Everything in the garden is growing fast and I can’t keep up

I overdid it yesterday.  Aside from the usual weekend chores and getting ready for the new windows going in I planted peas and broad beans into the garden.  Casting such clouts before even April is out may prove a mistake.  Unfortunately, I’m not sure I was left with much other choice.  It is too early for the high season watering systems to go on, the greenhouse is packed and a number of things are under stress water/heat/sun wise.  I could put the second poly covering over hoops and set up watering that way for some plants in post and seed trays but that can bring its own problems.  As ever it is a balancing act and this is the way I am choosing to balance things in the vegetable garden right now.  

Whilst moving the herb pots from under a window, so the new window installers could get access, I tidied a few up.   Since we let the London house go and I do all my cooking here I seldom bother drying sage, rosemary, bay and thyme.  They are available outside the back door all year round and save for the odd inclusion in a spice/herb mix I make up from time to time (specifically dried thyme in a potato wedge/chip mix) I have very little call for these dried.  Given I was trimming them I did, however, take the opportunity to put the trimmings in the dehydrator.  I had done a loosely packed jar of sage recently and that has been topped up.  I have some rosemary and thyme also though not enough for a full jar in either case.  I may or may not top those up later in the season.  A tray of tarragon was also dried.  That is a very long way from a full jar but it is one that I will keep an eye on and top up over the next few months as it is not one I can just grab fresh from outside in the middle of winter when I’m looking at something to shove in a chicken.  When it comes to the romp home winner for dried herbs around here for cooking it is very definitely oregano followed by Majorum and tarragon with lemon verbena and various mints coming in for tisanes.

The real panic came when I saw how far on the gooseberries were, not to mention the redcurrants.  The small freezer in the garage is still chockablock with soft fruit and even after a concentrated effort yesterday and the last couple of weekends the freezer in the kitchen still has a lot of apple wedges, rhubarb and blackberries in it.

The problem, as always, is that freezing is the quick fix, there is always a degree of relief when that is done and I forget about the need to actually eat it or move it into something we will eat more readily.  Or can eat, for that matter.  There are two of us and great vats of glutney, blackberry and apple jelly or tutti frutti jam are somewhat overwhelming to wade through once in the cupboard despite looking impressive on the counter top when first made.  I do need to remind myself, from time to time, that we are not in wartime conditions.  Every white currant and outsize courgette in the garden does not need to be eaten and those sounding off about food waste may not, necessarily, have any idea as to the life I lead, though if they want a jar(or six) of glutney they’re welcome, provided they send the jar and any decent lids back - just saying!

Anyway in a bid for freezer space I made a batch each of:

• Strawberry Jam - there’s an easy one to gift though had I seen them before they would have gone in with the last batch.  This batch, however, was major foam so a knob of butter went in which makes it a no go for my big (vegan) jam fan.
• Cherry Plum Jam - my mum reckons this is the best jam.  They were her cherry plums so I will not be off loading it in that direction given she has quite enough of her own.
• Gooseberry and lemon curd - a new one on me ie the addition of gooseberries but it is a Pam Corbin recipe from the River Cottage preserves handbook so definitely worth a try, though it does not have a long shelf life.
• Red Gooseberry and elderflower ice cream.
• Blackcurrant ice cream.

It was a busy day and I was more than ready for a large glass of red wine at the end of it.  Well before the end really - the kitchen has been known to be left tidier.

Today is, of course, the London Marathon and I have a colleague (turned 60 a few months before me) who is running for Multiple Sclerosis Trust.  He ran last year also but this time round he has really taken things seriously, diet, training schedule, electrolytes, next to no alcohol the works and has complete blown through his  £3000 target.  Last time I looked he was at 221%.  He has maxed out on T-shirts and other merchandise so long after the aches and pains are gone he will be remembering it.  

The manager at the hotel where we regularly stay when in the office is also running.  In his case for the British Heart Foundation.  

I wish them both the very best (and everyone else taking part for that matter) and will be tracking them via the app throughout the day.