Things to make with seasonal excess produce
Its summer here on the smallholding, and this is a time of plenty. Fruit and vegetables are ripening and the chickens are at peak egg laying capacity. Unfortunately this is when many of our farm gate customers are on holiday and we don’t like to waste anything, so when we have too much we have a range of things we do to use up the excess or preserve for later. Here are some of our favourite seasonal recipes:
- 2 free range egg yolks
- 1 whole free range egg
- 2.5ml./half teaspoon of dijon mustard
- 2.5ml./half teaspoon of salt
- 1.25ml./quarter teaspoon pepper
- 300ml./10 fl. oz. light oil (I prefer a vegetable and olive oil blend)
- 15ml./1 tablespoon lemon juice
- 15ml./1 tablespoon white balsamic vinegar
- 1 garlic clove crushed
If possible have all the ingredients at room temperature, as eggs taken straight from the fridge tend to curdle. I use a blender to make my mayo, and start by cracking the whole egg into the blender. Add the egg yolks, mustard, salt and pepper and beat on a low setting until they become creamy in colour. Gradually beat in half the oil, drop by drop, until the sauce is thick and shiny. Beat in the lemon juice, then the remaining oil, then the vinegar. If you want to thin the mayo, add some more lemon juice, a little single cream or 15-30 ml./1-2 tablespoons of hot water.
Thick mayo may be stored in an airtight container in the fridge for about two weeks.
Tip: if the mayo does curdle, beat another egg yolk in a clean bowl and beat in the curdled mixture a teaspoon at a time.
Makes about 350 ml./12 fl. oz.
Goes well with some (freshly dug) cold potato salad.
Here’s a link to a blog about 30 things you can do with egg shells.
You can’t beat Blackcurrant jam on your porridge. Here is a link to a recipe.
Try this courgette lemon cake recipe.
What to do with the left over sloes from sloe gin.
Recipe for cordial syrup.
Bramble or Blackberry
Make bramble or blackberry oxymel to keep colds at bay in the Winter. Put 200g of blackberries in a jar covered with cider vinegar for 10 days. Shake occasionally. Strain through muslin. Pour into sterilised bottle and store in the fridge. Put 2 tsps into boiling water. Add honey to taste.
Here’s a link to making chutney with runner beans.
It’s harvest time – If you’ve got loads of onions, chop them up and freeze them in a container. They last for months.
I like me you were lucky enough to take some honey from your bees before autumn, then you will probably have some beeswax cappings left over from your frame of honey. This can be used to make a range of things from furniture polish to hand lotion. Click here for a link on how to make hand lotion, you can get your ingredients here (including wax balls if you are not a beekeeeper) to make the lotion. Put up into suitable containers and store in a fridge. Shelf life is about one month. Here is another link which claims to last for up to 6 months.
“One benefit of using natural emollients over synthetic chemical emollients is that the industrial processes used to create synthetic emollients often destroy beneficial elements of the base material, and may require the addition of carcinogenic catalysts.”