50 g (2 oz) butter
1 kg (2 lb) squash (or pumpkin) peeled and diced
2 medium onions, chopped
1 tin chopped tomatoes or 4 large tomatoes, skinned* and chopped
2 large cooking apples, peeled, cored and chopped
2 level teaspoons of sage (fresh sage** is best)
1 level teaspoon of thyme
2 pints stock (vegetable or beef – stock cubes are fine)
*to skin tomatoes easily simply put in a bowl, pour over boiling water, leave to stand for about a minute and the skin just rubs off.
**Sage is a perennial so it grows all year but is better picked during the summer. For ease of use I pick lots in the summer and freeze in small quanities in plastic bags, or chop it and freeze in ice cube trays. Then it’s all ready to use for sage and onion stuffing in the middle of winter.
Fry the onion in the butter gently until soft,
Add the pumpkin and stir for a few minutes,
Add the apples,
Add the tomatoes
Add the stock
Stir in the sage and thyme
Bring to the boil, cover and simmer for 30 minutes until the pumpkin is tender.
Cool slightly, puree in a liquidiser or food processor.
Add a sprinkling of black pepper and serve.
Samhain – All Hallows Eve – time to make Wittenham Cider – many years ago my aunt gave me this recipe – it’s from a very old newspaper cutting.
3 1b apples
12 pints water
2 lb granulated sugar
empty pop bottles
You will need 2 large clean buckets – one to make the cider in and another to strain the cider into. Approximately 3 lb of apples – any sort – a mixture is best and windfalls are fine. Wash them and chop or mince them up (including peel core and pips) and put them in the bucket.
Pour on 12 pints of cold, unboiled, water. (The original recipe is so old it says 6 quarts of water.)
Leave for a week, stirring night and morning.
Strain through a stocking held over a sieve or colander into the second bucket.
Stir in 2 lb of granulated sugar and the grated rind and juice of three lemons.
Strain again and bottle. Plastic pop bottles will do fine.
It should be drinkable within a week.
If not drinking straight away you will need to release the tops of the bottles regularly so they don’t explode – or you can use old port bottles with corks.
Rabbits form an integral part of my recycling programme as they like the plants my hens and ducks do not like so I can recycle nearly all the weeds in my vegetable garden and the peelings (eg apple) and trimmings (eg spring onion tops). Also any surplus vegetables provide food – my hens love courgettes – and marrows if I’ve missed one! And the ducks and hens love slugs and snails – and caterpillars and other insects that damage my plants.
Every day I get real pleasure from digging up some choice titbits for the hens, ducks and rabbits and watching them enjoy them along with their regular food.
Food plants that rabbits like: * feed in moderation
*Apple – whole fruit, peelings,
Twigs and leaves of most fruit trees including hawthorn
Borage – young leaves and flowers
*Brassicas – broccoli, sprouts, cabbage,cauliflower, kale – feed sparingly to avoid urinary problems
Carrot tops and thinnings (contrary to popular belief, rabbits are not keen on carrot roots but they do love carrot tops)
Chickweed (although I find hens prefer this – particularly chicks – hence the name!)
Clover (they love Clover)
*Parsley (useful tonic)
Plantain – young leaves only – avoid roots and seeds
Raspberry – young leaves – good for pregnant does (as we humans have raspberry tea when birth is imminent!)
Sage – young leaves useful for digestive upsets – in moderation
Shepherd’s purse – also useful for digestive upsets – ad lib
*Spring onion and onion – green tops
Sow thistle (not common or creeping thistle)
*Spinach thinnings or young leaves
*Strawberry – young leaves