Summery of 2018 in the Veg Garden

It is time to do the annual check list of how this year when in the vegetable garden.

IMG_8716

It was an unusually cold, uneventful spring this year – we basically skipped it and went straight from winter to summer. But boy, what a summer it was! Major heatwave and no rain for weeks on end. It was glorious, even if it did mean a lot of watering all day long…

IMG_8158

But how did this all impact on the plants?

IMG_8710

Lettuce – started off really good but struggled with the hot weather in the heatwave and bolted. We bought loose leaf lettuce plants from Sainsbury’s and planted them out and they did pretty well despite the weather. When they bolted, the ducks and chickens loved them.

Spinach – bad year for spinach, not a lot germinating, probably because my seeds were too old. I bought some new ones at the end of the season and got a few to grow, but it was too late by then. Oh well, next year!

Rocket – very good rocket growth this year. Planted some at the beginning of the season and at the end and both batches lasted ages – the last batch has only just gone thanks to Jack Frost.

Radishes – they love sun and were whopping sizes.

Carrots – started off very badly. I sowed them in early March and they did not germinate at all. Sowed some in June/July, thinking it wouldn’t work, and we got a beautiful crop. Some really big ones too!

Celery – I wasn’t going to grow celery this year but a neighbour gave us some spare plug-plants so I used them. They grew pretty well, but were not very tasty. I think they needed more watering a care.

Celeriac – again, wasn’t planning on growing more, but were given plug plants. They seem to be surviving, along with last years crop I never got out of the ground… at least the pigs will be happy…

Cauliflower – didn’t come to anything, as usual!

Peas – had some really good crops but the pea plants themselves died off really quickly. I think it was too dry and they needed more care and watering. Mixed bag with the germination rates.

Beetroot – did fantastically well. I only planted one batch and we still have three buried in the ground to get through. Bolthardy is amazing.

Cabbages – I was too late to sow brassicas so we bought some plug plants from the garden centre. The savoys and spring cabbages did not do very well and ended up going to the poultry, but the red cabbages… I am now converted. Beautiful, huge, delicious and a few more left to get through…

Brussel Sprouts – ran out of time to sow seeds but were given plug plants. They are huge and delicious. Producing really well despite my lack of feeding and weeding this year.

Sweetcorn -OMG. Best sweetcorn harvest ever. So big, yellow and yum. Really big cobs! So exciting.

IMG_8694

Pumpkins – amazing crop, some big and small ones, each plant produced lots.

Courgettes – really good. Mixture of types of courgettes grown this year, including Defender, Golden Zucchini, Grisdella etc. All produced lots, really yummy. Cucurbits do love sun.

Cucumbers – didn’t do great, but did fine. Needed more watering and care. Only got a few Passandras and Femspot varieties, I think.

Tomatoes: did pretty well, but again needed more care. Got a few outdoors and indoors this year thanks to the sunshine.

IMG_8537

Broccoli – ran out of time to sow so bought plug plants. Did pretty well – lots of small florets rather than big ones. Probably more water needed?

Aubergines – plug plant bought as my seeds did not germinate. I think harvested one? A few grew but did not develop into edible stage.

Sweet Pepper – plug plant as seeds did not germinate. Got quite a few small but delicious ones.

Runner-beans – very good harvest. So many grew after my fears none would germinate due to the hot weather. Roots left in ground from previous years grew again. Got an amazing supply and was still harvesting in November!

IMG_8606

Chickpeas – only one plant survived out of the billions of seeds planted. Didn’t develop anything. Will have to try again another year.

Onions – did not do great. Not very big. Needed more water probably.

Garlic – as good as always!

Potatoes – amazing as always! Bought some early Charlottes and Red Duke of York and a main crop Kingsman. Planted some old ones we chitted out from previous batches. Lots of growth and some incredible sizes.

Parsley – good supply from previous year’s sowing.

Chervil – ”

Chicory – ”

Strawberries – great year. Lots of lovely delicious red gems. Made lots of strawberry jam.

Raspberries – very good year. There were some to be picked in late November still. Lots of raspberry jam.

IMG_8501

Pears – didn’t get any because fox ate them all.

Grapes – only got one batch because birds ate them all.

Cherries – birds ate them all but the Morello was laden.

Damsons – good supply from one tree. Made one pot of damson jam which was delish.

Apples – very good harvest from all trees. First Bramley harvest, was yummy.

Quince – diseased so didn’t produce anything.

Mulberry – no produce.

Medlar – produced but did not develop and then eaten by birds.

Blueberries – good crop.

Redcurrants – very good crop.

Jostaberries – a lot stolen but birds but good crop.

Blackcurrants – ”

Gooseberries – no crop.

Chives – very good crop as always.

Parsnips – no actual parsnips but great flowers growing.

Plums – lots of Victorias and Green Gages. Made some good plum crumbles.

Sweet Potatoes – disaster. Didn’t cut off vines so no root growth.

IMG_8604

IMG_8757

I think that is all…. thanks for the year 2018. It was busy, juggling with university, heatwaves, water leak fears, drought fears, and now freezing weather, but what a lovely time we had! Looking forward to another summer of playing in the sun in the garden.

Merry Christmas everyone from the Kitchen Garden in advance. And just to finish it off, what a good year for space2grow – one year ago it was established and it has so far one 3 Bloom awards, has been given sponsorship and its volunteers and supporters are rocketing, including santa…

DSC_1900.JPG

 

Curing pumpkins

IMG_8727

Curing pumpkins involves hardening the skins to protect the flesh inside from deterioration. Do it properly and you can expect fruits to stay in top form for at least 3 months, comfortably taking you to the first harvests of next spring.

The fruit is harvested when it is uniformly orange and the rind is hard. Harvest the fruit by cutting it off the vine with a sharp knife or a pair of looping shears, leaving 3-6 inches of the stem attached to the fruit. This makes the fruit less likely to be attacked by fruit rot pathogens at the point of stem attachment.

Remove the fruits to a greenhouse or as sunny a windowsill as you can find, after  brushing off any dirt or washing in soap and warm water, drying first. Allow your fruits to sunbathe and develop a tan. This should take about two weeks for the top of the fruit then, once carefully flipped over, another two weeks for the bottom.

Pumpkins and winter squash prefer a well-ventilated, dry place. Keep the fruits raised up off hard surfaces on racks or wire mesh with a thick layer of newspaper or straw. Keeping them off the ground will allow air to circulate around the fruits while the extra padding will prevent the skin softening and becoming vulnerable to infection.

Once cured, store the pumpkins in cool, dry storage.

Update continued…

IMG_8537

In my last post I got very excited about making my first preserved chopped tomatoes from our homegrown crop. I will end that little story by saying I used them in a homemade paneer curry last night and it was great – along with homegrown onion, garlic, coriander seeds and mustard seeds in it, and homegrown runner beans on the side, of course. Here is a link to my paneer recipe if you need it, part of my old cucumber post —> Cucumbers

IMG_8646.jpg

IMG_8648.jpg

Now that the rain has settled in … 😦 I’ve had lots of time to catch up on making preserves. Spent a busy Friday making two batches of strawberry jam and a chutney – recipe coming soon!

IMG_8574.jpg

 

IMG_8566.jpg

But I took the chance yesterday to snap some quick pictures of the garden in the sun before the rain came back and would love to share some with you. Below is a picture of our William red rose. It is the most prolific yet at the moment. I counted 7 flowers and another 8 buds getting ready to open the other day. This after mostly just 3 at a time for the last couple of years. It shows how good feeding a rose is… It is a beautiful, delicious smelling rose I highly recommend.

IMG_8641.jpg

Next up we have the sweetcorn. It has grown so tall this year – taller than me, which isn’t saying much, but that makes it over 5’3… They have been loving the summer and he sprinkler and are looking really good. Next test will be to see if they have produced any kernels…

IMG_8576.jpg

I grew most of my tomatoes indoors this year, which I always do because the English weather is often rubbish, but we do always get a few rogue plants in the compost we spread outside. These often come to nothing but this year they are laden with fruit and look stunning!

IMG_8597.jpg

IMG_8604.jpg

Below is a photo of the one chickpea plant that decided to germinate. The little brown pods are the beginning of what will hopefully turn into an actual chickpea being grown. Fingers crossed.

IMG_8601.jpg

Runner beans are doing very well, but I’m going to have to start using a ladder.

IMG_8606.jpg

Pumpkin!

IMG_8613.jpg

The other huge plant this year was the courgettes. The actual plants were whopping in size. I should have taken a photo earlier when they looked even more striking, but I got one now to remind myself in the future that courgettes need space!

IMG_8636.jpg

That’s all for now. Hope you all have a glorious twelfth – oh, fun fact, it is international elephant day on 12th August every year.

 

Update: August 2018

Finally had a little rain which will help the newly planted lettuces settle in nicely today.

I’m so proud. I finally made a homemade version of tinned tomatoes.

IMG_8533.jpg

 

It has been a dream for a long time. I use tinned tomatoes from the shop so often and I was feeling very guilty. It is so easy to make at home, and yet I have never tried it!

IMG_8537.jpg

Finally did it today, so I can cross that off my bucket list 😉

IMG_8550.jpg

Garden is surviving – too many beans to pick 😦 Did not get a lot achieved this week as I ended up helping my mum fix the road (long story) and getting lost on a dog walk with my siblings and carrying a heavy beagle back to the car (long story).

Aren’t these peppers cute? The orange one is a plant donated by a friend of my mum’s so I had to take a picture for him.

IMG_8553.jpg

And look at this giant onion!

IMG_8557.jpg

IMG_8559.jpg

So it is my birthday weekend coming up and to celebrate good old 23, my newest book is available free on Amazon for 3 days, so go check it out.

Happy gardening everybody.

First red pepper ready – recipe!

Picked our first red pepper today (we have had a couple of green ones already that have fallen off early). Time to celebrate with a new recipe…

This is a little sneak peak into my cookery book for using up surpluses of vegetables and fruit from the garden or market – which is getting closer to being ready…

Enjoy!

IMG_8446.jpg

Late Summer Fry

(Serves 2)

 -2 large potatoes (or the equivalent as small potatoes), cut into chunks -1 medium sized courgette, sliced -4 broadbean pods, shelled -300g runner beans, sliced –Olive oil, for frying -1 large pepper, de-seeded and sliced -1 fennel bulb, diced

  1. Bring three pans of water to the boil. In one, boil the potatoes until cooked, approximately 15 minutes. In another, boil the courgette and broadbeans, in the last, the runner beans. When cooked, drain and set to one side.
  2. In a non-stick pan, heat the olive oil and add the sliced pepper and fennel. Over a high flame, fry until they start to brown. Add the boiled courgette and broadbeans, turning the flame down to a simmer. Stir them in. Remove from the heat – you want the courgette and broadbeans to only be slightly browned – and serve over potatoes and runner beans.

IMG_8456.jpg

Tomatoes

Tomato – the edible, often red, veg of the plant Solanum lycopersicum, commonly known as a tomato plant. The plant belongs to the nightshade family, Solanaceae (potatoes, auberinges/ eggplants). The species originated in western South America.

IMG_3127.JPG

 

 

Wild versions were small, like cherry tomatoes, and most likely yellow rather than red. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous by Europeans who were suspicious. This was exacerbated by the interaction of the tomato’s acidic juice with pewter plates. The leaves and immature fruit in fact contain trace amounts of solanine which in larger quantity would be toxic, although the ripe fruit does not. Aztecs used the fruit in their cooking. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word “tomate”, from which the English word tomato derived. The exact date of domestication is unknown, but by 500 BC it was already being cultivated in southern Mexico. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy variety of tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes. Spanish conquistador Hernan Cortes may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtitlan, now Mexico City, in 1521. Christopher Columbus may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by an Italian physician and botanist who suggested that a new type of aubergine/ eggplant had been brought to Italy that was blood red or golden color when mature and could be divided into segments and eaten like an eggplant – cooked and seasoned with salt, black pepper, and oil. It was not until ten years later that tomatoes were named in print by Mattioli as pomi d’oro, or “golden apples”. Taken to Europe, the tomato grew easily in Mediterranean climates and cultivation began in the 1540s. It was probably eaten shortly after it was introduced, and was certainly being used as food by the early 17th century in Spain.

IMG_2444.jpg

 

Tomatoes were grown mainly as ornamentals early on after their arrival in Italy. For example, the Florentine aristocrat Giovanvettorio Soderini wrote how they “were to be sought only for their beauty”, and were grown only in gardens or flower beds. The tomato’s ability to mutate and create new and different varieties helped contribute to its success and spread throughout Italy. However, even in areas where the climate supported growing tomatoes, their habit of growing to the ground suggested low status. They were not adopted as a staple of the peasant population because they were not as filling as other fruits already available. The earliest discovered cookbook with tomato recipes was published in Naples in 1692.

 

Tomatoes were not grown in England until the 1590s. However, by the mid-18th century, tomatoes were widely eaten in Britain, and before the end of that century, the Encyclopaedia Britannica stated the tomato was “in daily use” in soups and broths. They were not part of the average person’s diet, and though by 1820 they were described as “to be seen in great abundance in all our vegetable markets” and to be “used by all our best cooks”, reference was made to their cultivation in gardens still “for the singularity of their appearance”, while their use in cooking was associated with exotic Italian cuisine.

Botanically speaking, a tomato is a fruit, a berry, consisting of the ovary together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course, rather than at dessert, it is considered a culinary vegetable. One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require.

Tomato plants are vines, initially decumbent, typically growing 180 cm (6 ft) or more above the ground if supported, although erect bush varieties have been bred, generally 100 cm (3 ft) tall or shorter. Tomato plants are dicots and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines. Tomato vines are covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture.

The poor taste and lack of sugar in modern garden and commercial tomato varieties resulted from breeding tomatoes to ripen uniformly red. This change occurred after discovery of a mutant “u” phenotype in the mid 20th century that ripened “u”niformly. This was widely cross-bred to produce red fruit without the typical green ring around the stem on uncross-bred varieties. Prior to general introduction of this trait, most tomatoes produced more sugar during ripening, and were sweeter and more flavorful.

IMG_7420.jpg

Here are some to try growing: 

Garden Pearl (Determinate) – Sweet cherry tomatoes, happiest in large pots outdoors.

Marmande (Semi-determinate) – Large irregular fruits with excellent flavour, happiest grown outdoors.

San Marzano 2 (Semi-determinate) – Classic flashy Italian plum tomato, happy in the greenhouse or outdoors.

Golden Sunrise (Indeterminate) – Distinct sweet flavour, happy in the greenhouse or outdoors.

Red Cherry (Indeterminate) – Prolific crops of sweet ‘cherry toms’ happy in the greenhouse or outdoors.

Tigerella (Indeterminate) – Good flavour and novel stripes on the skin, happy in the greenhouse or outdoors.

Sungold F1 (Cherry) – Attractive golden fruits with a very high sugar content balanced with some acidity, Indeterminate.

Shirley F1 – A much loved variety famed for its heavy yields of well-flavoured fruits – an outstanding hybrid.  Indeterminate.

Loretto F1 – sweet cherry sized fruits with excellent flavour and a good choice for outdoor containers. Resistance to blight is one of the major benefits of this cascading ‘bush’ tomato. Indeterminate.

Alicante F1 – One of the best for flavour and very reliable yielding a good crop of medium sized tomatoes. Indeterminate.

Ferline F1 – A top quality tomato variety producing high yields of large and tasty fruits. Trials have shown that tomato Ferline F1 has excellent resistant to blight. Indeterminate.

Indeterminate – these varieties of tomatoes are the most common and are grown as cordons (single stemmed plants with side shoots removed). They will grow very tall – sometimes taller than 2.5m in very warm conditions.

Bush/Determinate – these varieties stop growing sooner than indeterminate varieties with the stem ending in a fruit truss. They are referred to as ‘bush’ and ‘dwarf’ types (suitable as hanging basket tomatoes) and don’t require any pruning.

Semi-determinate – these are similar to indeterminate varieties (grown as cordons) only they produce shorter plants.

Types of tomatoes:

  • Beefsteak tomatoes – 10 cm (4 in) or more in diameter. Their kidney-bean shape, thinner skin, and shorter shelf life makes commercial use impractical.
  • Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a lower water /higher solids content for use in tomato sauce for canning and are usually oblong 7–9 cm (3–4 in) long and 4–5 cm (1.6–2.0 in) diameter; like the Roma-type tomatoes.
  • Cherry tomatoes – small and round, often sweet tomatoes, about the same 1–2 cm (0.4–0.8 in) size as the wild tomato. Probably my personal favourite.
  • Grape tomatoes – are smaller and oblong, a variation on plum tomatoes.
  • Campari – are sweet and noted for their juiciness, low acidity, and lack of mealiness, bigger than cherry tomatoes, and smaller than plum tomatoes.
  • Tomberries –  tiny tomatoes, about 5 mm in diameter.
  • Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.
  • Pear tomatoes are pear-shaped and can make a rich gourmet paste.
  • “Slicing” or “globe” tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating. The most widely grown commercial tomatoes tend to be in the 5–6 cm (2.0–2.4 in) diameter range.

Heirloom tomatoes are becoming popular amongst home growers as they tend to produce more interesting and flavorful crops at the cost of disease resistance and productivity. The definition of an heirloom tomato is vague, but unlike commercial hybrids, all are self-fertile varieties that have bred true for 40 years or more.

IMG_7417.jpg

How to grow tomatoes

In England, we can be kind-of lucky and get some tomatoes off the vines when we grow them outside, but really it is easier to do it in a greenhouse as they will prefer warmer growing conditions.

Tomato seed is normally sown 6-8 weeks before the last frost date (March/April) although they can be sown earlier for greenhouse cultivation. Sprinkle your tomato seed thinly on the surface of good quality seed compost. Cover the seed with about 1.5mm (1/16in) of compost and water lightly with a fine-rose watering can. If only a few plants are required sow two seeds into a 7.5cm (3in) pot and after germination remove the smaller plant. The seeds generally germinate in about 7 to 14 days at a temperature of around 21C (70F). Keep the compost moist. Pot on the tomato seedlings when large enough to handle, taking care not to touch the stem. Handle the plants by the leaves and transplant them carefully into 7.5cm (3in) pots. Take care not to expose the plants to frost, cold winds and draughts as this may kill them. Tomatoes need a lot of water and feed (high potash) to get the best fruit. Water little and often for the best results. If growing outdoors, plant approximately 45cm (18 in) between the plants and 75cm (30in) between the rows. Regularly pinching out of tomato side shoots will concentrate the plant’s energy into producing fruit.

One of the most common problems when growing tomatoes is tomato blight, which spreads quickly throughout the plant in wet weather, causing the plant to die and the fruits to decay. The symptoms are brown patches on all parts of the plant. It is much more common in tomatoes growing outside than tomatoes growing in a greenhouse.

Start picking your tomatoes as the fruits ripen and gain full colour. When frost threatens at the end of the season, lift any plants with unripe fruit on them and hang them upside down under cover.

Tomatoes contain excellent amounts of fiber, vitamins A, C (to resist infections), and K, potassium (controlling heart rate and blood pressure), and manganese. Good amounts of vitamin E (alpha tocopherol), thiamin, niacin, Vitamin B6, folate, magnesium, phosphorus, and copper are other resources. In daily value, tomatoes provide 38% of what is needed in vitamin C, 30% in vitamin A, and 18% in vitamin K. Tests suggest tomatoes may be a preventive factor against prostate cancer. Lycopene flavonoid antioxidant has the ability to protect the cells even as it protects the skin from ultraviolet damage, and as a possible result, skin cancer. Lycopene in tomatoes has been proven to decrease oxidative stress and risk of osteoporosis and prevent serum lipid oxidation, thus exerting a protective effect against cardiovascular diseases. The coumaric acid and chlorogenic acid, in tomatoes, fight against nitrosamines, which are the main carcinogens found in cigarettes. The presence of vitamin A in high quantities has been shown to reduce the effects of carcinogens and can protect you against lung cancer. Tomatoes keep the digestive system healthy by preventing both constipation and diarrhoea. They also prevent jaundice and effectively remove toxins from the body.

IMG_3452.JPG

 

 

 

There are so many ways of using tomatoes and they are such a valuable crop to grow yourself. You can eat them raw, as part of a salad or cheese sandwich, cheese toasty, stuff them, cook with them to make a sauce for any dish, fry them to go with your English breakfast, sun dry them, bottle or can to make your own tinned tomatoes, always a handy thing to have at hand for a quick meal… 

Here are some recipes that use tomatoes. Plenty more on the site!

Recipe: Mushroom Tomato Risotto

Aubergine (Eggplant) Curry

 

Recipe: Fried courgette-tomato sauce with spaghetti

Updated recipe: homemade pizza

Quinoa – Chicken Casserole

Recipe: Baked Potatoes and Kidney Beans

Salad – Rocket – Pasta and tinned tomatoes and rocket

Keep searching for more recipes! 

Recipe: Microwaved Potato with Mushrooms and Tomatoes – instant dinner

Sometimes you just need a really quick, easy meal to make at the end of the day. Or the middle of the day.

But wouldn’t it be great if it was actually pretty nutritious too? Or even better, using things you could possibly grow yourself?

I love making meals where everything can be grown in my own garden. It is sad, but I get very over-excited about it.

Here is one, really quick and easy idea to try…

IMG_6918
Mushrooms and Tomatoes

Microwaved Potatoe with Mushrooms and Tomatoes 

(Serves 1)

-1 medium/large potato -Knob of salted butter -2 large tomatoes -4 button mushrooms -Salad or green veg, to serve

  1. Poke holes in the potato and put it in the microwave for about 10-20 minutes, depending on the heat of the microwave. Keep checking – when it feels squishy all over, it is done.
  2. Melt the butter in a small saucepan or frying pan. Chop the mushrooms into fine pieces and gently fry in the butter.
  3. Chop the tomatoes up into chunky pieces and add to the frying mushrooms. Stir and leave to fry on a low heat for a few minutes. Once the mushrooms are darkened and the tomatoes are cooked, remove from the heat and serve with the potato and some salad or green veg.