3 years since I last posted

I don't know if anyone actually reads this, but it's been 3 years since my last post - all my time has been taken up with the allotment, work, allotment, doing PAT tests as a sideline this year, cooking, and designing a few websites for me and my friends.

The latest site I am developing is for a dog walking and sitting service here in the North East,

www.doggydaysandholidays.co.uk

and also for a joiner friend: -

http://village-home-improvements.co.uk/

I am also putting another one together for an industrial flooring company (http://www.alpha-industrial-flooring.co.uk/) which should be completely revamped by the end of the month.

These all started when I was putting together a directory site for allotment holders & gardeners, but this one needs an awful lot of work still - http://www.allotment-directory.co.uk/ - I need to speak to prospective advertisers on this one!

The allotment goes from strength to strength - poly tunnel up - needs new covering this year - probably in mid may, but all onions & potatoes are in - along with the overwintering onions, shallots & garlic from last year, beetroot coming along nicely, as are broad beans, lettuce and radish - and the Asparagus is finally showing its head!

Pulled the remnants of the leeks out yesterday, and just slow roasted them with some gammon for dinner

New Year - New Start

Well, last years first attempt at blogging didn't go as planned - not so much an online diary record, more of a rushed update at things!

Here's to this year - hopefully I will be more organised.

Allotment visits at the moment are very infrequent due to work commitments & the weather, but am still pulling parsnips (they are about 2 foot long!) and, surprisingly, beetroot - only small, but those that know say very tasty (I don't like them, but family does)

Just been to Wilkinsons and got some Asparagus Crowns - 3 for £2.00 - just need to keep them stored until it's a bit warmer - I will store them somewhere dark, dry & cool (perhaps the shed with some shredded paper to protect from frost).

8 Hours plus of torrential rain!

I really should update this more often, as I hoped it would be a referral diary for me in the future, but....

Plot is looking OK - everything is a bit slow, but coming along nicely now. The polytunnel is up, and the next day some one put 6 tomato plants inside for me to plant - a nice touch I thought, especially as I don't have a clue who it was! The tunnel now has 9 tomatos, 3 cucumbers (another 2 were eaten overnight!) and 3 peppers (1 each of green, yellow and red) - this is along with the 8 tomatos in the home greenhouse, as well as 2 cucumbers and another 3 peppers!

On the plot last night I thinned the radishes - I was a bit late in that as I came home with a couple of pounds of them, along with 5 onions that had been overwintered (each about 3" in diameter) - I also pulled 4 garlic plants to see wht they were like - I think they need a couple of more weeks to fill out, but they are useable.

I also checked on the potatoes, but none ready to lift yet - I was after them to try the following recipe: -

Grilled New Potatoes with Parsley
5 to 10 small new potatoes, cut in half
1 to 2 Tbsp. olive oil
4 to 5 sprigs parsley
1 Tbsp. chives
1 clove garlic
salt and pepper to taste

Steam or boil the potatoes for 5 minutes. Add fresh ground black pepper to taste. Immediately sprinkle potatoes with chopped parlsey, chives (or spring onions?) and chopped / crushed garlic, salt, pepper and olive oil.
Let the mixture stand for 1 to 2 hours.
Skewer the potatoes spuds though thickest part. Pack close. Grill for 5 to 10 minutes until potatoes just tender and crispy brown. Serve hot or cold

I was also going to add chunks of onions in between the sections of potatoes as well.

And it looks like the rain has stopped - it is mid summers day isn't it!

Just looking out of the window at some huge elderflowers which reminded me of last nights river cottage spring where HFW made Elderflower Champagne - I might try to find the recipe & try it (may be tomorrow if the weather is a bit better!)

Today's (lack of) News

Weeded, weeded, weeded, weeded.....guess the rest - have about 3 square yards to clear then all systems go - hope to put the polytunnel up tomorrow as well (weather permitting!) - salad crops comng along nicely, but STILL behind with everything else!

Brief update

I've just realised it's been a while since I've posted here - I can only blame work, the weather and a lot of work at home - HONEST!

The plot has taken a bit of a back seat, but all the beds are clear, the greenhouse is full, and I am hoping for a decent weekend - I have a poly tunnel to put up as the conservatory is full of tomato & pepper plants -in fact I got 2 tunnels off eBay - bit of a mistake, but I think one may do - the other may go on eBay, or sold somewhere else - and loads of seeds to sow. I may stagger the sowing of some of the seeds for succesional harvesting.

I promise to be a bit more regular from now on, and hope that I can unearth somemore seasonal recipes

Red Cabbage

Took a lovely red cabbage from the plot today, and made this: -

Braised Red Cabbage

Serves 2

Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients30ml/1oz oil
2 garlic cloves, sliced
2 onions, sliced
50g/1¾oz bacon, chopped
¼ red cabbage, shredded
30ml/1fl oz red wine
1 tbsp red wine vinegar
3½fl oz stock
salt and pepper

Method
1. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.
2. Add the bacon and fry for 3-4 minutes, until golden.
3. Add the red cabbage and continue to cook for five minutes.
4. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.
5. Add the stock and simmer for another five minutes, until the cabbage is cooked through.
6. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve.

Then I pickled the rest of the cabbage - which didn't have enough time in the bowl as the kids got to it - it was literally shredded cabbage, and equal quantities of the following vinegars - malt, red wine & white wine - and a generous helping of salt & ground pepper!

Interesting day today - I posted my first post on the Grow Your Own 'Grapevine' Forum: -

http://www.growfruitandveg.co.uk/grapevine/new-shoots/yet-another-newbie_11978.html

Any way - I don't know if you have carrots left, but as I like it, here's Carrot & Coriander Soup: -

A flavoursome vegetarian soup with fresh and ground coriander. Serve with cheese and onion bread for a warming supper or lunch.
Ingredients
1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

Method
1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.


Am looking at getting down the allotment (weather permitting) at the weekend, so you may see more of the 'Plot' than the 'Plate' next week!

Any recipe ideas for veg in season gratefully accepted!