A January Growing List


Here’s some inspiration of what to start sowing (indoors) in January:

Aubergines (I’ve sown some Black Beauty seeds)

Peppers (Sown California Wonder)

Calabrese Broccoli (Ironman)

Cauliflower (All Year Round)

Peas (Meteor)

Sprouting Seeds – think speedy cress, sunflower seeds, beansprouts, alfalfa etc.

Herbs – parsley, coriander, dill etc.

Rocket (Buzz, Trizona)

Baby Carrots (cold-frame outdoors under a lot of fleece)


Have you got any suggestions? Please feel free to share! 


Recipe: Sweet Cucumber Pickle


We have had a bit of a glut for cucumbers this year and I panicked when we had a fair amount starting to wither in the fridge so I quickly whipped up this recipe from River Cottage ‘Preserves’ book: Sweet Cucumber Pickle.

It is recommended in sandwiches, salads and with fish. My mum and dad ate it with macaroni cheese the other night and said it was a delicious mix.

It will last for two weeks in the fridge once you have macerated it over night.

Happy preserving!


Sweet Cucumber Pickle

(Makes 2x 450g jars)

– 1 kg cucumbers – 1 1/2 large onions – 1 tbsp dill, chopped – 250g granulated sugar – 1 level tbsp salt – 200ml cider vinegar

  1. Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumber, onion and dill in a large bowl or plastic container.
  2. Mix the sugar, salt and cider vinegar and pour over the cucumber, onion and dill. Stir in.
  3. Leave overnight in the fridge (or at least 3 hours).
  4. Pack into a large air-tight container or jars and store in fridge. Use within 2 weeks.