We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Friday, 4 November 2016
In the kitchen yesterday
I had quite a busy day in the kitchen yesterday. I made 14 jars of crab apple jelly, pork stock, ricotta cheese and hedgerow fruit puree. The puree is a side product from making hedgerow jelly. It has now been frozen but will eventually be used in sauces and to flavour ice cream.