Garden produce show

Ready for the garden show

Yesterday, with a little trepidation, I took part in my first ever garden produce show, organised by the local gardening club I joined last year. As I am now on the committee I found myself taking an active part in organising it, despite my lack of experience, which was a little daunting. My main role was to drum up enthusiasm and ensure as many members as possible felt comfortable entering something. We are only a small club and our show was very much run for a fun afternoon, (we are a long way off being an RHS event like Chelsea) and as there were plenty of entries and lots of laughter, I think we succeeded.

Despite the fun, relaxed atmosphere I was promoting I don’t mind admitting that in the days leading up to it I was a little nervous. I was really hoping my vegetable garden wouldn’t let me down at the last minute as having a set of three identical sized, not too big, not too small, of each fruit or vegetable to be entered, that are ready to pick on the day isn’t as easy as it sounds. I was a little disappointed with the courgettes and beetroots, but entered them anyway, however the plums, chillies, yellow patissons and onions were looking tip top, or so I thought until I added them to the groaning vegetable produce table. The judges were kind enough to give my pretty patissons the second prize (there were some very nice and shiny red onions that won), which I was very pleased with.

Second place patissons

I had saved a couple of jars of 2014 chutney and one of relish to enter and here I was very nervous. I know my family; especially my mother and father-in-law love my chutneys, but what if the judges didn’t? I’ve a bit of a reputation for chutney making, especially courgette chutney so this category was a real test. Alas, the winner of this category wasn’t one of mine, but again I was awarded the second place for my courgette and windfall apple and pear chutney with piment d’Espelette, phew!

Second place chutney

I also baked a cake, a recipe I have used many times, but still found myself checking and rechecking my measurements and method, as well as fretting while it cooked. Would it sink? Would the almond flavour come out? Would the windfall pears cook enough, but not too much? Yet again I was piped to the first post (by a delicious lemon drizzle cake) but I was very happy to be awarded (another) second place prize.

Second place pear cake

The final category I entered was the handicrafts with a bit of a blast from the past, a cross-stitch sampler I completed in 1991 and has been hung on various different walls since then. This time there was no first or second place for me here, but I did get third place and I think three seconds and one third for my eleven entries in five categories, in my first show was respectable enough and gives me room for improvement next year.

Third place cross-stitch sampler

The Monster in the Compost

The Mutant Monster Squash

One of the most important corners of our potager is the compost heap where all year round we add the kitchen peelings, floor sweepings, bunny droppings, grass cuttings, chicken bedding, prunings and newspaper, amongst other things. Once it is rotted down to the most delicious mix it is then dug into the veggie garden in the spring to improve our soil. The collecting process then begins again. Sometimes we get a bit of a weed problem in the leftover compost, but this year we have been invaded by a monster mutant squash. It has not only completely taken over the compost heap but it is on a direct course across the grass to the tomato patch in the potager. 

However, I was never tempted to weed it out as neat and tidy really isn't me - I'm more of a 'live and let live' gardener and it has rewarded my kindness generously. So far we have harvested five huge green squash (that are rapidly turning orange) and there are at least another twenty fruits still growing. Can you imagine how much soup, chutney, relish, caviar, curry, risotto and brownies this little lot will make? I'm trembling with excitement!

First pickings of the monster squash

Courgette Chutney

During the summer I make lots of chutney using the excess fruits and vegetables from the garden. As well as a great way of preserving the gluts the chutney is delicious with cold meats, cheeses and in sandwiches and is enjoyed as much by Adrian’s parents as us. Here is my Courgette Chutney recipe; at the beginning of the season it is a Cherry and Courgette chutney, then it becomes Plum and Courgette chutney and finally Apple or Quince and Courgette chutney at the end of the summer.

Chutney with cheese & saucisson 

500g courgettes (zucchini)
500g cherries/plums/apples
2 medium onions
2 fresh chillies (optional)
500g demerara sugar
2 tsps ground allspice
2 tsps ground cloves
1 tsp sea salt
black pepper
1 heaped tbsp chopped or grated fresh ginger
2 tsps tumeric
700ml cider vinegar

Dice the courgettes, stone the cherries, stone and chop the plums or peel and roughly chop the apples/quince and finely chop the onions. Seed the chillies and chop finely.

Put all the ingredients in a large pan and bring to the boil. Cook over a medium heat for as long as it takes for the mixture to thicken (about an hour).

Spoon into washed and sterilised jars and when cool place in the store cupboard. The flavour will be better after a month and they will last at least a year if kept in a cool dark place.