Growing your own veg: Bean there done that

The last of the seasons tomatoes. Too soft to eat will be fridged and made into sauce.

Yes I have a "Mist" setting on my hose. Oh come on, allow me some artistic licence.

Too fussy I know.

Aumunm Bliss

These are the first real harvest of the raspberrys that I've had. My Nephews graze on these plants every time they visit and Coryn & Harry have a freezer full of them. I can't begin to tell you how great these taste fresh off the bush. This variety is actually called Autumn Bliss. They have a very complex aroma like dried tea leafs and roses, they are soft and juicy and melt in the mouth. Add Raspberrys and a couple of scoops of Green & Black's vanilla ice cream to a bowl and eat with a small spoon.

Borlotti Beans.

If you are making a stew in the coming winter months you can do a lot worse than adding a can of these to proceedings. Canned are best for stews in my opinion. They are rich and starchy and they add real depth to the sauce.

These need a good week maybe two to dry out properly. This is best done on the vine so we take them down now and stick them in the green house to dry. This lot will probably only produce about a pound of beans but it is worth it in my opinion. Don't start a Minestrone with out them!

Here's a tip to give your soups and stews a velvety texture.

Just before your soup is ready to serve take a ladle or two out of the stew or soup and put it in your liquidizer. Make sure you have a little bit of everything in the ladle and not too much liquid. Buzz it until it is very, very smooth. You may need to skim off and bubbles, random debris or unrendered fats that come to the surface ( you'll see them if they are there) and add it back to the stew and stir in well. Now you're cooking. Be careful when using liquidizers and hot liquids.

Shoot the runner

Ha! The end of the runner beans. Cower brief mortal! You are going to die alone in a big black composter and no one will mourn your passing. I hate runner beans!