The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Wizard on July 11, 2010, 10:08:14 pm
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So I have a few walnuts they are a bit late this year I spent the afternoon pricking them and I have made a bucket of brine that is strong enough to float an egg I've put them in and shall stir them round every day until next Saturday when I shall take them out and rinse the salt off Then put them on my drying rack in the sun until they turn black and shrivelled.I am making 4 pint bottles of raspberry vinegar as well :farmer:
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What will you do with the walnuts Wizard? I mean are they for a recipe or will you just eat them lol
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Hello vair I make a most delightful pickled walnut absolutely ace with cold beef at Xmas but I am told they are an acquired taste, what ever that means. I think it's something like Marmite you love them or you hate them.If you can find them in the shops they are expensive to buy.Look in recipes I have posted a recipe on how to make them.If you have not had them please buy a jar before you make some and you have missed this year now the shells will have formed :farmer:
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I don't think I have ever seen a walnut tree in scotland .....!?
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Hello vair I know of two in the grounds of Balmoral Castle,but I doubt if you would be allowed to pick some while they are green :D :farmer:
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I think I have a walnut tree - should I be picking them now? they don't look like walnuts - green & round!
That's the joy of only having lived here for 6 months - keep discovering new stuff in the garden!
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If you want to pickle some Pick a couple and see if you can push a darning needle through the nut.If you cannot because there is something hard stopping you The shell has formed and you are to late this year.Your Geographical location will have effect on the time of year they are best for pickling.Last week in June first week in July is right for the Grimsby latitude I have looked on your profile and I think Gloucester is quite a bit south of Gy so I would think yours will be past the soft stage.Don't waste your time doing hard ones they will be uneatable :D :farmer: :wave:
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Wizard you are the fount of all knowledge! :D
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SL1 as Ken Dodd said "If only" :D :D :D :farmer: :wave:
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Well Wizard, I'm fascinated by the stuff I learn just from reading your posts & recipes. :)
Sue
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Hello Sue Thanks for the encouragement.I don't know of course how far back you go with what I have written on TAS.I am 73 years old and always lived in the country although where we live now is in the village which like so many places is built up all the way into Grimsby town center but goes into the fields going away from Grimsby.I relate myself to the things I've done and seen in the last 70yrs.I still cook and enjoy sharing recipes People may not agree with me but who cares If I say I use a stone of salt I mean I use a stone of salt.I cannot see proper ham being made in 5 days in a vac-pak bag in a fridge.Then my way keeps in the bacon bag hung on a hook in the ceiling for a couple of years The vak-pak way a couple of months judged by the BBE on the bought packs from Tesco.Some one at the door TTFN George
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Thanks for the info George. I'm a proper townie - born in the East End of London then lived in Dagenham, Essex. Now in a small seaside village, Winterton on Sea, in Norfolk. I've started growing some veg & have a couple of apple trees, a couple of plum trees & a damson tree. I love the lifestyle although still have to work full time to fund it!
I have 3 sons, 2 grown & one of 13.
I'm already thinking of getting more chooks - my 4 keep me supplied with enough eggs but fancy some more just becasue I enjoy keeping them.
All the best and keep on posting the interesting stuff!
Sue :wave:
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Hello Sue sounds really good to me but keep up the day job it puts stamps on your card ;D as well as money to pay for you little farm It is very difficult to live off the proceeds of a small farm.Going off your project There is a Winterton quite near here and next weekend 24/25 July the North Lincs Vintage Steam Rally will beheld there on the Show Ground I like to go to that lots of reminiscing to do with like people ;D :farmer:
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Ah I've heard of that Winterton too George. There's also a Winterton in Drakensburg, South Africa & we have a hotel nearby called Hermanus named after another South African place. There are small zulu style round thatched huts there to stay in - I hasten to add with modern facilities! I don't know why there's this South African connection here.
Sue :wave:
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Serious respect to you Wiz man 8) So much to learn from you and I will be asking ;) All the time 8)
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Hello Mick and thank you I offer only advice as I see it in the main Please DO NOT BE OFFENDED IF I APPEAR TO ARGUE It is only my way of doing it.Take the bread for instance there are several I cannot make in the Panasonic Give you a chortle Mick Kath was in Lidl with me some time ago and they had a whole range of bread mixes Look George there is some of that fluffy Italian sort shall we buy one Yes lets So on the next afternoon she said Lets make that bread mix.(MICK WHEN ALL ELSE FAILS READ THE BLOODY INSTRUCTIONS)So add water to the pan first then the mix Easy eh? Switch on and do things else where,GEORGE George is heard screaming from the kitchen I rushes in as fast as I could and the Chiabatta had pushed the lid up and back and was visibly growing .Switch the thing off woman.It wasn't a lot of bother to clean up but on retrieving the packet from the bin and READING THE INSTRUCTIONS Use only half this packet of mix per loaf.Em mm! ??? ;D :farmer:
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Ha ha ha me all over... Started reading the instructions on everything though now. As for being offended in any way..... It will never happen.
Too chilled to let anything get me down Wiz man. I take people as I find them. And if you did 'argue' you would only be voicing your opinion & that aint a problem to me & never will be 8) 8) 8) 8) 8) 8) 8)
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Thanks Mick So many folk are so thin skinned now-a-days and think I/U are at em and I'm not at all like you you get what you find :D :farmer:
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If people can't take a little criticism or have the crack. It's time to give up. Miserable gits. Nothing wrong with a little healthy banter.
I think typing things as to actually speaking is the cause of the odd rift cos things can be taken wrong. As in more than one meaning as it's written.
Sod em all anyway ha ha ha I'm too chilled to care about their hang ups
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What's this Wiz and Mick - Boy Power? :D Or the Grumpy Old Men!!! :wave:
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Hey less of the old :o :o :o I'm just a wee sprite. 8) 8) 8) A young pup :) :) :) :)
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Hey up SL 6 of one and half a dozen of the other in my case Mick can speak for issen :D :farmer:
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I got to agree, Wizard You are a LEGEND, Have you taught your self or it an inheritance, No matter what, You are an inspiration!
Craig
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Self taught Craig
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Superb! Your one hell of a guy! and willing to share with all. not many like you!!!!!
Craig
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Just noticed the amount of sloes on the trees, looks like a big flaggon of sloe gin this year!! also lots of rosehips sop may have a go at some wine. Wiz do you have a recipe for Rosehip cordial?
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no its syrup wp
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Found this, might be worth a try 8)
Rose-hip cordial
You need:
900g wild rose-hips
1.8 litres water
275g sugar for every 600ml juice
squeeze of lemon juice to taste.
What to do:
Boil the water in a large saucepan and put in rose-hip 'mash' and simmer for 15 minutes.
Strain the juice through a jelly bag or muslin. Measure the juice and add the appropriate amount of sugar and lemon juice.
Heat together until the sugar is dissolved.
Fill up clean warmed bottling jars and stand them in a shallow tray in an oven at 150 degrees.
Bring to simmering point and allow a further 20 - 30 minutes more cooking.
Leave to cool and store in a dark place.