Saturday, 11 September 2010

Preparing for winter, while the summer harvest goes on


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.


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.


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



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. 


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.

Anonymous 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.