Spiced Pumpkin Cake

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Yes they can, pumpkins can do cake!

Just substitute pumpkin purée (spiced to your taste or plain) for the fruit purée in my

Winter Fruit & Spice Cake

and this is what you will get:

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As well as a lot of smiley faces – even the kids loved it!

 

 

 

 

 

 

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Red Wine & Chillies

Slow roasted,

our red muscatel grapes:

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and fiery,

Tom’s habanero chillies:

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That’s the main mix for our

RED MUSCATEL CHILLI CHUTNEY

homemade from our red muscatel grapes and Tom’s chillies!

Tom is serious about chillies and talks in terms of Scoville when describing his hand-reared hot crop! Fresh, dried and salsa’ed – he does it all and while I am certainly not in his league when it comes to Scoville & Co, I do know that you can’t go wrong pairing chillies and red wine (in this case, red grapes)!

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This is where you can get your jar (the chutney goes well with anything from cheeseboards, burgers of all kinds, salad dressings and dips):

https://anediblelandscape.wordpress.com/our-online-orchard-shop/.

 

 

 

SLOW ROASTED RED MUSCATEL GRAPE JAM

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Getting in the grapes for another batch of

SLOW ROASTED RED MUSCATEL GRAPE JAM

Homemade from our own grapes and apples, refined with a dash of winter spice (the grapes are slow roasted before being gently simmered together with the apple juice and spices).

Here’s where you can get yours, online ordering and dispatch within the EU: https://anediblelandscape.wordpress.com/our-online-orchard-shop/

 

 

Our orchard shop now online

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The season of mists and mellow fruitfulness is upon us and with it comes our

Online Orchard Shop

Many of you have been asking about it and so now we have acted on it: you can subscribe to traditional orchard flavours right here.

Dispatch within Germany and the EU

 

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Handpicked, handmade, hand packed,

No factory, no fast track,

No commercial additives, ever,

Just seasonal, sustainable and artisan

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Cherry plums versus mirabelles

To blog on or not to bother?

I have decided to carry on bothering.

Because, in recent years, much of what I have assimilated and implemented in the place where I am has come from a very broad band of bloggers.

People who bother to blog. In whatever language. All of them blogging out of conviction and only the very thin minority blogging for remuneration of the financial kind.

I owe much to bloggers and have become convinced of the role (to be) played by alternative media in presenting  another side of any story. Because there are always two sides to every story. Which does not have to mean subscribing to either version but at least they point toward the third version: your opinion/independent thought/questions asked. Call it what you will, it is a real rarity where I am, both in time and place. George Orwell, Aldous Huxley: say no more.

And say no more I shall on this blog because I shall continue to keep politics out of it. Apart from the fact that the production and procurement of food have long since become a political act. Whether you realise it or not.

I digress.

As a promoter of pomology past and present it is time to set the record straight on cherry plums and mirabelles. I know, right up there on top of everyone’s priority list…!

The thing is, I keep hearing (town) folk here banging on about the mirabelles being ripe. In July.

And when I (the foreigner with still slightly accented German who is supposed to be a translator by profession, and not a wannabe fruit farmer – very unGerman, diverging from the trodden path…), presume to tell them that its the cherry plums that are ripe now, in July, I get told: “well, they look like mirabelles”.

Aaah… no.

Cherry Plums (Prunus cerasifera)

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Ripen as early as the beginning of July, occuring in both red and yellow.

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The very first of the stone fruit to blossom in the spring.

 

 

 

Slightly milder than mirabelle plums, their stones are smaller and yellow cherry plums are far more uniform in colour than mirabelles. Cherry plums are great for snacking on or for use in summer fruit salads. They make a very good purée, too (much less acid than some of the later plum varieties) and I also juice them as the basis for mulled beverages in the autumn and winter.

 

Mirabelle Plums (Prunus domestica subsbp. syriaca)

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They ripen only in late August, early September and have distinctive “red cheeks” where the sun catches them.

Somewhat stronger in characteristic flavour than cherry plums, mirabelles are a good preserving fruit (although also great eaten straight from the tree on a later summer’s day), and very popular with schnaps distillers. Which I am not, so my mirabelles end up in bakes and purées – where they are reminiscent of their prunus relative, the apricot (Prunus armeniaca).

Mirabelle Tart (2)

 

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