With all the excitement of a new garden, I’d nearly forgotten it was time for another Garden Share Collective. There are plans for the garden… I’ve drawn up a new design for the veggie patch. At the moment the borders are too big to be able to tend them without walking on the soil. The all new, shiny design should mean that there’s no more treading on the carefully composted and cultivated ground. So soon we’ll transform it from this – to a neat, organised and productive patch. Unfortunately, in my rush to get plants and seeds in the ground so that we can eat something from the garden this summer, some of the plants are now sitting right in the middle of future paths, but I can work around them for now. With all the hot, dry weather I was getting a bit sick and tired of carting the watering can around in an attempt to keep plants from wilting. The new priority became making space to get potted plants into the ground. And, on one of the wettest days we’ve had for some weeks, I’ve made some progress. A patch of lawn at the front of the house has become a border. Planted with herbs and nectar-rich perennials… from this to this – … ok, it doesn’t look like much at the moment. But what you’re looking at is food for next year’s bees and butterflies. The greenhouse windows you ask… hmmm, they’ll be cleaned soon enough. Even though they’re not the cleanest pieces of glass you’ve ever seen, the plants are doing fine. Cucumbers and tomatoes are ripening and making good salads. And outside the greenhouse there are lots of poppy seeds to save – some for sowing next year and even more to use in bread. We have chillies in abundance too. Black Hungarians, Hungarian hot wax, padron, jalapeno… and after a mix up of the chilli seeds when they were sown there are still a lot of unnamed chilli plants. Not all have been identified so far, but these are rocoto chillies grown from seeds sent by Emma Cooper in my Seedy Penpals parcel earlier this year. So far, we’ve added chillies to salads, pasta sauces, and potatoes baked with shallots and cream… and made chilli jam. What I need are more ideas for using chillies – anyone got any suggestions? Up in the orchard (and I’m still loving being able to say we have an orchard, despite the fact that I’m not sure that a small group of fruit trees really constitutes an orchard)… but yes, up in the orchard, there are ripe plums to pick and a tree heavily laden with cooking apples which are rapidly ripening. The plums (the ones that have ripened without being attacked brown rot) are good to eat straight from the tree and even better slow roasted and eaten with a big spoonful of Greek yoghurt and honey. Plum jam is next on the list, and then some plum chutney using this recipe from Fenland Lottie. And then we’re back to more plans. The ‘to do’ list for August has lots of plans on it already. Sowing winter lettuce, coriander, parsley, chervil and chicory for winter salad leaves and herbs. And then taking lots of lavender cuttings… the path from the gate to the front door is going to be lined with lavender plants eventually – all that’s needed is a whole load of lavender. In the veggie patch there’s still a lot of turf to take up to make the new beds, and then some of it will be laid again to make paths between them. How’s your garden looking in August?
Plans, progress & produce
03 Sunday Aug 2014
Posted Uncategorized
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apuginthekitchen said:
You really are quite talented, I envy your beautiful garden and so many lovely edibles.
thegardendeli said:
Not so much talented as greedy – space to grow things to eat is always a priority in my garden… but thank you, you’re very kind!
Francesca said:
Yes, put me on the list for too many chillies. Your garden plans are exciting- excellent idea to put in some bee attracting plants. That little red tinged lettuce is a beaty- I have one like it and it is always popping up.
thegardendeli said:
The lettuce is ‘Marvel of four seasons’ – a new one to me this year, but I’ll definitely be growing it again. The outer leaves are tinged red, green on the inside, crispy and tasty – not much more you can ask for from a lettuce is there?
e / dig in hobart said:
slow-roasted plums, that is what i’m looking forward to with my new tree!
it must be an exciting time, pegging out beds and makign plans, just as rewarding as the actual doing.
thegardendeli said:
I’m sure your tree will be producing plums for you just as soon as it gets settled in… sounds like it’s had a good start in life and found a good home.
Julie's garden blog said:
Great post! I adore chillies and made a wicked sauce this year with caramelised limes. Yum. Those oven roasted plums and yoghurt sound heavenly. Happy gardening 🙂
thegardendeli said:
Thanks Julie! Your sauce sounds very good… is the recipe on your blog by any chance?
Julie's garden blog said:
Hey Miss, no sadly it’s not. I got it off the net. I’ll see if I can find it for you and send you the link 🙂
Christina said:
Do you make curry pastes with your chillies, that’s the main reason I grow chillies really. You can dry the red ones in a very low oven, your Aga would be perfect, then crumple them and put into jars.
thegardendeli said:
Ah… a good use for the Aga! I haven’t made curry pastes yet, but that’s a good idea.
Cathy said:
Lavender cuttings and plum jam are on my list for August too. I like the sound of slow-roasting plums.Hopefully it will cool down by the end of the month, as it always seems to be so hot when the fruit for jam-making comes into season. Have fun with further plans Sarah!
thegardendeli said:
Can’t remember whose blog it was on, but I read somewhere that you can freeze fruit for jam making when the cooler days arrive… seemed like a very good idea!
Cathy said:
My neighbour does that all the time… I will try it with the redcurrants she gave me as it was just too hot to think of processing them! One chilly day in November perhaps… 😉
Anne Wheaton said:
Planning is always the fun bit. We have brown rot too; I wonder if it’s a particularly bad year.
I put my excess chillies into the freezer – some whole and some finely diced – so that they last me all year. I often add a knob of peeled ginger to the bag so that I have the ingredients for a fast dish to hand in the middle of winter.
thegardendeli said:
Freezing sounds like good idea for preserving the chillies. I’m beginning to wish I’d grown more!
Ailsa said:
Can you save the poppy seeds from any poppies or do they need to be a specific variety? I saw it once on a TV show but can’t remember.
thegardendeli said:
Do you know, now that you ask I’m not sure about the poppies… I save the seeds from the opium poppies because they grow easily and produce loads of seed.
CJ said:
Wow, you have been busy, it’s all looking amazing. Brown rot here too unfortunately, at least that’s what I think it is. It seems like it might be a bad year for it. I’ve taken lavender cuttings this week, I need to sow some of those winter salads as well.
thegardendeli said:
The brown rot is horrible, isn’t it? I’ve been picking as many of the affected fruit as I can and putting them in the bin, but the problem just seems to get worse.
Karen said:
It sounds like you have been very busy. Slow roasted plums sound wonderful. We had a beautiful Japanese plum tree that we lost in an ice storm a couple of years ago…they were so sweet.
thegardendeli said:
The roasted plums are good… and easy to do. It’s always sad to lose a tree in the garden or orchard, especially one that’s productive. Have you planted another plum tree to replace it?
Karen said:
No…sometimes I wish I had. 🙂 But then I have all the apple and pear trees giving me fruit each fall.
Urvashi Roe said:
Wonderful. Lovely to hear your plans and the mysteries of unravelling what you have already. My garden is looking lovely. It’s only small but all my seedlings in pots are green, my grass is even green and the hammock is out. The best thing is that the chinese takeaway’s extractor has been fixed as we lodged a complaint so we can sit outside with some relevant quiet!
thegardendeli said:
Your garden sounds lovely… and with a hammock to enjoy it from – perfect!
daphnegould said:
Roasted plums sound delicious. I keep telling my oldest plum tree to do something already, but it is taking its sweet time.
thegardendeli said:
You can’t rush these things I guess… maybe next year!
annjenny said:
Your garden looks lovely and your plans sound very exciting. Thank you for the link 🙂 and I hope you enjoy the chutney.
thegardendeli said:
I’m looking forward to making the chutney… and then to eating it!
fergie51 said:
Very exciting when plans are made and the work begins! I think poppy seed heads are just the prettiest and cleverly designed things. I made chilli jam this year using this recipe http://www.annabel-langbein.com/recipes/chilli-jam/286 great as a dipping sauce, marinade, and for basting. Keeps really well too. Cheers!
thegardendeli said:
Thanks for the link – I’ve just borrowed the book from our local library and had meant to look up her website. So far every recipe I’ve tried from the book has worked really well… a good sign for the chilli jam. And yes, aren’t poppy seed heads brilliant – beautiful and functional.
Benjamin said:
We’re currently elbow-deep in lovely heirloom tomatoes and getting ready to plant a few fall crops. Time for Brussels sprouts!
thegardendeli said:
Oh you’re so lucky, I dream of a glut of heirloom tomatoes… maybe not a glut of Brussels sprouts though! But I hope your fall crops are just as successful as the summer ones.
Lizzie said:
I think planning your garden is super important, I have just done the same for ours. Look forward to checking back next month to see the progress.
thegardendeli said:
Thanks Lizzie… let’s hope there is some progress next month! Planning, or at least following the plans, doesn’t always work for me when it comes to the garden – but I’m trying to be organised in the veg garden at least.
Caro said:
I completely missed the deadline for the GSC this month and I don’t even have a new garden to get me off the hook! You’ve achieved so much already, it must be so exciting to plan a new garden. I’ve just sowed winter lettuce, chard, spinach etc (hurray! spinach back on the menu!) and been sprinkling seed heads around but there’s still lots to do. I guess, after the chutney making, it will be the bulb order next … 🙂
thegardendeli said:
I’d forgotten about the bulb order… will add that to the list, thanks for the reminder!