The poly tunnel is burgeoning with triffid like tomatoes, chillies and aubergines. The tomatoes have had to be defoliated and regularly; they have been become very very leafy. They are being fed, but not every day, with watering more regular. What I have noticed is that since I have been defoliating, there have been more yellow fruit. In defoliating, two fruits ended up coming away in my hands. These are marmande and cream sausage tomatoes.
I have harvested half a crop of blueberries. These are a mixture of darrow and blue jay berries. The blue jay are smaller, with the darrow being large and quite fat. Both bushes are cropping for the first time, and are grown in large pots. I look forwards to the additional crop to be had from the darrow bush.
And we have our first aubergine flower! I nearly missed it amongst the foliage, but did make sure it was tickled today. I had though the plant would be a little bigger, they were last year in the open ground. So we shall see if the plant actually crops.
The last week has seen teaching finish and exams start; so I have been a little busy with a real life beyond the plot. With evenings and weekends, I have spent some time defoliating the very leafy tomatoes in the poly. Beyond that, parents have been along to the plot. Ma is on her summer school holidays, so has been taking up weeds and digging over as she does anyway. Just with a bit more gusto. I get waken in the morning, with the words “Punam, I am going over road for an hour. back in a bit.” Two hours later, she’ll turn up at home for tea time.
Dad’s engineering training was utilised this week. I am too short to reach the top of the bean wig wams, I have decided to put a horizontal cane between the wig wams to maximise growing. So Dad helped to beam them.
Then he noticed squashes trailing up canes. He decided that I had done it wrong-not sure about the right way and that I shouldn’t use black string-luckily I had gardening twine. So decided to construct some scaffolding for the burgeoning squashes.
My Sunflowers had doing well, lots of blooms appearing. Allowing bumble bees to come by and get a bit intoxicated.
Rain has stopped play today, it’s grey and grim outside. The perfect opportunity to take stock of what is happening on the plot. Means I can update you on the blog, also work on another creative project. A project that builds on the blog actually, none too dissimilar and to be made public later on this year. Let’s just that whilst the blog is updated as and when I have something to share; the creative project is something of a summative assessment of all plot based learning experiences. That is a story for another day though.
So what has been happening this week?
cayennes awaiting their fate
purple jam pan
a nice enough harvest
garlic!
preserve pots
The chillies are cropping weekly, and with the hungarian hot wax chillies loitering on the window sill I wanted to use the constructively. Mum’s been using them in her kitchen as per usual. They’ve gone into assorted Indian dishes, and even the odd fenugreek stuffed chappati. That is after all what they were grown for. The same goes for the harvested garlic crop.
The plums in the pan aren’t mine, not sure where they are from. I fancied making a jelly, and this is somewhat popular amongst friends and colleagues. I was rather traumatised emptying the jelly bag of the purple pulp; it didn’t look particularly nice. It looked as though it belonged on a medical ward. The juice for the jelly was a wonderful claret colour, and that meant wiping down all the surfaces onto which it dripped.
Chillies and garlic also went into a chutney, and I even did an experiment. I found a recipe for piccalilli and have tried this for the first time. I think its a bit mellow and probably needs more a kick; however it awaits taste testers.
Courgettes have started to crop; no thanks to the confused weather. There are other squashes and crops starting to come through too.
Ghost rider babies
climbing french beans
The ghost rider pumpkin is starting to sprawl out with its dinner plate sized leaves. Spotted a few babies, that may or may not have been pollinated. With the scarlet emperor beans in full flower, the climbing french beans have started to form gangly pods.
The garlic is up. All of it. Both raised beds have now been emptied of the overwintering alliums, and I have not been disappointed. I have been trying to grow garlic now for five years. Over that time, there have varying levels of success. And then there was this years crop. This has to be by far the best garlic harvest that I have had for a long time. The biggest of the bulbs are huge compared to those harvested in the past. And they are rather garlick-y to smell too!
I am very lucky to have plot neighbours who don’t mind sharing their fruit. Rather than make ice cream; this lead to an episode of preserving.
red and black currants
in the pan with some apple
ta-dah!
I had frozen these in anticipation; only I didn’t fancy waiting. An equal amount of fruit and sugar were used; with a little water. With the jamming process, we ended up with a beautiful claret coloured preserve. It smelt divine! All the time though, I felt as though I was torturing ribena berries.
The plot is starting to kick off now. As you may have seen from another blog post, the poly is well and truly alive. The tomatoes are five foot tall triffids. Yes, these are the things that only week ago were only eighteen inches high. They are now starting to send out yellow flowers, and some of them have started to set. What you see at the marmande and cream sausage varieties. Not in the pictures, but in the poly tunnel we also have the tiniest of money maker tomatoes.
Beyond that, the scarlet emperor runner beans have started to display lovely red flowers. The blue lake and cobra french climbing beans are somewhat behind, and only just starting to climb and live up to their name.
The poly tunnel is alive. It truly is standing room only in there. I have had to stake the tomatos and also defoliate as well. This allows some more energy to go to the fruit-according to my mum-but also allows the plants to be better ventilated.
hungarian hot wax, purple haze and cayenne
cayenne and assorted soft fruit
one ripened cayene
orange habanero: the first one ever
pumpkin chilli
I was starting to wonder about the super hot chillies. As to whether once again I had missed something in their growing conditions. To be entirely honest, I was chiding myself about not watering them that much. I have harvested a good clutch of hungarian hot wax; and I am hoping that these will go yellow with being on window sill. The would be red cayennes are by far this year the longest I have ever grown! This may be down to letting them stay on the plant for longer than I have in the past.
But! Remember the habaneros? Well, I should have paid more attention, and tomorrow I will double check. There is for the moment, one single solitary orange habanero. I will check if I have a chocolate one. In addition there are the tiniest of pumpkin chillies. I would have had had longer look; only as I was defoliating I heard “Puunnnaaaam! Come home now! You been here a while” My mother was on the plot, and she had come to fetch me back home. In punjabi, and at the top of her voice.
The basil on the plot has been used a little bit; but could be used a little more. Whilst the pot is small, and needs to grow-I only bought it recently from urban herbs-there are a small amount of leaves that could be used to make an experimental amount of pesto.
I have never done this before.
The recipe that I have followed is from Jamie Oliver’s Pesto. Rather than use mum’s blender, I opted to use a pestle and mortar. Mainly as it wouldn’t involve too much washing up. However, this way felt a bit more traditional. The garlic and basil are from the plot, the rest of the ingredients are from shop. I have yet to grow a tree for pine nuts.
There was bit of huffing and puffing, in thinking that this might be a bit difficult. That the basil and garlic would need a bit of bashing; or pounding as the recipe directs. I wouldn’t call it pounding, and it wasn’t that hard. The garlic mashed up quite easily, I think the freshness contributed to that. As well as the freshness of the basil as well, it had been washed before hand. The pine nuts were toasted on mum’s tava-this implement is normally used to make her chappatis-and the pine nuts were dry toasted. I may have over toasted a few of them, but that actually added to the flavour.
I deliberately made a small amount; enough for a piece toast, I found.
The taste test?
Lovely. Perhaps less garlic, the recipe does actually stipulate less than I used. I was feeling enthusiastic. And more cheese. Will definitely try this again.
The garlic foliage has dramatically keeled over, indicating that it is rather good to go. The seed garlic was sunk last autumn, having been purchased from the garlic farm. Over the years, I have brought and planted lots of different varieties of seed garlic. This was the first ever batch from the garlic farm, and I do have to say, I have not been disappointed.
As of yet I have only harvested the one bed; I have two beds of over wintering garlic. The foliage had fallen over completely, was all very straw like and yellow. The bulbs didn’t take much lift, and moved out of the soil quite easily. The vast majority of the bulbs are very, very big. By far the largest that I have ever managed to sow and harvest. Big clumps, that are almost trying to split away from the main one. And they honk. Honk of garlic. There are assorted varieties here, and the purple ones are my own personal favourite. Not least because of their size, but because of their smell as that indicates the flavour they will yield. These are solid and stable cloves. What will happen now, is that they will be left to dry for at least a few weeks. The skins and peel should dry out and become crispy. These are better than good garlic bulbs, and I don’t do plugs of people just for the sake of it. This is produce that has come from an excellent seed producer and exceeded my expectations. I would certainly order again from The Garlic Farm.
Then comes the home brew.
chopped up gooseberries
coriander from mum’s pantry
two gin infusions
Also harvested from the plot today was the last of gooseberries and and also raspberries. I am lucky to half allotment neighbours who ask me to liberate their excess fruit. I don’t ever filch fruit, by virtue of ethics, I always ask permission for the fruit is liberated.
With the gooseberries, this was always going to be their final fate for this year. I have so far made an experimental jam with them, and also an experimental Indian pickle. Their final fate, was to be used to infuse gin. There was a lot of experimentation last year with all sorts of fruit. An interesting learning experience, that produced interesting Christmas presents for family and friends. I also received, via a twitter conversation, really good advice from the lovely Thane Prince. Add coriander seeds to the gin. This advice worked last year, so I am taking it up again, having raided mum’s garam masala stash. Whilst I also plan to make some form of raspberry ice cream; the gin is one possible experiment with those that I have been looking at for a while.
The process is simple. Put fruit into jar, add sugar and steep. Then place into an airing cupboard and wait for a bit. The raspberry gin is apparently quicker than the gooseberry gin; a matter of only a couple of weeks. Gooseberries will be left for a while longer.
horticultural 'obbit 