Heat wave = spending my life watering the vegetable garden. I swear it dries out a couple of seconds after watering…
But the blossoms are finally out, the broadbeans are growing nicely along with the radishes outside. The tomatoes and cucumbers need potting on. Oh and yeah, I put an axe in my foot so I’m slightly behind in my weeding this year…
The borlotti bean (singular borlotto in Italian), also known as the cranberry bean, Roman bean or romano bean (not to be confused with the Italian flat bean, a green bean also called “romano bean”), saluggia bean (named after the town Saluggia in Italy where borlotti beans have been grown since the early 1900s), or rosecoco bean, is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto. The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red. They come in large beige and red pods with colours that resemble the dried beans.
They originated in Colombia in South America and were one of the crops that found their way into Europe with the Spanish and Portuguese explorers. The Italians were the first Europeans to embrace the borlotti bean (as well as the tomato). Now you can eat these beans in Italy in stews with polenta and in salads as well in appetizers along with prosciutto and lots of parsley and olive oil.
The borlotti bean is a variety of the American cranberry bred in Italy to have a thicker skin. It is used in Italian, Portuguese (Catarino bean), Turkish, and Greek cuisine. When cooked the beans will lose some of their bright markings and turn a light brown colour.
Borlotti beans are potassium rich so are good for the muscles and for the proper functioning of the kidneys, as well as maintaining good blood pressure. They also contain other minerals such as sodium, zinc, selenium, copper (good for stimulating blood cell formation), calcium, manganese, magnesium, iron and phosphorous as well as Omega-3 and -6 fatty acids. They contain vitamin A and several of the B-complex vitamins including B1, 2, 3, 5 and 6. Borlotti beans also contain 18 amino acids along with dietary fibre (good for the digestion), folate (good for pregnant women and enhancing the nervous system) and protein. If you are trying to grow your own vegetarian protein, beans are a good place to start…
Sow indoors for surest results April-May, 2.5cm (1″) deep into individual pots of compost (I use tall yoghurt pots, they give the plant lots of root room). Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Gradually accustom plants to outside conditions (avoid frosts), before planting out when 15cm tall, 25cm (10″) apart, during May-June when frosts are over. Allow 45cm (18″) between rows. Like runner beans, insert canes into the ground along with the bean plant to allow them to climb up it. If it is sunny, cold or windy when you first plant them out, rig up some covering (I use left over horticultural fleece) to give them shade or protection from the elements that might damage them before they are fully established. You can harvest borlotti beans from July-October. To harvest, pick the pods before they set seed and slice them up and cook them like you would do to runner beans. Or, leave the pods on the plants and allow them to grow very big and to set seed. The pods will turn a pale straw colour as they start to dry out towards the end of summer or early autumn. Harvest and take them inside to continue drying before you pod the beans. The pods will rattle once they are ready. You can cook them straight away, freeze them or dry them out and store them in glass jars in the cupboard. They can be shelled into trays and placed in a warm place to continue drying. The beans should ultimately be light and hollow-sounding when tapped, at which point they can be decanted into glass jars for storage in a cool, dark place. Discard the pods at this stage, they get too tough to eat.
Dried beans contain high amounts of lectin, a natural chemical which can cause stomach upsets. Soak the beans overnight or for at least eight hours then place into cool water. Bring the water up to a vigorous boil and boil like this for ten minute before turning down the heat and simmering till soft.
Grow borlotti beans from Mr Fothergills: ‘Climbing Bean Borlotto lingua di fuoco 2 Seeds‘.
Borlotti beans can be added to any dish for vegetarian protein.
Now, I don’t grow bananas. England isn’t that kind, even in the south. But I do love bananas. I do eat bananas, a lot. And I would love to grow bananas. But because I can hardly keep citrus trees alive and I’ve already half killed to plums and a pear in my short gardening life-time, best not to go there…
But I’ve done my research and I present to whoever can grow bananas an ‘all you need to know page’, I hope!
Banana, an edible fruit, botanically a berry, produced by several kinds of herbaceous plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size and colour and firmness, but usually elongated-ly curved with soft, rich flesh in starch covered in the middle by a rind that can be green, yellow (yay), red, purple or brown. The fruit grows from the top of the plant, hanging in clusters. Almost all bananas come from the wild species Musa acuminate and Musa balbisiana.
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group which are the main exports from banana-growing countries. By contrast, cultivatorswith firmer, starchier fruit are called “plantains”. In other regions, such as South East Asia, many more kinds of banana are grown and eaten, so the binary distinction is not useful and is not made in local languages.
The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese
All the above-ground parts of a banana plant grow from a structure usually called a corm. Plants are normally tall and fairly sturdy, and are often mistaken for trees but what appears to be a trunk is actually a “false stem” or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a “stalk”, petiole, and a blade, lamina. The base of the petiole widens to form a sheath – the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height, depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from ‘Dwarf Cavendish’ plants at around 3 m (10 ft) to ‘Gros Michel’ at 7 m (23 ft) or more. Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide. They are easily torn by the wind, resulting in the familiar frond look. When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or an inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the “banana heart”. After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts between rows of flowers. The female flowers, which can develop into fruit, appear in rows further up the stem, closer to the leaves, from the rows of male flowers. The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called “hands”), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers or commercially as a “banana stem”, and can weigh 30–50 kilograms (66–110 lb). Individual banana fruits (commonly known as a banana or “finger”) average 125 grams (0.276 lb), of which approximately 75% is water and 25% dry matter (nutrient table, lower right). The fruit has been described as a “leathery berry”. There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inside. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.
Farmers in SE Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highland Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000BC and possibly to 8000 BC. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region. There are numerous references to the banana in Islamic texts beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. Bananas were certainly grown in the Cyprus by the late medieval period. Writing in 1458, an Italian traveller and writer wrote favourably of the extensive farm produce of the estates at Episkopi, near modern-day Limassol, including the region’s banana plantations. Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century. Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that the food became more widespread. As late as the Victorian era, bananas were not widely known in Europe, although they were available. Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days in 1872. The earliest modern banana plantations originated in the Western Caribbean zone, involving the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed more time between harvesting and ripening. Their political manoeuvres gave rise to the term Banana Republic for states like Honduras and Guatemala. The vast majority of the world’s bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.
While in no danger of outright extinction, the most common edible banana cultivar Cavendish (extremely popular in Europe and the Americas) could become unviable for large-scale cultivation in the next 10–20 years. Its predecessor, Gros Michel discovered in the 1820s, suffered this fate. Like almost all bananas, Cavendish lacks genetic diversity, which makes it vulnerable to diseases, threatening both commercial cultivation and small-scale subsistence farming.
Bananas are a great dietary source of potassium. One medium-sized banana (118 grams) contains 9% of the RDI. Potassium is good for protecting your heart from disease, by lowering your blood pressure. Eating a good amount of potassium can decrease your chance of heart disease by 27%. Also, potassium is good for you hair and nail growth, keeping them strong and un-brittle. Dietary fiber has been linked to many health benefits, including improved digestion. A medium-sized banana contains about 3 grams of fibre. Bananas contain mainly two types of fiber:
Pectin: Decreases as the banana ripens.
Resistant starch: Found in unripe bananas.
Resistant starch escapes digestion and ends up in our large intestine, where it becomes food for the beneficial gut bacteria. Additionally, some cell studies propose that pectin may help protect against colon cancer. Bananas are often referred to as the perfect food for athletes, largely due to their mineral content and easily digested carbs. Eating bananas may help reduce exercise-related muscle cramps and soreness. The reason for the cramps is unknown, but a popular theory blames a mixture of dehydration and electrolyte imbalance.
So what do you do when you (are lucky) and grow a large number of bananas or have a large bunch sitting in your kitchen, quickly turning brown?
Well, here are some ideas to incorporate bananas into your daily diet:
Sliced up on cereal or porridge with milk for breakfast is great.
Mashed with strawberries makes a good light pudding or snack.
Sliced with greek yoghurt is delicious.
Banana and peanut butter/Nutella on toast anyone…?
Sliced or mashed banana with milk and a dash of sugar.
Banana smoothie/ milkshake
But the best recipe for browning/very brown that they are past edible, is banana cake.
My favourite is Chocolate Banana Loaf (what a surprise), but to begin with, I offer you this plain version. Never toss your brown bananas away, just shove them in this delicious cake, or if you have too many, bananas freeze very well. To defrost, put them in the microwave and mix them into another cake batter later on.
Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves (similar to hemlock needles) and white, pink, purple, or blue flowers. It is a member of the mint family Lamiaceae. The name “rosemary” derives from the Latin for “dew” (ros) and “sea” (marinus), or “dew of the sea” – how beautiful!
The plant is also sometimes called anthos from the ancient Greek word ἄνθος, meaning “flower”. Rosemary has a fibrous root system. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods so perfect for the really sandy soil gardens. Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue. Rosemary also has a tendency to flower outside its normal flowering season. It has been known to flower as late as early December, and as early as mid-February (in the northern hemisphere).
The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the “Rose of Mary”. Rosemary was considered sacred to ancient Egyptians, Romans and Greeks.
In the Middle Ages, rosemary was associated with wedding ceremonies. The bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary. Rosemary was often entwined into a wreath, dipped in scented water and worn by brides at the alter. The wreath symbolized fidelity, love, abiding friendship and remembrance of the life the woman had led prior to her marriage. The crowns and garlands of rosemary at weddings, in turn, led to the lays, or amorous ballads of the Troubadours, 1100 – 1350, referring to rosemary as “Coronary”. Anne of Cleves (1515 – 1557), Henry the Eighth’s 4th wife, wore a rosemary wreath at their wedding. At that time, wealthy bridal couples would also present a gilded branch of rosemary to each wedding guest. Robert Hacket, in a wedding sermon in 1607 said, “Let this Rosemarinus, this flower of men, ensigne of your wisdom, love and loyaltie, be carried not only in your hands, but in your heads and hearts.” Rosemary root was “seethed in wine vinegar” and the lotion was then used to wash the feet of a thief. The lotion was thought to sap the strength of the robber so that he would not longer commit robbery, steal or do any further harm. The Countess of Hainault, Jeanne of Valois (1294 – 1342), sent her daughter Queen Phillippa (1311 – 1369), wife of King Edward III of England (1312 – 1377), an accounting of the virtues of rosemary and it is presumed a number of plants or cuttings accompanied the gift. The original manuscript can be found in the British Museum. The Countess suggests that laying the leaves under the head of a man while he sleeps will “doth away evell sprirites and suffereth not the dreeme fowl dremes ne to be afearde.”
Bancke, in his work Herball from 1525, suggests techniques to use rosemary as a remedy for both gout of the legs and to keep the teeth from all evils. He also recommended that smelling rosemary regularly would “keep thee youngly”. Serapio suggested that a garland of rosemary worn about the head was a remedy for the “stuffing of the head, that commeth through coldnes of the brain”. He also says that rosemary grew so plentifully in Languedoc (a former province in south-eastern France) that “the inhabitants burne scarce anie other fuel”.
Rosemary was also believed to offer protection from the plague. In 1603, when bubonic plague killed 38,000 Londoners, the demand was so high that the price increased from one shilling for an armful of branches to six shillings for a handful. To put that price increase into perspective, one price list from 1625 indicated that one could obtain 18 gallons of good ale or double beer with carriage delivery for only 3 shillings or an entire ‘fat pig’ for 1 shilling.
Rosemary has long had a popular reputation for improving memory. The Guardian reported in 2017 that sales of Rosemary oil to students in the UK studying for exams had skyrocketed because of Rosemary’s perceived benefits to memory (that was the summer my mum started feeding my sister rosemary for her A-Level exams…). The plant has also been used as a symbol for remembrance during war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead. In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance” (Hamlet, iv. 5.). In Australia, sprigs of rosemary are worn on ANZAC Day to signify remembrance; the herb grows wild on the Gallipoli Peninsula. Rosemary history includes a number of references to its reputation for strengthening the memory and as a symbol for remembrance. Greek scholars were known to twine rosemary in their hair when studying for exams in the hope of aiding their memories. According to one old ballad:
“Rosemary is for remembrance
Between us day and night,
Wishing that I may always have
You present in my sight.”
Parkinson (1567-1650), the King’s Botanist to Charles I, mentions that in countries where rosemary was well-suited and grows to a large size that thin boards of rosemary were used to make lutes and other instruments, carpenters rules, and a myriad of other implements. The French believed that combing their hair once a day with a rosemary wood comb would prevent giddiness. Rosemary wood was so prized that unscrupulous merchants would often use less expensive woods and simply scent them with rosemary oil. In Spain, rosemary was used as a protection against witchcraft and menaces on the road. George Borrow mentioned how he came to learn about this superstition in his work The Bible in Spain (1843). He first mentions meeting a traveler who had adorned his hat with rosemary and later mentions a lady, who concerned for Borrow’s own safety, offered him some for his own hat.
In 1987, researchers at Rutgers University in New Jersey patented a food preservative derived from rosemary. The chemical called rosmaridiphenol, is a very stable antioxidant useful in cosmetics and plastic food packaging.
Set out rosemary in spring, planting seedlings 2 to 3 feet apart. Plants are slow growing at first, but pick up speed in their second year. Feed with a good fertiliser and keep well watered. Mulch your plants to keep roots moist in summer and insulated in winter, but take care to keep mulch away from the crown of the plant. In the spring, prune dead wood out of the plants.
Since it is attractive and drought-tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots and the ground cover cultivars spread widely, with a dense texture. Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.
Rosemary leaves are used as a flavoring in foods such as stuffing and roast lamb, pork, chicken and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves leave a mustard-like aroma with an additional fragrance of charred wood, compatible with barbecues.
Mum’s Herby Bread
-1tsp fast-action dried yeast -500g strong white bread flour -1tsp salt -1tbsp sugar -380ml tepid water -20ml olive oil
For the herbs: -1 handful rosemary -1 handful thyme -1 handful sage -2-4 large garlic cloves, diced -olive oil, for brushing
Add 1tsp of yeast to a large bowl. Add the flour, salt and sugar. Mix in a little bit of water at a time, turning over the ingredients with your hands or an electric machine’s dough hook. Once you have a sticky, but not soggy dough consistency, tip into another large bowl coated with the olive oil. Cover with a tea-towel or a plastic bag and place in a warm location (airing cupboard is good), for about an hour or two, or until the loaf has risen.
Meanwhile, preheat the oven to 200C. Roll out the dough onto a surface dusted with semolina or flour and knead into a round shape. Place on a lined baking tray. Brush with olive oil before scattering a handful of rosemary, thyme, sage and diced garlic cloves on top.
Bake in the oven for about 20 minutes. The bread will be golden on top and will sound hollow when tapped on the bottom.
Unless you know your mushrooms well, it is difficult and dangerous to forage for them. I heard a story about someone who put a poisonous one in the basket alongside all of the edible ones before realising their mistake and removing it. She and her partner ended up in hospital with severe poisoning after eating the edible ones that had touched the poisonous one.
However, there is a simpler way of harvesting them if you are a scardy-cat like me. You can buy your own mushroom kits.
Mushrooms are the fleshy and edible bodies of several species of microfungi – fungi which bear fruiting structures that are large enough to be seen with the naked eye.
Identifying mushrooms requires a basic understanding of their macroscopic structure. Most are basidiomycetes and gilled. Their spores are produced on the gills and fall in a fine rain of powder from under the caps. At the microscopic level the spores are fired off and they fall between the gills in the dead air space. As a result, for most mushrooms, if the cap is cut off and placed gill-side-down overnight, a powdery impression reflecting the shape of the gills is formed. The color of the powdery print, called a spore print, is used to help classify mushrooms and can help to identify them. Spore print colors include white (most common), brown, black, purple-brown, pink, yellow, and creamy. While modern identification of mushrooms is quickly becoming molecular, the standard methods for identification are still used by most and have developed into a fine art harking back to medieval times and the Victorians, combined with microscopic examination. The presence of juices upon breaking, bruising reactions, odors, tastes, shades of color, habitat, habit, and season all have to be considered.
Mycophagy, the act of consuming mushrooms, dates back to ancient times. Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile but the first reliable evidence of mushroom consumption dates to several hundred years ago in China. The Chinese value mushrooms for medicinal properties as well as for food. Romans and Greeks used mushrooms for culinary purposes. Food tasters were employed by Roman emperors to ensure that mushrooms were safe to eat.
The terms “mushroom” and “toadstool” go back centuries and were never precisely defined. Between 1400 and 1600 AD, the terms mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns were used. Mushroom and its variations may have been derived from the French word mousseron in reference to moss (mousse). Yet difference between edible and poisonous fungi is not clear-cut, so a “mushroom” may be edible, poisonous, or unpalatable. Cultural or social phobias of mushrooms and fungi may be related. The term “fungophobia” was coined by William Delisle Hay who noted a national fear of “toadstools”. The word “toadstool” has apparent analogies in Dutch padde(n)stoel (toad-stool/chair, mushroom) and German Krötenschwamm (toad-fungus, alternative word for panther cap). In German folklore, toads are often depicted sitting on toadstool mushrooms and catching, with their tongues, the flies that are said to be drawn to the Fliegenpilz, a German name for the toadstool, meaning “flies’ mushroom”. This is how the mushroom got another of its names, Krötenstuhl (a less-used German name for the mushroom), literally translating to “toad-stool”.
Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions including “to mushroom” or “mushrooming” (expanding rapidly in size or scope) and “to pop up like a mushroom” (to appear unexpectedly and quickly).
A mushroom develops from a nodule, or pinhead, less than 2mm in diameter, called a primordium, which is typically found on or near the surface of the substrate. It is formed within the mycelium. The primordium enlarges into a roundish structure of interwoven hyphae roughly resembling an egg, called a “button”. The button has a cottony roll of mycelium that surrounds the developing fruit body. As the egg expands, the mycelium ruptures and may remain as a cup at the base of the stalk or as warts or volval patches on the cap. Many mushrooms lack a universal veil, a mycelium, therefore they do not have either a volva or volval patches. Often, a second layer of tissue covers the blade like gills that bear spores. As the cap expands, the veil breaks, and remnants of the partial veil may remain as a ring around the middle of the stalk or as fragments hanging from the margin of the cap. All species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.
The cultivated mushrooms, or common field mushrooms, initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form.
Many mushroom species produce secondary metabolites that can be toxic, mind-altering, antibiotic or antiviral. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms. Toxicity likely plays a role in protecting the function of the basidiocarp: the mycelium has expended considerable energy and protoplasmic material to develop a structure to efficiently distribute its spores. One defense against consumption and premature destruction is the evolution of chemicals that render the mushroom inedible, either causing the consumer to vomit the meal or to learn to avoid consumption altogether. In addition, due to the propensity of mushrooms to absorb heavy metals, including those that are radioactive, European mushrooms may, to date, include toxicity from the 1986 Chernobyl disaster and continue to be studied.
So far we have tried using Taylor’s mushroom growing kit. It hasn’t been great – so far we have one big, beautiful mushroom, and nothing else. But I’ve been doing my research and have looked up how to grow mushrooms indoors and outdoors, as well as including the Taylor instructions below…
Taylor’s Grow Your Own mushroom kits…
Empty the mushroom compost in the bottom of your lined box and lightly firm. Spread over the ‘Casing Layer’ (which has been moistened with half a litre of water) and lightly mix the two layers together leaving the surface rough.
Rest the lid on top of the box at an angle and put in a warm place for about a week and a white fluffy mycelium should appear on the surface.
Remove the lid and place in a cooler dark location, use a mist spray to keep the surface damp.
Mushroom should begin to appear after about a week, pick them as small or as large as you like.
Indoor sowing information…
You need 20kg (45lbs) of well rotted compost for 100g spawn. Make the compost from fresh, strawy horse manure, or straw supplemented with organic nitrogen. The best compost for mushrooms is horse manure. Make sure the compost is free of worms and invertebrates which will eat the spawn. The manure will be “clean” if composting temperatures are reached. A cellar, shed, cool greenhouse, shelter or even garden frame can be used. Beds should be about 25cms (10 ins.) deep, boxes 15-20cms (6-8 ins.) deep. Tightly pack with compost. It may heat up after packing so leave until the temperature is steady and no higher than 21C (69F). Scatter the spawn over the surface and mix in until it is about 2 to 3 ins deep Firm the surface again and cover with a damp newspaper to keep the compost dark and moist. The compost will become covered in white fungal threads in two to three weeks. When the compost is fully colonised (covered with white threads) remove the newspaper. Cover the compost with 2.5 cm (1 inch) of casing. Casing may be either 50% garden soil 50% peat plus 2 or 3 handfuls of lime per bucketful of casing, or 50% chalk and 50% peat. Peat free compost can also be used but add the chalk or lime. Before using the casing it should be thoroughly wetted and allowed to drain. Keep the casing layer evenly moist but not wet. Use a fine rose watering can or mist spray. Mushrooms will first appear as tiny pin points 3-5 weeks after casing. Air humidity must be kept high at this point (about 85%) to allow mushrooms to develop. They will grow in a flush approximately every 10 days. Pick by twisting the cap until the mushroom comes away and avoid damaging the small ones nearby.
Sow from Spring to August. In grass areas lift 25 cm (10 ins) square turfs, 4 cm (1.5 ins) deep and about 60 cm (24 ins) apart. Loosen the underlying soil with a fork. Where no animal or garden compost has been added recently, or where the soil is poor add well rotted farm manure, garden or mushroom compost. Spread the mushroom spawn thinly over the soil and mix to a depth of 1 cm. Press the turf down firmly and moisten in dry weather. The soil below should not get saturated. A good dressing of humus – limed peat, rotten horse manure or old mushroom compost is recommended. Choose a lawn or pasture where the soil is rich, moist and contains plenty of fully decayed organic matter. In the garden it will thrive best in lawns which are not to acidic and therefore do not grow moss. Neglected lawns and around compost heaps are good sites. Growth will depend on the weather. Mushrooms grow best in warm damp conditions and once established they should continue to thrive if the weather is warm and the turf is kept moist. Growth produces patches of greener grass. Mushrooms grow best at an even temperature of about 16C(60F). They do not grow well below 10C(60F) or above 20C(68F).
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portobello mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40% of the daily value of copper, a mineral that has cardioprotective properties. Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In a Baltimore study, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer compared to those with the highest selenium levels. One cup of raw onions equals 2.2g of protein which is pretty high for plants. Mushrooms are therefore very useful for vegetarian or vegan diets as a source of protein and vitamin B and D.
I’ve been using mushrooms more this year and have come round to liking them in a number of different dishes. They are a great replacement for chicken in casseroles, brilliant in stir fries (Garden Stir-Fry – the way to use up unwanted veg), I like them just fried in butter with rice and salad for a quick lunch, or fried with Orach seeds. They are a traditional side to egg and bacon, or just egg and toast. An addition to chicken pie. Mushroom risotto, addition to carbonara, raw in French salads with raw green beens and hard boiled eggs. Yet my favourite new-found-new-liked recipe is mushroom and cheese omelette – the best omelette around.
Mushroom and Cheese Omelette
-2 eggs -100g grated cheddar cheese -3-4 button sized mushrooms, sliced thinly -Knob of butter, for frying -Salad, to serve
Beat the eggs together in a large bowl, thoroughly otherwise the whites and yolks won’t mix properly to create that beautiful yellow colour.
Mix in the grated cheddar and sliced mushrooms.
Melt the butter in a frying pan, swirling it round to cover the entire surface. Tip in the contents of the bowl and swirl it over the surface of the pan too.
Allow it to cook on one side for a couple of minutes. Then, using a scraper, gently lift up half of the omelette and flip it over the other half. This encourages the other side to cook whilst preventing you from tearing the omelette apart.
Once the outside is starting to brown and the inside looked cooked (the cheese will be melted but you want the egg part to be cooked), flip the omelette onto a plate and serve alongside a salad or some crusty bread, rice or potatoes.
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Peppers (Sweet Peppers, Bell Peppers, Capsicum) are from the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant, are sweet and plump vegetables featuring either three or four lobes.
Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries. Today China is the world’s largest pepper producer, followed by Mexico and Indonesia. The earliest fossil traces so far are from southwestern Ecuador, where families grew their own peppers about 6,100 years ago.
The word pepper comes from the Greek word pipari which means the black spice. The misleading name “pepper” was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India was a highly prized condiment. “Pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and was therefore naturally extended to the newly discovered vegetable (botanically a fruit but referred to as a vegetable in culinary use). Peppers were not hot but still looked a lot like the other hot peppers, chilli peppers. The pepper is the only variety of its genus that doesn’t produce any capsaicin which is the compound that is the heat in chili peppers. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste,
All of the bell pepper varieies start green and turn to red or yellow or orange etc. It is the same variety but each of the colors (besides green) is a different cultivar.
Now, I haven’t been too successful with growing peppers but that was mostly due to being a bad mummy to them. I have known a neighbour to grow lots of delicious peppers. Because I’m in England, I have to grow then indoors, but I’ve included the outside instructions as well, below.
For greenhouse crops, sow indoors, February-April. A warm kitchen windowsill is all you need for starting these seeds. Sow thinly, 0.5cm (¼”) deep, in a tray of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Seedlings usually appear in 7-21 days. Transplant to individual pots when large enough to handle. Grow on in cooler, but not cold conditions. Plant out May-June, to large pots, growing bags or into warm, well-drained soil in the greenhouse border. For outdoor crops: delay indoor sowing until March or April. Gradually accustom plants to outside conditions (avoid frosts), before planting out 40cm (16″) apart, when frosts are over. Choose a warm, sunny, sheltered spot. Outdoor crops will be smaller and later than those in a greenhouse. Harvest: July-October.
Peppers are often harvested when the fruit is still green, but full sized. Allowing the pepper to remain on the plant and continue to ripen, changing colors from yellow, orange to red before picking pepper fruit, will result in sweeter peppers. Harvest with scissors to not break the branches of the plant. Peppers do not keep very long so try to use as soon as you have harvested them.
I have tried ‘Californian Wonder’ from Mr Fothergills as well as ‘Northern Lights’, but there are plenty more varieties available. When you are buying pepper seeds, just look for ‘sweet peppers’ as other ones will be hot ones, that you might not want to get confused with!
Capsicum peppers are rich sources of antioxidants and vitamin C. The level of carotene is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Red and green bell peppers are high in para-coumaric acid. The characteristic aroma of green peppers is caused by 3-isobutyl-2-methoxypyrazine (IBMP).
There are lost of delicious ways to have peppers. Stir fries are great, especially for the green peppers. I like the red ones raw as part of any salad as well as with melted Brie cheese on toast. Stuffed peppers are delicious with rice. But today I am sharing with you another way of fancying up my homemade pizza:
Follow this pizza recipe Updated recipe: homemade pizza and after sprinkling the cheese on top, slice the de-seeded pepper/s into small segments and scatter over the surface before putting it in the oven and following the usual steps.