News from our garden is that yesterday the weather was beautiful so my husband and children built our first raised bed for the garden, ready to be put in place this weekend…
… the parsnips have all germinated this morning, the carrot seedlings are just starting to show and the peppers continue to thrive.
Our nine year old son’s courgette plants have now got little flower buds on them…
… and it was two weeks from preserving the shallots so we finally got to try them, and they were delicious! I’ll try and get the recipe for “chilli and maple pickled shallots” up on the website really soon.
I hope everyone else’s gardens are going well now spring is very much underway 🙂
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Shallots! I did not know you could pickle them! They are something I buy occasionally at the market for one recipe and then have to compost them afterwards. How handy to have shallots on hand if they are pickled!
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Just treat them as you would pickled onions, and the recipe is ever so easy. I’ll get it online tomorrow 🙂 We’re growing some pickling onions for the first time this year, which have just poked above the soil, so hopefully we’ll have jars and jars to last into winter.
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I love eating shallots. I think they’re better than onions when you get them to caramelized. I never tried maple-pickled shallots before. What kind of peppers are you growing?
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Cool, raised bets are fabulous. 🙂
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I like the sound of them pickles, I’ll be tuning in tomorrow 🙂
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Thanks Eddy – It’s now up: https://tinypotager.com/2017/04/07/vegan-maple-and-chilli-pickled-shallots/ 🙂
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Your family must love peppers!
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Ha 🙂 Well a few are promised to the village annual charity plant sale … and a few more are for swaps! We’ll still have hundreds though if they all make it – I’ve asked for preserving/pickling cookbooks for my birthday 🙂
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