Cabbages and Wine

It’s been very cold, wet and windy so I have been reluctant to venture out. The house is snug and warm and the garden will wait. Nice inside the greenhouse and polytunnels though and things are growing well.

The lettuces are showing promise and I’m already using the spring onions and radishes. The peas will be flowering very soon and then we’ll have some delicious mangetout. The cabbages are developing huge heads. Way too big for one meal but very welcome.

I used some cabbage for one of my favourite one-pan meals. They are just the best way of cooking for taste, speed and simplicity. All the goodness stays in the pan and straight to the plate.

This time I put a small amount of water in my big lidded frying pan, added half a vegetable stock cube and some garlic. Stirred and then when boiling added chopped cabbage and frozen rice( I often add sliced carrots as well). Turned down the heat, put the lid on and allowed the cabbage to simmer for about fifteen minutes until tender. Then when it was ready I added some tinned sweetcorn (I think organic Green Giant is the best), allowed it to warm through then added pieces of smoked salmon. Just a quick stir to heat the salmon. Important not to overheat smoked salmon or it spoils the texture. Then at the last minute, removed the pan from the heat and stirred in a spoonful of soured cream. Creme fraiche is just as good.

It makes a complete meal, especially if you add carrots. It’s so quick, so tasty and all of the liquid is retained so you don’t pour vitamins down the drain.

The garden is full of weeds because of the rain and the lazy gardeners who prefer to be warm indoors. Will have to tackle it soon but meanwhile the promise of things to come is showing here and there. Purple pulsatilla is still producing flowers, buds are forming on the roses. Aquilegias and alliums are sending up stems to flower later and beautiful fresh leaves are on the trees. Even the fallen blossom has left tiny pears behind to grow over the summer months.

The flowers look fresh and beautiful despite the rain.

Plenty to do indoors while the rain is lashing the windows. It was time to rack off the parsnip wine into a clean demijohn. The yeast sediment had settled at the bottom and there was no sign of any bubbles. Fermentation had stopped and it was time to syphon it off for the next stage.

I sterilised my equipment and carefully syphoned off the wine, placing the tube just above the yeast so that the sediment wouldn’t be disturbed. I want as little of it as possible in the next demijohn.

I had to top it up with some cool boiled water and I tightly bunged it to keep out air. Then I covered the bung and put a rubber band around to be sure it doesn’t get dusty while it’s stored. It’s now in a cool, dark place to mature for a few weeks before I bottle it.

Tastes wonderful and the colour is beautiful. As you can see there is no need to add anything to wine while you’re making it. This simple method produces a golden, crystal- clear product which is natural and delicious.

A new painting is in progress. I did a drawing from a photo I took in the garden last summer and I’ve started to paint it. Gouache for this one. Lots of detail, which I enjoy doing even though it can be confusing at times.

Willing the weather to improve. Need some sun on my back while I’m weeding. Meanwhile, must find lots to do indoors. I hope you’re enjoying your own favourite pastimes too. Bye for now. With you again in a few days.