Harvest

The harvest is in full swing at the moment, with not a spare moment, and far too much for one person to eat. This is just one day's haul. The plums are from Joe's tree. I picked enough, saying I would pick some more in a couple of days' time and make jam, because I was going to London the next day. But Joe picked another bucket-full and gave them to me, saying I could make jam when I got back. When I got back, most of them were rotten, so I had to chuck them away. For jam, fruit needs to be freshly picked. These plums aren't like commercial plums - they go off within hours.

The tomatoes are from Joe too. The peas, runner beans, French beans, onions and cucumber are from my allotment. I have so many beans now I don't know what to do with them. I tried freezing them, but they became completely inedible - a mushy, tasteless mess - so I threw all the ones I'd frozen away. I've tried freezing some without blanching them, as Angelina suggested (she indicated slicing them in four, then added, "then mette in freezee"). The peas, on the other hand, taste fine after being frozen. These are Onward peas - I don't know when I sowed them: it was late, though, and the result was a brilliant crop without a single weevil.

Freezing carrots

I have started freezing my carrots today. I have 2 and a half rows left: this photo represents about 2 foot of one of the rows, so I've got my work cut out. After scrubbing them, scraping them and slicing them, you blanch them for 3 to 5 minutes, then freeze. It will be worth it, I sigh to myself, just you wait, when you're tucking into boiled beef and carrots on a cold, miserable November evening.

French beans

My French beans (variety Purple Queen) have produced pods really quickly, so now I am starting to freeze batches of them. They are a glorious colour (and have attracted much curious attention from passing Italians because they are at the top of my plot in the bit I am just clearing). They turn green when cooked.

They need to be blanched for 2-3 minutes before freezing - any more and they would go soggy. So far, my new freezer has been brilliant, though I tend to forget to turn it on to fast freeze a few hours before freezing, then back on to normal after. But it seems to make no difference for small amounts. Blanching and freezing are very quick once you've got the hang of them; at this time of year, what with the French beans and the runner beans all beaning at the same time, it's almost a daily task. I'm going to start freezing my carrots, too, tomorrow. Thank goodness I've no work on at the moment.

(I know that saucepan looks revolting, but you don't have to eat anything I cook in it. I had it as a wedding present in 1975, and unlike anything they make now, really has lived up to its lifetime guarantee. It's cast iron, made by Colorcast, and was given me by my mum).