Another Monday after a beautiful weekend. Lots of sun and everything is looking great on No87.
I've just been awarded my Official Share which makes you feel part of what's going on.
I planted the Lavender earlier this year and it's now really strong with a lovely perfume every time you walk by. I've also sown some French Lavender which has a shorter flower bud at the top.
The Climbing French Beans are producing loads of long pods. I'm having to utilize the freezer as I can't keep up with them.
The Sweet Corn is starting to ripen and really benefiting from being in the cage.
This is the Asparagus bed. I'm not quite sure when to cut the growth down. I think when it starts to go brown. After that I'll give it a good mulch of the Horse Manure I got recently.
These are the 100's & 1000's Tomatoes. They're really sweet.
And here's a visitor really enjoying the Oregano in flower.
Here's a recipe for Blackberry & Apple Pie from the Duchess of Edgbaston. It uses all the fruit from the Brambles which are really prolific right now.
- 2 cups self-rising flour
- 9 tablespoons sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 2 tablespoons (about) ice water
- 2 pounds tart green apples (such as Bramley), peeled, quartered, cored, cut into 1/4-inch-thick slices
- 1 1/2 cups blackberries
- 1/3 cup plus 2 teaspoons sugar
- 2 tablespoons plain purpose flour
Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place on top of filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with whipped cream.