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.