Things haven’t felt as hectic as they’ve clearly been, for here is the evidence in my long gap between posts!
The astrologers (I live in Glastonbury, Britain) say that there will be shelter from the storm, but don’t rely on luck, and things ought to ease off after August 6th. Well, that’s good to know.
Meanwhile, I joined the local parish council to work on the Emergency Plan for the area. While exploring it on bicycle, I found this milk vending machine at a farm gate!
Another reason for neglecting my blog has been the difficulty of uploading pictures. Although WordPress have been very helpful, the internet connection out here is so slow that the upload speed didn’t even register when I had it tested – most customers are only concerned with downloading.
Here’s a picture I managed to share to Facebook earlier in the summer. My fridge broke, I replaced it from a local independent store where there are people who can fix it if it goes wrong. Score a ten in the Resilience Assessment!
I celebrated by freezing some of my home made elderflower cordial – diluted – into ice cubes with flower petals and mint leaves.
It’s still all about food and growing. Someone dropped out of the Resilience Allotment project, so we lost a third of our growing area. Maybe it was too much to manage, as the new hedge in the field needs a lot of attention.
We’re continuing with the cardboard mulch, which is working well so far. The perennial weeds can’t get through it easily; eventually the trees will shade them out. Note the edges of the holes around the saplings are pushed downwards, to channel water to their roots.
‘Recipes for Resilience’ occupies a lot of my desk time. I’m working my way through the final selection of recipes – I may have to leave out some of my favourites as I’ve gone over my target word count! They’ll appear as out-takes here. Some recipes I’ve never tried before, but they illustrate important techniques in preserving, which you may need come the Zombie Apocalypse or even a few months of international trade disruption.
I thought I’d try dehydrating strawberries. The internet confidently assured me that, on a low oven, this process could be accomplished in two hours, after which you could powder them into a jar.
It was a chilly summer evening, so I decided to do this instead of turning the heating on. I set my cooker, which runs on bottled gas, on to less than gas mark 1, propped the door slightly open and put the strawberries in.
The greaseproof paper was crucial, as they leaked puddles of juice, which then began to scorch. I moved them on to a clean piece twice, which was tricky as they were very soggy at this stage.
After four hours, I had not very much of something which looked like it might keep for a few weeks, but certainly couldn’t be powdered. All those strawberries came down to one large tablespoonful.
Although the dried fruit was chewy rather than crunchy, the taste was quite intense. It was more like a fruit leather than something dehydrated.
It’s not usual to make fruit leathers out of summer fruits – you wouldn’t want to have the oven on all day when these are in season. If you were getting some of your electricity from solar power, though, it would pay to buy a dehydrator. You could preserve your strawberries free of both cost and sugar!