Really easy this one:
- Wash and stone 500g of damsons.
- Add to a washed kilner jar or similar.
- Add the equivalent amount of sugar.
- Top up with 1 litre of gin.
- Shake vigorously until all the ingredients are mixed together.
- Repeat 5) every few days for three months.
- Decant liquid into a new bottle and drink, small amounts at a time.
- Use the fruit pulp in an amazing damson pie, or a very drunk trifle 🙂
Having left them for a day drying out, the next task was to bring all the spuds up to the garage to sort through and bag. None were so badly blight-struck that we had to bin them, so a bag of mixed tattys was made up to eat now or give away, and the rest were bagged up separately for storage into hessian sacks 🙂
In the background you can see the onions, shallots and garlic, far back right are the Desiree, middle right are Valour, front right are Edzel Blue and front left are Anya, named after Lord Sainsbury’s wife…but apparently the spuds ain’t bad 😉
A tongue-in-cheek title for our communal produce stall outside No2 Merrybower Cottages – nothing like the size of the old and ancient grower families around the Melbourne area in South Derbyshire, but a start nonetheless. A glut of produce means we have spare to sell, two thirds the price of Asda up the road means we have a fair chance of selling it to any local who walks past, with the added bonus that no chemical were used in the making of these beauties. Newly-painted chalkboards are drying as this is typed up.