To start with I thought I would mention a report that I read this week from the Soil Association, which I thought was interesting:
It states that “new research has found that there are significant differences between organic and non-organic food. It states that new research from Newcastle University, published on Tuesday 15 July, in the British Journal of Nutrition, has shown that organic crops and crop-based foods – including fruit, vegetables and cereals – are up to 60% higher in a number of key antioxidants than their non-organic counterparts”
“In other countries there has long been much higher levels of support and acceptance of the benefits of organic food and farming: we hope these findings will bring the UK in line with the rest of Europe, when it comes to both attitudes to organic food and support for organic farming.”
I have got to say, this is something I have suspected for a long time, especially as organically grown fruit and vegetables taste much nicer too.
If you are interested in the report you can read it here.
It’s been a very frugal week in the ‘Thrift household this week. I am still picking as much as possible from my allotment….fruit, peas, salads, etc. and now my courgettes plants have started to produce too. Mr Thrift is looking forward to his first ‘cheesy courgette scones’ of the year:
I also picked my first shallots this week and pickled a couple of jars of them. As a family, we love pickled onions.
When I pickle onions, I don’t use a salt water brine as I think this softens the onions. I use a method that my dad taught me – I cover them in only salt overnight, to draw the water out. This gives a nice ‘bite’ to your pickled onions. You can see my dad’s method here if you are interested.
I’ve also been using up leftovers from my freezer.
I made a ‘leftover Chicken and veg pie’, which is just leftover chicken and leftover vegetables mixed together in a white sauce and topped with pastry. I love using leftovers to make a new meal.
When I make a pastry I always make double and freeze it ready for next time.
Also, after I have put the top on my pie I always have a bit of spare pastry, so I roll it out and put a bit of jam in it and make a small jam pasty for a treat. My youngest daughter loves them and they can be eaten hot or cold.
I have also been making some more laundry liquid using soap flakes, borax substitue and soda crystals this week. You can find the recipe here if you are interested. It takes just 10-15 minutes to make and it lasts for weeks.
I find it is great for every day washing and the last time I worked it out a few months ago, it cost me approximately £1.75 to make…. I managed to get 71 washes out of it, so this worked out at a staggering 2.5p per wash….the supermarkets can’t beat that!
As I write today, I am also in the middle of making some more dishwasher liquid out of soap nuts as I find this saves a lot of money too (though I do still use a supermarket dishwasher tablet every third wash to stop the build up of grease in my dishwasher).
You can read how I make the dishwasher liquid here.
The final frugal thing I have to tell you about, was a very frugal find at our local Tesco store. We popped in for milk and we found a crate of bread that was ‘whoopsied’ (yellow stickered). The dates were two days away on the Warburtons bread and one day away for the Hovis bread and they were selling them off for 3 pence and 2 pence, so we bought some for the freezer, together with some wholemeal pitta bread for just 2 pence too!
It’s nice to make my own bread but at those prices I couldn’t resist buying it!
It was quite strange as there was no one around but us looking at the bread and we felt like we were naughty teenagers gigling as we put it through the self-scan checkouts, lol.
This week at my allotment I have been picking worcester berries and dessert gooseberries (which look very similar) and white currants, red currants and a few blueberries.
The blueberries were eaten by my eldest daughter within two minutes of bringing them home, however I used the rest of the fruit to make a mixed fruit jelly.
Jellies are easy to make but they do take longer than jams, as you need to let them strain over night. I think it is worth the effort as it tastes delicious and it has no seeds in it.
A Mixed fruit Jelly Recipe
First I top and tailed the gooseberries and worcester berries and removed the stalks from the currants (I use a fork for this as it’s easier this way):
I put all the fruit into my maslin pan (together with some frozen currants that I had leftover from last year). I covered half the fruit with water and then brought the pan to the boil and simmered the fruit until it was soft (approx 15-20 mins).
Meanwhile, bring a pan of water to the boil and put some muslin or a tea towel in to it and boil for 3 minutes. Take it out of the water and wring it out and then leave to cool.
Tip the fruit into the muslin. I find it easier to put the muslin over a colander that is already over a bowl, as it’s easier to pour the fruit into it.
I then I tie the muslin up over the bowl so the juice can drip down and I remove the colander. MAKE SURE YOU DON’T SQUEEZE THE MUSLIM OR YOUR JELLY WILL BE CLOUDY.
Leave it to drip overnight or for approximately 8 hours.
In the morning I measure the liquid and poor it back in my clean maslin pan. I also put some clean saucers into my freezer to test the setting point of the jelly later on.
For every pint of liquid I have, I add one pound of normal granulated sugar and 2 tablespoons of lemon juice into the pan.
I then stir the mix over a very low heat until all the sugar has melted and there are no sugar chystals on the back of my spoon:
I then boil the syrup hard stirring all the time until setting point is reached
(To check the setting point has been reached, put a small drop of jam on one of the side plates from the freezer. After a few moments, push the jelly with your finger and if it wrinkles it’s ready. If it doesn’t wrinkle, continue boiling hard for another five minutes and test again).
When the setting point is reached, take the pan off the heat and leave it for fifteen minutes. If there is scum on your jelly, you can skim it off, but I just stir in a small knob of butter which does the same job.
Sterilise some jam jars (gas mark 4 for 5 minutes)
Pour the jam into the jars and seal with lids. I use the jars that have a sealable lid (i.e. the jars that jam is sold in, at the supermarket). This way you don’t need to worry about wax discs to create a seal. As the jam cools, the lids ‘pop’ and make you jump.
Thank you for reading my blog today.
I will be back next Friday as usual.