Most liked posts in thread: The Vegetable Patch

After no plums for 3 years they have gone riot and going to have a really good crop, Any one got a good jam or chutney recipe to use some up ?

 

Hi all
Having a pretty good year so far though our parsnips have failed probably as the seeds were old as we have had a glit every other year.
Currently have 3 types of tomatoes plus cucumbers and various chillis in the greenhouse. The sungold toms have started to be ready so eating them daily for a couple of weeks now.
Outside we have more cucumbers and tomatoes plus 2nd early spuds which are almost ready plus main crop. Red and white onions almost done too. Others ready: courgettes and French beans plus we have been enjoying carrots, beetroot, chard, spring onions and lettuces for weeks now. We have borlotti and runner beans nearly there too and we have leeks, purple sprouting broccoli, cabbages, kale and brussels for later. We also have various berries but no trees at the allotment though we do have apples in the garden.
Photos from 11 July

 

After the raspberries outdid themselves, the blackcurrant did its best too -- the one bush gave almost 9 lbs of fruit! 5 1/2lbs became jam, and 3lbs became jelly. The next year will be the year of eating blackcurrant preserves.

The lettuce is just about done, but it is a real wonder that any is still edible this late in the summer. The carrots are good, but mostly still on the small side. I've started lifting the onions; some are still in the ground but the bulk are now drying on trays -- plenty of sunshine these past few days for them, but rains forecast for the next 3 days, so I've had to put them under cover. Beans are getting a second wind, after a break of a week or so. The parsnips are coming along nicely.

I've no idea how the peanuts are doing -- there are blossoms, at least, so hopefully there will be nuts in the future...

RCB

 

Bit behind this year, mainly due to cold weather earlier on, plus a bit busy with other things.
The garlic and shallots are looking good this year. Have had a reasonable harvest of asparagus and purple sprouting broccoli.
The potatoes are all coming through.
I also have field beans doing well, much easier and better yielding than standard broad beans.
As usual I have been too enthusiastic on the tomato, chilli and pepper front. Far too many plants.
I am growing 2 varieties for seed for the Heritage Seed Library this year. A climbing French bean called John's Bean, and a pea called Pilot. They are both planted out now.
All very busy both at the allotment and in the greenhouse.

 

That's what I would use. I don't do chemicals, weak soap spray works for me.

 

I'm sure if you can almost get a clean sweep managing Bradford City should be a doddle, well done Anne.

 

Thank you! I entered 28 different things and had some success with 16 of them. I didn't enter every class. There were entries from 109 people, with quite a few entering a lot. I never thought I would win best in show. I've never done anywhere near this well before.

 

If farming (as it were...) were football form:

Runaway champions, never out of the auto slots: raspberries, gooseberries, blackcurrants, Welsh onions

Steady playoff side: various herbs

Slow-starting but eventual playoff sides: French beans and lettuces (rabbits a problem until thwarted)

Somewhat disappointing mid-table: onions (many remained too small -- pearl rather than regular)

Lower end of the table: carrots (not many sprouted, for whatever reason)

Worrying close to having to apply for re-election: strawberries, wild strawberries (but fence-building hurt the patches)

Bottom of the table, but won re-election: pears (frost at blossom time killed off most blossoms, might not get any pears)

Bottom of the table, failed re-election: radishes (dozens sprouted, only 4 developed bulbs)

Blueberries still in non-league, as plants need more time to develop. A few berries appeared this year; the robins ate them all.

For this year's novelty, sowed some Sugar Baby watermelons. Sprouted nicely, have produced many melons. But, and here's a rather big but, how to tell when your melon is ripe? Picked one the other day that met most of the generally-accepted criteria: right size, right weight, sounded hollow when thumped, dull dark green rind, tendril nearest the melon mostly dried-up and brown. Did not have a yellow patch at the place where the rind rested on the ground, but if the melon has been moved it might not develop this patch. Anyways, brought it in, cut it open at table for dessert . . . and found it almost all white inside, with only hints of red. Good only for the compost heap!

Plenty more melons on the vines; hopefully they'll still ripen now that autumn is on its way...

My jam & jelly cupboard full to overflowing; last additions (save for some Mamade) were spiced peaches, using bought-in fruit. It was an amazing year for berries: some 26 qts of raspberries, and 22 of blackcurrants. I shall be making a lot of my own Ribena over the coming months.

RCB

 

Would have replied in time to be helpful but I haven't looked in for a few days...Sorry!

Yes, French and runner beans will freeze well -- I have a nice bagful of French in the freezer now.

Wash them, top & tail them, then parboil for 2 minutes, either whole (French) or cut into suitable pieces (French / runner). After parboiling cool them -- I put them in ice water for 30 seconds or so -- spread them out on a towel to dry a bit, and then pack up and freeze. Will keep well for many months.

If you want to get adventurous then there are various recipes for pickling/canning beans, but I just stick to freezing them.

RCB

 

The King of vegetables.

 

Kevin the carrot says 'winner'.

 

Didn't know Steve Evans hated sprouts. Thought he liked showing off his meat and two veg.

 

I never knew Steve Evans hated sprouts, you live and learn

 

Where are we on kale??

 

Sounds like the USSR. It is in the plan, so it will be produced.

 

Sounds good to me
Gherkins with pickled herring (roll mops)
Beetroot with a sweet butter sauce
Or made into a black pudding for vegetarians
Blimey am getting hungry now

 

It needs chicken, Polish sausage and Polish bacon to really make it work. Let it cool over night to ferment, the 're-heat and dine with bread and a decent vodka.

 

Now that Radish has gone they might..