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| Beans anyone? |
As usual at this time of the year life is busy – another bull
calf born on Wednesday, and then the rains came! This was wonderful news for the entire farm –
everything got a decent watering and the tanks are full again. Many of our orchard trees were under severe
stress – even some of the feijoa trees were turning up their toes a
little. Now, everything in the garden is lovely. There are beans, courgettes, cucumbers, scaloppini,
silver beet, spinach, lettuces, radishes, Japanese turnips, sweet corn, peas, radicchio,
basil, lettuces, potatoes and the first of the Black Doris plums. Since we have worked outside much of the day,
an easy dessert is called for tonight, to serve after our own fillet steak, our
own potatoes, beans, sweet corn (dripping with butter) and spinach.
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| Look what I laid |
Baked plums in wine
Put 1kg of whole
plums in an ovenproof dish in a single layer, with ¼ cup of water and ¼ cup of
wine. Red wine is good, a fortified wine
is better. Sprinkle the plums with about
¼ of sugar. Bake in the oven for an hour
at 150 degrees C. If the plums are
large, you may need to halve and then stone them.
Serve with cream,
yogurt, custard, ice cream, crème fraiche or be totally decadent and serve them
for breakfast with muesli.
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