A week ago, I went to BBC Gardeners World Live and I happened upon Urban Herbs you can find details here about them. My mum had sent me out to get some swiss mint for her. I didn’t find any, but I did find some Indian mint-to placate my mum-as well as some sweet basil, orange mint, bronze fennel and french tarrogan. The tarrogan and basi have been potted into the poly tunnel.
Ma has cooed over her Indian mint, so I think she has been mildly distracted by it.
The roses have somewhat caught me off guard, in being early. Perhaps I had forgotten that we were in June already. In 21 days, I have harvested about three bouquets of blooms, and there may still be more all being well. There a few roses bushes that don’t seem to be doing anything, but the large proportion of them are burgeoning with blooms.
I have deliberately put up a picture of the arch. I was at Gardener’s world live last week, and over heard Joe Swift talking about garden planning. He was saying that people put these features in their gardens, but then don’t even walk through them. I definitely walk through mine! The arch is the gateway from one part of the plot to the other.
In the middle is william shakespeare 2000, leading away from the falstaff apple tree, something of a theme! The second half of the plot is called project othello. Either side of the arch are two climbing roses. These are golden showers and danse de feu. One yellow and one red.
The avenue of roses-and fruit trees-was a deliberate design. This year it has paid dividends. Walking passed the blooms, I am convinced that I was smelling lovely zingy lemons. Shakespeare definitely smells of lemons!
The chillies are rather happy in the poly tunnel at the moment. The vast majority are now starting to form flowers and fruit. As you can see, we have a handful of purple haze chillies. They are unripe in the picture, as they go red when they are ripe; however I used these to make a chutney. The Dorset Naga is now sending out the tiniest of buds and also the most delicate of white flowers. I have yet to successfully have a super hot, and this one was bought as a plant.
And then just as you are wanting to exit the poly, you see a fluffy bumble bee having a play in the apricot chilli pot.
I had thought that my plot was a little delayed. There were a number of green strawberries below the raspberry canes, and they didn’t seem to be ripening.
Then the sun came out.
In the space of 12 hours, the fruit has gone from being smudged with red, to a lovely shade of ruby garnet. We’ve not had punnets and punnets of fruit, but this is the first time we have ever had a mass of strawberries. And to think it’s not Wimbledon Fortnight yet. If we do get more, might experiment with making some ice cream.
Today is something of a red-letter day. The polytunnel on the plot now has everything tucked into it. The Growing season is officially ready to rock and roll. Unless the weather or the world has a huge great big episode. If you have a look at the tags, you will see just how much is plugged in or potted up.
With exception of two plants-the Dorset Naga and Purple haze chillies-everything in that polytunnel has been sown and grown from seed. That tomatoes, chillies and aubergines. All of which have had some form of drama attached to it. The tomatoes got dehydrated, the chillies had aphids, the aubergines were and are somewhat developmentally delayed.
The chillies are now starting to flower, even the tiniest of the pots that contain the chocolate and orange habaneros have flower buds on. The Cayenne’s have a clutch of white flowers, and the purple haze is a spot purple.
The last of the chillies was potted up today, pettie belle, as were the four aubergine babies. The aubergines are a little smaller than I would have expected, but I did sow them later than I could have and on a whim.
Our challenge now, is to keep everything happy. Watered, fed, happy and not too hot. There is one vent open to help cool and offer some form of ventilation. Valuable lessons are incorporated into all of this. The chillies are in pots, and will stay that way, as will the aubergines. Previously both of these have been in the ground, and not a lot has happened. Tomatoes are plugged in, they have worked well outside in the ground. The added bonus of being under cover might help them this year. Copper tape is around most of the pots, as well as little blue pellets of doom.
Tomatoes are now looking happy, and they are sending out little yellow flowers. So this with the white chilli flowers is a sign of some positive things. I am not too sure about the Aubergines, they might catch up, they might not.
With everything plugged in, let’s keep our fingers crossed.
Spotted a couple of the Garlic bulbs had formed flower heads and started to bolt. Rather than leave them; have harvested to rather pungent bulbs. Don’t they have split into individual cloves though.
Another guest blog written for World Radio Gardening. And no I don’t wear that to the plot
“I will help you with your allotment. But you should grow Indian food.”
My mother’s ultimate directive. And my leverage, when the plot needs digging over or the weeds suddenly try to start a revolution.
So the plot is a bit Bollywood.
View original post 1,016 more words
My dinner tonight, was methi roti and raita. That’s chappatis that have been stuffed with fenugreek.
Mum had broadcast sown fenugreek seeds right at the foot of the allotment in an area that had had been previously uncultivated. Fenugreek is used both as a green manure and as part of Indian cuisine. The former, was my intention, the latter was my mum’s. The rain and warmth have formed a lush carpet of green leaves that can now be harvested. Mum has been after a harvest for days, so this evening we harvested two fists full of the stuff. As you can see, that is quite a lot int he harvest and quite alot left on the plot. What was harvested tonight, was enough for about six stuffed chappatis.
I confess to not knowing a lot about heritage veg. I am trying it though, especially tomatoes. There are few varieties that I have sown beyond the usually money maker. I have yellow stuffer, as well as marmande, cream sausage and true black brandywine. The seeds for cream sausage and true black brandywine were from nicky’s nursery.
The true black and marmande beefsteak tomatoes. I have a little success marmande, there were lots of green tomatoes of this variety last year. Which is why, I have put the tomatoes in the poly tunnel this year. The first thing that you notice, is the shape of the flowers. On the cream sausage tomato-this a yellow, pear drop type fruit apparently, you have the traditional propeller blade flowers. On the other hand, the beefsteak tomatoes have a fuzzy sunflower type flower. The leaves are also different. I am intrigued as to how black the true black brandywine beefsteak will be, as I know that the yellow tomatoes really are a bright sunny yellow. These were ripened on the sill last year, and made into hot yellow sun chutney. With the exception of the smaller, plants, the vast majority of the tomato plants are starting to form buds and unleash bright yellow flowers. They are small still, less than 30cm high, but I am hoping that if we have warm bright weather, they will start shooting up and out. When I remember, I am trying to armpit them. When the plants were outside last year, they did take their time getting go, so we shall see how long it takes before everything starts flourishing.
Early June, very early June and already we have our first bouquet of roses. No idea what they are called, except for the orange one. That one is called Lovers Meeting.
Here’s to the rest of the summer.
Counselling for Courage and Change
Developmental and Substantive Editing
Confessions of A Musing Freak
Making the most of your time in sixth form
Essays Exploring Craft and the Writing Life
A fine WordPress.com site
Writing and Editing by Ekta R. Garg
The Cricket Pages
Gunn4
“It’s the job that’s never started as takes longest to finish.” ― J.R.R. Tolkien, The Lord of the Rings
Growing Your Own Produce and Remedies
A Whimsical Food and Travel Blog
Allotment, garden and other stuff
Recipes from my Kitchen and Cookery School at Number 4
sow and scoff: allotmenteer meets baker
horticultural 'obbit 