Written by garden volunteer Sarah Nicholl-Carne.
When I started as a garden volunteer in 2012, the walled garden at Fulham Palace looked very different than it looks now. There were hardly any beds for growing vegetables and no apple orchard, so there was very little produce. However, each year there was an increase and in 2015, I suggested that we might make some jams or chutneys with any surplus. I was told that it would be extremely complicated, with food hygiene regulations, labelling rules, red tape, etc. I like a challenge, so I looked into it, and found that the rules were all basic common sense!
You will be glad to hear that I have a Food Hygiene certificate (obligatory) and my kitchen passed the Council’s inspection. Labels must show what is in the jar, with a list of ingredients that highlight any allergens. Other requirements on the label are the weight or volume in each jar, an address in case anyone wants to get in touch (so far, touch wood, no complaints) and a best before date, which also acts as the batch number.
So, I started with some Rhubarb & Ginger Compote in April 2015. Later that year, one of the garden apprentices Justin, emerged from the glass house with an enormous cucumber – over a metre long! “It’s a snozzcumber*!” he said, and asked if I could make anything with it – thus Snozzcumber Pickle was born and is still a regular favourite. A few years later, Simon joined the exclusive preserves club; he makes most of the jam, while I stick mainly to pickles and chutney.
* Snozzcumbers are an invention of Roald Dahl, in his book The BFG. The Giant of the title refuses to eat people and is forced to eat the only thing that grows in Giant Country: snozzcumbers, described as between nine and twelve feet long, with wart-like growths and a repulsive flavour! The Fulham Palace cucumbers, in contrast, are sweet and delicious.
During the year, whenever we make a batch, some is squirreled away for the preserves stall at Apple day. At least 12 different chutneys, pickles and jams are on sale: well over 100 jars in total. For four or five months a year, there is often a whiff of vinegar in my kitchen, but then over winter, production is dormant and I can hang up my apron.
Come see the delicious walled garden produce for yourself at our annual apple day celebration on Sunday 6 October. From orchard tours to apple trails, as well as our popular baking competition, there’s something for everyone!