Curing pumpkins

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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.

Recipe: Potato, Brussel Sprout and Cranberry Bake

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(Serves 1)

-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce

  1. Preheat the oven to 200C.
  2. You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
  3. Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
  4. In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
  5. Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
  6. Serve with a side of fried mushrooms or cheese for protein.

Cranberries <— original link to cranberry sauce recipe

Mustard

Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae. Mustard seed is used as a spice ( Collecting Mustard Seeds). Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment we buy from the supermarkets. The seeds can also be pressed to make mustard oil, and the leaves can be eaten as mustard greens.

The word mustard is derived from the Latin mustum or must, the grape juice that the Romans mixed with honey and the ground seeds of the mustard plant (sinapi) to create their mustum ardens, or ‘burning must’.

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(Photo from the internet – I don’t have many clear pictures of mustard plants despite there being such a huge quantity in my veg patches…)

Some varieties of mustard plants were well-established crops in Hellenistic and Roman times but it is historically noted that: “There are almost no archeological records available for any of these crops”. Wild forms of mustard and its relatives, the radish and turnip, can be located in west Asia and Europe, suggesting that their domestication took place somewhere in that area. However, historians have concluded: “Suggestions as to the origins of these plants are necessarily based on linguistic considerations”. Encyclopædia Britannica states that mustard was grown by the Indus Civilisation of 2500-1700 BCE. According to the Saskatchewan Mustard Development Commission, “Some of the earliest known documentation of mustard’s use dates back to Sumerian and Sanskrit texts from 3000 BC”.

The mustard plant was brought to Britain by the Romans via France and there are numerous Roman recipes that use mustard as an ingredient. However serious mustard production was first recorded in France in the 9th century, usually based in religious establishments and this then spread to Britain in the 9th century. By the 14th century mustard was being grown in various parts of the country including the area around Tewkesbury, where the mustard was mixed with horseradish and took the name of the town. Most mustard produced in the Middle Ages was based on using the whole or crushed seeds, mixing them with liquid and letting the mix mature. The mix was often dried, making it easier for transportation, and then liquid added again when required for use.

In the 18th century, with the developments in milling techniques the husks of the seeds could be more easily removed and the seeds finely ground. The first record of the production of mustard flour is credited to Mrs Clements of Durham in 1720 who managed to keep the milling technique used a secret for some time allowing Durham to become the centre of mustard production in the country and allowing herself to accumulate considerable sums of money selling her mustard flour. Once her milling secret was discovered, other entrepreneurs began to invest in mustard production. Most notable in the 19th century was Jeremiah Colman who began milling mustard at his flour mill in Norwich. His mustard became the English mustard, a finely milled flour, yellow in colour (assisted by the addition of turmeric) and very hot in taste.

Mustard is now a world-wide condiment and there are numerous companies involved in making, using and marketing the product. The whole or ground seeds are still an important ingredient in cooking, especially in India and Asia, while in Europe and the Americas the processed seeds are still used as a table condiment.

There are three main varieties: white (Brassica alba) brown (Brassica juncea) and black (Brassica nigra).

Recent research has studied varieties of mustards with high oil contents for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out he oil has also been found to be an effective pesticide.

We use mustard as green manure. Green manure is created by leaving uprooted or sown crop parts to wither on a field so that they serve as a mulch and soil amendment.  Typically, they are ploughed under and incorporated into the soil while green or shortly after flowering. Green manure is commonly associated with organic farming and can play an important role in sustainable annual cropping systems.The value of green manure was recognized by farmers in India for thousands of years, as mentioned in treatises like Vrikshayurveda. In Ancient Greece too, farmers ploughed broad bean plants into the soil. Chinese agricultural texts dating back hundreds of years refer to the importance of grasses and weeds in providing nutrients for farm soil. It was also known to early North American colonists arriving from Europe. Common colonial green manure crops were rye, buckwheat and oats. Incorporation of green manures into a farming system can drastically reduce, if not eliminate, the need for additional products such as supplemental fertilizers and pesticides.

Benefits of using mustard or any other crop as a green manure:

  • When allowed to flower, the crop provides forage for pollinating insects. Green manure crops also often provide habitat for predatory beneficial insects, which allow for a reduction in the application of insecticides where cover crops are planted.
  • Suppresses other weeds from growing.
  • Green manure acts mainly as soil-acidifying matter to decrease the alkalinity/pH of alkali soils by generating humic acid and acetic acid.
  • Incorporation of cover crops into the soil allows the nutrients held within the green manure to be released and made available to the succeeding crops. This results from an increase in abundance of soil microorganisms from the degradation of plant material that aid in the decomposition of this fresh material.
  • Releases nutrients that improves the soil structure.
  • Reduces likeliness of plant or insect disease, notably verticillium wilt of potatoes.
  • Controls erosion.
  • Used for animal grazing, especially poultry.
  • Contains nitrogen that fertilises the soil without the need of commercial products.

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So I’ve continued to harvest mustard seeds to put in homemade curries, but my mum has gone one step further – she has started harvesting little young mustards and adding them to her egg sandwiches at lunch time. Here is her recipe:

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Egg and Mustard Green sandwich open (with beetroot in it and lettuce on the side)

Egg and Mustard Green Sandwich

(Serves 1)

-1 egg -2 slices of bread (or 1 large cut in half) -Butter -1 tbsp mayonnaise -1 handful of mustard -Lettuce, tomatoes or other salad, to serve

  1. Bring a pan of water to the boil. Stick a pin into the top of the egg and remove. Put the egg into the pan of boiling water and leave until it has become a hard boiled egg (completely solid). This could be between 5-10 minutes.
  2. Remove from the heat, drain the hot water and cover the egg in cold water, leaving it to cool.
  3. Spread butter over the bread so that both halves of the bread are covered on one side.
  4. Once cold, remove the egg from the pan and peel away the shell. Cut the egg into thin slices, then dice so that it is in lots of cubes.
  5. Mix the egg into the mayonnaise and then spread over the buttered bread. Add the mustard greens on top. Close the sandwich and serve with salad.

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Broad Beans

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Broad beans this year, 2016

Broad beans or Vicia faba, is a species of flowering plant in the vetch and pea family, Fabacea.

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It is considered that broad beans were cultivated in the Middle East for 8,000 years before spreading to Western Europe, along with the garden pea, lentil and chickpea. The earliest archeological findings of broad bean remains are from the Neolithic period (6800BC-6500BC) from Israel. After 3000BC, numerous archeological remains can be found in the Mediterranean and central Europe.

Broad beans were cultivated by the Egyptians, Greeks and Romans. In Egypt, broad beans were considered as the food for poor man and shunned unfashionable by the upper classes. In ancient Rome, broad beans were used in funeral rites and Pythagoras forbade people to eat them, believing them to contain the souls of the dead. In ancient Greece, initiates of the Elusinian mysteries (cult initiations) would drink kykeon and visit the home of Kyamites, the Greek demigod of broad beans. In Italy, broad beans are traditionally sown on 2nd November, All Souls Day. Small cakes made in the shape of broad beans and are known as ‘fave dei morti’ or ‘beans of the dead’. The story is that Sicily once experienced a failure of all crops other than the beans. These beans kept the population from starvation and the people’s gratitude was given to Saint Joseph. Broad beans subsequently became a traditional feature on Saint Joseph’s Day altars in many Italian communities. Some people carry a broad bean for good luck as they believe that if one carries a broad bean, one will never be without the essentials of life.

Today, broad beans are cultivates in more than fifty different countries, China accounting for the largest fraction of world production. Broad beans are used as a cover crop to prevent erosion in parts of the world because they can overwinter and as a legume they fix nitrogen in the soil.

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Broad beans last year, 2015

Broad beans can be sown straight into the ground in October or November. This is supposed to give one a slightly earlier harvest however, after personal experience I would recommend waiting until the next sowing season, February. Sowing the seeds in autumn produces all sorts of pest and weather related problems – you have to keep them alive over the winter months under fleece or another cover without a pest eating them or the beans rotting off and they produce perhaps a week earlier than the plants sown the following year. I have grown ‘Masterpiece Green Longpod’ and ‘Aquadulce Claudia’ reliably.

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Baby broad beans, 2015

I grew mine this year by planting them in tall yoghurt pots (the type you buy Yeo Valley yoghurt or something similar), with a hole punched in at the bottom to allow water out, in February. After filling the pots with compost, I sowed one bean per pot, 5cm (2inches) deep and kept them in a warm room until they had germinated. I then put them on a sunny windowsill during the day time and took them down and kept them on the floor and night time when the temperatures dropped. Once they were big enough, I moved them to a cooler room to try and harden them off, making sure they had ample light. Once they were getting too big for their pots, I planted them outside, 23cm (9inches) apart and gave them small sticks for support. These eventually turned into canes and then string to hold them upright. I planted them on in soil that had been prepared with well-rotted manure, Blood, Fish and Bone and mulch. You want to grow the beans in a sunny spot with a rich, fertile soil, manured, and hopefully with protection from the wind. Keep well watered. Pinch out the growing tips after the first flowers have set pods to deter blackfly (aphids) and encourage further pods to set by directing the plant’s energy into the developing pods.

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Broad bean flowers

You should be able to harvest your broad beans from perhaps April, May or June, all the way to September if you stagger the sowings. The pods are ready for harvesting when they are well filled and the seed is still soft. It is recommended that you allow the beans to be around a third of the weight of the unopened pods before picking. You will then need to remove the beans from the pods before cooking. They can be frozen once podded and cooked in containers of plastic bags.

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Harvested broad beans before podding

Unfortunately, like potato blight, powdery mildew and cabbage whites roaming the brassica beds, it is pretty much impossible to prevent aphids from appearing on your broad bean plants. Aphids appear as small, soft-bodied insects on the underside of leaves and the stems of the plant. They are usually green or yellow in colour but may be pink, brown, red, or black depending on species and host plant. If aphid infestation is heavy, it may cause yellow, distorted leaves with spots and stunted shoots. Severe infestations can significantly reduce yields. Look out for ants climbing over them – they are looking for the aphids that secrete honeydew that the ants are detecting that creates mould on the plant. You can spray them chemically if you are into that sort of thing. Picking and squashing small infestations is possible or spraying them off with water. Nettles are supposed to be a sacrificial plant that draws aphids to them and away from the broad beans so leave any that grow nearby. The other brilliant plant to distract those aphids is summer savoury – if you can grow it. I managed to get some to germinate this year but the slugs ate them as soon as they were planted out among the beans. Aphids do have a few predators that can be introduced, such as ladybirds.

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Aphid (blackfly) infestation, 2015

Other than the aphids and usual slugs and snails who will always love a member of the pea family, broad beans can suffer from fungal diseases, such as powdery or downey mildew or root rots. Make sure your plants have good air circulation, so no weeds and lots of space between them, and keep them well watered through dry patches but do your best to not waterlog them, especially during the winter months.

Broad beans are high in protein (26.12g per 100g). They are a rich source of dietary fibre, phosphorous, copper, manganese and folate. They are high in phyto-nutrients such as isoflavone and plant-sterols and contain Levo-dopa, a precursor of neuro-chemicals in the brain such as dopamine, epinephrine and nor-epinephrine. They contain good amounts of vitamin B6 and B1, riboflavin and niacin. Accounting for 23% of our daily recommended intake of potassium, broad beans are one of the highest plant sources of this mineral.

To cook broad beans, pod them and place them in a pan of boiling water for a few minutes until just tender. Drain and serve as a side-dish as you would for any pea or bean or use them as the main protein for a meal. I like them with potato or rice. Chefs applaud their companionship with fresh herbs, lemon juice and salty cheeses, like feta or goat’s. River Cottage advertises an interesting houmous recipe as an alternative to chickpeas.

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Podded broad beans and young ones ready for cooking (on board, bowl contains harvested peas)

You can pick the pods when they are very small to begin with – no more than a few centimetres long and boil them in water like you would cook runner beans later on in the year. These go marvellously with some fried onion and tomatoes poured over some spaghetti. Being dull, I do like to eat my podded broad beans boiled and plain but they do go very well with this tomato risotto recipe…

Tomato Risotto with Broad Beans

When making this, I used left over pre-cooked rice we had from the previous night. It meant that the rice was quite soft and gooey and not particularly crisp and fried. Of course, you can cook the rice in the actual dish, just give it at least half an hour.

(Serves 6)

– 1 large onion, finely sliced – Butter, for frying – x 2 400g tinned tomatoes – 2 large garlic cloves, finely diced – 400g brown basmati rice – Dash of soy sauce – Dash of Lee and Perrins – Salt and Pepper – Grated parmesan or cheddar cheese, to serve (optional) – 100g broad beans, podded – Other greens to serve (peas, courgettes, kale etc.), optional

  1. In a large frying pan, melt the butter and add the sliced onion, frying until golden brown. Tip in the tomatoes and add the finely diced garlic, stirring to combine. Turn the heat down to simmer.
  2. Add the rice and stir in, allowing it to soak up the tomato mixture.
  3. Add a dash of soy sauce and Lee and Perrins for extra flavour, followed by a sprinkle of salt and pepper. Stir in.
  4. Leave to simmer for about ten minutes or until you are ready to serve. Give it a final stir – you want the rice to have absorbed most of the liquid and to be well combined with the gloop.
  5. In a small saucepan, bring some water to the boil and add the podded broad beans, turning it down to simmer for a few minutes until the beans are cooked and tender. Tip the cooked broad beans on top of the risotto.
  6. Serve alongside other greens and with a sprinkle of cheese on top, if desired.

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