Beans, beans, beans, beans, who doesn’t love a runner bean. Jen’s crop is quite literally running
away with her and she’s having to come up with new and inventive ways of serving them up to her
family – anyone for boiled eggs and bean soldiers???? We’ll pick out some of her favourite runner
bean recipes for next week’s blog – stay tuned readers!
Well, we always like to say that we’re an on‐trend bunch, so what’s good enough for Monty Don is good enough for us. Yes, you guessed it, blight has hit Jen’s crop of tomatoes. She’s gutted.
Surprisingly though, Suzie’s toms have escaped it thus far even though she’s just across the road
from Jen. Blight is, we’ve found out, a wind‐borne fungus triggered by warm and wet conditions and
seems to be rife this year. The only thing for it is to pick the green fruit, burn the plants and get rid of
the compost. On the upside, we found a yummy Green Tomato Chutney recipe which we thought
we’d share with you all courtesy of Nigel Slater.
Green Tomato Chutney
900g tomatoes, mixed green and red
250g light muscovado sugar
1 medium sized, hot red chilli
1 tsp salt
2 tsp yellow mustard seeds
300ml white wine vinegar
Halve the tomatoes. Put the green fruit together with the peeled and roughly chopped onions, into a
large stainless‐ steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar.
Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to
reduce the risk of the chutney sticking. After about 25 minutes cooking, add the ripe tomatoes and
continue to simmer. Then spoon into sterilized jars and seal.
See you all next week.
Jen and Suzie x
Pepper & Chilli Seeds
Grow Bag Tray Container – 1m