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Cutting Back Autumn Raspberries

December 2, 2013

I cut back the Autumn raspberries this week and gave them a good weeding and then mulched with a bag of well-rotted horse manure. I had a rather poor crop this summer and since I rely on them for puddings, jam and for the freezer I decided they needed some TLC and a good feed.DSCN2101

With cold weather forecast for next weekend it seemed time to pick my first crop of sprouts. They were sweet and tender especially the leafy green tops which stayed  bright green when gently boiled in lots of water.

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An allotment neighbour gave me several beetroot the size of grapefruit which I cooked for an hour then turned into this heavenly Ottolenghi recipe from his latest book Jerusalem.

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Here’s the recipe and I have now made it twice and the last time it was from cooked, roasted beetroot that I had sliced and frozen and it worked perfectly.  http://www.foodandwine.com/recipes/zaatar-spiced-beet-dip-with-goat-cheese-and-hazelnuts

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4 Comments leave one →
  1. December 2, 2013 4:53 pm

    That beetroot recipe looks gorgeous! Will have a go this week. Did you make you own Za’ atar? or is it easy to buy? -I’ve never used it before. Your brussels look mighty impressive too. Great to be able to harvest such treats in this wintery weather.

    • December 2, 2013 4:57 pm

      I bought a packet of Za’tar from an Asiatic grocer in Easton in Bristol-it’s a memorable recipe.

  2. December 6, 2013 7:50 pm

    I don’t think it was a great year for raspberries. My were eaten by wasps early on then we had lots of rain and they went mouldy. I normally have a freezer full of them but not this year. Mine do need thinning out but I’ll’ll probably wait now until March. I love Yotam Ottolenghi’s food. Really enjoyed his series on More4.

    • December 7, 2013 8:48 am

      Yes there are several crops I rely on for squaring the costs on the allotment: lots of raspberries for the freezer, garlic and onions and salad potatoes for four months of the year and a bag of salad leaves twice a week for at least 24 weeks. Anything else is a welcome contribution.

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