THE LAST OF THE PUMPKINS

This is the first year that I have grown pumpkins because I thought they would take up too much room. Some climbed up over the hibiscus and others grew along the back fence. They will be stored in the cupboard under the stairs out of the way and will see us through winter.

Next year new plants will grow from the saved seeds and starting them early will the necessary to ensure they are running by Christmas. Some seeds have been scattered about already and it will be interesting to see when they come up.

We have just finished the last of the grapes and will prune the vines right back. It is amazing how quickly they grow in a short time and really benefit from starting again.

 Apple and rhubarb shortcake is quick and easy to make. I used a three Ballarat apples and a couple of stalks of rhubarb from the garden.

RHUBARB AND APPLE SHORTCAKE

125g softened butter

1/2 cup sugar

1 egg

2 cups flour

1/12 tsp baking powder

Slice rhubarb in 2inch pieces and peel and core the apples before stewing until soft. Leave to cool.

Cream butter and sugar, add the egg and mix well. Sift flour and baking powder in to the mixture and knead into a ball, Press half the pastry into a greased baking dish. Spread the cooled fruit over the top before rolling out the other half and placing the pastry over the top. Bake at 180c for 30 minutes. Allow to cool for a few minutes then sprinkle with icing sugar.

Recipe courtesy of Alison holst

Craig has made his sandwich using Burgen bread, lettuce and tomatoes from the garden and slices of chicken covered with grated Edam cheese and coleslaw dressing.