afternoon. His cucumbers (Danish ‘asier’ cucumbers) were late coming but there’s certainly an ample supply of them. Some he’s used for the traditional Danish asier, which is done by peeling, deseeding, salting 24-hours, then sitting in a vinegar solution for 24-hours, then heat up the vinegar again to a rolling boil, and pour it back over the cucumbers (with dill and mustard seed) for another 24-hour stint.
He also made garlic dill pickle spears with homegrown chilli. My favourite. These don’t keep very long because they’re not ‘canned’ in a hot water bath. We keep them in the fridge, and I eat them like candy. I love pickles! It not a problem that they don’t keep long – they don’t last long…
The tomatoes are still setting on the vines, still ripening, and we’re still eating them with every meal. I’ve made pasta sauce to freeze, cream of tomato soup (again to freeze), marinated sliced tomatoes with onion, tomatoes with basil, tomatoes with mayo and black pepper, tomatoes on sourdough bread, tomatoes on toast with grilled cheddar, ratatouille, and a vegetable and tomato curry.
The flower borders are holding up well under the incessant rain. Cosmos are knocked down with each passing storm but they always re-erect themselves like troopers. Even the rhubarb is still vigorous and growing … and ripening.