Allotment tomatoes and how to use them

We are brimming over with tomatoes, although to be honest, they are not – strictly speaking – allotment tomatoes because our greenhouse is not at the allotment, it’s tucked into the bottom of the garden at home. This is the first year we’ve grown tomatoes (or anything else) in a greenhouse and we’re very impressed with the results. All these were grown from seed we saved ourselves. The black tomato came from an allotment neighbour, and the fruit it produces are relatively small in size but firm and meaty and perfect for cooking with.

We really like tomato clafoutis, which we first had in France – a clafoutis is something like a Yorkshire pudding and something like a soft batter pudding, in that it’s crispy and brown on top, but soft and melting underneath.

Tomato Clafoutis

2 eggs
25 grams plain flour
150 milk (or milk and cream if you’re feeling luxurious)
10 to 12 ripe firm tomatoes cut in half
1 teaspoon olive oil
75 grams firm cheese, like feta or parmesan or sheep’s milk cheese, cubed

Pre-heat the oven to 350F/180C/gas mark 4 and while it’s heating, whisk the flour into the eggs and then add some seasoning and the milk, in small amounts, whisking continually to keep it smooth and creamy. Set aside.

Put the tomatoes cut side up, in an oiled ovenproof dish. Season with salt and pepper and put in the oven for ten minutes.

Take the dish out of the oven, put the bits of cheese in the gaps between the tomatoes and pour the batter over the top. Cook near the top of the oven for 30 to 35 minutes.

Great hot or cold, we like it best with new potatoes and a beetroot salad so everything is seasonal!

And my mother, who knows more about allotments and cooking than I ever will, rang to tell me that she boils small new potatoes (golf ball sized ones) rolls them in melted butter and freezes them in bags. They don't taste quite like fresh new potatoes, she says, but they still taste absolutely great. So that's what I'm doing next ...

Labels: allotment-gluts, allotment-recipes, allotment-tomatoes

Allotment tasks – gluts

There’s one thing that I always forget about allotments and vegetable gardening generally: growing the lovely veg is one thing – preserving it is quite another! And why does everything decide to be ripe and ready at once?

After a week away (and a tour of a French allotment site – I’ll be reporting on that in a few days!) I’ve come back to find:

1. French beans like broad beans
2. Broad beans like bullets
3. Lettuce like the Eiffel tower
4. Courgettes like marrows

Not much can be done for any of those: 1,2 and 4 will go in the stockpot to be reduced into vegetable stock for soups and casserole bases, but 3 goes straight onto the compost heap.

I’ve rescued some peas (blanched one minute and frozen) and the smaller and less leathery broad beans (blanched three minutes and frozen) and picked the last of the redcurrants and the first of the blackberries (picked over and frozen) and it’s not much of a surprise, after a day in a steamy kitchen, to find that I’m gazing with warm approval at the only harvested veg that doesn’t require me to fiddle around with pans and trays and freezer bags: these glorious peppery radishes!

Labels: allotment-blanching, allotment-crops, allotment-gluts, allotment-harvest