Selfsufficientish.com

Mmmm, I love green tomato chutney..... stir a few spoonfuls into a hearty veg soup and it adds such a nice extra depth.

Ah.. how I know what to do with that old tin drum that hubbie insisted "come in useful one day" .... his collection of things in this catagory is vast! I made some chestnut 'jam' yesterday. It took forever, but tastes great (it has rum in it! :mrgreen: ) Has anybody tried roasting (in the ...

I lurve Brussel sprouts!

So long as they aren't cooked for 2 hours until mushy! I even like them raw!

I collected my own body weight in sweet chestnuts today!

I love them roasted in the fire, and also chestnut and veg rosts ... and spicy chestnut mini 'sausage' rolls.

Any other veggie suggestions please?

I collected half a trailor load of chestnuts today (I just couldn't stop picking them up!!).

Far more than I'll be able to use in the coming weeks.

Does anybody collect and store them? If so - any tips please for best storage method please?

they are an ancient Scottish variety MMM.

I've just harvested my Arran Victorys ... there's not much of a better job in the veggie garden than digging up purple potatoes!!

No I didn't mean as a rule ... I meant the last lot I'll be taking before the 'season' ends. That was my original question ... can I take all of the stems at my last picking of the season, or do I need to leave some to go home?

So I can strip all of the stems off now? Then leave it to it's own devices?
I feel some rhubarb and ginger jam coming on!

I have a couple of rhubarbs that are a few years old now so I'm getting a good harvest from them. But ... am I supposed to be leaving some stalks to go back to earth and nourish the roots? It's very hard leaving those lovely sticks sitting there to rot!

Mojito
Long Island iced tea
Gin smash
Whiskey smash
Mint julep

I've had a busy and difficult year behind me so haven't been ishing for ages.

Still, brighter days ahead and hope to have more time to post.

Lots of new names, great to see the forum thriving

I have a lovely receipe for black peppered tofu if anybody fancies it?

I've just pickled a load in various vinegar and red wine and flavoured with cinnamon, chilli, star anise and peppercorns. It smells wonderful. I love a dollop of pickled red cabbage atop a veggie stew.

Curry of any description, but absolute fave is butternut squash and coconut (really spicy though, none of that korma-strength rubbish!) :mrgreen: Or a big bowl of veggie chilli with some chilli cornbread. Or maybe a big pile of sweet roasted veggies with a pile of quinoa. I'm easily pleased :iconbig...