Kitchen news...

The tunnel tomatoes are producing well,this little batch will likely get frozen. All excess to our immediate needs is conserved in a variety of ways... Juice, puree, ketchup, dried and preserved in oil or peeled and bottled in salt water. The Aubergines, from the same location as the Tomatoes will be added to the pile on another table.A lot more as yet to be harvested. My hope is for a large enough crop to fill many jars with brinjal pickle.There are many new recipes I would like to try, a long awaited luxury of creative cooking time this winter.Yellow Zuchini plants are coming to productive maturity.  The old service table is the site of much seasonal culinary action once more.       

Classic design, Utility Kitchen service table,(circa,1950's). Loyal worker, deserves a mention.

 First harvest of Figs, To be turned into a thick chunky jam, the addition of Ginger and substituting Date sugar for Granulated white crystals..
 

Take a break, Snacky Fig Biscuits

 

 They had to start somewhere...Instant shop bought pastry and last years Figgy jam. The conserve is too wet to be made into "rolls". Who's complaining, great biscuits.

I muddled up the order of my photos.  Boxes filling with jars , we are smuggling sunshine into what looks to be an otherwise gloomy and for some a cold , hungry winter.

The future tastes good.Fig and Ginger conserve.

 Date sugar instead of Cane sugar. This will be a rare vintage, the longer it's kept the better the flavour.