Lettuces and Parsnip Wine

The weather has improved tremendously. I’m so relieved. I thought the garden had been destroyed by the freezing wind. Was so pleased to find most things had survived. Even the drooping hellebores are standing up now.

Look at the difference in these little crocuses. I took the first photo when they had just emerged and the second when the sun was coaxing them to open.

The snowdrops, of course, are as dependable as ever. They are the most beautiful winter flowers. No matter what the weather throws at them they always look lovely.

I have a few leeks to use up. Just a few small ones but they will still be tasty. The garlic is growing well in the polytunnel but I’m getting a mossy surface on the soil. Will have to stir it up a bit. The Winter Density lettuces withstood the low temperatures in the unheated greenhouse. They had a seaweed feed today. I have sown some broad bean seeds in coir compost in the greenhouse. Not sure how they will do. They got very cold. We shall have to wait and see.

We were so glad of the log fire at night this winter. We hardly needed to use it last year but the last few weeks have been so cold that it was a pleasure to put a match to it every evening and watch the flames dance. Knitting happily in a cosy room, lovely.

At this time of year I like to make parsnip wine. I started winemaking about 35 years ago and I have tried many fruits and vegs but parsnip and ginger are definitely our favourites. I haven’t made ginger for a long time. Perhaps I will soon. It’s a very good wine. I do usually make an annual batch of parsnip though.

I didn’t have enough homegrown parsnips so I bought 2kg. They were lovely tasty ones and were so amazingly clean I only needed to check, trim and thoroughly rinse before chopping them. I’m glad of my chopping knife for this. I have a self-sharpening chef’s knife. A really good tool. I’m hopeless at sharpening knives but this one sharpens everytime I slide it back into its sheath.

I bought my wine bin many years ago and it’s been so good. It has a well fitting lid which is important because it’s essential to keep the wine as clean as possible. I couldn’t find my long plastic spoon so had to use my jam spoon with a long handle. I think I might have thrown away the wine spoon because it flaked after so many years of service. Need to buy another.

Here are some photos to give you an idea of my method. I used 2kg parsnips, 1 and a half kg of sugar, an orange and a lemon and a packet of all purpose wine yeast.

I sterilise the bucket and the spoon with Bruclens steriliser then rinse well. I cook the parsnips for 15 minutes to release the juice. No longer, or the finished wine might not clear. When it has cooled a bit I pour the juice into the bin. I fill the pan a few times with cold water over the parsnips to get as much juice as possible from them, adding it to the bin until I have just over a gallon. Then I add the sliced citrus fruits and sugar, stirring well to dissolve the sugar. Then check to see it is no more than blood heat (clean finger) and sprinkle the yeast in and stir. Put the lid on ,well secured, and leave in a warm place to ferment for 10 days, stirring once a day with a sterilised and rinsed spoon.

It is really quite easy to do and the wine is a warming, not oversweet, golden drink. I never add stuff to make it clear. If it’s done properly it clears perfectly by the time it’s ready to bottle on its own.

I don’t throw the parsnips away. I freeze them in plastic pots. Very handy for adding to soups or for a mashed, buttered veg.

Here’s a painting I did a while ago of my jewellery box. (No diamonds here!!) Painted with gouache.

I’ve got an acrylic painting on the go at the moment but it’s not going well. Will have to sort it out soon. You win some, you lose some! Just like gardening.

I hope your garden survives the temperamental weather and you find lots of enjoyable things to do while confined to home. With you again in a few days. Stay safe and well.