self-sufficiency

I must admit to a certain degree of smugness and satisfaction that for the first time in a while, we’ve eaten a self-sufficient meal  – home reared pork with new potatoes, beetroot, carrots and sugar snap peas and some rather aged broad beans followed by gooseberries poached with elderflower for pudding and home-made cider to drink. It was particularly relaxing to pick the vegetables and potter about the kitchen deciding what to do with them as I’d just spent the weekend away at a netball tournament with bunk beds in a dormitory, getting told to go to bed because we were getting out of control, eating institutional food in the canteen and generally being treated like a 14-year-old rather than respectable middle-aged mother capable of making decisions about her own welfare.

Of course, smugness at our self-suffciency will turn to weary exasperation when we’ve eaten runner beans every day for a fortnight and the courgettes have grown to zeppelin proportions because we can’t keep up with them. I sneaked the first raspberries from the canes yesterday and they seemed such a treat as I ate them still warm from the sun (hoping nobody else would see me and demand a share) but by the end of next month I’ll be searching my recipes for “another way” with raspberries.

And on that theme of glut and over-production, a bowl of Rose Petal Curd to eat with meringues and a little dollop of softly whipped cream. I adapted my recipe for lemon curd, using roses instead of lemon peel, because there are so many roses and I hate to waste them.

14 thoughts on “self-sufficiency

  1. Thomasina Tittlemouse says:

    How wonderful! Your vegetables look amazing – as do your gooseberries. I have to say I don’t really like gooseberries but yours look so inviting I must try to rethink my aversion. Rose petal curd – what a fabulous idea – perhaps smoothed on a meringue base and with raspberries piled on top? Yummy!

    Like

    • Anne @GtSlamseysFarm says:

      I enjoy gooseberries three or four times in season, then I’m done whereas my husband eats them off the bush in handfuls and loves them. Good idea with the raspberries – I shall try it.

      Like

  2. Jane says:

    Smugness entirely justified! And I love the image of courgettes of ‘zeppelin proportions’. My mum used to grow them like that and I can’t remember actually eating any of them.

    Like

  3. OlallieberryO says:

    Your self-sufficient meal sounds fantastic, and you’ll have lots and lots of goodies to store up by the end of the season. A very solid and practical plan after a wild and crazy weekend ;D

    Like

  4. Sophie says:

    Sounds fabulous! I ama so envious, I haven’t enjoyed any produce from my vege patch yet – with no sunshine in like, forever!! its slow progress.

    Like

  5. Celia @ Fig Jam and Lime Cordial says:

    It’s not really smugness, more a little bubble of contentment. 🙂 As for your raspberries, I’ve tried turning a kilo of frozen raspberries into raspberry liqueur, with the addition of sugar, vodka and brandy. So far it’s looking good!

    Like

Comments are closed.