Hello all. There have been a couple of weeks of fiestas here, so access to wifi bar and parking have been a bit haphazard. Back to normal now.
I was thinking about that blanching thing. Given that green beans freeze so well without being blanched, I wondered why they were ever habitually blanched in the first place. I thought perhaps it may have been something to do with the standard of freezer that we used to have domestically. If we were to have tried the non blanche method in the 60‘s/70‘s/80‘s, maybe we wouldn’t have been so enthusiastic about the results. ? ? ?
A little while back, a neighbour gave me a carrier bag of peas in pods. I immediately started podding and blanching for freezing and while I was doing it I thought ‘I must keep a handful back unblanched - to experiment’. But, of course, on autopilot I went and blanched the whole lot. Looking forward to books results with broadies.
Other news:
The smallfurryanimalsthatliveunderground have now started on the chard. Sowing more. My strategy now is to keep collapsing the tunnels with my fork so that it’s hard work for them to get back to the goodies.
I have a courgette mountain.
My green tomatoes are, at last, turning red.
Still no rain - 1mm is forecast for tomorrow lunchtime.
A sparrowhawk swooped down towards the palm tree and rose up again with a sparrow. So swift. So silent - apart from the sound of ‘swoosh’.