chartpolski 23,471 Posted October 9 Report Share Posted October 9 12 minutes ago, tank34 said: Was talking with old pal today he said to make pig head cheese bold pig head up will give try next pigs slaughter pic found looks nice Potted brawn as it’s called up here . Cheers. 5 Quote Link to post Share on other sites
ryaldinhio 4,537 Posted October 10 Author Report Share Posted October 10 Todays activity for the misus and kids, making pickles out the last of the cucumbers. Bit of onion and fresh garlic in there and a couple jars with chillies in too. All homegrown 11 Quote Link to post Share on other sites
Franks dad 857 Posted October 10 Report Share Posted October 10 19 minutes ago, ryaldinhio said: Todays activity for the misus and kids, making pickles out the last of the cucumbers. Bit of onion and fresh garlic in there and a couple jars with chillies in too. All homegrown So envious of your lifestyle…. Enjoy seeing your enthusiasm, and progression… thanks for sharing ….. speaking of sharing , how about a bit of that cured pork when it’s done along with some eggs lol 1 Quote Link to post Share on other sites
ryaldinhio 4,537 Posted October 10 Author Report Share Posted October 10 22 minutes ago, Franks dad said: So envious of your lifestyle…. Enjoy seeing your enthusiasm, and progression… thanks for sharing ….. speaking of sharing , how about a bit of that cured pork when it’s done along with some eggs lol Thanks pal. Always eggs going spare round here.....the sausage and bacon are at a premium though . I know it's easily said and probably expected but seasonal homegrown and homemade everything is so much better than shop bought version. We have all become so used to everything being mediocre but available all year. It's taking some work and we are still developing and learning. We are about 1year in now. I reckon it will take a few years for us to really nail it down and have succession planting and sufficient stores to see us through the year etc. Plenty show and interest in what we are doing and drop me messages n that so while ppl are interested I will keep on sharing what's going on, good and bad. 10 Quote Link to post Share on other sites
chartpolski 23,471 Posted October 10 Report Share Posted October 10 Pickled a few of the small onions and made some green tomato and red onion chutney; Cheers. 8 Quote Link to post Share on other sites
ryaldinhio 4,537 Posted October 10 Author Report Share Posted October 10 27 minutes ago, chartpolski said: Pickled a few of the small onions and made some green tomato and red onion chutney; Cheers. Misus is planning some green tomato chutney with the ones that didn't turn. This is probably a stupid question but will ask anyway.....can you pickle any onion? I was looking for pickling onion types in garden centre and none of the seed packs said good for pickling. What do you use in your pickle? Equal parts water/vinegar and some herbs/spices? Quote Link to post Share on other sites
chartpolski 23,471 Posted October 10 Report Share Posted October 10 (edited) 1 hour ago, ryaldinhio said: Misus is planning some green tomato chutney with the ones that didn't turn. This is probably a stupid question but will ask anyway.....can you pickle any onion? I was looking for pickling onion types in garden centre and none of the seed packs said good for pickling. What do you use in your pickle? Equal parts water/vinegar and some herbs/spices? I just pickle the smaller onions of whatever type I’ve planted. I’m guessing you can pickle any type. Yes , equal parts warm water and white malt vinegar, bit of salt, you can use brown malt vinegar if you want. I make up my own spice mix; mustard seed, coriander seed, black pepper corn and a couple of bay leaves but you can buy ready mixed pickling spices. A tv chef said never use dried bay leaf for any cooking as it loses all flavour if not fresh, so I bought a small bay plant and now a year later it’s a small bush and I pick the leaves the day I use them. I planted my jap winter onions three weeks ago and they are coming on great, so planted another 100 today; I’ve got some ordinary garlic and some Russian giant garlic to plant in the next day or two and I’ve got 48 spring cabbage plants sprouting in the greenhouse so that’s about all ill be planting until spring. Cheers. Edited October 10 by chartpolski 4 Quote Link to post Share on other sites
ryaldinhio 4,537 Posted October 10 Author Report Share Posted October 10 24 minutes ago, chartpolski said: I just pickle the smaller onions of whatever type I’ve planted. I’m guessing you can pickle any type. Yes , equal parts warm water and white malt vinegar, bit of salt, you can use brown malt vinegar if you want. I make up my own spice mix; mustard seed, coriander seed, black pepper corn and a couple of bay leaves but you can buy ready mixed pickling spices. A tv chef said never use dried bay leaf for any cooking as it loses all flavour if not fresh, so I bought a small bay plant and now a year later it’s a small bust and I pick the leaves the day I use them. I planted my jap winter onions three weeks ago and they are coming on great, so planted another 100 today; I’ve got some ordinary garlic and some Russian giant garlic to plant in the next day or two and I’ve got 48 spring cabbage plants sprouting in the greenhouse so that’s about all ill be planting until spring. Cheers. What mesh do you use over your hoops? We used some insect mesh from BnQ this yr and it was useless. Cabbage whites just landed on it, folded their wings in and crawled through! We were hammered by caterpillar Quote Link to post Share on other sites
chartpolski 23,471 Posted October 10 Report Share Posted October 10 Just now, ryaldinhio said: What mesh do you use over your hoops? We used some insect mesh from BnQ this yr and it was useless. Cabbage whites just landed on it, folded their wings in and crawled through! We were hammered by caterpillar Debris net my pals get me from building sites. I had loads of caterpillars aswell on stuff that wasn’t well netted. Cheers. 1 Quote Link to post Share on other sites
chartpolski 23,471 Posted October 11 Report Share Posted October 11 Debris netting over the Japanese winter onions; Cheers. 1 1 Quote Link to post Share on other sites
mole trapper 1,693 Posted October 11 Report Share Posted October 11 Did off our ram lamb from last year, absolute beast, thankfully now in his component parts in the freezer. 8 Quote Link to post Share on other sites
waltjnr 6,742 Posted October 11 Report Share Posted October 11 23 hours ago, chartpolski said: Pickled a few of the small onions and made some green tomato and red onion chutney; Cheers. Charts ,this ok for onions ? Or the malt darker stuff ? Quote Link to post Share on other sites
chartpolski 23,471 Posted October 11 Report Share Posted October 11 Just now, waltjnr said: Charts ,this ok for onions ? Or the malt darker stuff ? I’ve used both white and brown malt vinegar but prefer the white for the simple reason the onions stay white. They taste the same if white or brown is used. I just use normal supermarket vinegar not the pickling vinegar, I use my own blend of spices. I guess that Sarsons pickling vinegar would work well but will be more expensive than ordinary malt vinegar. Cheers. 2 Quote Link to post Share on other sites
waltjnr 6,742 Posted October 11 Report Share Posted October 11 40 minutes ago, chartpolski said: I’ve used both white and brown malt vinegar but prefer the white for the simple reason the onions stay white. They taste the same if white or brown is used. I just use normal supermarket vinegar not the pickling vinegar, I use my own blend of spices. I guess that Sarsons pickling vinegar would work well but will be more expensive than ordinary malt vinegar. Cheers. Thanks Charts ,my Saturday is sorted ! 2 Quote Link to post Share on other sites
ryaldinhio 4,537 Posted October 12 Author Report Share Posted October 12 Bacon trial No1. Been curing all week, took first joint out to try. First couple slices were really salty but these were outside ones. Others were spot on. The fat on the bacon actually cooked, none of the water and shite coming out of it like shop bought that stops the fat going crispy. Home grown bacon, home grown eggs on home made bread....we are getting there now! 11 1 Quote Link to post Share on other sites
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