For me, the growing year has always begun on the 1st October and run through until 30 September. Like much in my life, it's a mum and dad thing. It worked for them, so... I will be regularly posting the journey of our allotment year, which for us includes a move from a fully productive plot which we've had for two years now. It is about 100m from our main plot, which was the first plot we took on, and we're hoping the move will save us time and energy... eventually! The new plot, which is directly next to our main plot, is rather unmaintained at the moment, so there's much preparation ahead. The new plot is also a bit bigger than the plot we're leaving - five poles as opposed to 3.3. We're hoping the extra space will allow us to have more soft fruit than the few we have in pots at the moment, plus lots of other bonuses too! P A Guernsey Gardener in London, Day 1
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It's amazing how jobs that sometimes seem daunting, are often just a matter of getting stuck in.
Today I sowed Broad Bean Aquadulce Claudia in the edged bed Richard and I made yesterday in our video. Yesterday afternoon I emptied three barrow loads of our pallet bin compost into it and levelled it off. This morning was the sowing of seeds and watering them in. I've left the bamboo canes on the bed and added the upturned cordial bottles as a deterrent to our on-site foxes. If you want to see our plot update and the building of this edged bed visit our channel at YouTube.com/c/richardandpaul Within the last 10 hours, we have had a Pine Nut Hummus from Marietta and also a Beetroot Hummus from Jude posted to Planet Vegetaria - both obviously look delish! Do you make your own, or do you buy from the shop? And if you buy from a shop, which is your favourite? And if you make your own, what is your favourite recipe? Of course, it's not just about chickpeas; fresh butter beans, cooked tinned beans, lentils and more are used in different countries to make this ever popular favourite... of most. Don't throw away your home-grown pumpkin seeds. Wash, removing all pumpkin flesh, dab dry with a clean tea towel, then let dry for 24 hours. Add a little oil, salt and spices, and roast in a hot oven for fifteen/twenty minutes. Delish!
We read that in some South American countries they treat runner beans like a perennial plant; digging up the plant with roots at the end of the growing season, trimming them down and then storing them like we do with dahlias in the UK. Of course, we had to give it a go! |
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