Saturday, 11 September 2010

Preparing for winter, while the summer harvest goes on

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The tomatoes are coming to an end, and some of our gardening neighbours have already uprooted their plants, resigned to its being a bad year for them.  We’re picking and eating peppers every day and we’re pleased we planted so many different varieties which all have their own characteristics: the ones on the left of the photo above are Corno di Toro which are good for stuffing; there’s a spicy Kolaska next to the aubergine and some Longues des Landes on the right – they’re both good varieties for grilling on the barbecue.  In the centre there are a few red chillies.

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For lunch today we grilled some green peppers and the aubergine on the barbecue.  I then skinned the peppers, which is very easy when they’ve been grilled and the outer skin has blackened.  I made a salad with them, some oregano and chopped garlic, goats’ cheeses from Mas Rolland and some cherry tomatoes, added a bit of salt and some olive oil and served them with fresh Aveyronnais bread.

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We picked another five or six kilos of figs this morning and made some more jam.  The recipe is very simple: for each 600 gm of figs, chopped and put in a large pan, I added 400 gm sugar and the juice of half a lemon.  I brought them all to the boil and simmered until the jam thickened and began to set when a spoonful was put on to a cool saucer.  Then bottle in sterilised jars.  We now have twenty jars of mixed, green or black fig jam, so we know we’ll have something for winter breakfasts.

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Mussels for supper

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As usual on a Saturday morning, the coquillage van from Bouzigues came to the village, so we bought a kilo of mussels and ate them this evening in a sauce made with onions, garlic, wild fennel, lardons, white wine and crème fraiche.  And as usual they were delicious. 

6 comments:

Food, Fun and Life in the Charente said...

I still have plenty of tomatoes, peppers and chillies in the garden also. As for figs....... I have to admit to take the easy way out and I buy confectionery sugar which means only 5 mins boiling time for the jam - so much quicker!! Diane

Jan said...

I've pulled up our canning tomatoes as I just don't want to do any more! I haven't started on the figs yet, but have used the last of the frozen ones from last year (!) to make some chutney.

vrtlarica said...

We had a bad year for tomatoes also. I hope that 2011 will be better, I don't think that it can be worse.
I love figs, but never tasted fig jam.

Heiko said...

Tomatoes have been bad here and as for peppers... almost a complete wipe-out. Like vrtlarica, I'm hoping for a better year next year.

gintoino said...

I just love fig jam! If you still havea few figs you should try to preserve them in syrup. They are delicious!

chaiselongue said...

Thanks for the tip, gintoino! I like the preserved in Armagnac too.