Sunday, August 28, 2016
First steps. Pick enough grapes to fill three buckets. They are ripe and the smell in the polytunnel is ripe!
Large plastic bucket with small hole drilled into which the tap was firmly inserted. Juice to be collected in 5 litre water bottles for convenience. The bucket was lined with a fine muslin material to effectively sieve the pips and skin.
Got any grapes? Added one bucket of grapes to the muslin.
Add one child to the bucket containing the grapes. Instruct said child to wriggle their feet and generally squash the grapes.
If needed add a second child to the mix. Take care that they do not overbalance thereby spilling the precious grape juice. Continue until the water container is full. Repeat with each bucket of grapes. A bucket of grapes produced 5 litres of pure grape juice.
The end result of the grape stomping is an impressive 15 litres of pure sweet grape juice.
Sunday, June 12, 2016
Main ingredients lined up, plus three cloves of garlic, two apples and salad potatoes. Chop up the garlic and onions, saute until soft. Boil the lentils with garlic and salt to taste.
Scoop out the seeds and wash and dry for replanting later. Chop up the squash and add to the pan with the onions and garlic, peel and dice the appples and simmer. Add the lentils and blend the mixture until soft.
Add the mixture to the shell cases and top off with grated mozarella cheese and cripsy bacon pieces. Bake in a hot oven for twenty to twenty five minutes or until browned.
Salad potatoes fill the gaps and roast in the oil from the mixture.