The Beauty of Nature

These beans have come really late on. It looked like they would never flower and show beans, but now they have. I cant remember where I got these from. I think there were a gift as seeds and I thought I would try them anyway.

They are not yet big enough to pick and I’m not sure they will ever be as the weather has got colder. Quite why they took so long in the first place I couldn’t say. However, I may still try them again next year and see if I cant bring them on faster.

Here is the latest big pumpkin. I’m thinking of sculpting it this year, but am in two minds about it. You see, pumpkin pie and soup is really tasty and I’m loathe to waste any.

Here is a recipe for pumpkin:

Putrid Pumpkin Pie

Ingredients:

For the pastry:
Sweet short crust pastry case or a packet of ready made sweet short crust pastry with 40g/1?oz crushed pecans mixed in.

For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
? level teaspoon freshly grated nutmeg
? tsp ground allspice
? tsp ground cloves
? tsp ground ginger
10 fl oz/275 ml double cream

Method:
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1? inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pure?, still whisking to combine everything thoroughly.
7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled cr?me fra?che, but warm or at room temperature would be fine.

I grew these Butternut Squash from seeds I took from a supermarket bought one. I didn’t for one minute think that I would be able to, but I was wrong, and happily so.

They have given me quite a lot of fruit so I am pleased all round. Squash is so good this time of year in soup and roasted with pasta.

It’s that time of year when most of the veg has grown and gone – well, to the store really so we can enjoy it later on.

That makes me happy.:)

I thought I would take some more pictures of my squash. I cant for the life of me remember where I got these from or what they are called. If anyone knows then let me know. So far I have let them grow the size of a child’s head, but they will go bigger if I left them.

The recipes are nothing fancy, just basic as the flavour doesn’t need too much extra. I tend to lightly roast the squash first to bring out the flavour and then add it to the rest of the ingredients.

I have been digging up my potatoes this bank holiday. I had quite a few Desiree and some Cara. The latter are a particular favourite of the slugs and so the crop was not as good as I would like. Still, there are enough to keep me going through the winter.

I really like this part of the summer, harvesting the effort I have put in all year. The only trouble is now I have to find ways of eating it all. 🙂

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Well, the last day of August is here, shame, it has been such a good month for veg.

Below is the spinach which has not got overgrown this year. I have been taking the leaves as often as possible for salad, cooking or freezing so the plants look good.

There was a lot of beetroot this year. I have been bottling it as fast as I can, but it just seems to keep on coming and coming. I made chutney with some of it this time and that has gone down well at home.

This is how big the courgettes can get if you leave them for just a few days. The large one was the size of the smaller one four days ago from this picture! I can’t believe it either, but it’s true.

Happy days.