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For the first year since we pruned the tree hard we have Tangerines... millions... well probably hundreds.... We are eating them daily, juicing them manually and freezing the juice in icecube bags, but any other ideas... space is an issue... I tried cooking with them but unless you painstakingly rem...

well I was inspired by this too... Im now into the third day of the proccess, but have completely forgotten to look at it yet... must remember when I get home to drain it and re rub... Im using a sort of aromatic golden sugar we get here... smells like golden syrup... mmmmm yummy, we are so looking ...

Hi thanks. Ive been contacted by various people from my blog who also reckon the way to go is the freezing method, seems it works everytime. I've put the lot in the freezer now, in the hopes that it will kill all the little buggers that have hatched and the eggs that havent... Then I'll sort through...

I very merrily saved tons of seed from all of my different beans last year, dried them well, and then sealed them all in seperate labeled containers... Today I went to look at them, and all have holes in, and tons of little bugs in, they actually look like large fleas... All the plants were healthy,...

I was lucky enough to have a friend who found me a yogurt maker on freecycle nd brought it out last trip. Im making 'funny ' yogurt at the moment... flavoured with fig /honey ...
Its yummy and so simple...

Again quantities are vague as I tend to put in what I have, but its more or less like this. Makes around 20-25 . Cook a med sized pan of potatoes. Drain into large bowl and mash well, add seasoning. Into this add, a few handfulls of oats, two small tins of tuna (drained) a finely chopped med onion, ...

try soaking some dried beans overnight, then put them in pan with peeled chestnuts, equal quantities and slowly simmer for hours, the result will be a sweet thick beany chestnutty goo, almost a soup but not quite... the chestnuts almost disolve and the beans just about keep their shape... its yummy....

mine lasts all winter , I have a cool kitchen shelf.... as long as the oil seal is intact it should be fine, it keeps out the air and any bugs..

Quite often the probs are your expecting the colour to be like you buy in the shops... but yours wont have all the addatives and colours and yucky stuff to make it red and keep its colour... yours will just have wonderful taste! chery toms do take a little more roasting than some, roast till the liq...

Sounds like thats the solution, not hot enough oven. Mine always start out with tons of juice, but it does cook down, thats the point, to get the really concentrated taste, you need to reduce all that juice and flavour .... its worth it... Im making some with huge handfuls of basil in at the mo as I...

Hmmm its hard to tell times and temps as we have a log fired range. You defo have to cook them longer, yes they do cook down a lot, remember you are trying to reduce them and concentrate the flavours, (like tomato puree in the tubes) I give mine a stir and a poke every now and again, I fill a large ...

I havent dried them, dried beans are so cheap here, I just podded them and froze them as they were, ...green but not the pods...sorry to ramble ...

the best thing Ive found is Tilia tea. Linden flower tea in english... here it grows everywhere and most people pick and dry their own, lovely stuff..

I also have tons of chillis, a few red but mainly green at the moment, all the tiny piri piri kind though... and like battybird, cant eat them... I'll just make a little chilli olive oil and have to give the rest away..

This year Im trying something different for me , as we've had tons of the slicing kind of beans, french, dwarf green and yellow waxy pods, and now I had a good crop of runners, I decided to copy my neighbour and leave the runner beans to grow huge, fill out the pods and then pick them. Yesterday we ...