Today we have a guest post from the lovely Ruth from Clarendon Spark – we’re a little late in posting it (oops!) but hopefully you’ll still be able to find the ingredients in season…
I live a literal stone’s throw from Queens Road Allotments in Clarendon Park in the south of Leicester. I’ve been fascinated by the allotments since I moved to the area and couldn’t wait for the opportunity to get a peek inside, so I jumped at the chance to pop along to their open day and produce sale.
I was immediately captivated by the place and spent over an hour exploring the plots, taking photos and talking to the allotmenteers. You can find out more about this little oasis of green tranquility in my article, Queens Road Allotments, over on my Clarendon Spark blog.
I came away from the produce sale with a bumper crop of goodies and I was determined to do them justice with some tasty makes that really capture the late summer season.
These two recipes are simple, speedy, and a great way to showcase a glut of gorgeous home-grown ingredients…
MAKE: Blackberry Lemonade
Blackberry bushes were everywhere at the allotments, growing in between all the plots and bursting with glossy ripe fruit. This timely recipe is simplicity itself but the result is super tasty and seriously refreshing. Serve your lemonade in jam jars for extra hipster points and garnish with plenty of ice, fresh lemon slices and whole blackberries.
If you want to make it boozy you can add a few glugs of vodka to the mix and you’ve got yourself a homemade blackberry lemonade cocktail.
You will need:
- 20-30 blackberries
- Juice from 3 lemons
- 150g caster sugar
- Still or sparkling mineral water.
What to do:
- Simmer the lemon juice and the sugar together in a pan over a low heat for about five minutes until the sugar has dissolved, then leave the mixture to cool
- Add the blackberries and blend the whole lot together then strain it through a sieve
- Pop the ‘cordial’ in a jug along with some ice and add water until the drink is your preferred strength.
BAKE: Apple, Plum and Courgette Loaf Cake
I’m a big fan of simple loaf-style cakes which have a slightly savoury feel to them.
Using wholewheat self-raising flour in this recipe gives the resulting cake a satisfying bready quality, and a hefty slice with a mug of tea makes for a substantial mid-afternoon pick-me-up. If you prefer, you can use white self-raising flour instead and drizzle a bit of citrusy icing over the top for an altogether more delicate dessert.
The beauty of this recipe is that you can use pretty much any combination of fruits and vegetables depending on what’s in season and what you have to hand. The addition of mixed spice gives the whole cake a warm, spicy, slightly autumnal flavour.
I was a little too impatient to scoff my cake and cut it while it was still warm which is why it looks a bit scruffy on the photo – leaving it to cool completely will give you a neater looking slice!
You will need:
- 70g apple, grated
- 70g plum, grated
- 70g courgette, grated
- 250g butter, softened
- 200g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 2tsp mixed spice.
What to do:
- Preheat your oven to 180C/160C fan/gas 4 and grease and line a 2lb loaf tin
- Beat the butter, sugar, eggs, flour, bicarb and mixed spice together, then stir in the grated fruit (yes – it really is that easy!)
- Spoon the mixture into the tin and bake for 45 minutes or until a skewer inserted comes out clean.
These incredibly straightforward, rustic recipes are such a great way of showing off home-grown fruit and veg, and knowing that the key ingredients I used had been loving produced just across the road made me extra proud when sharing these makes.
I hope you enjoy these recipes as much as I have and that they prove a great showcase for your own home-grown hand-picked harvest.
Thanks Ruth! And just a reminder you can find more of her words and pictures over at Clarendon Spark
And for another idea about how to use up blackberries with an adult twist, take a look at E’s Blackberry Gin recipe