My funny fruit and veg

This is a potato disguised as a mushroom - all these little chaps bought a smile to my face

Podding beans

Alfie had a lot of fun today taking the down the bean poles then podding the beans for next years seed. They are so beautiful. I shall keep them somewhere dry then pop them into envelopes and keep them in the dark till next year.

Garden makeovers

After

before

Above:   This was a difficult garden to accomplish, we had to dig up a lot of old patio before work could begin on the beds. All the hard work paid off though and 2 years later Neil is still very happy with his vegetable plot.

Before

After

Above: This garden needed a more natural look so we laid bark paths instead of gravel-it blended in really well with the country garden. Francis is over the moon with the amount of vegetables she is getting and even though she has 3 children finds herself having to give produce away! 

Before

After

Above: Biddy's garden was the largest we've tackled-6 large raised beds. The challenge was to move all that soil down a sloping lawn. Still we did it - by the end of the weekend it was completed. Biddy adores her garden and now has some lovely chickens next to it to complete the perfect plot.

I hope you have enjoyed looking at just some of the completed gardens we have done.

Crabapple jelly recipe

I have a beautiful golden hornet crabapple tree growing on the green outside my house. I'd always wondered if it was edible. This year it is abundant with fruit. My lovely dog walking friend Richard told me about the jelly you can make from it. So I had a go and here we are, a really appley jelly - lovely with meat particularly pork.

Recipe

750g of apples, 1250ml of water, 450g sugar for every 500ml of strained crabapple liquid, 1tsp lemon juice.

Wash the apples and put them in a large pan with the water -bring to the boil then simmer for about 45 mins with the lid on.

Strain through a jelly bag - this can take a couple of hours. Put this liquid in a pan with the sugar and the lemon juice. Boil and skim off the skum for about 15 mins.

Pour into sterilised jars.

Tewkesbury Abbey- My latest soap stockist

My latest stockist is Tewkesbury Abbey. It's got a fantastic shop filled with lots of gifts. Next time you are passing it's worth popping in -The Abbey isn't bad either!!

Christmas soap range

This is my Christmas soap range this year.

All my handmade soap is made from Cocoa butter or Shea butter, making it rich and creamy. 

These soaps include 6 flavours: 

Apple Crumble, Raspberry Pavlova, Strawberries and Cream, Cucumber and poppy seed, Very berry cheesecake and Fruit salad.

Prices:

Hearts on a string ................................. £2.50 

Star on a string........................................£2.50

A tower of 3 snowflake blocks..............£2.50

Flowerpot hamper..................................£8.50

Soap dish.................................................£6.50

+ postage

To place an order or ask any questions please call Jane on 01242 663837 

Mobile 07774232462

Or email me:  Jane@easypeasyveg.net

Armona inspired Clams with white wine and garlic

• 2 slices parma ham
• 1 tablespoon olive oil
• 6 garlic gloves , smashed
• 1/3 cup parsley 
• 1/2 spoon hot pepper flakes
• 1/2 cup white wine
• 2 lbs  clams 

Directions:

1. Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
   
   
2. Remove to paper towel to drain.
   
   
3. To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
   
   
4. Sprinkle with prosciutto and remaining parsley.
   
   
5. Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
   
   
   We have just come back from an amazing holiday on the island of Armona in Portugal. We found a new pastime on the beach-clam hunting!
   
   
   You get a container of seawater (to place your clams in) and dig with your hands just where the sea meets the shore and hey presto there are hundreds of them. You need to keep them in salt water for a while then change that water frequently with fresh water to let them dispel the sand from the shell.
   
   
   
   
   
   Absolutely yummy and free!