My first pear of the season! Actually, it’s only the second pear I’ve ever had from this tree, which is “Deacons Pear”. A reasonable dessert pear, but mainly an excellent pollinator for the Worcester Black Pear.
It was glowing in the afternoon sunshine – the change from green to gold happens pretty much overnight, and signals full ripeness.
Normally, I reckon on making chutney at the end of the season, to use up green tomatoes that are never going to ripen. this year, I’ve got too much of a glut of red tomatoes, as both Latah and Urbikany are in full flow at the same time. Fortunately, there was a pint of pickling vinegar in the cupboard …
I made 2/3rds of the recipe (I think I usually make half), which was enough for five jars of chutney and a “taster”. Recipe says to simmer for 90-120 minutes, but it actually took closer to three hours before it was done. The chutney now goes into a cupboard to mature, until at least Christmas – I have several jars of last year’s still, so won’t be tempted to raid them early, though there’s a couple of spoonfuls as a “taster jar” to try out with the tail-end of pot-roast beef currently in the fridge.
First home-grown tomatoes of the year!
These are “Latah”, which are very early outdoor tomatoes, with fairly small fruit (the larger one in the photo is the size of a golfball), and a really messy sprawling habit. It also has tough skin, and every year I think “I won’t grow that next year”, but every spring I think “maybe Latah … just because they’re so early”.
Feeling self-indulgent, so I’ve made a flan, with lots of whipped cream and home-grown raspberries (from the freezer).
It’s only the second time that I’ve made crumpets from scratch. I think I’m starting to get the hang of it: most of the batch had the requisite appearance of numerous holes on the top.
I’ve always used yeast when baking bread, but recently got my hands on some sourdough starter. A couple of experiments with loaves were not a major success – they rose OK, and tasted fine, but the crusts were rock-hard and inedible.
Yesterday, I thought of making rolls instead. They’ve worked out well.
Not something for everyday, though, and keeping sourdough starter alive for several months in order to be able to bake the odd batch with it doesn’t really appeal or seem feasible. I might getabit of dried sourdough starter to keep in the cupboard in case the fancy strikes me again sometime.