When you have 5 zucchinis overtaking your small vegetable garden, and have a difficulty to throw away things, you spend most of your days in the kitchen trying to save what can be saved. I'm drowning right now. But it's also a lot of fun!
Makes 8 small cans.
A word regarding acetic acid; acetic acid has a very low pH and shall thus be poured into water, absolutely never ever the other way around. You should also wear safety glasses when doing this. Rinse with lots of fresh water if you accidentally spill. Do not use kitchen utensils made of aluminium.
If you cannot find vinegar with 12% acetic acid you have to re-calculate the amount of water needed; more water and less vinegar if the % is higher, less water and more vinegar if the % is lower.
If you work with aseptic technique and sterilise the cans properly, this pickle will last for years unless the cans are opened.
approx. 2 kg zucchini (1.2-1.5 kg when peeled and cleared)
300 mL distilled vinegar (acetic acid 12% - very important!)
450 mL water
1.5 kg sugar
peel from 1 organic lemon
1 thumb size of fresh peeled ginger
We've spent some days in Gothenburg. The weather was perfect, and we went to the Botanical Garden. And I just died and went to heaven. The rhododendrons! I finally understand the fuss about them. But even better was all the outdoor art. I must have seen well over 25 pieces.
Let's start with some traditional statues, in oxidized copper;
Moving on to stone sculptures;
Some wood art (which I love);
And a temporary exhibition; The Epifytic Society. My favourites were all made of stoneware;
November is usually grey and dull, but today the first snow came! High time to harvest the last Jerusalem artichokes before the soil freezes. I dug up several kilos, so guess who’s cooking tonight.
My best Root Veggie Soup, 6-8 servings
500 grams of carrots
500 grams of Jerusalem artichokes
2 large yellow onions
2 garlic cloves
1 thumb size of fresh ginger
2 mL hot paprika powder
2 mL turmeric (for a nice yellow colour)
2 veggie stock cubes
10-12 dL water
approx. 3 dL whipping cream
juice from 1 lemon
Peel all veggies. Cut in pieces. Put in a large pan, cover with water. Crumb the stock cubes and add the spices. Boil for 15-20 min. Mix in a blender. Add cream and taste with lemon juice.
And yes, the spade has a beautiful pattern by William Morris.
Surface pattern designer who loves folk art, gardening and the good things in life.