Spring Plans for 2018

So there has been some time since we have last posted on the Blog.

It has been a busy family time last year with a new member of the family "Marley Bloom" and Oscar is growing up so fast!

But with a new season comes a new plan!

So with the help from a lovely gardening app we have planned out this years veg garden.

So far we have 4 different Basil plants on the go...Thai, Genovese, Dark Opal, Lemon

2 Weeks old:

In time will look like the following:

Dark Opal

Lemon

Thai

Genovese

We also planted outside our Garlic Bulbs "Provence Wight" (just before the winter frost) and there are looking very happy!

Also just started Propagating some Pumpkin plants and looking good only 1 week old.

Also Catnip...

Homemade Apple Cider

As we await all the chillies we have been making Apple Cider. What do you think?



Time to Bottle!



We are still not finished this will need to sit for couple more weeks to clear.



WE WILL UPDATE YOU!

time to preserve this seasons Jalapenos

Step 1. Assemble the ingredients:

• vinegar -- white distilled, apple cider, or a combination of the two (I use half and half)
• jalapeños
• garlic
• kosher or pickling salt (regular table salt not recommended)
• spices -- bay leaves, coriander seeds, cumin seeds, black peppercorns
• sugar or honey (optional) -- I like to add just a little bit of sweetness to balance the tartness of the vinegar. You can omit it, if you prefer.

• WARNING: Wear plastic gloves when you're working with chiles. The hot residue is difficult to wash off of your hands. If you accidentally touch your face or eyes, you may feel a very unpleasant burning sensation. I prefer to use disposable gloves, because it's difficult to wash off the hot residue.

Step 2. Sterilize jars/lids and keep them warm (see link to instructions above)
Step 3. Heat the vinegar and water (plus optional sugar or honey) almost to the boiling point--steaming, but not bubbling; cover and keep it hot until needed.

• Step 4. Slice the jalapeños into thin rounds, approximately 1/8" thick. Hold them by the stem end as you slice, and discard the stems when you're through. I add them to a large measuring bowl as I slice--you need 8 cups of slices to fill 4 pint jars.

Step 5. Add seasonings to each of the hot, sterilized jars.


Step 6. Add jalapeño slices to each jar. Press them down firmly as you add them in order to pack the slices tightly into jar. For a more attractive appearance, insert some slices vertically around the edge of the jar (otherwise, they tend to stack like coins). I used a chopstick to position some of the slices around the jar edges.


Step 7. Add hot vinegar mixture to each jar, leaving 1/2" headspace. Insert a bubble remover down the side of the jar and press toward the center to release any bubbles (you can use any long, thin object like a chopstick).



Step 8. Clean jar rims with a wet paper towel. Add a jar lid to each jar. Screw on a ring until it is "finger tight."



For refrigerator pickled jalapeños, you're done! Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for several months.
For canned pickled jalapeños, proceed with the following steps:
Step 9. While you're preparing the peppers and filling the jars, get your water boiling. Add water to a water-process canner or large pot that is tall enough for the water level to be 1" higher than the jars. Bring water to a boil, cover, and keep hot until jars are ready.
Step 10. Use a jar lifter to insert each jar vertically into the boiling water.
Step 11. Cover and return water to a rolling boil. Process jars for 12 minutes. Turn off heat and remove lid; leave jars in hot water for 5 more minutes. Use the jar lifter to remove each jar vertically and set on a towel.
Within 30 minutes after the jars are removed from the water, you know they've safely sealed if the center of the jar is slightly indented (it shouldn't give when you press it); sometimes you'll hear a popping noise when they seal.  Leave  your jars out to cool undisturbed for at least 12 hours.


If any of your jars don't seal, let them cool and move them to the fridge where they should be good for several months. (They're now refrigerator pickled peppers instead of canned/sealed peppers.)
Store your sealed, processed jars in a cool, dark place (a cabinet or pantry is fine as long as it doesn't get too hot); a basement is ideal. Although you can eat them within a few days, the flavor is better if they cure for 4-6 weeks before being opened. They are shelf-stable for at least 1 year.

Update on how the hens are getting on

The hens have settled in well and getting into the swing of things….I’m happy to say two have laid there first eggs.

Time to setup for the New Arrives

We have just setup for our new arrivals to Pearl House Farm…Novo Brown Hens

http://www.novogen-layer.com/

Trudy (red tag) Louisa (white tag) Doris (yellow tag)

New Veg Patch Coming Soon

I have some exciting news coming soon, which will involve a new veg patch (currently under design), but this time it will be an actual garden not a balcony full of containers, which I normally blog about.

I'm very excited and hope to start posting more blogs as well, once we're up and running.

Homemade Thai Chicken Noodle Soup

Its been a while, but here's a new recipe, last night I felt like being a little creative, and I'd been thinking about noodle soup since I smelt the sweet smell of my co-workers Pho soup at lunch yesterday, so I thought I'd make some of my own.

This is very simple and very quick to make, firstly I sliced the chicken, pepper sweet and mange tout beans into thin slices, in a large pan I heated the groundnut oil, once this started to smoke I added the chopped ingredients to the oil and gently stirred for a minute, then added the Thai 7 spice and cooked for a further few minutes, until you can see the chicken starting to cook and brown.

Having dissolved the vegetable stock pot in the hot water, this was then added to the pan, and turned down to a simmer level, the noodles were then added, I only had thin wheat noodles so I used these, but I have used rice noodles before, as well as the chopped and de-seeded chilli for extra heat and flavor and some black pepper to taste, this was then left to simmer for 15-20mins on the low heat.

Near to the end of cooking when the chicken looks like its completely cooked and the mixture is simmering away, add the light Soya sauce to taste.

This can then to eaten straightaway or you can turned off the heat, allow this too cool, reheat and eat another day.

                                                   Photo: Laura Lunt  Date: April 2014

x1 Chicken Breast
x1 Portion of Rice or Thin Wheat Noodles
x1 Red Pepper Sweet
A Hand Full of Mange Tout Beans
x1 Medium/Large Mild Chilli
x2/3 tsps Thai 7 Spice
x1 Vegetable Stock Pot
500ml Hot Water
x1 tbsp Groundnut Oil
Black Pepper
Light Soya Sauce