Phew. Harvest has finished. After days of checking every weather forecast and stopping and starting between showers, the wheat was finished at the weekend and the beans yesterday. This morning, while this year’s harvest was loaded onto lorries to go to the central co-operative grain store, next year’s oilseed rape crop was sown in the cleared fields as the cycle starts off again. On a rather smaller scale, Beth and I have been out along the hedgerows picking blackberries for Slamseys Blackberry Gin. There is one field where the blackberries ripen at least a fortnight ahead of the rest of the farm so it’s good to make a start. A rather less frenzied harvest than the wheat harvest.
In the garden the plums continue to ripen. The cherry plums have all been eaten, the damsons are almost ready and although there are still Czar plums on the tree, we’ve lost enthusiasm for eating them because the greengages are at their peak. Who wants to eat a boring plum when the greengages are ready? This has been a bumper year for greengages and looking out from the kitchen window, I’ve noticed that everyone walking from the yard makes a detour to pick and eat a few greengages en route to the back door. I could eat greengages for breakfast, lunch and supper and not tire of them in their short season. Sweet, juicy, delicious little greengages.
THE BEST WAY TO COOK GREENGAGES
I’ve been making loads of greengage compote and greengage crumble; some is eaten straight away and the rest frozen.
Sometimes I cook the greengages swiftly on the hob with a little water or roast them in the oven but more often than not I use my mother’s technique for dealing with greengages or plums. Because sometimes mothers know best.
Simply put a kilo of very ripe greengages into a bowl, pour over boiling water and leave for a minute. Then tip the fruit into a bowl of cold water and slip the skins off. Cut the fruit in half, pop out the stones and lay the fruit in a shallow dish. Sprinkle with a dessertspoon of sugar, cover with cling film and put in the fridge for an hour or two for the sugar to draw out the juices. I vaguely remember Mum’s instructions were to leave them for longer, but I don’t plan far enough ahead for that. Kind of cooked but not cooked.
When I was explaining what I was doing to one of my daughters who’d wandered into the kitchen, I told her it was just like skinning tomatoes. “Who on earth skins tomatoes?” she asked in a scathing tone. Well, sometimes I do. I like sandwiches made with skinned tomatoes, white bread, plenty of butter and a little salt and pepper. Skinned tomatoes are best because when you squash the sandwich, the bread soaks up all the copious juice. What do you mean, you don’t squash your tomato sandwiches? Didn’t you ever take tomato sandwiches on a school trip and pull out a warm, soggy and flattened sandwich? I rather liked them and always thump my fist on a tomato sandwich to recreate the effect.
While we were having this conversation, a lemony Madeira loaf cake was cooling on the table and it was but a short step before I’d cut two slices of the loaf and made a Greengage Sandwich – greengages, crème patisserie and Maderia cake. I thought about cutting off the crusts but decided that was a step too far. Much better than a Victoria Sandwich (mainly because there’s almost as much filling as cake).
Almost as good as a squashed tomato sandwich.