Milking it…

Lovely local milk in glass bottles in the village shop!

Sometimes, you just have to give a wry smile and resist saying anything… this was my reaction when I overheard some earnest 20-somethings discussing the environmental benefits of buying milk in a glass bottle from our local shop and what a brilliant development this was. It IS an excellent development and the aim of reducing plastic use is long overdue… but it’s hardly new!

As a child, I used to listen out for the hum of the milk float – a battery-driven vehicle (gosh, how very ‘green’!) and the clink of our pints of milk being delivered to the porch. There was always the rush to get to the bottles before the blue tits had pecked through the lids and got at the cream on the top! Amazingly… we even used to recycle back in the dark ages of the 1950s too! Every housewife would wash out her ‘empties’ and put them back on the step for them to be replaced with new bottles of fresh milk the next day.

We collected the silver foil caps and recycled them (care of Blue Peter appeals) and the trusty milkman provided an excellent neighbourhood watch facility, spotting when anything was amiss if a householder didn’t take in their milk. He also sold eggs, bread and tinned goods, amongst other things, and must have been an absolute lifeline for elderly customers. Fancy that – home grocery deliveries! Now, where have I seen that recently?

It is lovely to see milk in bottles back in my local shop although the realisation that the bottles were one litre rather than one pint took me a moment – I couldn’t understand why they seemed so large! The milk is from a local dairy so there’s no problem with ‘food miles’ and the cows that produced the milk would have been grazing in fields quite nearby. Who knows where the milk in our supermarkets comes from? And it seems sometimes we can’t even believe the cheery information on the label as some supermarket ‘farms’ are completely fictitious.

It sometimes seems to me that we rush headlong into new ideas and don’t think about the possible side effects, as with the dominance of the supermarkets and the loss of milk rounds and many of our high street shops. But most developments are, of course, huge improvements and we must be open to change. However, I for one will be very pleased if the milkman and his humming milk float make a return to our streets, perhaps other much-missed aspects of earlier decades will come back too…

 

 

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Grace goes gardening!

We have a sad little 4-year old here that has been so poorly with scarlet fever, but I am happy to say she is recovering well. I rather thought scarlet fever had disappeared and was an illness from my childhood era, but it seems not and several of her friends at the nursery have had it as well.

So despite being definitely on the mend, she is still fragile and not up for the usual high jinks with Grandpa down by the swing or any rough and tumble. So one of the things Richard organised with her was some gardening and the early planting of vegetable seeds ready for summer.

It only took a few demonstrations for her to catch on how to plant them and as she explained to me later, it was a bit like putting the seeds to bed! So we now have runner beans (Scarlet Emperor and Guinness Record), radishes and cos lettuce. Several varieties of tomato, including one that promises faithfully to be blight resistant – the jury is still out on that one – and Grace’s favourite… Nasturtiums using last year’s seeds from the plants which she had kept in an envelope over the winter.

I love the fact that she understands where vegetables come from, as she and I stood in the conservatory and watched Grandpa plant out the first early potatoes, she chattered away about how she hoped the rabbits wouldn’t steal our crops this year – too many episodes of Peter Rabbit and Mr McGregor on the TV there I think!

It is such a privilege to be able to spend time with a little mind, we heard today which primary school she has been allocated (her parents first choice – yay!) and I just have to wonder where the past few years have gone – but a lovely time to share with my family.

 

 

 

 

 

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Egged on!

Whenever I am thinking about writing a blog, certain topics leap into my mind because they interest me (new craft ideas, gardens, cakes etc.) while others occur just because I’ve written about them before and found them so interesting I have to revisit them! Tea is one such topic, as are chickens and eggs.

Whenever I write about chickens or eggs, the blogs are always popular. Sadly, since she moved house, my partner in crime writing Julia no longer keeps hens, but I do love eggs and manage to buy lovely free range eggs locally. We eat more than 12 billion eggs a year in this country (amazing!), but when you look at how versatile eggs are, I suppose it’s not that surprising.

An egg is just such a wonderful thing – nature at her most clever it seems to me. The design of an egg is so perfect – their asymmetric tapered oval shape means that if you nudge them, they’ll come back to you. They’ll sweep out in a circle around the pointed end, and come to a stop with the pointed end facing uphill – pretty essential if you nest on a cliff edge! In fact, the eggs of birds that have their nests in precarious places are more oval than the eggs of birds that nest on the ground.

Another reason for eggs to be egg-shaped is that they fit together snugly in the nest, with only small air spaces between them so they help keep each other warm. And let’s not forget another reason that eggs are tapered – so that they can get pushed out of the hen more easily – ouch!

An egg contains every vitamin, except C, as well as calcium, magnesium, zinc and selenium, plus lots of other micronutrients. As you may know, all of the fat is in the yolk, but so is most of the goodness. Some terribly serious diet gurus want us to feast(!) on whipped egg white omelettes and, while I’m sure that’s terribly healthy… it’s also rather dull to my mind.

Eggs are so versatile, just think of all the things you can make with them… cakes (now why did that come into my mind first?!), omelettes, meringues and mayonnaise. They can be boiled and used in sandwiches, on picnics and for soldiers at breakfast. Great for glazing baked items and for thickening and lovely when scrambled and served with smoked salmon as a treat! And then, of course, the shells themselves – lovely to decorate, perfect for growing seedlings in and the best packaging ever for a ‘ready meal’!

However, the poor old egg has been through some crises in this country. There was the big salmonella scare in the late 1980s when everyone seemed terrified of eating them. Then we were told their cholesterol content is bad for your heart – it’s not. The egg is also often stated as a cause of constipation but that again, isn’t true, it’s just that they have absolutely no dietary fibre, so you shouldn’t fill up on eggs instead of high-fibre foods. How different from my childhood when I can remember those funny TV adverts with comedians Tony Hancock and Patricia Hayes telling us to ‘Go to work on an egg’ as they were supposed to be so good for you!

 

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Cookery for the ‘Middle Classes’!

Sorting my book collection is rather like painting the Forth Road Bridge – it’s a task that never ends! OK, so it’s rather more interesting than the paint job and sometimes, as happened last week, I come across a gem of a cookery book I didn’t even know I had!

I can only guess that this ancient coverless book was one of my Mother’s. It has the wonderful title of: ‘Miss Tuxford’s Cookery for the Middle Classes’. Can you imagine how a title like that would go down in 2018?!

Miss Hester Tuxford M.C.A first published this book in 1925 and several updated editions followed. In the edition I have (dated 1933, I think) she tells us proudly in the preface that the book has so far sold upwards of 200,000 copies – which is a very impressive figure indeed! I haven’t been able to find out any more about Hester Tuxford online, which is a shame, as I rather like the sound of her. She lived in ‘Westwood’, Tattershall in Lincolnshire, but that’s as much as I know.

Offal: Awful!

The book itself is fascinating as a piece of social history. Compare this to a contemporary cookery book and it is hard to believe that only about 90 years have passed since Miss Tuxford was writing her recipes. It seems much longer…

Back then, meat was a staple of all meals – and almost every part of the animal was consumed – from offal, to head to feet! The number of recipes featuring tripe is quite terrifying, including options to stew it, fry it, put it in a pie or make a tripe ragout. Equally, the range of meat eaten would make most of us excuse ourselves from the dining table pretty rapidly – including rabbit, pigeon and rook. Rook pie, anyone?

Miss Tuxford manages only a small section on vegetables and, from the outset, she makes it clear that they need to be treated with caution. She writes:

‘RULES FOR COOKING GREEN VEGETABLES
Green vegetables should always be cooked with the lid off the pan to allow all poisonous gases to escape that are generated whilst cooking. A little salt and a small piece of soda should be added to the boiling water before placing in the green vegetables. All vegetables should be well soaked in salt water for an hour before cooking.’

The section on puddings and sweets is extensive and includes such gems as Puzzle Pudding, Honeymoon Cheesecakes and Canary Pudding. Fortunately, the latter refers to a yellow lemon sauce rather than poor little baked birds as in the Rook Pie! There are no less than five roly-poly recipes and many more substantial puddings, most of which involve a large amount of lard and margarine.

It’s all very well for us to marvel at this stodgy fare but between the wars, life was pretty spartan. Central heating was a luxury and domestic appliances were not that commonplace, nor was car ownership, so calorie-rich meals were essential for warmth and physical energy. Most vegetables were what you managed to grow yourself and many would have been root vegetables. None of the exotic fruits and vegetables that we enjoy today were around, such as avocados, butternut squash and blueberries. Britain was a much greyer place.

Reading Miss Tuxford’s book certainly made me reflect on how fortunate we are today with the food and comfort that most of us enjoy. If you come across a copy of this book, or any others from that era, it really is absolutely fascinating reading…

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This year’s food fashion…

OK, I confess I am no great fashionista, but when it comes to having ‘fashionable’ colours for our food, I do start to wonder if we haven’t all gone a little too far… The colour for 2018 is, apparently purple (there’s even a precise Pantone colour specified). This has also transferred to our food, and purple veg is all the rage. Hmmm.

Waitrose’s head of fresh produce is quoted as saying: “Social media has changed our relationship with food – we’re sharing pictures of our dishes more than ever before and as a result, our shoppers are looking to add vibrancy to their plate. Purple food does just that.”

Well, I suppose it makes a fun news story, but I’d prefer to look at the nutritional benefits of purple veg rather than how it looks in a tweet! In fact, there is more to purple than the vibrant colour and purple foods are said to be full of natural health benefits with densely packed nutrients and antioxidants. The benefits of antioxidants have long been discussed and are known to fight disease, help keep you looking younger, reduce inflammation and are generally good for you.

Essentially, the darker the colour of a food, the higher the content of antioxidants and nutrients will be. Then, all we have to do is convince our brains that this is the case! I recently bought some purple potatoes (they were on special offer!) and they really were a deep purple colour. While I ate them, my brain kept saying ‘this doesn’t taste right’ because I was somehow expecting the distinct taste of beetroot! As potatoes go, they were fine, but I won’t be rushing back for more.

So if we want to try purple veg, what is there to try? Aubergines and purple sprouting broccoli are ones we are probably all familiar with, but what else?

Purple Sweet Potatoes
While the standard sweet potato is packed with health benefits of its own, the purple sweet potato is even better for us. Also known as Okinawan potatoes, these brightly coloured spuds taste just like their orange cousins but are also filled with anthocyanins, which aid digestion and have anti-inflammatory properties.

Acai Berries
Acai Berries have become all the rage in recent years, and now they look set to get even bigger. It is claimed that they are good for heart health and provide cardio-protective benefits to our cells, and lower the cholesterol levels in the blood stream.

Purple Asparagus
Originally from Albenga, Italy, the purple asparagus is rich in vitamin B, which improves, skin, hair and nails. It’s also meant to be good for the immune system, as it’s rich in vitamins A, C and K.

Black Rice
Once described as the ‘forbidden rice’ due to the fact it was produced on a much smaller scale than brown or white grains, black rice has a whole host of health benefits. It’s high in iron and vitamin E, which has been known to fight ageing and combat heart issues, and it has a mild, nutty flavour.

And there you have it. Sadly, none of these options is cheap, so I may well let fashion pass me by (again!) and stick to my greens. In my eyes, green is good.

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