When I was home it was harvesting time and there was plenty, especially from the tomato plants. The yield from the polytunnel plants was pretty poor but due to the long sunny days and higher temperatures we had bucket loads from the greenhouse.
The first batch of tomato and chorizo soup was made from our own tomatoes, chorizo, onions and garlic, it felt amazing that it was made from all our own produce.
Another batch of tomatoes made it into 7 containers of passata for the freezer to be used up during the winter months.
The Jalapenos were the best yet and these large juicy chilli were destined for the freezer in the form of Jalapeno Poppers.
I tried making these a few years ago after sampling them in a restaurant. The recipe has changed ever so slightly but is basically the same. The Jalapenos are sliced in half then the seeds are removed just in case they are particularly hot. The halves are then filled with a garlic and herb cream cheese mixed with a little finely grated cheddar.
The chillies are then rolled in plain flour, egg and breadcrumbs. After open freezing they are boxed for future use. Before eating we just pop a few in the oven for about 15-20mins. They are soooo yummy but we have learned from experience that it can be a little like Russian Roulette as to whether you get a hot one or not!!!
On recommendation I bought the National Trust Book of Scones during the summer and while I was away M had a go at cheese scones. I didn't get to sample them but he did say they were very tasty.
M did an amazing job harvesting all the onions and oh did we have a bumper harvest.
Centurion Hercules
Sturon Red Baron
Now if they are stored well they should last through the winter. Failing that I think it might be a good idea to slice and dice the best ones then open freeze them before bagging them up. It's a good job we like and use a lot of onions; perhaps I should have a go at making some Onion soup.
