Extending the growing season – what to plant in autumn?

IMG_8710.jpg

Last night was probably the coldest nigh in the South East in months. The sun is now no longer reaching parts of the veg garden and it is dark sometime around 8pm. Now is the time to find something to grow in the last few months of 2018.

So what can you try growing as the weather cools down and the light fades?

  • Broad beans – Aguadulce or Superaguadulce– sow Oct-Feb, harvest Jun-Aug
  • Pea – Meteor – sow Oct-Nov, Jan-Mar, harvest May-Sep
  • Autumn planting onion sets – red Radar, brown Electric, white Snowball – sow Sept-Oct, harvest May-Jul
  • Garlic cloves – Provence Wight (Softneck), Lautrec Wight (Hardneck), Elephant Garlic – plant Sept-Oct, Jan-Mar, harvest Jun-Aug
  • Spinach – Turaco – sow Aug-Oct, harvest Jun-Oct
  • Cauliflower – All The Year Round – sow Sep-Oct, Jan-Jun, harvest Jun-Oct
  • Cabbages – Advantage – sow Mar-Oct, harvest Jan-Dec – Spring Hero – sow Sept, harvest Mar-May – Duncan – sow Sept-Oct, harvest Mar-Jun
  • Purple sprouting broccoli – Claret – plant Sept, harvest Mar-May
  • Winter lettuce – Density – sow Aug-April, harvest Mar-Jul – Valian – Sept-Mar, harvest Oct-May

Garden Stir-Fry – the way to use up unwanted veg

One of the best dishes for cooking up unwanted veg from the garden or your fridge has got to be a stir-fry.

Almost and veg can go in, a basic one is very quick, once you have prepared all of the vegetables and the content shrinks down so much in the pan, that you can easily get rid of a few items from the storage.

I think you could probably get away with any veg but it all depends on taste. Personally, these veggies seem to be good to use, according to me:

carrots, bell peppers, celery, broccoli, cauliflower, cucumber is surprisingly good, any green leaves, like spinach, pak choi, swiss chard, Spanish tree cabbage, ordinary cabbage, kale, spring onions, garlic, normal onions, sweetcorn, mushrooms…

I’m sure there are more.

Another good think about stir-fries is that they can easily be vegetarian or vegan too. I don’t make them as much as I should do, but stir-fries are the way to use up veg when you have a glut.

So here is ONE basic, simple stir-fry recipe that is veggie/vegan appropriate. I use stir-fry oil from Sainsbury’s (because I’m lazy) but for this recipe I have included the basic flavourings for making your flavourings from scratch.

IMG_7056.JPG

A Basic Mushroom Stir-Fry

(Serves 4)

For the flavourings:

-2tbsp olive oil -2 garlic cloves, finely diced -2 spring onions or 1 large onion, finely diced -1tsp grated ginger -1/2tsp finely diced chilli

-8 mushrooms, finely sliced -1 red, 1 yellow, 1 green (or the equivalent in the same colour) bell peppers, de-seeded and finely sliced -4 celery stalks, sliced -3 handfuls each of kale, swiss chard, tree cabbage and spinach; de-stalked and shredded

-Dash of soy sauce -Dash of sesame seed oil

-Noodles, to serve

  1. Heat the oil up in the pan. Add the garlic and the onion and sauté gently. Turn the heat down to simmer and add the ginger and chilli. Stir for about a minute.
  2. Add in the sliced mushrooms, bell peppers and celery. Fry for a few minutes until starting to look a little brown.
  3. Stir in the shredded green leaves. Leave for a few more minutes and then add a dash of soy sauce and sesame seed oil. Stir and leave for a minute or two.
  4. Serve with noodles.

IMG_7062.JPG