Oscar's Products

Today is the day that I write a comprehensive list of all the amazing things that come out of Oscar's Kitchen.

First and foremost, the sweet things...

Jams
Apple and Ginger Jam
Apricot Jam
Blackberry Jam
Blackberry and Apple Jam
Blackcurrant Jam
Cherry Jam
Fig Jam
Gooseberry Jam
Gooseberry and Lime Jam
Peach Jam
Plum Jam
Raspberry Jam
Rhubarb and Ginger Jam
Rhubarb and Vanilla Jam
Strawberry Jam
Tayberry Jam


Jellies
Crabapple Jelly
Grape Jelly
Mint and Apple Jelly
Redcurrent and Rosemary Jelly
Quince Jelly
Wine Jelly - perfect for a splash of flavour in homemade gravy


Marmalades
Grapefruit Marmalade, either Pink or Golden
Lime Marmalade
Orange Marmalade
Seville Orange Marmalade - this product is only available for a few weeks after January, I make a limited stock and it sells out very quickly
Three Citrus Marmalade - orange, grapefruit and lemon

Upon request, I will happily concoct whichever jam, marmalade or jelly you have a preference to, or if you are feeling adventurous and fancy a mash-up of flavours! 

And now the savouries...

Chutneys
Caramelised Red Onion Chutney
Spiced Apple Chutney
Onion and Thyme Chutney
Green Tomato Chutney
Spiced Courgette Chutney


Pickles
Pickled Onions
Pickled Onions with Chillies
Pickled Shallots in Balsamic Vinegar
Pickled Baby Beetroot
Pickled Red Cabbage
Piccalilli
Indian Lime Pickle


Preserves - all made with Extra Virgin Olive Oil imported from Greece
Spicy Summer Vegetables - crunchy courgettes, peppers, chillies, aubergines and red onions
Grilled Artichokes
Grilled Aubergines
Sun-dried Tomatoes with Chilli and Garlic
Sun-dried Tomatoes with Lemon and Thyme
Smoky Paprika Peppers


Relishes
Beetroot Relish - either red or golden beetroot
Roast Red Pepper Relish
Tomato Relish
Aubergine Relish - caponata, a Southern Italian favourite
Carrot and Coriander Relish

There is also:
Mint Sauce
Apple Sauce
Horseradish Sauce

Summer 2013 will be bringing an array of chilli sauces, all made from homegrown Jalapenos, Scotch Bonnets, Cayenne, Serrano and Apache chillies. Pictures and information on those will be published once I have cooked them, tested them, and most importantly, survived them. 

And there you have it, Oscar's Larder.
If you have any questions or queries, do not hesitate to get in touch, my e-mail is oscarskitchens@gmail.com

Wishing you all well,

Ruth

Oh, and this is Oscar...





















...also known as Lord Ginger.

Introducing Oscar's Kitchen

As this is the first blog entry, in what hopefully will be a long and fruitful venture, I suppose I should start by telling you what I do. 

I own a small business in South Wales that makes jams, jellies, marmalades, chutneys, relishes, condiments, sauces and preserves. Along with making all this wonderful produce, I grow about 90% of what I cook in the garden. I don’t use chemicals, I don’t use pesticides. It’s fresh, it’s organic, it’s full of natural goodness.

It’s home-grown and homemade. 

I started this business last November after graduating from Law School and having a final summer of fun. At first I bought all the fruit and vegetables, but I didn’t like the fact I couldn’t pinpoint on a map where the produce came from, or what they had been sprayed with, or how long they had travelled for before reaching the warehouse. If I didn’t know what was being put on these fruits, then I didn’t know what I was putting in my jars. So, I bought some plants and bought some seeds, dug up the better half of an acre and planted everything I could think of that would survive the inconsistent and unpredictable British/Welsh weather. 

I have: apple trees, pear trees, cherry trees, crabapple trees, fig trees, gooseberries, strawberries, tayberries, raspberries, blackberries, redcurrents, blackcurrents, whitecurrents, rhubarb, grape vines and inca berries. 

I also have: runner beans, broad beans, fennel, spring onions, beetroot (about 5 varieties of) pumpkins, winter/summer squash, courgettes (another 5 varieties) chard, turnips, aubergines, tomatoes (34 plants) chillies (46 plants) peppers, potatoes, lettuces, red cabbage, sprouts and finally, I have pak choi. That’s for me though. 

I have an abundance of herbs, and even saffron growing in the garden, which is guarded under lock and key. 

The only things I don’t grow are onions and the citrus fruits. I would need a field of onions to keep up with my onion intake, however, the onions I do use are locally sourced and organic and the citrus fruits come from this amazing farm in Spain who take more care of their fruits than I do of myself. 

The produce is picked in the morning, taken straight down the steps into my kitchen, washed, chopped/diced/grated and turned into delicious preserves and chutneys by the afternoon.

See? It really is home-grown and homemade.