Karen & co. Posted August 9, 2008 Share Posted August 9, 2008 Sounds like you have had a great day Congratulations on selling all your lemon curd so quickly too Karen x Quote Link to comment Share on other sites More sharing options...
missuscluck Posted August 9, 2008 Share Posted August 9, 2008 Where is the market Justine? Quote Link to comment Share on other sites More sharing options...
spratly0 Posted August 9, 2008 Share Posted August 9, 2008 That pie sounds really tasty, and by the sound of it you deserve delicious hot food The weather didn't look too bad in the photo, (it's been like winter here today) I'm glad you enjoyed it Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 11, 2008 Share Posted August 11, 2008 Glad it went well Just a start to your new empire Quote Link to comment Share on other sites More sharing options...
Guest Posted August 11, 2008 Share Posted August 11, 2008 (edited) .... do you make pickles and things cos I bet they'd go pretty well too. And can I be nosey and ask how much you charge per jar? I've been grossly undercharging at the pub I know as I always look wherever else I go..... £2.50 for a 1/2lb jar and £1.50 for 1/4lb jar, at the moment (see my blog for more details) I don't make pickles but it's one to bear in mind as Celia doesn't do pickles and the shelf life would be better than curd and "Ooops, word censored!"ody else at the market is doing pickles so I'll have to investigate that one. She does jams, marmalades, mustards, chutneys, cumberland sauce and mint jelly. We're hoping to go blackberrying later this week so I'm going to try blackberry curd. The blackberries will be free so hopefully there'll be more profit in it How much have you been charging for yours? Edited August 11, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 11, 2008 Share Posted August 11, 2008 The River Cottage preserves book I got on Friday has a recipe for bramley lemon curd which may be cheaper to make as has apples in it! Quote Link to comment Share on other sites More sharing options...
Guest Posted August 11, 2008 Share Posted August 11, 2008 I keep seeing comments about this book and have finally succumbed and just ordered a copy from amazon for £6.47 plus £2.75 p&p Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted August 11, 2008 Share Posted August 11, 2008 Blackberry curd? Bramley curd? Sound a bit fab and would definitely work out cheaper, we're off blackberry picking in a minute as I noticed there are already some by the side of the road! Plus my neighbour has a bus COVERED in rosehips so I'm off to blag them in a few days - not quite sure what to do with them but still Picallilli is DEAD easy to make, so is red cabbage, pickled beetroot and I made some FAB courgette chutney a while back and if I ever get a glut of courgettes (if the dog stops digging them up ) I shall make some more! Mrs B Quote Link to comment Share on other sites More sharing options...
Guest Posted August 11, 2008 Share Posted August 11, 2008 so how much do you charge for yours then? Quote Link to comment Share on other sites More sharing options...
surferdog Posted August 11, 2008 Share Posted August 11, 2008 Hi Poet, Just picked up on your comment about not using your own eggs for H%S reasons - is that because lemon curd uses raw eggs or some other reason? Even raw I would have thought garden hen eggs were safer? I always use our eggs for bake sales - hope I'm not in breach of some H&S guideline! People love the bright yellow cakes and they always sell out first. Quote Link to comment Share on other sites More sharing options...
Guest Posted August 12, 2008 Share Posted August 12, 2008 as I was selling it to the general public I just thought it would be better to use "official" stamped eggs from registered hens, just in case of any problems. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 13, 2008 Share Posted August 13, 2008 I keep seeing comments about this book and have finally succumbed and just ordered a copy from amazon for £6.47 plus £2.75 p&p Did you get the book? and did you like it? I also got mine from amazon with free delivery for some reason so happy enough and its a great little book. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted August 13, 2008 Share Posted August 13, 2008 Dumba** question- how do you make blackberry curd? Quote Link to comment Share on other sites More sharing options...
Guest Posted August 13, 2008 Share Posted August 13, 2008 me book hasn't shown up yet re bb curd, i was just going to google for a recipe Quote Link to comment Share on other sites More sharing options...
Guest Posted August 13, 2008 Share Posted August 13, 2008 just found this http://recipes.wikia.com/wiki/Blackberry_Curd Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted August 14, 2008 Share Posted August 14, 2008 Thanks Poet- wasnt being lazy, I thought you might have your own Preserves Queen Special Recipe. I am going to give it a go as we are swamped with berries. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted August 14, 2008 Share Posted August 14, 2008 Ive just picked a load of blackberries how can you tell if the blackberry has been munched by wee beasties? some of them have the middle (white bit) thats a bit black - same colour as the blackberry - is it still ok? cathy x Quote Link to comment Share on other sites More sharing options...
Guest Posted August 14, 2008 Share Posted August 14, 2008 I just pick the ones that look okay, dump them into a sink full of cold water when I get home with a tiny bit of salt (as per my mother) and let the beasties drown, then rinse them in a colander and either use them of freeze them Quote Link to comment Share on other sites More sharing options...
Guest Posted August 14, 2008 Share Posted August 14, 2008 my book has turned up 'beech leaf noyau' (p138) sounds intruiging, maybe one for next year? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted August 14, 2008 Share Posted August 14, 2008 I made that a couple of years ago from our own young beech leaves !! The recipe is in Roger Phillip's Wild Food book. It's divine! I gave Dad a bottle for his 70th birthday last week too and they think it's delicious! Quote Link to comment Share on other sites More sharing options...
spratly0 Posted August 14, 2008 Share Posted August 14, 2008 A little salt in the water draws all the little wriggler out of the blackberries. Works every time and doesn't make the berries taste salty. Quote Link to comment Share on other sites More sharing options...
Guest Posted August 14, 2008 Share Posted August 14, 2008 thanks kate, always good to have a personal recommendation Quote Link to comment Share on other sites More sharing options...
Guest Posted August 14, 2008 Share Posted August 14, 2008 A little salt in the water draws all the little wriggler out of the blackberries. Works every time and doesn't make the berries taste salty. ah! mums always know best don't they! Quote Link to comment Share on other sites More sharing options...
