It is that time of year again, as the allotment starts to wind down and we think of next year. Whilst the plot needs a tidy up, the falling leaves present us with the opportunity to stock up on the leaves that are falling. Here is the start of this years leaf mold collection. Additional leaves are being put into the raised beds to raise the levels.
This years Bruno is awaiting sacrifice. However the seeds of Bruno previous have been donated to ‘New shoots’ in Leeds, Gardening Leave in Ayrshire and Aston University allotments.
Gardening leave supports Veterans through Horticultural therapy. Aston university is my Alma Mater, and have this year started an on campus allotment.
My thanks to @Redlegend68 for the above image.
As you may be aware, a few years ago I grew a ghostrider pumpkin that we called Bruno. When Bruno was harvested in 2011, I saved the seeds and sent them the length and breadth of Britain. Some of the progeny went to Liverpool, and have turned into some beautiful whopping specimens. Two of the above were donate to a harvest festival.
My own bruno is waiting on the window sill, and the seeds of bruno 2014 will then be saved. Once more, they will hopefully go to good homes.
It’s been a wet and windy week in blighty, the nights are drawing in and the temperatures are dropping. With work, I’ve not been able to pop down to the plot during the week. I wandered down today in the vain hope that some of the superhots might have started to fruit, There is has been nothing in terms of habaneros yet, which is disappointing. What I do have, is quite a lot of foliage and white flowers dotted around. The number of flowers is certainly greater than during the summer, and to be frank, I have been ignoring the chilli plants.
What I have done, is walked into the poly, and done the shake shake. Shaken the plants from side, in the same way a breeze might. Hoping that this may help the self pollination. There are not many insects around, and touching the flowers risks them falling off. Even the serrano chilli plant is full of flowers now, Though these are slightly rusty looking, which doesn’t bode well.
Checked the aubergines, with their lilac floo’ers. There are quite a few now, so you never know if we are going to have more of those.
Did the hokey cokey with the hot thai chilli plant, and thought why is there a bit of red ribbon down there. It was not a red ribbon, it was a ripe fruit. There were exclamations of oh em gee. And it’s hot, as i had a rather itchy palm just from holding it.
These are the last caulis to be collected for this year. These were grown in raised beds, with lime added on planting, beneath a cover of debris netting. Most of them have been okay. Half, though, were blown and eaten by pestilence. I forget not what variety these were, but I do remember them being an F1 variety.
Some of the flower heads have been quite big with nice healthy looking curds. Others have been small. I guess putting them in 3×3 formation might need looking at. Using netting certainly helps. Without netting, it’s highly unlikely you would get a crop. I would also place stock in using plugs. My seedlings never survive the slugs.
The grapevines have really developed this summer, and are creeping in every direction. Think I need to build the cane supports upwards as the vines are getting taller.
In something of a surprise, I’ve spotted what looks like a bunch of baby grapes. Odd, as grapes are usually ripening about now. Rather than forming baby bunches. Will be a nice surprise if they are baby grapes.
Tiddly tiny aubergines have been harvested. As the nights draw in and there is a distinct chill; the plants might hari kiri themselves at some point.
This is by far the most number of aubergines I have ever harvested. Ma assures me that these will form a curry of some description. They are small and some have been gnawed upon. Just don’t make me eat them.
I got a little bored of chopping tomatoes, so only half of that trough actually made it into chutney. Lots of green tomatoes, with a onion, garlic and ginger base.
Were added to cider vinegar, purée tomatoes, mustard, cumin, chillies, cayenne, paprika, turmeric, peppercorns , fennel and white mustard seeds. Cooked slowly until a large amount of the liquid has disappeared.
I did put a fair bit of tomato purée so that it didn’t look like a green mess. So far it tastes as though it has a kick.