It’s been a busy few days one way and another.

First – yersterday, luscious local field tomatoes, chillies from a friend’s garden a d our own garlic, made possible a double batch of Kasoundi.

Next (today) – zucchini time. Three batches of zucchini relish, and a large panful of sauteed, the latter to be used in many savoury dishes. Interestingly the yellow zucchinis, a gift from another friend’s garden, had a firmer texture, which is very nice when cooked.

Oh yes, and a batch of blackberry jam.

Of course you can’t just sit about while the zucchini relish’s fresh ingredients are brining, so might as well bake to pass the time productively.

Some little date shortcakes, made in a beautiful tin gifted to me recently by a lovely friend.

A batch of hop yeast bread – the plant is not a pretty thing but makes wonderful bread.

Finally – a must to make with blackberry jam on hand – an old fashioned blackberry shortcake, the sort with the coconut meringue topping.

All done, all cleaned up (thankfully). Cilla the Pig gets to enjoy the zucchini ends for her dinner, so nothing went to waste.

High time I did some weeding in the garden, tomorrow’s mission.