A quick update from the garden after the growing season.
So now the colder months begin and the long, darker nights draw in I am reflecting back on the last growing year at certain successes and trials in the garden and allotment sites. One of the big successes has been the runner beans. I planted 3 different Thompson & Morgan varieties – all with different coloured flowers. I planted these down at the allotment mixed up so that when they grew it created not only tasty beans but also a lovely mix of different coloured blooms on the plants too, winding up the canes. These were perfect simply chopped up and boiled for evening meals in pastas or grated for seasonal, fresh salads. I simply kept picking them every few days and they kept on growing right into end September/October which was fantastic. A real crowd pleaser both for ease of growing and for taste value too.
Another massive success was the raspberry canes. Now I know I mention these every time but it is simply because I have been so impressed by them each year in the summer. In particular the ‘Glen Moy’ variety has flourished. Fruit started appearing nice and early in the growing season and from then on gave a regular and heavy crop each week till late. I loved picking these fresh, juicy raspberries as I wandered past to feed the chickens I keep and try to save the raspberries to go with my breakfast porridge. However, most of them did not make it back into the house for cooking desserts or breakfasts as they were consumed earlier on the garden walk.
Jerusalem artichokes have been a new discovery for me this year – trying to grow and cook with them. They were easy to grow and I have experimented with cooking them in different ways. They are a faff to prepare and peel but are a nice addition to a potato gratin with tasty layers topped with cheese and cream – perfect in autumn!
The spring onion (White Lisbon variety) crop I have had this year has been immense! Simply so easy to plant and grow with little intervention apart from regular watering. I have had a formidable crop and have used them mercilessly snipped into fresh salads, mixed into potato salads and as a quirky addition to scrambled eggs on a Sunday (with wild garlic).
Overall, I cannot wait to get cracking with the next growing season and focus on one particular element next year. I haven’t decided which project yet but possibly thinking salads or unusual varieties of vegetable.
An update from The Good Life In Practice:
So a lot has been happening in the growing season these last few months! The weather has got truly warmer and the rain has indeed helped the plants to push on. Here is a quick round up of what has been happening here…
The tomato plants have well and truly flourished and I have added supports (small canes) for each of them so they can grow straight upwards-cannot wait for juicy tomatoes from these! The mixed salad seed mix, watercress seed mix and sorrel seed mix have been so easy to use too. I simply planted them in pots around the patio and they have sprouted up fresh leaves. This has been perfectly timed for making summer salads for dinners.
Additionally, another supplement to salads has been the different varieties of nasturtiums I have tried. I have included some photographs of two types I have been using thus far in salads and in nasturtium leaf pesto recipes. Herbs such as chives have flowered and the beautiful, deep purple blooms on top have again been perfect for topping salads or pasta dishes. Moreover, when I get low on salad leaves between cropping’s I add pea shoots to the mix – these are so easy to simply cut off the top of pea crops and they quickly grow back. The spring onions tapes have been a triumph and are gradually growing as we speak. The easy seed tapes have meant I haven’t really had to worry about spacing or weeds as it is self-sufficient in this respect – a great, revolutionary idea.
Selection of Katy’s flowers from the garden
The big success has been the fruit bushes. My raspberry canes from Thompson & Morgan – including Glen Moy have been so successful again this year. It has been marvellous to pop down to sort the chickens of a morning and graze on fresh, plump raspberries on the journey down the garden! I have been lucky enough to have a successful blueberry bush, currants and gooseberry bush as well.
Katy’s kitchen garden
The dwarf runner beans I am excited for too. They are just perfect for pots on the patio if you haven’t got a mountain of space in your garden – mine are potted up near the peas and thriving. Again runner beans are a firm favourite not just for eating on their own but also they are a great addition to chutney making.
More of Katy’s great produce
Lots more to share next time and hopefully some recipes too, Katy, The Good Life In Practice
The Good Life in Practice and Thompson & Morgan – the initial garden set up!
So I have been lucky enough to get a goodie bag from Thompson and Morgan to try this growing season! Now I have used Thompson and Morgan for the last 5 years and have always had productive crops so it is good to be working with the same company – particularly as they are my local gardening company to Suffolk. This is my first update for this growing season with hopefully some ideas to get you into the garden or allotment.
A selection of the seeds which have been planted in the garden and allotment
I have started to plant up seeds ready in both the ground and in the greenhouse space. I have potted up Calendula Candyman orange and yellow (marigold) and Nasturiums ‘Firebird’, ‘Princess of India’ and ‘St Clements’ ready for adding to salads and baking. I love using edible flower to add a niche element to meals and to additionally add colour. I quite often bake breads adding nasturtium flowers to bring a spicy element to cheesy bread and to herb bread varieties. What’s more, the Calendula gives a great colour pop to other recipes. This includes the obvious salads and soups. However, I love using the brightly coloured petals to decorate cupcakes and want to have a go at making a natural balm with it this year-watch this space. Again, I have planted some Cornflowers ‘Blue Diadem’ as they not only look beautiful outside or as a cut flower but also add attitude to a dull salad.
Calendula ‘Candyman’ Orange & Yellow & Sunflower ‘Helios Flame’
Next I have been potting up all the salad varieties to hopefully make me more self-sufficient this year; rather than having to supplement my garden with brought salad. Think this will save a lot of money and shopping trips! These are the varieties I am trying this year:
• Lettuce ‘Ultimate Mixed’
• Salad leaves Sorrel ‘Blood Veined’
• Salad leaves ‘Bright and Spicy’
• Herb Rocket
• Wasabi Rocket
So far the Wasabi Rocket is growing on the windowsill – it is growing gradually; although I couldn’t resist trying a bit of a seedling – hot stuff! Can’t wait to use it as something a bit different in Thai salads and to serve with main meals. It will make an exciting addition to a vegetarian lunchbox.
Nasturtium ‘Firebird’, Princess of India & St. Clements
As well as the edible plants, I also love cut flowers in the house. One that is rustic, sturdy or simple. Therefore I have planted some Sunflower ‘Helios Flame’ to grow gradually so I can harvest the stems later in the growing year to add colour to the house and dinner table.
Lastly, in this session I have planted up a set of Spring Onions ‘White Lisbon’ seed tape. This was so much easier than separate seeds to plant! Also it will hopefully reduce weeds that will grow around the plant and make it easier to flourish. Spring onions add a punch to summer salads – yum!
Next time I will give you an update on my allotment, how things are growing and some tasty, alternative recipes to try at home.
Lettuce ‘Ultimate Mixed’, Salad Leaves ‘Bright & Spicy’ & Spring Onion ‘White Lisbon’
Katy Runacres, The Good Life In Practice
https://thegoodlifeinpractice.wordpress.com/, Facebook: The Good Life In Practice, Twitter: @thegoodlifein
Edible flowers can make a useful and delightful addition to any garden – whether big, small and practical or pretty – they can help boost any garden in question. Edible flowers can be used in a variety of ways and grow easily and quickly for a fast harvest.
I decided to use an old tin bath to create my edible flower garden as part of my smallholding in Suffolk. I enjoyed growing mine, as whilst they were growing and before they were picked ready for eating, they add colour and fragrance to my vegetable garden! I believe they make a welcomed addition to any allotment or garden – they attract the helpful bees too.
I received a bunch of edible flower seeds from Thompson and Morgan. The seeds were:
• Viola tricolor – Wild Pansy
• Calendula ‘Sherbet Fizz’
• Cornflower ‘Blue Diadem’
• Oenothera – ‘Lemon Sunset’
The chives have been so useful. I have been using them to add to salads, soups and to replace onion in other recipes – adding to home produced free range scrambled eggs is a favourite in our house!
My pansies were a beautiful purple and yellow colouring and were very delicate. Pansies have a lettuce and salad like flavour so are perfect to add in small quantities to home-made salads. Additionally, they can be sugared or crystallised to add to a number of sweet dishes such as cakes, desserts or even confectionery.
Calendula ‘Sherbet Fizz’ (Marigold) are the yellow and orange flowers and have a slightly peppery taste to them. I like using them in soups and salads. Additionally, baking with this edible flower can produce tasty breads and biscuits. Note – use in small quantities as can be a diuretic.
Cornflowers have a lovely striking deep blue colour to them and make a delightful addition to an edible flowerbed. They have a clove-like flavour and thus can be used to decorate salads, pasta dishes and eaten with other edible flowers.
Oenothera ‘Lemon Sunset’. Otherwise known as evening primrose; this edible flower has a lettuce; salad flavour to it so is obviously great to add to salads.
When adding to any cooking ensure to wash and rinse them properly, check which parts are okay to eat (i.e. stem, leaves, and petals) and also use in small quantities the first few times you cook with it. I really enjoyed this project making a mini edible garden plot in my smallholding and hope this post has been useful to future edible flower growers!
Katy, The Good Life In Practice
Cheese, Sage and Onion Savoury Scones
I realise these scones sound a little odd and festive but they are really tasty! Good for a snack hot with salted butter or instead of a sandwich for a lunchbox – add a little chutney and cheese in-between and it makes lunch a little more interesting!
- 1 heaped teaspoon of baking powder
- ½ a teaspoon of salt
- 350g self-raising flour
- 150g cheddar cheese
- 190ml milk
- 100g butter
- 1 egg
- 1 onion (very finely sliced and diced)
- About 5 or 6 Sage leaves (washed and thinly shredded)
- Heat your oven to 180C
- Mix all the dry ingredients together
- Cut the butter into cubes then rub it into the dry mixture
- Grate the cheese and add that and all the remaining ingredients to the bowl
- Mix all of these together to form a dough
- Tip the dough onto a floured surface and cut out 3 cm deep discs with a cutter. Place these scone discs on an oiled baking tray
- Place in the oven and bake for approximately 25 minutes. Check regularly to ensure the scones do not burn or brown too fast.
More details on Katy’s smallholding blog