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Archive for the ‘grow your own food’ Category

runner bean soup Runner bean soup doesn’t sound that good does it?  It sounds healthy and earnest .Turns out it makes a very nice soup.  I was talking about it to friends and they said ‘how do you get rid of the taste of runner beans?  Which left me a bit lost for words.. because I like the taste! That’s why I grow them.

So after sparrowagedon whereby the sparrows ate all the flowers.. then I netted the beans – which stopped the sparrows, until the flowers grew through the nets.. then the beans and nets got very tangled and under pressure until I cut the nets… fortunately they were just old torn nets left over from the hen runs, but I wont be doing that again.
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The beans kept on flowering and the sparrows got bored – or perhaps they had raised their young and didn’t need the extra food?  And I am now completely overwhelmed with beans.  I have come to the conclusion that I am glad sparrows are no longer in such short supply and we can share and I will accept that in future I will get my beans later on in the summer.

runner beans

yes, I pick this much every day

 


Now it is September and feeling autumnal, but the beans are still coming in in heaps – Every meal comes with beans, and we are still enjoying them, and freezing the surplus, and making pickle, but still they pile up.  Which is why I experimented with the soup. And it is a winner – really quite tasty.   I am sure this would work well with frozen beans too.

 

runner bean soup

500g runner beans – prepared as you would normally – I disgarded really stringy ones.

2 onions, diced

1 tablespoon butter

2 tablespoons of flour

1 litre of stock – I used 2 teaspoons of Swiss marigold veg bullion and water

1 clove of garlic, peeled.

I melted the butter and cooked the onions until soft, while I prepared the beans.  Then in went the beans, a quick stir around, then the flour ( which looks like a bad idea, but it works), stir around , and then the stock.  I threw  in the garlic,  covered and simmered for 20 mins or so, until the beans were soft and the garlic clove squishable.  In with my trusty stick blender and then a taste for seasoning – but between the butter and the stock, no more salt was needed.

Ideal for the forthcoming colder weather.

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bee1 I like to garden alongside nature – in a way that does minimal harm. So I am delighted at all the wildlife living around the place, we have frogs and newts, and a resident hedgehog. I saw a deer in the fields.  It’s worth fighting the slugs off my veg without the use of chemical warfare.bee2

This year, I’m doing it alone, and have my new veg beds – I thought if I got one up and running that would be a win, – I managed last year but was on autopilot, now I am about seeing how viable it is and how well I can do it.  As it goes, I wheel-barrowed compost from our heaps, up the lane, and into the garden and have beansmanaged to establish Three beds.  The beans have never looked finer – I have managed to fight the slugs off with nightly collections, and all plants survived.  I did notice the flowers weren’t setting, which was odd, as we have bees.

Then the plant really took off and were covered with red flowers….only in one day they all vanished.  Gone.

I established it is the sparrows.  Once in decline, we have loads of them around here.  I have never had a problem with bean flowers being scoffed by sparrows before – if you have the solution, let me know.  I was despondent for a couple of weeks, then realising each time a new flower appeared, it was swiped, I decided to try to net them – problem is the flowers will grow through the netting, and the plant leaders wind thought.. we may never get the net back.. if we get beans we may never reach them – slugs are safe in there, weeds are 20170714_144831growing… it’s all not ideal.  I may have to rethink it for next year.  Or not have runner beans.  Which I cannot imagine…

In other news, the rest of the gardening projects appear to be working, the courgette mountain is upon us – despite strong winds snapping one plant in two – the usual – sowing more courgette plants than we need, planting them all out – well I had space in the new flower cutting bed, so I bunged them in.  A glut is never actually a problem.20170715_120351

We have had lots of raspberries – despite the raspberry bed being completely overgrown, we should get lots of blackberries (ok I perhaps ought to cut the brambles out of the flower beds…) and despite me fighting those dang sparrows (shakes fist) nature still seems to like my garden – Whilst taking a peek at how the compost heap was doing – it is very satisfying to observe waste being turned into lovely compost….(ok maybe that is just a nerdy gardener thing…) I found a clutch ( .. is clutch the right word?) of  grass snake eggs – well I am pretty sure that’s what they are as the UK’s only egg laying snake, and we have found grasssnake shedded skins in the area.  I’m quite pleased, so carefully tucked them back in – as the snake lays them, then abandons them, depending on the heat of the composting to do the work.  Kind of OK about not seeing them though.

I mentioned above my new venture – a cutting garden.  Because flowers bring me joy, but hot house flowers flown in do not, so best to grow my own – so far I have only planted a few plants and harvested gladioli, sweet peas and marigolds – and have been experimenting with some of the established perennials I have growing in the garden. I plan to set aside an area for growing spring bulbs too.  It’s been hard to actually cut the flowers…. as they look nice in situ – but having an area meant for this means I don’t see it as ruining a flower bed, but harvesting a crop20170720_082545

and the flowers do bring me joy.

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Courgette season is upon us, and as always the forums and groups call out for courgette recipes – and frankly some are a bit scary, but there are lots of great recipes and a few winners. This is my contribution, first posted in 2012 (!), the courgette bhaji – definitely a family favourite:

 

 

 

 

courgette bhajis
3 or 4 courgettes
1 tsp black onion seed
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
gram flour
oil for frying
For this I use 3 courgettes – but I probably pick slightly bigger than shop size.
Grate the courgettes using a food processor.  Tip everything out, liquid and all, into a bowl and fish out any bits that did not get grated and slice them up.Now stir in the spices and salt, and mix well.Add gram flour and stir, and keep adding more gram flour until everything comes together as a sort of ball, and is fairly stiff.  How much gram flour depends on how juicy the courgettes are!Heat oil in a frying pan or wok, and when the oil is hot enough (test with a shred of courgette – it should sizzle instantly), drop small amounts carefully in – about a dessert spoon is enough  -much more and it wont cook in the middle.  I use my hands for this.As soon as they browned on one side, turn and fry until cooked on both sides. Lift out and drain on kitchen paper, whilst you cook the rest.

Serve with a cucumber raita or as a accompaniment to a curry.

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31082842545_932e299d28_oI’m going to give a go at growing veg in a different way. Mostly, I  wanted to break the growing areas up into manageable bits.  It’s a visual trick really, but I figured it was all so much less daunting if you could see it as one small bed at a time, rather than a massive unmanageable area. OK so the beds aren’t that small but still…

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With this in mind, I researched various gardening set ups and am planning on dabbling with the no-dig method.

I have always ignored it as a method, because  quite frankly the do-dig method works very well.  There I said it.  Furthermore, I’m going on to say both methods appear to work. Controversial of me, I know – as usually people have to choose a side and laugh at the other.  With the ‘old allotment boys’ laughing at the folk who “think they don’t have to do any work” and the no-dig gardeners rolling their eyes at the ‘old allotment boys’ and sighing “at what cost to the soil” and stating that the old method doesn’t work… and “why do work you don’t have to do?” and so on.

It’s ignorance that is the problem – no-dig doesn’t mean no work – seems to me there is a lot of time spent moving compost about and mulching and weeding.  And the digging method does work, because you know….people have been using it all this time. I really dislike the snorting and laughing at the other camp – it doesn’t matter – do whatever works for you. I particularly dislike being told by anyone without successful experience…

Anyways, most of my experience with veg growing has been by trial and error – this is true for most gardeners and different things will work with different climates and different soils etc.

As I read more about it, it turns out that some of the things we just naturally arrived  at doing, fit in with the no-dig way – for example I try to start as many plants as possible as modules in the greenhouse  – they just do better.   And I haven’t fed my tomato plants  in years … well.. forever. Because we always replenish the greenhouse with compost from the compost heap.  And as it goes I always put the wood ash from the fire on the heaps so there is no potash shortage, and have always had good tomato crops.  Also when adding compost to the veg beds before planting out the hungry plants – like squashes beans and sweetcorn, we have just added a layer of compost on top.  These are all part of the no-dig method, and I have been doing it all along.  Who knew.

There are lots of calls on my time in other areas of life, and a certain amount of stumbling about trying to find my feet in difficult times… so no promises. But these new beds are inspiring, and doing things differently suits.

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So, it’s tweaking my veg growing habits into a slightly new but actually not that new way.  And venturing back out gradually, one smaller bed at a time.

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Untitled//embedr.flickr.com/assets/client-code.jsIt’s juicing time of year again, and this year the apple juice is pink Untitled//embedr.flickr.com/assets/client-code.js

This is because we have had our first harvest of the variety ‘redlove’.  It make for  good garden apple tree as the leaves are dark the flowers dark pink and the fruit dark red. As a juicing apple it is interesting as the flesh and juice are also red, and only a little added to the press makes the juice a beautiful shade of pink.

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As usual, we pre froze the apples, and in this picture this is how they look once defrosted – a little sad, but it does help with the juicing, you can practically squeeze them by hand after a brief freeze.  The other variety of apple we use is an unknown apple that the previous owner grew from a pip. We call this variety ‘bejeezus’, as we have found it is not particularly good for eating or cooking, but ideal for juicing resulting in juice sweet enough to drink without added sugar, that is also good for making wine and cider with too.  This year we shall probably have it as juice, as the cider stocks are still high.  Why we call it ‘bejeezus’? because once we realised we were going to freeze and press these apples, less care is needed when picking, and our method is to hook the shepherd’s crook around branches and shake the bejeezus  out of the tree, resulting in apples raining down hard, (and sometimes painfully) – making a fast harvesting process.  Mr CIG was a little surprised the first time I did this, and hadn’t shared my plan with him, but  he ducked fast…

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18958845944_b5d9189a4f_oWe have been picking soft fruit for some weeks. here at Colour it Green towers.  We have raspberries, blackcurrants, loganberries, wild strawberries, blueberries and raspberries.

I realise I have listed raspberries twice, but there are so many of them, they deserved a second mention.  Our raspberry bed is a jungle. I haven’t been in and pruned out the old wood, the paths are lost to junior raspberry canes taking over triffid style, and the bed also seems to have willow, buddleia and bramble and bindweed, which we attempt to remove once we have climbed in for picking.  Still we are picking about a kilo of raspberries a day, we still have some of last year’s in the freezer, and for reasons that seemed logical at the time, last winter also established a bed of yellow autumn fruiting raspberries … Suffice to say, we need more ways to use raspberries. loganberry pavlova and a sunset

Firm favourites are raspberry crumble, jam, smoothies, in rumptopf, pavlova ice-cream, and eton mess (made with easy microwave meringues),  and raspberry flapjacks

I have a few recipes I haven’t shared yet and so will set about setting that right over the next few weeks, as well as trying some new ones.

Raspberry recipes very welcome.

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crown prince

crown prince

We do like squash in this family, and my favourite is crown prince, because it is sweet, creamy and tasty, easy to grow, but also because it stores so well.

We harvested our squashes at the beginning of October and stored them carefully in a cool dry out-building, on pallets for good ventilation. They all stored well, and we checked them regularly as it is just too disappointing to have your hard earned crop go ‘blop’ and make a mess of the shed! They do become tastier and sweeter if stored, and we have been slowly working our way through the crop.

The crown prince have kept well until now nearly six months later, which is pretty good going. Now the weather is getting warmer they are beginning to deteriorate, and so it is time to chop up the last half dozen. And this is the final good thing about this squash, is it freezes well. Handy that is hung on until there was space in the freezers!
We blanch and freeze it in chunks, and from there can be made into soup. added to curries and tagines or roasted.

I’m always trying new varieties, we like the pumpkins for their halloween qualities, and the sweet lightening are delicious roasted whole, but I shall always grow crown prince.

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