Today's haul

Blackberries, beetroot, lettuce, carrots and peas. The beetroot have now been pickled (the third or fourth batch I've made so far this summer - I've already eaten one batch, plus last summer's). The peas - Onward - are splendid. They are 99.9 percent free of pea-and-bean weevil, since I poured a dilution of nicotine over the roots early on. Apparently, this is now discouraged by our Government, but I find it works a treat. I by the smallest packet of tobacco and boil it outside over my camping stove in an old tin can for about ten or fifteen minutes, then dilute it with cold water, and take it down the allotment to murder the weevils.

More gifts

These are just one day's exchange. The beetroot are from the man on plot 43 (?). I can't remember what variety they are, but it's something that describes its enormous size. He gave me three giants, which filled my preserving pan, and had to be boiled for over an hour. I pickled them all, but now have practically no jars left, and no spiced vinegar. I'm not sure whether they'll taste as good as the small ones - we shall see. It made me feel very Russian, peeling and slicing these huge monsters. I could imagine living on them throughout the winter.

The bucket of plums was from Joe, as I said. And the white currants were from Helena (plot 37).

Pickling beetroot

I pickled the last of my beetroot today. This represents the last half a row (I had two) of Boltardy. I've already eaten loads of boiled beetroot and have made inroads on the beetroot already pickled. I love the way it makes potato go a fabulous purple colour, and this particular blend of pickling spices results in a very sweet spiced vinegar.

To make the spiced vinegar, tie the following spices in muslin: a 2" stick of cinnamon, 1 teaspoon cloves, 2 teaspoons allspice berries, 1 teaspoon black peppercorns, 1 teaspoon yellow mustard seeds, 2-3 bay leaves. Place spices and vinegar in a basin (covered with foil) over a saucepan of water. Bring the water to the boil, then remove from the heat. Set aside 2-3 hours for the spices to steep in the warm vinegar. Remove the spices and pour the vinegar back into the original bottles, label and keep till needed.

To pickle beetroot, boil the beetroot whole for 45 minutes. Peel. Slice and pack into sterilised jars. Pour over cold spiced vinegar, seal and label.