Have guests over tonight, so I made up a batch of Pesto up. I added hemp seed to this for the Omega oils.
1 30g pack of fresh basil leaves
3 cloves of Garlic
10 g hemp seeds
150g pine nuts
45g flaked almonds
45g pumpkin seeds
175ml olive oil
1tbsp lemon juice
Salt and pepper to taste
Blitz the basil, garlic and hemp seeds first in a blender, then once well mixed, start adding the other ingredients in small batches. Continue to blitz until most of the ingredients are well blended together. I like to leave a portion of the pine nuts to last so there are a few roughly chopped pieces throught it for a satisfying texture .
Many years ago I was helping a local lady in her house and couldn’t help noticing her tomato plants. They were heavily laden with beautiful, fat tomatoes, but the rest of the plants were cut back to the quick almost, with a wee sprouting of leaves at the top and a single stem to support them. I had to ask her about them as I’d just started trying to grow my own tomatoes. She explained to me that the leaves and the side shoots steal growing energy from the fruit, so it’s important to prune them off if you want to get plentiful fruit. She also explained that you need to start pruning once the second truss of flowers appears. I applied it to my own tomatoes and we got a magnificent crop, so I’ve followed her advice every year since.
Today was the first day of pruning for the year, and it always makes me feel like I’m being utterly savage with my poor wee plants.
We also fed them for the first time today to make up for the savaging. It’ll need doing every two weeks until they are done flowering. I’m going to soak the clippings to turn them into plant food, which is also a bit savage, but it will return the goodness the side shoots and leaves stole from the baby tomatoes.
Mmm, whisky and Raspberries! Scottish as ocht!
After having creamy pasta earlier because I found the recipe again on my blog, I decided to round dinner off with my favourite way of having Raspberries. Since there were also some gorgeous Angus Strawberries in the fridge I threw them together. I’m calling this tipsy because of the whisky, which I like to add along with local honey (not mass produced! I use Urr Valley which comes from 10 miles away) to give them a flavour like in a Cranachan. The honey can easily be switched with maple syrup or agave, although both come all the way from the Americas so aren’t terribly carbon conscious here in Scotland. Anyway, here’s the ingredient list for one portion!
1 teaspoon local honey
1 teaspoon blended Scottish Whisky
Chop the fruit, pour on honey and whisky, stir and eat!
Sometimes I also add a sprinkle of pinhead oatmeal.