Monday, 23 November 2020

What's growing now

It's the back end of November. The days are shorter and the light not so bright during the daytime. Last night was the first real frost of the year.

We've eaten all the potatoes we grew this year (there's four adults in the house to feed now), only a dozen or so tomatoes ripenng on the kitchen window sill, beans and the first sowing of pointy cabbages finished. So what's left:

In the garden:

  • Lots of celery - great germination and planted out about 36 seedlings which have now become a forest. We eat quite a lot in salads and stews and just to munch. I've put some in the freezer for winter cooking.
  • Brussels sprouts - doing brilliantly this year. We've already had several meals and will have some tonight. There are two groups, one planted out from their modules a little later so are further behind. So we should have plenty into the new year.
  • A few kale plants - looking rather sad because the cabbage white caterpillars devasted them early on, but are now pushing out a few leaves which will go in stir-fries.
  • A lovely patch of rainbow chard - provided many meals already and looks like they will continue through to the spring.
  • Peas - an experimental late planting in the ground where some potatoes were lifted.  They are doing surprisingly well and producing some lovely, pest-free peas, though not more than a spoonful for each of us. Lots of flowers still. Next year I'll plant a whole lot more. They are frost-resistant.
  • A broad-bean sprouted in the compost - so I thought I'd give it 11 more for company. I don't usually do autumn-sowing because they come up quickly and early in the spring anyway. But we'll see. Another way of using the space after the potatoes have been lifted.
  • Rhubarb - is already sprouting, so covered with a good mulch of garden compost to protect from the frost and give them a boost.

In the greenhouse:

  • 5 pointy cabbages in the soil where the tomatoes were earlier - 1 Dutchman and 4 "Tinty" red ones. These have been great outside all year and these late sowings into small pots seem to love their new home.
  • Two little gem lettuces remaining from two troughs sown earlier. They have been doing well all summer (outside during the warm months) with successive sowings.
  • Two troughs of mixed lettuce seedlings
  • Trough of spring onions
  • Trough of Charentay carrots - small but tasty.
  • 2 large pots each with 3 Pentland Javelin potatoes saved from this year's harvest. Planted these yesterday. I usually plant up a couple of pots just after Christmas, but the weather has been so warm (except for frost last night!) I thought I'd jump the gun and try to get some earlier spuds (especially since we've finished all the store).

In the conservatory:

We have a large, very light conservatory which isn't heated, but is warmer that the greenhouse during the cold winter months. Good for starting off seeds.

  • Pot of parsley seeds. The summer outdoor sowing didn't take at all, they were rather old seeds, so hopefully these will come along better. But they are very slow-growing.
  • Tray of Ailsa Craig onion seedlings.
  • Radishes - haven't grown these for a while. All the seeds germinated and are looking happy so maybe Christmas radishes?

Spare bedroom:

  • 7 tomato plants on the window sill! I really don't enjoy shop-bought tomatoes so would love to find a way of growing them through the winter. Last year I made (at The Shed) a planter with a trellis for growing a clematis and flowering plants and in June replenished it with garden compost. In addition to the flowers up came 7 tomato seedlings. They looked pretty healthy so I potted them up and had them in the greenhouse for a while. A couple had flowers and one had two tiny fruits.
    As the weather got colder I brought them into the conservatory, but it was too cold. So I took them upstairs where it's warm and gets more sun in the mornings. I also draped some LED Christmas lights around to give more light. Initially they produced a lot of flowers which I dutifully tickled up with my Mum's paintbrush, but they didn't take. The two tomatoes are growing steadily though! There are a few more tiny buds, so maybe.....

 

 

Tuesday, 17 November 2020

November flowers

 It's NO-vember - damp, grey and dark by 4 o'clock -

but there are still some flowers out there bringing a bit of colour to the scene.

Fuschias still glorious in there pots outside the conservatory.
They'll need to come indoors when it gets frosty.

Don't know the name for these. Their colourful flower spikes bloom from mid-summer onwards through the autumn.
A hellebore! They normally start to flower in january or February. Crazy seasons!


Cyclamens and sedum still flowering, though not covered in bees as they were in October.


Wednesday, 14 October 2020

Tomato & Chilli Chutney

At this time of year the greenhouse tomatoes are coming fast and furious in the lengthening sunshine and the chilli plants have given their all, so a wonderful way to create a reminder of summer during the winter days is this delicious chutney.

Ingredients:

  • 4 lbs tomatoes 
  • 1 lb 6 oz onions 
  • 4 cloves garlic 
  • 5 small fresh chillis 
  • 1lb 6 oz sugar 
  • 5/8 pint vinegar 
  • 6 oz sultanas 
  • 2 ins piece of root ginger  or 2 tsp ground ginger 
  • 2 tsp of dried marjoram or a bunch of fresh 
  • 1 tsp salt 
  • Couple of twists of black pepper 
  • 2 tsp black mustard seed (optional)

 Method:

  • Put clean jars and lids in oven at around 120C for half an hour

  • Chop onions into small pieces 
  • Chop garlic into tiny pieces or use a garlic press 
  • Wash tomatoes, remove stalk and any hard centre
  • Chop the tomatoes inc skin and pips 
  • Chop chillies finely, similarly the root ginger

  • Put all the ingredients into a heavy pan, preferably stainless steel. Cook on medium until the onions and tomato skins are soft then cook gently until it thickens up a bit. This may take an hour. Keep stirring so it doesn’t burn. It makes a fairly soft chutney.
  • Put hot into the warm jars filling them up to the top and put lids on right away. (I use lids with the button that goes down when the chutney cools and stays down so you know the seal hasn’t been broken.)

  • Label and store. Ready to enjoy in 2-3 weeks.

    I made a batch with 3lbs tomatoes – everything else pro-rata - and made 5 and a half 300g jars.

    Download pdf of Tomato & Chilli Chutney recipe >>

    (from my other website!)