Time for an update on activity in the Flowerdale patch now. The raspberries have been fruiting for
several weeks and we are still getting a few now although the peak has past.
Last weekend, I decided to make some raspberry vinegar to mix into a salad
dressing. This is a fairly simple operation. Mix equal quantities of
raspberries and vinegar in a bowl and let them sit for a week. Strain. Then add
sugar and bring to a simmer for a couple of minutes. That’s it.
The amount of sugar depends on how sweet you like the vinegar. My recipe
says to for a cup of vinegar add a cup of sugar but in the past I found this
was way too sweet for my taste. I only use a third of that and it is just nice.
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| Raspberry Vinegar |
My garlic planted last March April was also ready for
harvest around Christmas time. I thought I would have a go at plaiting it, European
style. It is not the best, but at least it looks better than the lot I did last
year so my technique must be improving. It is now hanging in the storeroom
ready for use. I really love it roasted whole with a whole lot of other veges in winter.
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| My (poor) attempt at garlic plaiting! |
3 comments:
Hey - that plaiting is better than I could do :) How long do you think the raspberry vinegar would keep?
Oh yes - and what sort of vinegar? Would you go something like a white wine or a cider vinegar or just white?
The recipe says white wine vinegar or champagne vinegar but I think I used a mix of white wine and ordinary white. I think it would be fine with cider vinegar too. I have a bottle in the cupboard which must be at least 2 if not 3 years old - it is still ok although smells just a little stale that is why I decided to make a fresh batch. I am sure it would be fine for at least a year.
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