Halp! Glut!

[shark_hat]

I could survive a fortnight's siege at the moment. It's like doing a logic puzzle; if the rare breed sausages, purple goat stew [1], pea soup and smoked eel all need eating up quickly, the chorizo, eggs, pumpkin and smoked trout aren't getting any younger either, the damsons want turning into a crumble and the Victorias are getting squishy, and more blackberries are coming on every day, and the freezer is only a single shelf, what will end up being wasted? (Luckily the local bacon will last for a good long time.)
All in all, it's a good thing I decided against having any of the rowan berries we walked across a Giant Sucking Bog Of Death [2] for, they would probably lead to the pot of jelly that would break the camel's back.

[1]Made with red wine and beetroot. I expect it was just an ordinary-coloured goat.

[2]Oh, all right, a Small Sucking Bog Of Losing Shoes. It was a lovely walk! Perfectly dry most of the way. There was a caterpillar, and a feather, and several scornful sheep, and wonderful views, and a fresh breeze, and just this one teeny-weeny morass. Well, only one I actually got stuck in.

Comments

[sigmonster.livejournal.com]

Move the fruit that isn't actually in the fridge into the living room, which is colder and darker than the kitchen?

[shark-hat.livejournal.com]

The fruit is the least problematic, really- one can eat several squashy plums in one go (mmm) and anyway it's mostly fine for a day or two, and then anything that looks like it's going over can be stewed with a bit of sugar and should keep for another day or two with no problems, and by then there should be some room in the fridge. It's the sudden protein overload that amuses me. Oh, and I forgot about the leftover ham (I think the soup will become pea and ham soup!) I may freeze the chillies, that shouldn't take much room.
Good thing eggs don't need to be in the fridge.

Oh, I had a little bit of the goat yesterday (and it's yummy), and finished off the spring onions stir-fried with the kohlrabi leaves and some ginger.
And oh yeah- samphire? Don't bother. It's like eating green salt that smells of a bad fishmonger's. Used like a herb, a couple of fronds to flavour some sea-based stew or something, maybe, but absolutely unpleasant to eat as a vegetable.

[sigmonster.livejournal.com]

Plokta 37 is webbifie, hurray!

Bother, I forgot the chillies. Make a chilli jelly? Chilli jelly with coriander sauce?

[shark-hat.livejournal.com]

See main post re: space for jelly. I could look up TNH's recipe for chilli oil, perhaps, (which would go in a weeny jar in the cupboard) and palm it off on you at first opportunity.
Suggestion of coriander sauce ignored as unworthy of comment.

Ahh, Plokta! [/Bisto kid impression]