Hope Springs Smallholding

Thursday 15th October 7 til 9pm

We have an evening workshop with Becky from Misty Acres Flowers coming to show us how to make Autumnal Jam Posies.

Whilst demonstrating Becky will talk about growing flowers in the cutting garden. Then we will all have the chance to make our own jam jar posie to take home.

This workshop will take place in Framfield, it is £25 for members and £30 for non-members.

An informal evening of learning and interaction. Jam jar posies makes inexpensive but beautiful gifts.

To book https://sftg.org.uk/event/autumnal-posies-growing-your-own-flowers-for-display/

The veg harvest continues! 🥕🥒🍅

The cucumbers are finally coming to an end, but the rest of the veg is definitely making the most of this extended warm weather. ☀️🌱

The tomatoes have all been harvested now, and what we can’t eat fresh certainly won’t be going to waste… the surplus will soon be transformed into homemade tomato ketchup! 😋🍅

Still plenty coming out of the garden — not bad for October! 💚

Well… not exactly a disaster compared with everything else going on in the UK at the moment, but still rather annoying… 🤨🤣

The badgers decided to pay our sweetcorn patch a visit last night and treated themselves to quite the feast! 🦡🌽

Sod’s law, really, as I was just about to start harvesting it — the cobs had reached that absolutely perfect stage. I’m now convinced badgers have some sort of built-in sweetcorn alarm that tells them “TONIGHT’S THE NIGHT!” 🤣

But, as always on a smallholding, nothing really goes to waste…

The pigs and goats were very happy to polish off the stalks and empty cobs, and with everything so dry at the moment, a bit of fresh greenery was apparently quite the treat! 🐐🌿🤣

Looks like the badgers won this round… 🦡 🌽

Another day... another Damson recipe. 💜
This stunning damson jelly is a beautifully rich, jewel-coloured jelly bursting with the distinctive sweet-tart flavour of ripe damsons. Delicious with toast, scones, cheese or as an accompaniment to roast meats.
The upside? Unlike chutney, Damson Jelly needs no maturing — as soon as it’s cool and set, it’s ready to enjoy! 🙌💜
No six-week wait required… now that’s my kind of preserving! 😂

Oh my… I’ve been very lucky to be gifted quite a few kilos of beautiful damsons 🥰💜

And what a gift they are! Damsons make the most wonderful chutneys, jams and jellies, so naturally the preserving pans have been put straight to work.

First creation… Damson & Apple Chutney 🍎💜

The smell is absolutely divine and just look at that gorgeous rich colour! 😍 Sadly, patience is required now as it needs a good 6 weeks to mature, allowing all those lovely deep, autumnal flavours to develop.

It will be perfect alongside a cheeseboard, with a proper ploughman’s lunch, cold meats… or dolloped generously on cheese on toast. 🧀

Although at 32°C here in the South East today, cheese on toast perhaps isn't quite calling my name just yet! 🥵🤣 But come those cooler autumn days… absolutely!

Right… back to the preserving pan. Damson Jelly next! 💜