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
Ah, what better way to spend an afternoon in July walking the dog, having a swim and then eating homegrown and harvested courgette and peas for dinner while reading a Thomas Hardy novel?
Just the classic easy-go-to-when-can’t-be-bothered-or-am-in-a-rush meal: spaghetti, parmesan, ketchup (because ketchup is good) and the before mentioned courgette and peas.
Does anyone else find it strangely satisfying to pod peas? I feel so proud when I see the little green circles inside the pods.
So: the update for the garden is literally hosing, moving the sprinkler, picking raspberries, picking strawberries, picking raspberries, picking reducurrants, picking raspberries, picking blackcurrants, picking raspberries, planning to pick jostaberries and failing, and, yes, picking more raspberries. The strawberries are nearly over and the raspberries have taken off. Slight problem: way too many to eat, not going to stand in a kitchen and make boiling hot jam in the only heatwave in England I will ever experience in my entire life, but all of the freezers are full except for one, which is typically broken (I mean, broken since last year and still not replaced because that’s how we roll). So it means literally shoving raspberries down other people’s throats before I start tearing my hair out. And stuffing the working freezers so much that it is too dangerous to try and open the doors now.
But today I made sure I picked some redcurrants and made our instant redcurrant sauce (available here at Redcurrants) and my first mint sauce, which I will share soon, for the family’s sausages this evening.
So I haven’t really been doing any proper gardening 😦 just picking and watering.
But I did harvest and eat my first early potatoes yesterday. They were ‘Charlottes’ and they were delicious.
Other news: the charity I’ve been helping with, space2grow, was judged two weeks ago for Farnham in Bloom. We’ve only been working since September so it was pretty amazing to already be showing it to other people and entering these community events. We aren’t getting our hopes up, but it was a great first presentation of the project.
For more information about the therapy or volunteering we offer, visit https://www.space2grow.space
Lots of netting currently going on in the garden. Fortunately been able to pick lots of strawberries before the birds got to them. Picked the first raspberries yesterday.
Lettuce is harvested daily, more cucumbers today (reminder to self, unsure about Femspot variety but Passandra as fantastic as always). Broadbeans continuing. Picked first snap peas and podded peas today. They were delicious.
Finally some spinach is germinating. I have had real trouble with the seeds this year and bought a new packet from Sainsbury’s to give it one final go. No sign of my carrots though…
-Large knob of salted butter -1 large onion, finely sliced -2 garlic cloves, diced -450g chopped tomatoes -300g basmati/ risotto rice -200g shiitake or button mushrooms, cut into tiny pieces -2 handfuls of pak choi or spinach, shredded and de-stalked -Snap peas, to serve
Melt the butter in a large frying pan on the hob. Add the onion and fry until golden brown. Add the diced garlic followed by the chopped tomatoes (you ca use fresh or tinned, whatever you have on offer) and rice.
Bring the mixture to a high heat so that it is bubbling, stirring in the rice as it cooks. If the tomatoes start to dry out, boil some water in a kettle and add to the frying pan. Continue to stir until the rice has absorbed the liquid.
Stir in the chopped mushrooms. Leave until they have cooked a little in the mixture before stirring in the green pak choi or spinach leaves. Allow them to wilt.
Remove from the heat and serve onto plates with pea pods on the side. Enjoy.
We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!
Butternut Squash and Chickpea Tagine
-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve
Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.
We bought 3 sets, then two lots of neighbours gave us more to plant, one being very generous with garlic as well! We are basically going to be growing an acre of onions next year… if I get them all in.
The varieties of onions planted so far are Senshyu, a golden coloured variety, and Electric, red coloured.
If they all grow, we’ll have a lot of onions but fortunately, onions are one of those vegetables that appear in soooooo many recipes that everyone will always find a way to use them. They are essential base ingredients. They are in stews, stocks, curries, casseroles, pizza, raw in salads, moussaka, raw with burgers, fried with sausages, bolognese, quiche, stir fry, soups… but here is a new recipe for onions to get you in the bulbing spirit.
Pasta with Fried Onion and Tomato Salad
-About 400g tagliatelle pasta -2 onions -Olive oil, for frying -8 handfuls of spinach -16 cherry tomatoes
Bring a large pan of water to the boil. Add the tagliatelle pasta and cook for about ten minutes, or until cooked through. Drain and set to one side.
Peel and cut the onions in half before slicing thinly. Put them in a frying pan with some olive oil and fry until soft and golden. Remove from heat.
Cut the cherry tomatoes in half. Put the pasta on each person’s plate and mix in 4 tomatoes worth of the halves and two handfuls of spinach, per person. Divide the fried onions evenly and mix in too. Serve.
This is a really nice, warming, simple dish to make. Depending on what you have growing in your garden, most of the ingredients can be sourced from there too!
You can vary this vegetarian meal entirely. You could add other greens like spinach, kale, swiss chard, pak choi to the gloop. You could add soy sauce, Lea and Perrins, salt and pepper, maple syrup or other seasonings. You could add chilli. You could add some melted cheese to the final plate or find some meat for a meat-eater. Add some herbs from the garden too? This is just a simple, basic recipe which apart from baking the potatoes which takes time, is really quick to make and very nutritious too.
Baked Potatoes and Kidney Beans
-1 baking potato per person -Olive oil -1 onion -2 garlic cloves -450g tomatoes (tinned or prepared to be cooked like tinned ones) -400g kidney beans (tinned or ready cooked) -Butter -Runner beans or peas
Preheat your oven to 200C. Wash and poke holes in your potatoes and bake in the oven for about 1-2 hours.
To make the kidney bean dish, slice the onion up thinly. Fry gently in a pan of olive oil. Dice the garlic and add it to the pan before tipping in the tomatoes. Bring to the boil and stir the ingredients together. Add the kidney beans to warm them through.
Boil a pan of water and cook sliced runner beans or peas. Drain.
Remove the potatoes from the oven and cut in half. Mash each half with a generous amount of butter. Add the greens to the side of the plate along with the kidney bean dish. Enjoy. Store the left over kidney bean gloop in the fridge for up to three days in a sealed container.