Allotments 4 All

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Was doing a bit of filing today and come across the pictures thought some of you might need some inspiration!

Although I would have to say it is a bit late now to get specimens like these;

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Hi Ya, Not sure if this is the right place but here goes. I have spent the last hour and a half making some sausages. I had the skins in the freezer and got my Kenwood chef out that I bought 4 years ago or more. I used pork belly, no extra fat, minced apple, didn't realise how much juice there is in one apple. Used medium hole gauge but it kept blocking so upped to large holed gauge, what a difference, The skins were a pain to set up but I got there. I know I should of put spices in but have left that to see how they turn out. I will not use pork belly again as I found it so stringy and kept blocking the strainer. I am a newbie to this and as the weather is rubbish and I am retired I thought I would give it a go and do more sausage making etc. If any one has some advice for a beginner then please I am up for all I can get. I enjoyed playing and the sausage doesn't look to bad. Left them to dry a bit then will string them. I will let you know how good or bad they are. But any tips, advice most welcome. The paperwork that came with the mixer was not good and comprehensive enough for me. I did find out I had the cutter the wrong way round which didn't help. I made some burgers once and all liked them. I enjoy cooking and this is another string to my bow. Cheers all.

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I have just harvested an arm full of forced rhubarb , my question is....will the stems keep better if I cut the leaves off?
Many thanks.

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Okay it's time to get ahead of the game. I have sewn tomatoes, sugar snap peas, lolla rosso, and sunflowers in my cold greenhouse. More in hope than expectation but if they dont germinate there's time to try again but , if they do, well .........