But I have also had 'speaks' with chefs from one or two select local pubs and restaurants, who have expressed a genuine interest for my excess produce, which was nice.
So, in the photo above, I've harvested two ounces of fresh basil leaves, and blitzed them with fresh parmesan, garlic, Xtra Virgin Olive Oil and Pinenuts, for our very delicious Pesto, and I've portioned it up into 'dollops' for the freezer, for later use.
I've been told by 'Next Door', that I should be superbly proud of these Peppers, which, actually, I am..... and I've made a really rich Lamb Mince mixture to fill these with, to squirrel away into the freezer.
Talking of Peppers and squirreling..... with some of the rest of the bountiful harvest, I've halved them, (peppers, not squirrels) smeared the inner flesh with the remaining basil pesto, layed a few of my home-blushed oven-dried Roma tomatoes inside, and they are 'open-freezing' as we speak. When fully frozen, I'll pack them into freezer bags, exclude the air (neat trick with a plastic drinking straw!) They will be brought back to life over the winter months with the aid of grilled goats cheese, and/or some rather gorgeous sweet'n'sour borlotti beans from my 'Squirrel Dresser' store-cupboard, which is in the hall (dark and cool environment).
Below - just how much does Trousers love me? A whole load of scrummy pristine wooden pallets to make new Compost Bins - that's how much!! Thank you Darling..... Mmwwaa!
And here is my 'Squirrel Dresser' in the Hall:
I've been a bit more adventurous this year, in the variety of preserving recipes and methods. I reckon that once you actually own jars, of whatever description, the world is bound to be your oyster, and to this end, I have my very favourite client now saving all of the baby-food jars in order to feed my addiction.
And, actually, the smaller quantity Baby Food Jars, I think, will serve a very useful purpose over the next year or two, given that I'm game to try out a multitude of new recipes, for different culinary experiences.
Below, I have picked proper native hedgerow rosehips, with a view to trying out some Rosehip Syrup, Rosehip Jelly, Rosehip This, and Rosehip That. If I've got a small Baby Jar of it and it tastes positively disgusting, I've not got 'a shed load' of disgusting goo to get rid of.
Then again, if it's gorgeous....!
As you can see, Wellie never misses an opportunity. What was once a boring old black splashback to a cooker for one person, becomes an everyday blackboard reminder to one of the busiest peoples that Trousers (allegedly) 'knows and loves'.
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