Picked some strawberries, not quite ripe, but going ripe on window cill, have one pound, so want to make some jam tomorrow. Picked a few redcurrants to go into the jam, but do I need to buy lemons or use bottled lemon juice to get it to set. Can I use the strawberries that are not quite ripe tomorrow. The other question is my friend at the allotment gave me some broad beans, not sure if they are quite ready as tasted one and it tasted a bit bitter. Do I boil them, fry them, whatever, couldn't bear to bin them, never eaten broad beans before but didn't like to say no, and don't want to waste them.
Boil the beans briefly, add butter and squeeze of lemon, perfection.
Make strawberry jam, possibly with an apple for the pectin to help it set. Redcurrants would also help.
Thanks for that, will get a lemon for jam and beans, have a go tomorrow, off to bed now. ;D ;D
Never eaten broad beans???? They are a delicacy - especially at this time of year. If you ate them raw then that is a bit of an acquired taste although not unheard of.
Boil them for five minutes or so with a bit of salt. They are are like new peas in the early summer - slightly bitter yes - but also sweet and green tasting, my kids just snaffled the whole lot off our allotment. They are truly one of the most delicious things you can have from home-growing when they're fresh.
Cheers
Squeezy
If you are a newbie to jam making, go to Tesco and buy a bottle of liquid Certo, your jam will set beautifully if you use it and follow the recipe that comes with it, you don't have to boil and boil and it is more or less foolproof so drop dead easy.
XX Jeannine
I eat my broadies raw in a salad - not too many in one go but they are nice in oil, lime salt and pepper.
I only like very young -only a bit bigger than a peas sized broad beans- or larger ones with the skin pealed off,leaving the smaller centre which is nicer and sweeter. fiddly and doesnot leave you with as much produce!
I think B'beans do have a certain sharp/strong/bitter taste to them, more so raw. Perhaps they are the marmite of the veg world? Happily I love the taste. One of my favourite ways is plain and simple boiled or steamed for a few mins and served just with a little butter - so good :)
I love their vivid green colour when the skin is peeled off! I eat them steamed then mixed with cherry tomatoes grilled with some thyme and a splash of olive oil. wicked!
Mmmmm that sounds good :)
I'm with grawrc on this one, peel the sage green colour outside off to reveal the tasty bean inside, much better.
;)
Strawberry jam?
I'm pretty sure we used "jam sugar" which had a setting agent included. Easier for small quantities of fruit and we used the microwave which was quick as well as amazingly fool-proof.
Broadbeans?
Young, steamed or boiled - no salt or butter but truly brilliant!!
I blend up cooked broadies and use them as a soup base.
Had to smile at this post.Just returned from allotment with grandson. We picked strawberries these were really ripe and sooo juicy as you bit into them the juice ran down your chin onto your t shirt.Your hands were covered in juice as well but that was ok cos you could wipe them on your t shirt too. I also picked broad beans these were also lovely and could be eaten straight from the pod and made your hands go green. Yes that's right no strawberries for me and a handfull of beans which he took into nursery to let his friends try. He also went into nursery covered in strawberry juice as I didn't have a spare T shirt this was after being told by his mum that he needed to keep clean this morning as they were doing something special at nursey. Oh well another black mark!!
At least we know he likes broad beans and strawberries!!!
Well I couldn't find jam sugar in any of the local shops so just used ordinary sugar and juice of one lemon and a handful of redcurrants that were ripe, and just had my first sample on brown bread, and it was very good, gave a taster to OH and even the old moaning old man liked it, and it set, so may go and have another slice of bread and jam. ;D ;D
just use ordinary sugar,whatever weight of fruit you are using,use the same amount of sugar,dint have the heat on too high to begin with or the sugar will burnjust keep adding the sugar bit by bit until it has all dissolved,keep stirring all the time,once it has thickened up you will be able to tell if its going to set by scooping some onto a spoon then let it drop back into the pan,i have used this method for a few years now and it works OK for me.
Jam Sugar (if needed) = *esco.
We made strawberry jam in the microwave - speedy and good for small quantities without tons of washing up afterwards. Just needs a careful eye and a bit by bit approach to the on/off button.
I leave it to my rather talented OH.....although she did let me have a little play at it last year. ;)
Re broad beans, my Dr Hessayon book says to pick the first pods when they are 2-3" long and cook them whole. I did this and didn't really like the taste of the pods, so maybe i'll add lemon next time. Any other suggestions for flavouring?
Quote from: caroline7758 on June 21, 2012, 17:36:41
Re broad beans, my Dr Hessayon book says to pick the first pods when they are 2-3" long and cook them whole. I did this and didn't really like the taste of the pods, so maybe i'll add lemon next time. Any other suggestions for flavouring?
they must have meant "French or Runner Beans" dont know of anyone eating Broadie Pods ???
Re broad beans; I think they are horrible cooked whole, whatever Hessayon says, ignore it! I pod them and steam with a good handful of dill chopped up. There is a delicious Middle Eastern dish where you cook basmatti rice and when it is just done, throw in a big handful of chopped dill, as many broad beans as you like and a big thingy of butter. Let the beans steam in the last little bit of rice water that is still evaporating off.
My favourite way to eat broad beans is with a creamy parsley sauce - fantastic. Also tonight I am reheating a frozen chicken casserole, and at the last moment will throw in a handful or more of broad beans and just lightly simmer for a minute or two.
Broadbeans = pick before they get too big (smaller ones are best), steam & serve with a small *thingy of butter.
Brilliant!
Edit:
(Interesting to see that "k-n-o-b" changes to *"thingy" - not so sure the filtered alternative is better at all :D)
I'm pretty sure that there's a broad bean that you grow to eat the whole pod, could be stereo.
Quote from: grannyjanny on June 29, 2012, 10:28:15
I'm pretty sure that there's a broad bean that you grow to eat the whole pod, could be stereo.
Sounds a bit fluffy and furry to me ???
I believe you eat them when they're a couple of inches long, though I've never tried it.
Quote from: Robert_Brenchley on June 29, 2012, 19:37:39
I believe you eat them when they're a couple of inches long, though I've never tried it.
Coo...If they are ordinary broad beans what a waste!! Think of all the beans that would grow inside the pod. I'm just too mean to munch them before I get my monies worth. ;)
Quote from: Aden Roller on June 30, 2012, 00:06:56
Quote from: Robert_Brenchley on June 29, 2012, 19:37:39
I believe you eat them when they're a couple of inches long, though I've never tried it.
Coo...If they are ordinary broad beans what a waste!! Think of all the beans that would grow inside the pod. I'm just too mean to munch them before I get my monies worth. ;)
Me too! Maybe that's how our ancestors felt about people eating green peas. ;D
Imagine what they'd make of mangetout :o
The really old peas (before the introduction of the first sweet-tasting varieties in the reign of Charles II) had to be eaten when very young and only part grown to get the sweet taste. Only the rich could afford to do this; the hoi polloi left them to mature and used them for savory dishes.
Gosh I 'm sure I cant be the only one ....
I've eaten small broadies pod an all, taste well...broad beanie ;D The texture is a bit different, though not furry in any way. I prefer them when the are a bit bigger and podded but imho still good enough eating to have some as a early taster. Easy too, just pick and cook :) My mum hated them whole!
We had our second picking of broad beans for dinner tonight along with new potatoes and roast lamb (that bit wasn't home grown!).
The beans were wonderful - succulent and well worth all the effort and the waiting. ;)
I love broad beans - as does my mother. She was round for dinner yesterday and I had to put them on top of the kitchen cupboards to make sure we had some left to cook. If I let her loose in the allotment I'd struggle to get any home
Mind you me and Mrs Stick are prone to eating quite a few peas down there just to "check they are OK"
Perhaps I'm being too optimistic but so far this season the broad beans seem to have been more succulent and (so far) less inclined to develop the tougher outer skin around each bean. Perhaps it's the lower temperatures and increased rainfall?
There just has to be some advantage to this water-world summer we're having this year. ;)
Quote from: caroline7758 on June 21, 2012, 17:36:41
Re broad beans, my Dr Hessayon book says to pick the first pods when they are 2-3" long and cook them whole. I did this and didn't really like the taste of the pods, so maybe i'll add lemon next time. Any other suggestions for flavouring?
If you boil them whole they are like a sponge and go incredibly soggy and horrible.
The answer is to lightly steam them or
quickly stir-fry (by which I don't mean the kind my wife makes where she cooks all the water out of the leafy greens until it becomes a stir-soup!).
Cheers.
PS. Eating a few small early ones off each plant hardly affects the final yield - it might push the last pods into a later week... spreading your cropping time is a good thing - right?
Quote from: Vinlander on July 04, 2012, 01:25:39
Quote from: caroline7758 on June 21, 2012, 17:36:41
Re broad beans, my Dr Hessayon book says to pick the first pods when they are 2-3" long and cook them whole. I did this and didn't really like the taste of the pods, so maybe i'll add lemon next time. Any other suggestions for flavouring?
If you boil them whole they are like a sponge and go incredibly soggy and horrible.
The answer is to lightly steam them or quickly stir-fry (by which I don't mean the kind my wife makes where she cooks all the water out of the leafy greens until it becomes a stir-soup!).
Cheers.
Personally I'm quite happy to shell the beans, eat and enjoy them and then return the pods to the compost heap....
giving a little back to the ground. ;)
I fry some whiltshire bacon with broad beans and new potatoes and then drizzle a little bacon fat over the potatoes - mmmmmm heaven