Tag Archives: Glut

Pressing frozen apples

We’re having a bit of a freezer crisis at the moment. We’ve got quite a lot of home grown fruit, veg and meat in the freezers now, as well as some bought in pork from other smallholders. This means that we are nearing capacity, which of course is brilliant, if I can get sorted with using what is inside then it will really lower our food costs and is in tune with the whole reason for this smallholding, eating home grown produce. We did really well at getting on with the preserving last year, apple sauce, apple and cucumber chutney, lots of jams, passatas, apple juice and wine etc but the freezers are still quite full.

I’m pregnant and due in August, that means that during our peak harvest of fruit and veg and when we shall be getting hogget and possibly mutton back from the butchers I be either heavily pregnant or dealing with a newborn. I’m not sure how productive I will be in the kitchen, but given the state of my hips currently I think it’s a good idea to bet on me not doing much at all. So what will we do with all the produce? Wash, chop and shove in the freezer of course! Then, when baby is older I can start working through it. The issue is there is no space for a summer’s worth of produce at the moment, so I need to get clearing while I still can.

That brings me to this post, and hopefully a few more along the same lines in the coming months. Emptying the freezers and turning the contents into tasty and in some cases, long lasting, foods. We kicked off this process this week with the immanent arrival of 3 geese and 2 chickens for the chest freezer. At the end of last year we were drowning in apples and, after contacting Vigo Presses, I washed, chopped and frozen 2 builders buckets of cooking apples. Just straight in the freezer with some cling film over the top. These came out along with a small bag of Beauty of Bath apples. We popped them in an empty fridge to defrost for a couple days and dusted off the apple press.

Vigo had suggested that if doing the apples from frozen we may benefit from a mesh bag to put the crushed pieces into inside the press. I can’t remember what stopped me from buying it at the time but I am guessing eventually the tab got closed on my computer and it got forgotten about. I’m not sure we actually needed to crush the apples, they pretty much turned to a mush despite still being a little frozen.

We then got to the pressing stage and soon realised the reasoning behind needing the mesh bag. A fair amount of the apple just squeezed through the press and we even got some spurting. It was certainly going to be a cloudy apple juice. As we couldn’t press it too much the mush ended up being quite wet at the end, much wetter than we would have liked so a lot of juice remained in it. If we had the bag we could have probably gotten it a lot drier and gotten more juice.

We took the juice inside and poured it through a small colander into a pot, we had about 10 pints of juice. We left it to sit for a while as I was feeling a bit broken by the point but I’m glad we did. When I went back to it there was quite a bit of frothy scum that had risen to the top. We had this with our first batch of juice and Vigo had said then that letting it stand may reduce that. I scooped off the scum and bottled the juice.

It went into the pasteuriser which had been filled with cold water and set to 75°C for 25 mins. We sat down to watch TV and forgot about it so it had long been done by the time I remembered. The bottles were still too hot to touch though. Being so hot for so long may have affected the flavour but hopefully not, we haven’t opened a bottle yet although we did taste some freshly pressed juice which was lovely. I used our nifty grabby tool to get the bottles out, tightened the caps and lay them on their sides. There is still quite a lot of scum so I think we will leave the juice to stand for longer next time. The juice is also quite dark after pasteurising but this time I didn’t bother with ascorbic acid or citric acid, the juice tastes fine as is and I just didn’t feel like adding extra things in just for aesthetics.

Just to pop labels on them and drink them in the next 1-2 years. A learning experience to be sure, but we now know we can juice from frozen apples and have some ideas on how to improve the process. As a bonus it made just enough space for the geese and chickens which went into the freezer the next afternoon.

Dans

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Eggs everywhere

We have too many eggs. Seriously too many eggs. 20 boxes of eggs in the fridge for our use. We are getting between 16 and 22 eggs a day from the chickens, we try and sell as many as possible, but any small eggs, dirty eggs or eggs with shell defects go into our use. We also only keep eggs at the gate for 7 days before bringing them into our use. I like to only sell fresh, decent sized, clean eggs to those who choose to buy from us.

Eggs for sale on the gate

The downside is the sheer number of eggs we are getting at the moment. The Derbyshire Redcap young hens should increase their egg size soon and if it ever stops raining the eggs will be cleaner. In the mean time though we have a glut!

One day’s harvest of eggs

So what to do with all these eggs. We’ve been having scrambled eggs for lunch and omelettes for dinners but it’s just not cutting it so I asked on facebook for some ideas. The first one was Spinach and soft cheese fritters. There was no recipe and I’ve never made fritters so I winged it. I greased a muffin tray with butter and put a whisked egg into each one. We didn’t have spinach but we did have kale so I chopped that up and put a bunch into each one. I finished it off with a dollop of soft lactofree cheese. Into the oven at 200C for 10 mins. They came out quite well but a bit plain. I think some salt or bacon or even herbs mixed in would help. My second tip would be don’t use butter, a week later I’m still trying to scrub the muffin tray clean, oil may have been better.

Kale and soft cheese egg things

My next attempt was custard. A few years ago a friend told me custard was easy to make. I love custard but being lactose intolerant I don’t get to have it much. I looked it up but separating eggs seemed far too scary so I left it. I bought an egg separator a few weeks ago and have finally put it to use. I found a really simple recipe online here but as I’m rubbish at following recipes I modified it a bit.

My modifications were small, mainly using 3/4 a cup of full fat milk and 1/4 a cup of single cream. I am also terribly impatient and whisking continuously is far too boring so I just turned the heat up to high. I was meant to pour it into a jug once it hit boiling and then whisk until thickened but I honestly couldn’t tell if it was boiling because the whisking was creating bubbles (I may have had some white left in). In the end I whisked until it very suddenly got harder to whisk which turned out to be it thickening. I checked it and it seemed thick enough to now be called custard. I was quite nervous but as soon as I tasted the spoon I knew it was a success, I didn’t even get a photo of the custard in a jug, it was gone far too quickly. It was really tasty but I might do slightly less vanilla in future. I’ll scale it up tomorrow for dessert with Chi as I waited for her to be in bed before attempting this.

My last egg adventure is whisking eggs up and freezing them. I tried in a muffin tray to start with but I found it very hard to get the frozen egg out. It does work well in silicon fairy cake molds though, popping them out into a bag once frozen. I’ve yet to try defrosting and using them. That is on my to-do list for this week.

Eggs ready for freezing

We’ve been doing all the usual egg dishes as well; egg fried rice, eggy bread (french toast), fried eggs, egg salad, hard-boiled and dippy eggs. Hopefully there’ll be some more posts of ways to use up eggs soon. Quiche and meringue are my next challenges.

Dans

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Best laid plans

Sometimes you can make the best plans in the world and it all goes awry. We’re having a bit of this at the moment.

Easter weekend seemed like it would be a great time to get on top of some of the jobs that had piled up. Sam had 4 days off and we’d just had our first real taste of Spring the weekend before. We started really well, getting into the polytunnel on Friday and doing a good tidy. The chickens we had in there had merged all our beds into one  which we worked at sweeping into individual beds. We are planning to make the polytunnel beds raised beds this year, we have the wood for it but we will see how that goes. On the upside they should have done a good job at removing pests and added a bit of fertiliser. I’d quite like to let some chickens loose on empty beds each year. Whilst sweeping and weeding the beds Sam spotted two parsnips we had missed, they were huge. He also managed to start work on getting our muck heap fenced in as the chickens have been spreading that too.

I busied myself with doing the second coat of varnish on the new poop tray for the chicken house. The plan was to get that in on Sunday when the weather would be drier, it will massively reduce the amount of time spent cleaning the chicken house and hopefully give us some cleaner eggs. I then cleaned out the chicken house in the polytunnel as it was no longer in use, Aurora being back in the main flock and Chihiro being in the freezer. Whilst the varnish was out and as it was nearly finished I threw a coat onto the inside of the roof. The ventilation on the house isn’t great and we found that some days there was condensation inside which was rotting the inside of the roof. It isn’t a brilliant house, I did a review of it here, but it works for housing chicks and broody hens, newcomers and anyone we want to isolate. I know the varnish isn’t a proper fix but hopefully it will help. Chi was kept entertained once she realised she could get into the house. We even managed to play a board game that night, things were looking good!

Saturday was a Chi day, we took her to her first cinema trip which she seemed to enjoy. We were meant to go swimming after but she was very tired and ratty which should have been my first clue something was up. She was asleep by the time we got home and we managed to get another game played. Sunday we had swimming in the morning then the plan was home to make the most of the dry spell. The forecast lied. There was no dry so we went to a soft play instead. Whilst there I noticed Chi was getting ill again, which resulted in a 3 day stay at hospital. Bang went the rest of the plans for the weekend and the next week as I really struggle to take her outside in the cold and wet when she isn’t well. We seemed to be getting better but something else has cropped up that the GP is looking into. Over a week after getting out of hospital and I am still worried about taking her out. Children really can add a random factor into smallholding that you just can’t account for.

On top of that the rain hasn’t helped things. We haven’t been hit as badly as some people but the land is pretty saturated, we’re about to buy even more hay, in April. It feels wrong but there just isn’t enough grass.

The chickens are laying like mad, but we’re getting less people stopping at the stall to buy eggs. Plus the chickens have muddy feet so we’re getting a lot more dirty eggs that I feel bad trying to sell. We have 20 boxes of eggs in the fridge right now for our use. I have to admit I’m feeling a fair bit overwhelmed! There’ll be a post soon about the different bits I’m doing with eggs. On top of that I was so glad to see 4 boxes had gone from the gate yesterday, only to find out that once again no money has been left. We have a repeat offender who will help themselves to several boxes and leave no money. It’s depressing to put so much work in and have people take advantage, especially when you are producing on such a small scale so every sale counts.

One day’s harvest of eggs

It’s also starting to get impossible to get to the Derbyshire Redcap cockerels as the entrance to their polytunnel is flooded, they have also started to fight with each other. The geese still aren’t laying and have eaten through their grass. We’ve made the decision to send the geese for meat. We really wanted to keep the descendants of Athos, April and Abigail but they are all boys and we are struggling with the workload this year. It will be very strange not to have geese on the land. The two cockerels are going too as they are well past time and I don’t know when I will get to killing and butchering them.

The cockerels sizing each other up

Last bit of news was some mucky bums on two of the ewe lambs (Celaena and Caitlin), they hadn’t been wormed when we did the other lambs last year so they got their first dose of wormer. Not before Celaena jumped straight over the hurdles and went for a wander around the area though. She takes after her father I think. We did Caprica at the same time as her bum was a bit mucky. I would have liked to do a worm count first but honestly I’m struggling to get things done. The ram lambs are showing no signs of needing and neither are the ewes so we left them be. They are starting to look quite smart, I’m thinking about trying to sell Cisco for breeding, he’s a great ram lamb, when he isn’t putting his head in a fence, but that’s probably to do with the lack of grass.

All in all we are finding things hard right now. We make plans to get things on track but other things crop up. There’s lots to do, the year is ticking by, Chi isn’t well, I’m pretty useless and the weather is literally raining on us. It’s probably the hardest we have found smallholding since starting and we have had thoughts about packing up. We won’t make a decision now, not in the midst of the bad, but we are longing for some good weather and a bit of a break from all the hardships of winter.

Dans

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Harvest challenges

Things have been busy here, we are well into the harvest season and I have to admit it is getting to be a bit of a struggle to keep up with everything! I do think we are doing better each year with the animals and growing, but there is still so much more we could harvest and could be doing with the land.

I’ve actually decided to join in with a challenge that I saw on another smallholding blog, Holding On 4. The aim is to harvest 5lbs of something each day for 50 days. It can be fruit, veg, nuts, seeds, meat, eggs, well pretty much anything. On her blog she wasn’t counting anything that she was eating that day, but I’m not quite that hardcore. We are including things that we pick to eat or put out to sell but we aren’t including the eggs. I do find that it can be quite easy to get bogged down in the jobs that keep things ticking over, especially in the house, and leave things unharvested, so I am hoping that this keeps me going out each day. I started on Friday and smashed the goal with a harvest of 11lbs. 2lbs 10.9oz of cucumbers, 10.2 oz yellow courgette, 11.7oz green courgette, 3lbs 11.9oz of yellow plums, 1lbs 2.4oz of cooking apples and 2lbs 4.3oz of red onions. The next day we were away for the day so I only collected a few apples to take with us. 3lbs 11.1oz of Beauty of Bath apples. And today we were out again so we didn’t harvest anything at all.  14lbs 14.5oz over 3 days. Sam isn’t sure we will manage to have 5lbs of things to harvest each day, and days we are away it will be hard, but it’s a fun little challenge.

Speaking of daily harvests, we now have another incentive to get out and picking each day. We have started putting some of the veg out on the stall to sell along with the eggs. We haven’t had many sales yet, but I am hoping that, like with the eggs, it will pick up soon. We just need people to take a chance on us and then hopefully they will come back based on the taste. Our tomatoes this year are delicious.

Our ‘farm gate’ stall

I’ve set myself another mini challenge and this one might actually be achievable. We were getting quite behind on the harvesting and the fridges and freezers were filling with the things we had harvested. To work our way through I decided to try and harvest at least one thing a day and do at least 1 batch of preserving each day. That could be freezing if needed, but also includes dehydrating, jam, wine, chutney, juice, fruity spirits, or sauce. Last week I turned my hand to drying plums (purple and red) and tomatoes, plum (purple) and blackberry wines, plum brandy, blackberry rum, blackberry and plum jams, passata and a cucumber and apple chutney.

I spoke a bit about preserving last year, mainly saying that I hadn’t done much of it so far! We did a little bit last year but chutney and jam were still new to me this year. I was quite nervous to try them but so far they have gone down a treat with everyone who has tried them. I’m really looking forward to trying to keep up this harvest 1/preserve 1 a day, it’s making it manageable and keeping the gluts under control. I’m open to all kinds of recipes so fire away if you have any. Especially anything with cucumber that will keep!

Between all the harvesting, preserving, cleaning out sheds, getting set up to sell more complicated food items, and dropping my laptop (which means it will no longer run chrome for some reason) I just haven’t been able to come on here much. I am hoping that now I’m a bit more comfortable with internet explorer, I’ll be on more regularly. I need to update about the geese, and the chickens, and all the things we are growing.

Dans

Just a little leek

Well when we set up the first veg bed back in January last year, I was very eager to get planting. So eager that I looked at what seeds I had that could be planted that early and went mad on them. As such we ended up with a lot of white onions (not too bad apart from the fact we pretty much only eat red onion) and a ton of leeks.

Now I love a good chicken, bacon and leek pie and was interested in finding other ways I might like it. I didn’t realise until after I planted them that Sam isn’t keen on them at all. Of course, once the excitement of my first planting waned, my attention got caught on other things. We ended up with 3 rows of leeks that hadn’t been thinned, sown so tightly that if you tried to pull one you got about 5!

Once Nov rolled round I needed to find a way to cook and eat all these leeks despite me being the only one who likes them. I’m firmly of the ‘if we grow it we eat it’ mentality, trying to waste as little as possible. I may just have to have a bit of a longer think before I plant things next year. My first experiment was to chuck some leeks in the roasting pan. When I do tatties I add in red onion and garlic half way through anyway, and leek is related so that’ll work right? Well it did, and Sam even liked it to boot! Roast tatties with garlic, red onion and leek are now a staple with our roasts. It also works well in my modified bubble and squeak.

I’m not entirely sure Chi is liking them but she is going through a phase of rejecting certain textures, she had been a big fan of cooked onion but has gone right off it. She is however fully embracing the food preparation. I’d been giving her pieces of garlic to peel when I’m doing meal prep, she just needs you to loosen the skin and she does the rest. I gave her a leek the other day and she loved peeling it, even though it was taller than her!

Start them young!
Start them young!

With Sam on board for roast leek I decided to brave a chicken, bacon and leek in a creamy sauce with pasta. It is horribly unhealthy for the amount of dairy in the sauce but it’s had a big thumbs up from most people (a friend who doesn’t like leek at all wasn’t very keen) and is now Sam’s request for me to cook when we have people over, with my apple and pear crumble for dessert. I’ll pop the recipe at the end of this post.

Noms

I’m starting to see a seasonal flow to my cooking. Before the smallholding we would eat pretty much the same meals all year round. In spring we had a lot of goose egg omelettes. Then in early summer egg and chips from our chicken or goose eggs and our tatties was a staple. As the polytunnel really started producing I ventured into ratatouille. Sam has labelled my chicken, bacon and leek my autumn meal. It’s not quite as home grown as the others but I’m starting to really look at what we are growing and cook that with bought foods that compliment it. I used to buy peppers and mushrooms year round, but even once the polytunnel has stopped producing them I’m still not buying them, I’m switching our meals to more seasonal. It’s exactly what I wanted to happen and it feels so wonderful.

The pinnacle for me, food wise, of this year has to be our Samhain dinner. For those who don’t know Samhain is a pagan festival that falls on Halloween. My general celebration is to do a pumpkin (or failing that a tea light in a lantern) to guide any spirits home, then cook a nice meal and eat it with some wine and a spare place set at the table for any spirits who wish to join. After the meal I libate (leave as an offering outside) some food and wine for the spirits. I spend much of the day thinking of those who have gone before (ancestors and friends) and those who are yet to come. I also view it as my new year.

Pumpkin!
Pumpkin!

Every Samhain I try and cook something really homely, if I can with as much of our home grown food as possible. Sam came home this year to a carved pumpkin and a roast dinner being laid on the table. He knew the pumpkin was ours, and the chicken as we had killed two of Aino’s cockerel chicks the day before. As he tucked in he asked about the origin of various foods and in the end I said it’s all ours, right down to the wine we were drinking. That really was a satisfying meal, roast chicken, roast tatties, roast onion, roast garlic, roast leeks, roast pumpkin, roast carrots and fried chard washed down with plum wine and followed by an apple and pear crumble for dessert.

Plus we had passed what I thought would be our hardest challenge. Could we see something born, care for it, kill it and then eat it? If we can’t the whole lifestyle falls apart and I would have had to seriously think about eating meat, but we passed and knowing the animals had had a good life made it all the more satisfying. There’s still somethings I’d like to change (a better broody coop and a much bigger teenage run area) but I am happy with the lives our animals are living.

Right I promised you a recipe for the chicken, bacon and leek. The creamy sauce is adapted from this recipe.

Everything prepped for a tasty meal
  • 5 chicken thighs (cut into strips or chunks)
  • 1 pack of bacon (cut into cubes)
  • 1 bulb of garlic (cut all but 1 clove into thirds, finely dice the last one and put with the cheese)
  • 3 medium leeks (chopped)
  • 2 red onions (diced)
  • 150g mature cheddar cheese (grated)
  • 50g unsalted butter
  • 200ml single cream

This goes a lot better if you do all your prep first, it’s a 3 pans going at once meal (4 if you’re doing pasta, more if other veg)

Pop your butter in a small pan and melt on a low heat.

Put a splash of vegetable oil into a saute pan and cook the garlic until you can slightly smell it/it starts to brown.

Add the chicken to the saute pan and cook.

Pop the bacon in a frying pan and cook, trying to break the cubes up as much as possible.

Your butter should have melted now, pour in your cream and raise the temperature to bring it to a simmer. Then let simmer for 5 mins. Try not to let it boil.

The chicken should be pretty done and the bacon done by the time the cream is simmering. Add the cooked bacon, the onion and leek to the saute pan .

Once the sauce is simmering add in the cheese and garlic and stir quickly to ensure it all melts.

If things have gone smoothly your sauce will be ready before the leek and onion are soft so you can just pop it to the side.

Once the leek and onion are soft in the saute pan pour your sauce over and stir everything together.

Serve with rice or pasta and some veg. We did home grown corn on the cob the other day which was tasty. I’m also tempted to do some mashed potatoes and make it into a pie but I haven’t braved that yet – pies are scary.

Enjoy and don’t think of the calories!

Dans

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Apples and pears

Well in my last post I said I’d tackle the apples and pears the next day, suffice to say that turned into the next week or two! The job still isn’t done though, the apples are resisting coming off the tree, at least the ones I can reach, but yet still falling to the floor in the masses! At least the pears are completely done.

The pear tidy up was daunting, There were so many on the floor. Pretty much all of the Conference pears were no good, they were cut or eaten in some way, some had started to rot but they still needed to be cleared up. I roped Chi in to help, she was very good at picking up the bad ones and carrying them off to the bucket for me. As a bonus it tired her out enough to fall asleep whilst eating a pear I picked from the tree.

The Williams pears were much more worthwhile. They are harder so a lot less had been damaged by falling. The ones that were damaged quite often had a split in them from the force of falling off. We did a little experiment with some of these and turned them into pear juice. This is something I’ve wanted to for a while but we didn’t actually realise we had a juicer until Sam stumbled across it in the stuff that is still waiting to be unpacked.

Just a little windfall
Just a little windfall

The juicer was quite small though and I had to cube the pears so that they would fit into the hole on the top. That was horribly time consuming. Then one of the hooks to hold it all together fell apart, the plastic must have been made brittle from age and being stored outside. Despite that we got some nice juice out of it, certainly a way to use the more worse for wear windfalls. I did a brief google on preserving pear juice but the best I found only gives you two weeks. We did it (heating juice to 80C for 20mins then pouring into sterile bottles) but I’d like to get longer storage if we did larger quantities. I’m tempted by the proper pasteurisers too. The juice was really tasty though and we didn’t add any sugar, just a bit of lemon juice to stop the colour change (it didn’t work). I don’t actually have a picture of the finished juice though!

 

I’ve been making my usual host of crumbles, apple and plum, apple and pear as well apple, pear and raspberry and I think I’ll be experimenting with adding in other red fruit from the freezer as I quite like the colour change. I’ve tried to mix things up a bit as well though. Last year when we got lots of pears I printed off a recipe for a pear pancake and a pear tart. I tried both of them. I’m not 100% sure that my baking skills are up to scratch though. My pear pancake was more of a pear on a bed on baked custard and my tart was like a very dense sponge cake. It was so awful I didn’t even take a picture, although I did eat it all! I need to find more easy baking ideas for pears (and apples). If you have any favourite recipes let me know!

Pear pancake
Pear pancake

I’m also hoping to make a dent on the pear haul by trying pear wine again this year. It went horribly wrong last year and we binned the lot. I’m gonna try again with vitamin b and citric acid added and cross everything. The problem is that we have so many chopped up pears in the freezer still from last year and I’m just not getting through them with my baking. A few that I gathered 3 weeks ago have gone bad and  I don’t want this haul to do the same.

Pear and apple haul
Pear and apple haul

As I said the apples are still going. I’ve pretty much only focused on the cooking apples, and cooking apple tree #1 has barely fruited this year which had made it more manageable. We have 3 different eating apples in fruit at the moment though and again I’m nowhere near being on top of those. We’ll put some cooking apples to wine next week when the fermenters are free again but I really should do something with the eating apples. We did do dried apple rings with the Beauty of Bath apples so I might do that with the other eating apples, get more use out of the dehydrator too.

I’m currently eyeing up some crushers and presses which have a black friday offer on and I’m sorely tempted. The one thing I do want to do is some apple sauce, I still can’t believe that with all the apples we had last year, and all that are still in the freezer, I’m still buying Tesco applesauce!

Dans

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Smallholding and ‘life’

Life has a way of getting in the way of living sometimes. You don’t speak to friends and when you do you apologise because ‘life’ got in the way. With having a little person around 24/7 and a husband who works full time I often find that ‘life’ is getting in the way of smallholding. We try and limit our trips away and make sure we have a few weekends a month to get on with the tasks.

This autumn though ‘life’ hit us hard. My stepfather, Paul, died suddenly. I knew he wouldn’t live forever but I thought we had at least another 10 years. He had been instrumental in my life, he even bought our smallholding for us whilst we sold our previous house, thankfully we paid him back in full a few months ago. My family was hit hard by his loss and as he died abroad the burial proceedings were drawn out. It ended up being a month from his death to his funeral. In that month I was home maybe 2 or 3 days a week, the rest of the time spent with my mum in London. Sam was home a bit more but for the majority of the time we got sitters in.

In terms of the smallholding it wasn’t what I wanted at all, every time we’ve been away previously we’ve had someone staying over. The sitters were coming in for the morning and night runs, checking up on the animals and doing food and water. When I was home I would do the cleaning out of houses, water buckets and some harvesting.

Literally just before we found out about Paul I’d been really happy about how we were doing on the holding. My vet friend Cassie had been over for a weekend and showed us how to trim the sheep’s feet, we’d put up the first of 2 fences to subdivide the sheep field and I was filled with that feeling of pride you get when you see your holding through someone else’s eyes. It felt like we were finally getting on track, I had some things to plant in the polytunnel, our local garden centre was selling old stock of organic manure dirt cheap and a trip with the trailer was planned and the apple and pear harvest were approaching. Life was good. I came in to do dinner and Sam did the night run, as he stepped in the door the phone rang and the world fell apart for me.

On the times we came back to the smallholding we did what we could but you could literally see things falling apart. The first time back after a week away the polytunnel was heaving with fruit flies all over the tomatoes and the peppers, the onions that I thought were ok still in the ground had started to sprout green stems again, the fruit trees we’d impulse bought in  our garden centre’s sale were looking worse for wear, the felt roof of the goose shed Paul had helped us build was flapping in the wind and I didn’t have the energy to make the calls needed about our incoming ram lamb.

I felt awful about it. Paul had been so proud about what we were doing, he’d boasted to people at my daughter’s birthday in June that nothing goes to waste here, but things were. All in all the smallholding survived. The animals were ok. I guess that goes to show that whatever is happening life does go on, and that my gold standard of care for the animals can slip in emergencies without the world ending for them.

Now we are back, have been for about 2 weeks, and we are ‘cracking on’ as he would say. We’ve done the second fence in the sheep field so we now have 3 areas to rotate around. The buying of the ram lamb has been replaced with the hire of 3 year old tup as the owner isn’t sure the ram lamb is up to the job, we’ll buy him in the spring and not use him on his half sisters. We are trying to get on top of the apples and pears but a lot have been lost. We did two large batches of pear wine (neither worked) and 2 batches of apple wine (both very tasty) last year. This year I don’t think we will have enough fruit for wine. We also stored cooking apples through until the new year but we currently have about 3 that are ok to store. Tomorrow we are back out on the land so we’ll be focusing on apples and pears, hopefully I’m just underestimating numbers.

I guess I’m feeling disheartened by the loss that I have seen around the holding in the last month. Or maybe that’s part of the depressed stage of grief. I keep reminding myself that what happened was rare and in such times as ‘life’ gets in the way in such a massive way things will slip. I learnt a few lessons:

~ The smallholding can be managed in the short term by someone coming in morning and night.

~ ‘Life’ will get in the way sometimes, and that is ok.

~ Life is too short – I think we will be going on holiday more than I had originally thought.

~ I do want to do this – sometimes I have thought that smallholding isn’t working but I want to succeed at this. Paul put effort into helping me get into this way of life and was proud of my achievements so far. I want to keep making him proud.

Maybe this is more a personal post than a smallholding post but I am sure this will happen, and indeed has happened, to other smallholders. Before it did I wouldn’t have thought it would be possible for me to be there for my family whilst I had the holding to look after but it can be done, sometimes ‘life’ is important enough that you have to allow it to get in the way.

Hopefully more smallholdery posts soon.

Dans

Goose house in the making
Goose house in the making

 

Preserving tomatoes

Well it’s harvest time and with that comes preserving time. I’ve not had much experience preserving foods, freezing, turning into wine a single go at red onion chutney and hawberry sauce is the extent of my dabbling. That needs to change now that I am smallholder. We want to still be eating our home grown foods deep into winter.

We had a little go at pickling cucumbers but then I didn’t feed the plants and the harvest wasn’t great so that was 3 or 4 jars that were only set to last a couple weeks in the fridge. Not going to see us through winter there.

Then the tomato harvest came in and it was truly a glut. The first wave was about 12kg of tomatoes (two different salad types and one cherry) and Sam reckoned that would be about a quarter of it. We needed to get preserving and fast!

Our first tomato harvest
Our first tomato harvest

The cherry tomatoes went into the dehydrator and turned into a very tasty treat that I didn’t even know I liked. I think sundried tomatoes in oil put me off of the idea of dried tomatoes and I’d never been a fan of dried fruit. The smell that filled the room whilst the dehydrator was running was divine and we soon found that the end product was quite addictive.

Drying cherry tomatoes
Drying cherry tomatoes

We still had the salad tomatoes to deal with though. In hindsight most of our tomato consumption is in the form of sauces, both for cooking and condiments. With that in mind we should have gone for very fleshy tomatoes rather than about 15 salad tomato plants. We will learn for next year! We decided to still try and make passata despite our poor choice in variety. After all there was no way we could eat that quantity of tomatoes fresh and we aren’t set up to sell at the gate yet.

We had two methods to try. The first was out of the River Cottage book. Basically chop your toms in half, stick them in an oven for an hour, press through a sieve or passata maker (we didn’t even know these existed), bring to the boil and bottle. The second was from an Italian friend of mine, Cassie. Pop your toms into boiling water to split the skin then peel (a lot easier than it sounds), chuck them in a pot and cook until it’s at the thickness you want then bottle or push through sieve and bottle.

We tried both methods and, although the River Cottage was less labour intensive to start, the pushing through the sieve took a lot of time and effort and I don’t think it was very efficient. We did get a beautiful thick sauce though, maybe more paste than passata. Would be a great base for ketchup, which is another thing I am hoping to make.

The Cassie method was daunting but I actually really enjoyed skinning the tomatoes. The boiling down took forever, was on the hob for most of the day before it got to the right thickness and by that point I couldn’t be bothered with the sieve. It was bottled seeds and all but actually makes  really good base for sauces, I’ve used a couple already. Despite peeling the tomatoes and the length of time it takes to cook it actually feels like a less labour intensive method because you just leave it be for a lot of the time.

We have since harvested 3 more batches of tomatoes and the Cassie method has been the one we stuck with, until the most recent batch. We decided we like making and cooking with passata so much that we should buy a passata machine. We switched back to the River Cottage method and ran the toms through the passata machine when they came out of the oven. Thick seed free sauce that was quite quick to make. I’ll probably do a batch or two each year the Cassie method as I think having the seeds in worked really well for ratatouille, which we eat a lot at the moment thanks to our abundant courgette and aubergine plants!

Passata machine in action
Passata machine in action

So we can now add dried cherry toms and passata to our list of preservation methods conquered. I am hoping to have a go at ketchup as well, but for now I’ll be satisfied that we have coped with our first real glut!

Dans

Finally here

Ok so we have been here since August but with a baby getting set up has been slow. So slow that I have had this tab open to write this post for nearly a week…

Our journey to smallholding probably began when we moved to our first house in Scotland and started a fruit and veg garden. Self-sufficiency became an interest, wanting to know where our food was coming from, and after a bit we began to dream about our next house, one we would move to once I had finished the studies that had brought us to Scotland.

We have lived all over the UK and whilst I have a fondness for the North West we searched everywhere for the right place, with viewings in Scotland, Wales and England. Six years later we found this place, 2.5 acres of flat, fairly good grazing, with some impressive polytunnels and established fruit trees in Lincolnshire. It was less land than the 10 acres we had dreamed of, and it borders a well trafficked road, but the house wasn’t in disrepair and I was heavily pregnant so we went for it and moved in when our daughter was 10 weeks old, late August.

I had so many plans. We would do any repairs needed to the fencing, buy a 4×4 and a trailer and get the sheep in autumn so they could keep the grass down. We’d also get some veg beds made in the polytunnel and outside in time to get autumn garlic and onions in. Oh and we’ll paint the inside of the house. Oh and chickens, yes we could get some chickens if we’re quick and do it before the light stops them laying. And of course we’ll get some hedges and fruit bushes and fruit trees planted in Jan.

I don’t think we would have done all that even if we didn’t have a house to unpack, my husband had a full time job, I was recovering from severe SPD from the pregnancy (only just off the crutches when we did the move) and recovering from a c-section, oh yes and the small matter of a baby!

To top things off when we got here the fruit trees were dropping their fruit and I’m of the waste-not-want-not mentality. Plums and apples and pears kept us busy well into November. I don’t think I’ve eaten so many apple crumbles in my life! We made 5 gallons of apple wine, 10 gallons of pear wine (5 of Williams, 5 of Conference), 5 gallons of plum wine and 5 gallons of spiced apple. We still have a freezer full of fruit and there are apples stored for me to process!

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One day’s harvest in Sept, with the help of child labour in the form of my niece and nephew

As such we are still knocking fence posts in where there are rotten ones in the sheep field (only one long side left to do!). Still clearing brambles and tall grasses and saplings to actually get to the fence on the boundary side of the sheep field. This past weekend we did make progress on the growing front though, we started on the veg beds in the polytunnel. We now have a 6x1m bed that we’ve chucked some seeds in and the outline for a second bed. The grand plan is to have 6 beds in that one polytunnel. We’re trying no dig, although I’m not sure how well that will work. Will post in detail about it later.

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First no-dig veg bed in the polytunnel, all planted up.

We also made progress on the livestock. Our neighbour moved and gave us his geese and abandoned his cockerel so we took him in too. We now have April, May and June (who I suspect is John) our 2015 born Toulouse geese, as well as Casey our cockerel of unknown breed and age, but I think is quite young.

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The girls, April, May and June.

We managed in true smallholder style to knock up a chicken hut from an old shed in the back garden and things we had lying around. It must be pretty alright as Casey took himself to bed the first night it was done. Need to get some nest boxes, a pop hole and better ventilation before we can get the hens but I’m pretty chuffed with it. We also need to get a shelter sorted for the geese.

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Casey sunning himself in front of his house.

 

We aren’t doing things perfectly, I’m not sure there are any smallholders that do but we are getting there, fumbling our way through. I’m sure we’ll make a lot of mistakes and in years to come I’ll read this back and think ‘why oh why did you do that’, but we will keep trying and we will keep animal welfare as our #1 priority.

I’ve said we a lot in this post. The team behind Six Oaks consists of me (Dans), my husband Sam, baby Chi and our incredibly helpful volunteer Lis (without whom I think we would have only managed half the things we have so far!). If you’re interested in smallholding without a smallholding check out her blog smallholdingbyproxy.

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The Six Oaks team

 

Right as the baby is sleeping I better get myself to bed, I’ve got a chicken to let out early in the morning and some geese to attend to! Hopefully there will be more posts from me soon.

Dans