If you have grown your own pumpkins (like we did) they should be ready after approximatley 110 to 140 growing days. This yummy recipe was taken from the City Cottage website for more information or recipe ideas why not e mail paul@paulpeacock.net Here goes…….

THE PASTRY

First things first – Either make your own pastry to your favourite recipe,or if you’re feeling really lazy,
grab frozen or a ready made pie case.  

THE FILLING

450g fresh pumpkin flesh (that’s a few pumpkins)
3 large eggs
150g soft brown sugar
1 level teaspoon ground cinnamon
Pinch ground ginger
Pinch salt
140ml double cream
 
METHOD

1.Mash or process the pumpkin until it forms a puree.
2.Put the eggs in a mixing bowl and whisk until light
   and frothy.
3.Add the rest of the ingredients and fold in thoroughly.
 
ASSEMBLING THE PIE

1.Spoon in the filling into the pie dish.
2.Bake for about 45-50 minutes until the filling is set and golden brown.
3.Allow to cool at room temperature. I prefer mine served with copious amounts of cream -

Eat & Enjoy!

*Did you know? On September 26, 2007, the world’s largest pumpkin was harvested tipping the scales at a whopping 1.689 pounds.

A hearty soup full of natural home grown goodness and flavour. The ultimate comfort food, simplicity itself to create and tastes lip smacking good!

Ingredients

1 x Polytunnel full of yummy veggies

Family members to help you peel & chop

2 x Turnips

1 x Swede

3 x Types of Squash

Lots of Broad Beans

5 x Potatoes

1 x Celeriac

2 x Onions

Lots of Garlic

2 x Courgettes

2 x Cheeky Chilli’s

Knob of Butter

Garlic Salt

Black Pepper

Handful of Tomatoes

750ml Water

Preparation time 45mins, Cooking time 45mins, Serves Many!

Sharp knives at the ready, wash, peel & roughly chop all of the above. Melt the butter in the largest pan you can find over a medium-low heat and add onions (sweat, do not brown) Butter should help give it a lovely rich flavour… What the heck, everything else is low in fat!

Throw everything in your enormous pan with the liquid, garlic salt and pepper. Not rocket science is it? Let it simmer while you open the wine and clear up the mountain of peelings you have created.

In no time at all, your kitchen will smell delightful – after 45 mins its ready. Eat and enjoy either chunky or liquidised. (We like ours chunky)

Serve with a huge wedge of bread. Freeze or share the rest!

The simplest soup, made with little more than your very own Polytunnel grown vegetables blended with water, most pleasing!  With this basic method, you can create a delicious bowlful with whatever’s ready to harvest direct from your Polytunnel! Yum Scrum..Enjoy

Have you managed to harvest surplus crops from your Polytunnel this year and now in the process of wondering how to store, preserve, freeze or dry them so they don’t go to waste?

A great idea is to blanch beans, peas and courgettes. Simply plunge them into boiling water then into ice cold water to make sure they don’t spoil in the freezer.

Always sort the spoiled ones from the healthy intact ones and eat the damaged crops first so they are not wasted.

Most root vegetables including potatoes are easily stored in a cool place, which will ultimately save valuable space in the freezer too.  Beetroot’s, carrots, parsnips and turnips can be kept in the ground until they are required- (Beware of  frost)

Preserve onions, garlic, chilli’s and sweetcorn by hanging them from strings and placing them somewhere dry. (Onions are quite happy dried inside the Polytunnel on staging). Once dry, they can be used as required.

Chillies and garlic infuse well when put in olive oil. Simply split open 6 – 8 fresh chillies, pack into a sterilised bottle. Heat 500ml of olive oil and pour over the chillies and cover (works well with garlic and herbs). Leave to infuse for 2 or more weeks – depending on how strong you like it!

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Pickling, chutneys and soup are ALWAYS a firm favourite too!

“A Mini polytunnel, portable plant protector, small space polytunnel” - call it what you will, is the ideal solution. They’re perfect if you are limited for space, want to try your hand at a new hobby, rediscover an old one or even introduce children to the joys of growing your own.

Perfect for patios, raised beds, yards or small gardens.

Another great use for the mini polytunnel - Be prepared for the colder months ahead. If you have frost-sensitive plants inside your Polytunnel, you can use a mini Polytunnel a bit like “double glazing”. A polytunnel inside a polytunnel! Neat idea….

For further information, why not check out the following link http://www.firsttunnels.co.uk/mini-polytunnels.asp