We weeded, dug in some fresh compost and left the beds ready for planting. Then we were treated to lunch in the historic kitchen. We had turnip and carrot soup with fresh baked rolls. As anyone who knows me at all I cannot abide turnip, certainly not the type called swede. But the soup was actually quite delicious. I was offered poached eggs with sorrel but I knew that it would be too much, too close to our evening meal.
Weeding and thinning the lettuce
Lunch in Fort York kitchen
Caraway seed cake
The ladies who did the cooking also gave me some seed cake and ginger and currant take to bring home. The flavours of these were really great; much more pronounced than we would be used to today and all the better for that.
This is how some of the food is cooked, over and around a wood fire. The soup is being stirred; to the left of the fire a chicken is being broiled and in the foreground the ginger and currant cake is being cooked in a pot with small pieces of glowing wood below and more on the lid.
I remember my Aunt Tilly baking cakes using this method in Moneysallin near Kilrea. The difference being that it was a turf fire.
One thing I have noticed about wood fires here There are no sparks spitting out from the burning wood. It burns very cleanly.
Today (29th Aug) I helped to fit new corner posts in my plot. I am told that it will still be another couple of weeks before people get round to planting most things.
Susan and I also filed our tax returns today. Quite an ordeal; the first time we have done it ourselves.
It was all done online, so fingers crossed it will be OK.






