That's shallot

[gus3049]

Oh the joys of self sufficiency.

I thought I had it all sorted when we came out to France. I spend my days enjoying the workshop and Ronnie spends her days out in the nursery, growing her plants for sale and all our food.

The best laid plans an all. Now I have a non-working back, it means I do the cooking which I enjoy but it also means taking on all the other stuff that you don't think about. Like stringing onions, garlic and shallots to last the next year.

Great. Three down about twenty to go.

 

[Richard T]

I wish our garlic had turned out as well. Early drought victim.

We put it in in the last week of September (as I was reliably informed is the French norm.) It survived the ferocious winter and was doing well but I failed to notice how dry it was getting around April and we ended up losing most of it.
Still, nearly time to try again for next year.

Hope your back is on the mend.

 

[gus3049]

I wish our garlic had turned out as well. Early drought victim.

We put it in in the last week of September (as I was reliably informed is the French norm.) It survived the ferocious winter and was doing well but I failed to notice how dry it was getting around April and we ended up losing most of it.
Still, nearly time to try again for next year.

Hope your back is on the mend.

Back is permanent so it looks like I will be doing quite a bit of stringing up!

It has indeed been a bad year. First the drought and now its been chucking it down which means all the fruit is suddenly swelling and splitting open. All the bugs, especially the ants, love this.

The advantages of having a pro gardener for a wife does mean that all the signs are spotted and MOSTLY overcome as soon as they happen. I don't have a clue.

I just know that since we've been here, growing all this stuff, that my taste buds were working all the time and it was just a matter of reminding them what food actually tastes like. We have only just finished last years supplies. It all lasts perfectly well, done on a human scale, without all the preservatives, gas washes, irradiation etc etc. Of course :shock: :shock: :shock: you do get the odd bit of dirt on it and have to share some of it with 'nature'. Our neighbours, who are properly trained, modern people, shrink from us in horror when we eat fruit straight from the tree without washing it first "Ugh, think what might be on it!!" Their kitchen smells of disinfectant. Ours smells of fresh bread, coffee, real wax polish. Each to their own.

Strange though, they always have colds and seem to be sickening for something. I spy another thread coming on!!

 

[dedee]

We have never had much luck in storing onions. They either sprout or go soft. I guess it is technique - will have to try again sometime.
One veg that we do like to grow and stores very easily is butternut squash. We kept some for 6 months last year in the garage and it was as good as new. They require no special conditions for storage other than a dry, cool space. We planted loads more this year and they are fruiting well.

At the moment we harvesting an abundance of apples, about 4 weeks earlier than last year. I am preparing and freezing about 1kg of apples every day, it will be pears next then the blackberries (wild). We finished the last batch of frozen blackberries last night. Rhubarb is also growing well but we do not have enough to freeze.

Andy

 

[gus3049]

We have never had much luck in storing onions. They either sprout or go soft. I guess it is technique - will have to try again sometime.
One veg that we do like to grow and stores very easily is butternut squash. We kept some for 6 months last year in the garage and it was as good as new. They require no special conditions for storage other than a dry, cool space. We planted loads more this year and they are fruiting well.

At the moment we harvesting an abundance of apples, about 4 weeks earlier than last year. I am preparing and freezing about 1kg of apples every day, it will be pears next then the blackberries (wild). We finished the last batch of frozen blackberries last night. Rhubarb is also growing well but we do not have enough to freeze.

Andy

Hear de word of de Lord.........

....... she says - it depends on the onion. If it goes bull necked ie THICK, and/or small ones , they won't store. They must be dried properly in the sun for a week or two (we do it in the greenhouse) before stringing up and storing in a place with even temperature and low light. eat the others quick!

Yup, fruit into the freezer apart from those I nick immediately for the crumbles.

Rhubarb - I hate you . Ours have had a bad year. We only got ONE crumble before I was warned off. By the way DO NOT ON PAIN OF DEATH chop the plant now as its too late - you will kill it. Hope this isn't all grandma and eggs but I know nothing and am just passing on my instructions.

Good 'ere init! We always used to come via Caen when we were living in the UK. It made a great trip to do the Saturday night ferry from Portsmouth, have a leisurely breakfast and toodle on down on a Sunday. No traffic at all and it took about five hours. All seems a long way away now though.

 

[Benchwayze]

Gus,

I have an old bike you can have. Then you can string the onions round your neck. You could come over here and flog them, as they used to do until not so long ago, I am told!

The hooped sweater and beret you'll have to supply yourself!

Bon Chance mon ami

John

 

[gus3049]

Gus,

I have an old bike you can have. Then you can string the onions round your neck. You could come over here and flog them, as they used to do until not so long ago, I am told!

The hooped sweater and beret you'll have to supply yourself!

Bon Chance mon ami

John

You are very kind. I think I'll pass though on this occasion thanks as I'm sure it will be a UK bike and thats not very authentic. Now we are here, I feel we must immerse ourselves properly into the French way of life.

(Which, of course, is why we still get Marmite, Weetabix, Birds custard and Heinz baked beanz from the local supermarket :lol: )

 

[dedee]

Hear de word of de Lord.........

....... she says - it depends on the onion. If it goes bull necked ie THICK, and/or small ones , they won't store. They must be dried properly in the sun for a week or two (we do it in the greenhouse) before stringing up and storing in a place with even temperature and low light. eat the others quick!

Yup, fruit into the freezer apart from those I nick immediately for the crumbles.

Rhubarb - I hate you . Ours have had a bad year. We only got ONE crumble before I was warned off. By the way DO NOT ON PAIN OF DEATH chop the plant now as its too late - you will kill it. Hope this isn't all grandma and eggs but I know nothing and am just passing on my instructions.

Good 'ere init! We always used to come via Caen when we were living in the UK. It made a great trip to do the Saturday night ferry from Portsmouth, have a leisurely breakfast and toodle on down on a Sunday. No traffic at all and it took about five hours. All seems a long way away now though.

Thanks, we have no onions at all on the veg plot this year, perhaps I'll give them ago again next year and see if we can do better.

Caen is just the right size of town, the only downside with the ferry crossing being the 5.5 hours that it takes to Portsmouth, not to mention this cost - over 600 euros in mid summer.

Cheers

Andy

 

[woodbloke]

I feel we must immerse ourselves properly into the French way of life.

(Which, of course, is why we still get Marmite, Weetabix, Birds custard and Heinz baked beanz from the local supermarket :lol: )

Nothing wrong with the French way of life...but baked beans? On the severial times that we've shopped in the local Intermarche's or other supermarcardo's I've never come accross BB's as sold in the UK. Plenty of varieties with other stuff in them :-& but not just plain BB's.
But then there's the bread...and the cheese...and the jambon...and the peaches...and the vino - Rob

 

[gus3049]

I feel we must immerse ourselves properly into the French way of life.

(Which, of course, is why we still get Marmite, Weetabix, Birds custard and Heinz baked beanz from the local supermarket :lol: )

Nothing wrong with the French way of life...but baked beans? On the severial times that we've shopped in the local Intermarche's or other supermarcardo's I've never come accross BB's as sold in the UK. Plenty of varieties with other stuff in them :-& but not just plain BB's.
But then there's the bread...and the cheese...and the jambon...and the peaches...and the vino - Rob

Indeed. Just the four things left over from childhood. SuperU sell good old Heinz in their English section. This is a good way of going broke as the prices are unreal. But as a change.....

 

[Benchwayze]

Gordon,

Why not try baking your own beans?

The most important part of the mix is the sauce. Heinz have their specific recipe, but it has far too much sugar for my taste.
So experiment until you have a tomato sauce that you like, then cook your Haricot beans and mix them as and when you want them. As far as I know a batch-cook could be portioned and frozen, if you can't actually can your beans.

Miam, Miam!

John

 

[gus3049]

Gordon,

Why not try baking your own beans?

The most important part of the mix is the sauce. Heinz have their specific recipe, but it has far too much sugar for my taste.
So experiment until you have a tomato sauce that you like, then cook your Haricot beans and mix them as and when you want them. As far as I know a batch-cook could be portioned and frozen, if you can't actually can your beans.

Miam, Miam!

John

We have about ten varieties of beans growing outside. In fact Ronnie is picking some as we speak. But, just occasionally I get the taste of that Heinz and just want a change. As the wife has similar leanings, we indulge.

I have to balance food and work as does Ronnie. Just ain't enough hours in the day

 

[dedee]

I'm with you on all four things from childhood but would have to add porridge. Only quaker oats in daft size small boxes available around here at about 4 euros per kg - so I have a cupboard full from Asda at about 0.60 gbp.

Andy

 

[gus3049]

I'm with you on all four things from childhood but would have to add porridge. Only quaker oats in daft size small boxes available around here at about 4 euros per kg - so I have a cupboard full from Asda at about 0.60 gbp.

Andy

Absolutely - I totally forgot porridge. WE have it bought over everytime anyone goes back to the UK. Cupboard full here too

 

[Benchwayze]

Love my porridge. Thick, under-cooked, but with a drop of milk; and running with syrup, so it sticks to me ribs.

Since my try at low, low carb though, there are three packets unopened in my cupboard! :mrgreen:

 

[gus3049]

Love my porridge. Thick, under-cooked, but with a drop of milk; and running with syrup, so it sticks to me ribs.

Since my try at low, low carb though, there are three packets unopened in my cupboard! :mrgreen:

Roll on winter

 

[Benchwayze]

Roll on winter

Yea, verily, the man speaketh for himself. I have exceeded my three-score and ten, and am on borrowed time. Thus, Nature's annual deliverance of snow filleth me with dread and keepeth me within my domicile. But probably I shall still eat my porridge. :lol:

John

 

[gus3049]

Roll on winter

Yea, verily, the man speaketh for himself. I have exceeded my three-score and ten, and am on borrowed time. Thus, Nature's annual deliverance of snow filleth me with dread and keepeth me within my domicile. But probably I shall still eat my porridge. :lol:

John

Biblical stuff huh?

A bit out of date John. More like four score years and ten these days so put on your coat and get out there and snowball.

We have to anyway. The chickens still demand food and water and being let out of their fox/dog proof shelters come rain or shine or snow.

 

[Benchwayze]

80 +10? Is that the new estimate?
Oh well, in that case, I'll go as far as the workshop and turn on the heater! On the top of that I'll make rice glue, so I can eat the surplus at the end of the day!

Regards
John.

 

[Jonzjob]

We just but crushed oats from one of the local bio supermarkets, cokk it in water with a pinch of salt. Wonderful winter breakfast and it don't take any longer than the so called poridge. I also get the oat grains and put them through our flour mill on a course setting, even better!! Pour a drop of oat milk on the porridge and manner made in heaven. I don't use cows milk in anything these daze..

Frances makes our 'baked beans' and they are delicious. Especially when they are fresh and then they only take a few minutes to cook.

Marmite!!!???!!! Love it. A friend bought over a couple of jars about 3 years back and I've almost finished the second, but help was at hand with more friends coming over and now I have a new 500g jar :mrgreen: :mrgreen:

You can keep yer bleedin snow! We have enough of the stuff here. We even had a snow storm MAY last year!

This was a few years back, but you can get the drift, snow drift that is?? I couldn't even get in the pool :shock: :shock: