24/09/2015
Pennie Latin joins the pupils at Teanassie Primary School for their summer barbecue, where the children have been learning about where food comes from and raising their own pig.
We arrive at the end of 'The Kitchen Garden' series this week and what a summer it's been; restored walled gardens, tea plantations, foraging, therapy projects, community gardens, medicinal herbs and the discovery of the cucamelon; to name but a few. How better than to end it than with a BBQ? Pennie Latin joins the pupils, parents and teachers at Teanassie Primary in Beauly. Pupils here have been learning a very important lesson; where their food comes from. This year the kids of Teanassie have been growing their own veggies and raising their own Kunekune pig, Lincoln. Pennie catches up with them in their kitchen garden whilst Dan accompanies some pupils to the local butchers then finally everyone tucks into the fruits of their labour at their summer BBQ. Also, Pennie Latin pays a visit to Borestone Primary in Stirling, where the pupils are getting excited over...sprouts? Yes you did hear right, Brussel sprouts.
Last on
Richard Crawford’s Allotment Blog
So, here comes the quiet period at the allotment. ÌýIt really is a case of harvesting and preparing for the next season.Ìý There will be many of you who’s harvesting really is coming to a close, but as you know, I like to be as self-sufficient as I can be all year round. ÌýHere’s the list of what will be keeping me fed over the months to come: potatoes, beetroot, carrots, parsnips, onions, celeriac, swedes, cabbages, kale, leaf beet, broccoli and of course, good old sprouts–plenty to be sure!
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In my last blog, I promised a recipe that will delight. ÌýIf you have plenty of green tomatoes (I have too many), then set some of the smaller ones aside for this lip smacker…This is a spicy pickled tomato recipe that I have followed for a few years (I finally found the piece of paper with it on), and it provides a delicious addition to anything Christmassy. ÌýI make no apologies for mentioning the ‘C’ word as this needs to be done now in time for it.
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This makes a decent jar or two of pickled tomatoes, but you can vary according to your desires. ÌýFirst, you need to get the skin off about 1.5Kg of green tomatoes. ÌýThe best way is to immerse the tomatoes in salted boiling water; 2-3 litres should do it, then drain and peel. ÌýSimmer this for about 10-15 minutes (until you can see the skins cracking). Whilst this is going on, mix 1kg of sugar with a cinnamon stick, a pinch of nutmeg, 300ml of white wine vinegar and 150ml of water in a large pan. Bring the mixture to the boil whilst ensuring the sugar has dissolved. When the tomatoes have been peeled, add them to the mixture and leave to simmer for a few minutes (5-10 should do it).Ìý Then leave to cool for several hours–overnight is good. The next day, strain off the tomatoes, and bring the syrup to the boil again then add the tomatoes and simmer forÌý5-10 minutes. ÌýNow put the tomatoes into your storage jars and top up with syrup, being careful with the hot mixture of course.
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Once the jars have cooled, I put them at the back of a cupboard out of sight so I won’t be tempted to have a nibble. ÌýOpen on Christmas day and get your guests to guess what they are eating.Ìý Many don’t realise what you have given them!
Broadcast
- Thu 24 Sep 2015 13:30Â鶹Éç Radio Scotland
