The asparagus bed received its final weeding and an application of fresh compost watered in with Seasol.
|A perfectly clean Asparagus bed|
Started melting the frozen Mandarin juice working on the theory that the sugars will melt first providing an opportunity to set the Brix level at the ideal number. We shall see.
|One of the blocks of Mandarin ice melting|
Picked up a recipe to make a mock Tabasco sauce. Seems very simple. Puree red hot chilli's, add a teaspoon of salt per cup of puree (30:1). Leave for one month to ferment. Drain liquid from pulp or leave some or all the pulp depending on your preference. Add vinegar to taste and allow a little time for the vinegar to integrate and you are done. The food processor had trouble pureeing the chilli's so half a dozen tablespoons of yoghurt whey was added (not in the recipe). Will see how this progresses.
|Hot Chilli puree on its way to hot sauce|
The Tomato seedlings are progressing well and are well on their way to planting out in the first week of September.
|Do we have enough Tomato Seedlings?|
|A perfect addition to the evenings Dandelion coffee|
Oh and almost forgot. Ate one of the recently made mock Roquefort minis. Tasted terrific even if it does need another week or two to finish ripening. Goes well with sparkling Chardonnay.