It’s all autumnal. We’ve had starry, starry nights and cool misty mornings. It’s a real and sudden change on the farm. We’ve been picking apples and pears to stop them from being rattled off the trees with the sudden blustery winds. The trees look a little sad without their fruit and there’s a definite change in the mood of the gardens.
The team have been clearing the tunnels to make way for winter salads and even a little spell of pigs in the big poly tunnel to clear it. I’m going to start making chutney and jam. Some for presents. Yes for Christmas, I’ve said it! But I will been making fried green tomatoes for breakfast but they make a good supper dish too with poached eggs.
Simply slice them into thick discs, coat them in flour then beaten egg, then polenta or breadcrumbs and shallow fry until golden. If you want to you can spice up the breadcrumbs with some Cajun spices.
What else am I making this week. Here’s some menu ideas to get you thinkingPolpette in a rich Italian pasta sauce. Perfect comport food!Fried green tomatoes with poached eggs and saladCold, thin slices of rear roast beef topside with baked potatoes and cream cheese and horseradish mixed into a creamy dressing. With garden greensVegetable chilli
If you’re booked onto our Mexican Night, see you there…
Beth
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