Windowsill Crops: Sprouted Seeds

Sometimes, when the ground is sodden or frozen, it’s lovely to be able to harvest your own food from the windowsill, quickly and easily. Sprouted seeds are one way to achieve a speedy crop, plus they cost very little and require almost no space to grow. I usually grow mine in a three tier seed sprouter which I’ve had for years, but you can also grow them with little more than an old jam jar, a piece of muslin or tights and a rubber band, so there’s no excuse not to give it a go.

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A range of tasty seeds

This year Kings Seeds sent me four of their Suffolk Herbs sprouted seed range to trial – mung beans, fenugreek, alfalfa and radish. I’ve grown mung beans and alfalfa before, but radish has been a surprise newcomer and we’ve enjoyed its spicy kick. Fenugreek intrigued me as I love using it in apple and medlar chutney to add a smoky, curried flavour. As a sprouted seed it’s milder, with a fresh, beansprout taste. Mung beans add a lovely crunch to a homemade coleslaw and are good added to stir-fry, and of course, all four work well as a mixed raw snack.

Sprouted seeds as a raw snack and to top my chicken satay

I was delighted when the suggestion that my eldest have sprouted seeds for his morning snack was greeted with real enthusiasm. I’m pretty certain I didn’t respond so positively when my mum used to give me sprouted seeds, but I think he was intrigued by the process (having spent quite a bit of time this week watering the seeds and watching the drips move from level to level).

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Sprouting seeds is a spectator sport!

If you have a windowsill or table near the window, a clean jar, a small piece of muslin or clean old tights, a rubber band and some seeds, you are ready to grow a snack in three days. Wash and soak the seeds overnight in lukewarm water, then drain and add to the jar. Fill with water, put the cover over and secure with the rubber band. Then pour the water out, leaving the jar on its side to drain any excess liquid.

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The mung beans have just been watered for the first time

Alternatively, use a seed sprouter and soak, water and drain the seeds in the same way. We find the top layer needs to be filled with water almost to the brim in order for there to be enough water to drip through the spout once it reaches the bottom layer. Repeat this process twice a day until the beans have sprouted.

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Day 2 and the seeds are almost ready

Sprouted seeds are really nutritious and versatile. Once sprouted, they can be kept in a bag in the fridge for a couple of days, just remember to follow the normal sensible food hygiene rules as laid out by the NHS here. Sprouted seeds are easy, cheap, fun and tasty, so why not give it a go and you’ll be harvesting your own food in a few days, despite the wet winter weather.

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The radish sprouted seeds are a fabulous pink colour

Does anyone have any more recipes with sprouted seeds? Do leave me a comment as I’d love to develop the ways I use them in my cooking. Thanks  🙂

If you’d like more ‘grow your own’ ideas, you can check out my articles here or follow the blog to hear about the crops I’m growing in 2017…

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Allotment Soup Challenge: Celeriac and Blue Cheese

When we inherited our allotment last March, the only crop which had overwintered was a collection of celeriac – clearly beloved of the previous occupants if the quantity, amount and size of the plants was anything to go by. I’ve long been a fan of the nobbly, bald vegetable after having it in soups in Austria years ago and being regularly faced with it in veggie boxes since.

Last year I followed in the previous allotment holder’s footsteps and grew celeriac from seed. I suspect I didn’t lavish as much attention on it as the previous year’s incumbents had. We got a crop –  the celeriac were not as rotund as those I pulled up last March – but we managed to grow enough to harvest several for winter meals. Celeriac has a milder taste than celery and is lovely grated raw in salads or boiled and mashed. But as I’m endeavouring to produce as many soups as possible from the allotment this year, here’s one I experimented with recently which was particularly tasty…

Celeriac and Blue Cheese Soup

Ingredients

1 medium celeriac (or you could use a head of celery)

75g blue cheese, eg. Saint Agur

700 ml stock

50g butter

1 large potato or 2 smaller ones

300ml milk or cream

Black pepper

Few pieces of leftover chopped up cooked ham, fried chorizo or croutons

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The main ingredients

 

Method

Peel and chop the celeriac and potato. Melt the butter in a pan and add the celeriac and potato. Soften in the butter for a few minutes, then add the stock.

Boil in stock for 20 minutes or until the vegetables are soft. Blend the vegetables and stock. Add the cheese, milk and black pepper to taste. Reheat the soup to melt the cheese.

Serve the soup sprinkled with black pepper and chopped ham to add a salty twist, accompanied with crusty bread and butter.

This soup is warming, rich and delicious, especially if you’ve spent the morning digging, weeding or planting out in the cold at the allotment!! ☺

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If you are after more warming soups, try my Roasted Jerusalem Artichoke and Sweet Chestnut Soup. You can check out more recipes here or follow the blog to get new recipe ideas as I add them to the blog…

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Planting Garlic in Containers and Oyster Mushroom Update

I have a confession to make… well two really. The first is that I never manage to get my garlic in before Christmas and yet still usually get a decent crop, although I’m sure yields would be higher if I planted earlier. The second that we have a bad case of white rot in our garden (and, I suspect, in the allotment) so for the last 3 years I’ve planted in old potato sacks. I’ve been surprised at the success of container growing – it’s a great way to grow garlic in a small garden or on a patio. I’m not even sure I’d go back to growing in the ground, even after the requisite 15 years or so when the soil might be white rot free.

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Some of this year’s garlic crop

This year I am determined to plant whilst the old year is still waning, so I’ve been hunting out the paper bags filled with old bulbs from this year’s harvest. I’ve been growing ‘Early Purple Wight’ and ‘Red Czech’ for several years – bought from Isle of Wight based The Garlic Farm at Hampton Court Flower Show. We are pretty much self-sufficient in garlic throughout the year and saving bulbs makes this crop a cost effective one too. Last year I swapped some produce for a few elephant garlic cloves and they work really well in meals for the kids, who are yet to develop a taste for really spicy cuisine. Most produced healthy bulbs, but a few clearly took offence at being planted late and only produced round cloves. I’m going to plant the biggest of these again this year and see what happens.

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One of this year’s Elephant Garlic bulbs

In 2017, I’m adding to my collection with the new varieties ‘Persian Star’ and ‘Susan Delafield’, kindly given to me by Julieanne Porter, who grows a range of different varieties  in her own garden. Julieanne’s interesting accounts of garlic growing and trialling container/ground cultivated garlic can be found on her blog – Gwenfar’s Garden and other musings. I’m looking forward to getting to know these new varieties and seeing how they perform in the pots and in the kitchen.

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5 varieties of garlic ready for planting

I’m planting into a mixture of peat-free multi-purpose compost and my own garden compost, with around 6-10 cloves per pot. The pots spend the year next to the greenhouse in a sunny spot. They do have a tendency to dry out in the summer, so need regular watering, but apart from that are relatively maintenance free. This year the elephant garlic produced scapes which needed to be removed to encourage the plants to focus their energies on creating large bulbs. The discarded scapes were an added bonus, making a zingy pesto and delicious garlic bread.

Garlic scapes are a delicious spring treat

So, armed with old and new containers (some of my old ones have now entirely disintegrated after 6 valiant years of service), I’m off out into a dreary looking garden to bury treasure for next spring. The new containers are Haxnicks Vigoroot Potato/Tomato Planters, available through Suttons Seeds and kindly given to me to trial with my garlic. They stand 45cm high and hold 40 litres of compost. The planters are made of strong, stiff felt with sturdy webbed canvas handles.

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Vigoroot Planters to trial

The fabric planters should last for 3-6 years and work by ‘air-pruning’ plant roots, encouraging more vigorous rooting and therefore better absorption of nutrients. This will hopefully lead to bigger bulbs in the summer. Once filled the containers seem stable and although they will need careful watering due to the porous nature of the material, the sharp drainage will be good for the garlic. I’m planning to mulch the pots to help conserve moisture and to add plenty of homemade compost to give the cloves a good start.

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‘Persian Star’

So with all 5 varieties in situ, I’ll be waiting for more cold weather; a couple of cool months at temperatures of 0-10°C (32-50°F) should be sufficient for good bulb development. Once the milder spring weather returns the garlic should begin to sprout and I’ll be able to assess its vigour. Until growth begins, I’m intending to observe the garlic planters very closely from inside the warm kitchen with a glass of mulled wine and a mince pie (or two).

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Garlic planted – now to wait for spring

Hot Press Mushroom News…

The Oyster Mushrooms started to show on Day 9 of the Advent-ure and are now coming on swiftly. I’ll leave you with pictures of the babies, with more growth to come over the rest of Advent and then, hopefully, good eating.

Baby Oyster Mushrooms appearing on Days 9 and 10

If you want to grow your own Oyster Mushrooms, you can buy kits from The Espresso Mushroom Company. If you’d like to see how it all starts, take a look at my vlogs on the kits, on soaking the coffee grounds and on setting up the soaked growing kit.

If you’d like to follow my garlic and mushroom growing, I’ll be posting more details of both on the blog and day by day mushroom images over December on my Facebook page. You can follow my blog by clicking below. Thanks  🙂

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Allotment Soup Challenge: Roasted Jerusalem Artichoke and Sweet Chestnut

I love making soup. Homemade soup was a big part of family lunchtime when I was a child and I’ve carried on the tradition, making soups out of everything I can get my hands on. My favourite soup cookbook is a faded copy of ‘Soup and Beyond’ which I’ve had since I was a student. I really like the way it broadens traditional soup horizons, with combinations such as ‘Potato, Leek and Lavender Soup’ and ‘Prince and Pedlar Soup’ (quince and medlar). This recipe book, alongside a keen interest in more unusual crops, has led me to play with all sorts of soupy concoctions – most of which have tickled enough taste buds that they’ve been reprised multiple times, for example, our family favourite cream of kohl rabi soup (which alas has not been possible from the allotment this year for molluscular reasons – see Taking Stock: The Three Worst Crops of 2016).

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Love this book

Allotment Soup Challenge

So I decided I’d set myself challenge for the next few months – to make as many different soups with produce from allotment 96B as I can – to trial new flavour combinations and to make the most of our homegrown produce. There’s nothing better than soup to use up leftover vegetables and to warm your cockles when your heart is feeling rather chilly, for whatever reason. So here goes… the first soup is with the leftover Jerusalem artichokes, harvested last week, mostly used in stir-fries, but with some sorry specimens (not a problem in soup) hiding at the back of the veggie drawer. It’s a good job the soup is nourishing and tasty as there’s an awful lot more artichokes where these came from – whoever had our allotment before us really liked the knobbly tubers and we could currently supply the majority of Hertfordshire until Christmas and beyond…

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Our first plant produced this sizeable pile – only 20 more plants to go!

Roasted Jerusalem artichoke and sweet chestnut soup 🌰

Ingredients

500g Jerusalem artichokes

150g sweet chestnuts

250g potato

1 onion

200ml stock

200ml milk

100ml single cream

1 tsp winter savoury (could use thyme but it might have a less protective effect on your digestive system – see below!)

Salt/black pepper to taste

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We’ve been happily adding these seasonal treats to gravy, soups and casseroles for the past couple of weeks

Method

Roast the chestnuts (with a cross slit in their shells) and the scrubbed artichokes in the oven at 180ºc for 30 minutes or until the vegetables are soft (don’t need to add oil). Meanwhile, boil the peeled, chopped potatoes, winter savoury leaves and halved onion in the stock and milk until the vegetables are soft. When cooled, combine the stock, milk, onion, winter savoury and potatoes with the artichokes (which can be skinned at this point, or as I did, squeezed out of their skins – messy but fun!)

Blend the soup and when it is smooth add the chopped chestnuts and salt and pepper to taste. The soup can then be blended again until there are only small nuggets of chestnut to add a bit of bite to the soft soup. Heat in a pan and serve with crusty bread. It really is pretty simple… and delicious.

You might want to eat fairly sparingly to begin with as the effects of Jerusalem artichokes can be rather potent on the unwary digestive system, but the winter savoury should help take the wind out of the Jerusalem artichokes’ sails, so to speak.  😉

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Fresh, nutty and delicious soup

Please leave me a comment – especially if you have any suggestions about other ways of cooking with Jerusalem artichokes – or producing power with them, or any other ideas as I’m not convinced our collective digestion systems will cope with eating all of them over winter, so we need to dream up some alternative uses!!  🙂

Overwintering Tea, Coffee and Other Tender Edible Perennials

I bought a tea plant (Camellia sinensis) and a coffee plant (Coffea arabica) earlier this year. I’m hoping, in time, to be able to produce infinitesimally small amounts of low quality hot beverages with which to underwhelm my friends and family. In the meantime, the coffee needs to come in for the winter and I’ll probably bring the camellia in too, although in time it should become large enough to overwinter successfully outside in its pot. Planting it in the ground here isn’t feasible as our soil is alkaline (pH 7.5) and camellias need acid soil. But potted in ericaceous compost, it should exist quite happily and produce leaves for green tea and salads for many years to come.

The list of plants needing winter attention is growing as my plant collection becomes more extensive and unusual, so this year I’m not convinced it’s all going to fit. Time to clear greenhouse benches and indoor windowsills, squeeze plants onto trays and cross my fingers as chillies, tea, coffee, lemongrass, lemon verbena, Vietnamese coriander, yacon, cucamelons and inca berries all come in for the winter…

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Scrubbing away a year’s grime

Fungus Gnats

My overwintering regime comes from a mixture of experience, good advice from fellow growers and intuition (aka. guesswork). Once the pots are in I’ll be treating them with nematodes as I had real problems with fungus gnats in the house last year (the annoying little black flies which buzz around the compost and can multiply disturbingly in just a few days) and using nematodes completely cleared them up. I’ve been sent a free trial pack of nematodes from the Green Gardener which can be stored in the fridge in their sealed packet for a few weeks until needed and then simply watered in the specified concentrations onto moist compost. I’ll be using them in the next few days and will report back on how successful they are this year. Here’s to a fly-free winter and lots of happy hibernating plants ready to burst into life early next spring  🙂

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My nematodes – currently residing in the fridge

Chillies

My 39 chilli plants will not, alas, all fit in the house, so the challenge has been to decide which are keepers and which will be feeding Compo (the compost heap). I’ve saved lots of seed that I will be able to sow next January and I’ve been sent an amazing array of exciting varieties by a reader of my blog who grows an extensive range and has been very generous in our seed swap. There is now no hope for me – I’m a confirmed chilli addict. Thirteen varieties this year and I suspect it will only get worse in 2017…

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The crazy chilli collection 2016!

As well as saving seeds, the kitchen has turned into a pickling factory with shallots, red onions and chillies disappearing into jars, to reappear in a few weeks to jazz up pizzas, sandwiches and salads.

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Pickled chillies to heat up cold winter suppers

Cucamelons and Yacon

I’ve tried to overwinter cucamelon (Melothria scabra) tubers a couple of times and never been successful. They’ve been left them in pots in the unheated greenhouse and brought in as dried tubers, but each winter rot has set in. This time I’m going to attempt to keep them in their pots, dry on a windowsill alongside the yacon (Smallanthus sonchifolius) and see what happens…

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I’m hoping for an early harvest next year – if I can only manage to overwinter the tubers…

 

Lemongrass

The lemongrass (Cymbopogon citratus) overwintered well last year and then I lost nearly all my plants by putting them out in the unheated greenhouse too early. Second year plants definitely grow more strongly (providing they’re kept warm), whereas first year plants don’t really have long enough to develop and multiply. So I’m intending to learn from my mistake and keep them indoors next spring until the frosts have well and truly finished.

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These little guys never really developed into mature plants

Lemon Verbena

I’ve had the same lemon verbena (Aloysia citrodora) plant for 5 years. It dies back in winter in the unheated greenhouse and reappears in spring, usually just after I’ve given up hope – I should know better by now. This year I repotted it and put it outside during the summer. It rewarded me by producing more leaves than we could use. It is such a lovely plant. Unlike lemon balm (Melissa officinalis), which has a similarly enticing scent, I find lemon verbena transfers its sherberty aroma more successfully to hot and cold drinks, cakes and spicy curries.

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The lemongrass stirring from its winter slumbers

This year I’ve dried the remaining leaves for tea over winter and I’m going to have another go at propagating from cuttings next year (something at which I have an embarrassingly bad track record).

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Makes the best tea mixed with Moroccan mint

Vietnamese Coriander

A new herb for us this year, I’ve been impressed with the easy of use and clean taste of our Vietnamese coriander (Persicaria odorata). I love the more traditional coriander (Coriandrum sativum), but the necessity of repeated sowings to cater for the speed at which it bolts is an extra job in a busy summer schedule. If the Vietnamese coriander overwinters successfully, it will allow a continuous supply of tasty leaves for cooking throughout the summer and autumn months and will have earned its place in the herb container garden.

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Vietnamese coriander – so far, so good

Inca Berries

A couple of weeks ago I was lamenting the three worst crops of 2016 – inca berries (Physalis peruviana) being one. I had an extremely helpful comment about the perennial nature of the plant and therefore the possibility of overwintering it. I have tried growing physalis for 4 years now, with very minimal harvests, so had already discounted new plants in 2017. However, I’m going to try bringing a couple of plants indoors to see if they produce higher yields in their second year. If not, they’re history – at least until I move on to warmer climes.

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My inca berry harvest

I’d love to know if anyone else is growing tea or coffee, and what the verdict is. And does anyone else contemplate paying their friends and relatives to overwinter plants on their windowsills due to a mismatch between plant collection ambitions and house size? Or is that just me?! Do leave me a comment below to let me know what other overwintering activities are going on this autumn…

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Assembled plants for overwintering – maybe we should move out?

 

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Pumpkin and Apple Season: Two Warming Autumn Soups

Facebook has just reminded me that five years ago I spent the day at the Luton Hoo Pumpkin and Apple Day, retreating from the crowds from time to time to sit on the haystacks and feed my 6 month old daughter. Today I have been in the town square enjoying our community garden Apple Day. We’ve been selling apples, pears, quinces and our juice (made with windfalls and unwanted apples collected from local gardens and orchards), running craft workshops for the children and chatting to Hitchin shoppers about all things apple related.

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Some of the varieties that have been available for shoppers to try and buy today

Within a couple of hours many of the apple varieties had sold out

Throughout October our house has had an underlying scent of apples – cooking apples stewing, crab apples boiling for jelly and cupboards full of apple boxes stored for eating or cooking later in the year. Our recently harvested quinces have added to the aroma and at the Stotfold Steam Fair last weekend we bought a mammoth pumpkin from a local grower. This has pleased the kids no end as last year I was late to the shops and we ended up celebrating Hallowe’en with a carved watermelon (on the grounds that any cucurbit was better than no cucurbit!)

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You’d never have known that our Hallowe’en cat (designed by my son) was carved out of a watermelon!

There’s no doubt that October brings the excitement of the autumn harvest and related festivities, but it also brings wastage on a grand scale as much of the pumpkin flesh removed prior to carving goes straight in the bin. Sara Venn, co-founder of Incredible Edible Bristol, highlighted this waste at the beginning of the week in her article ‘Please don’t play with your food…’ with the appalling figure that 80,000 tonnes of pumpkin flesh went to landfill in 2014. She has been blogging with pumpkin recipes all week and has asked readers and fellow bloggers to add their recipes and ideas to the mix. So here are some pumpkin soup recipes with a bit of apple thrown in for good measure. The spices in the first soup and sweetness of the apple in the second help to add flavour to commercial Hallowe’en pumpkins bred for size and colour, not for taste. The soups are based on recipes in the Luton Hoo ‘Pumpkin and Apple Gala Cookbook’, bought from the Apple and Pumpkin Day five years ago and much used since…

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Savoury and sweet – this cookbook has recipes for the whole family to enjoy…

 

Pumpkin, Prawn and Coconut Soup

Ingredients

400ml can coconut milk

1 lemongrass stalk or several leaves, bruised

2 tsps Thai green curry paste

4 Kaffir lime leaves

500ml hot chicken stock

1 tbsp nam pla fish sauce

About 500g peeled pumpkin flesh, chopped

250g pack MSC (Marine Stewardship Council) prawns

Juice of 1 lime

1 chilli, deseeded and chopped

A bunch of shredded spring onions or chopped chives

Method

Add the coconut milk, Kaffri lime leaves and lemon grass to a pan and simmer for 5 minutes. Add the Thai green curry paste and hot stock. Stir gently until the paste has dissolved.

Add the pumpkin and simmer until tender (10-12 minutes). Add the prawns and cook for a further 5 minutes. Remove the lemon grass and Kaffir lime leaves. Add lime juice and fish sauce to taste.

Serve topped with shredded spring onions/chives and chilli.

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Regular readers will know I am a Thai food lover. I love growing Thai veg and herbs and this soup used our lemongrass and Thai lime leaves as well as the pumpkin

 

 

Roast Pumpkin and Bramley Apple Soup

Ingredients

1 large pumpkin

2 tbsp olive oil

25g butter

1 small onion, chopped

1 small Bramley ( or other cooking) apple, peeled and chopped

700ml vegetable stock

Salt and pepper to taste

Method

Cut pumpkin into quarters, scoop out seeds (rinse and save), brush flesh with olive oil and roast for 25 minutes at 180ºc or until flesh is soft. Once cool, scoop flesh out of skin.

Melt the butter in a pan and add the onion. Soften for 10 minutes without browning. Add stock and pumpkin flesh. Simmer gently for 15 minutes. Add the apple and simmer for a further 5 minutes until tender.

Blend the soup, add salt and pepper to taste and serve with natural yoghurt and ground black pepper.

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A wholesome warming soup for cold autumn evenings

 

As a tasty extra treat, the discarded pumpkin seeds can be toasted for 20-25 minutes at 180ºc spread out on an oiled baking tray. Remove from oven when toasted. Toss in seasoning and herbs or spices to taste (we used salt, pepper, cumin and paprika) and scoff as a pre-dinner snack.

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Toasted pumpkin seeds – no waste – great taste

The pumpkin and apple harvest adds a sparkle to October meals – there are so many delicious ways to make the most of these hearty ingredients

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My two little helpers enjoying the apple tunnel in a local orchard

For more apple recipes, try some tasty Apple and Cinnamon Butter, Spiced Crab Apple Jelly and Crab Apple Fruit Leathers or our family favourite Rhubarb and Apple Sponge.

If you have other cucurbits to use up, try Stuffed Summer Squash, Courgette and Chilli Cornbread or Courgette Tea Bread.

I’d love to hear about other favourite pumpkin and apple recipes – with all that pumpkin flesh going spare in the next few weeks, every delicious recipe counts. And if you’d like to explore more recipes with me, you can follow the blog below:

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Taking Stock: The Three Worst Crops of 2016

Ups and downs are part of every growing year and 2016 has seen some exciting highs interspersed with a few depressing failures. We’ve had our first quince crop from Cydonia oblonga ‘Meeches Prolific’ with ten glorious downy fruits from our three year old tree. (Actually nine now as a passing individual delivering leaflets pulled one off the tree, presumably thinking it was an apple, bit into it, discovered it was unpleasant – being actually a quince and unripe – and discarded it in our front garden.)

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Early on the fruits are covered in a downy fur which has now nearly disappeared

 

Sweet Success 🙂

The dwarf plum tree ‘Opal’ has given us a bumper harvest and we had a basket of greengages ‘Cambridge Gage’ for the first time which were utterly sublime – easily the sweetest, most aromatic fruit I’ve ever tasted. Three of our four apples trees have produced fruit, which is actually the best we’ve ever managed as the espaliers are planted in shallow ground where we had to use a pickaxe to remove as much concrete as possible, so they have a tendency to sulk and become biennial at times. But better to have beautiful espaliers for flowers, fruit and habitat for wildlife than bare concrete fence bases.

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One of our many baskets of plums which are now filling the freezer

Allotment 96B has yielded many baskets of potatoes, trombocinos and round courgettes aplenty, runner and broad beans, celeriac, rhubarb, currants, strawberries, raspberries, beetroot, carrots, achocha, shallots and onions, all within its first six months. There’s oca and Jerusalem artichokes still to harvest and the cucumbers, tomatoes and chillies are still racing to ripen their fruit in the greenhouse before the frosts descend. Throughout spring, summer and autumn, a most satisfying harvest has been making its way onto our plates and into our cupboards in the form of jam, jellies, chutneys and pickles. But a few crops have not managed to keep up – in most cases because I’ve not paid enough attention to them – and herein lie the lessons for next year…

Pear Crop 😦

We bought a patio pear tree several years ago which grows in a pot at the sunniest end of the garden. It faces a patio cherry, also in a pot, which has started to yield a small harvest of tasty cherries each year which we protect from the birds with netting just before the cherries begin to ripen. The pear gave us five fruit in each of the last couple of years which was not too bad, considering its age and size, but this year it plumbed new depths by managing one ugly, round blob of a fruit.

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The blob

I think it has finally outgrown its pot and needs to be potted on. I bought a lovely black pot for this purpose a few years ago, but didn’t pot it on when we got it as I did with the larger cherry, as I was concerned about overpotting. If the small rootball had been placed above wet compost, it could well fail to thrive in the anaerobic root conditions this would create. So I’ll be repotting the pear after leaf-fall this autumn and feeding it well next spring to help it develop the required energy to fruit successfully in future years.

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The bigger pot at the back should help this tree thrive next year

 

Kohl Rabi 😦

Many years ago I visited Zell am See in Austria and stayed for a week in the lovely Grand Hotel where we’d managed to get a discounted room. The scenery was stunning and the wildlife breathtaking. We swam in the lake, listened to live piano music with afternoon tea on the waterfront and cycled in the countryside seeking (and finding) red-backed shrikes. Every evening we had a 5 course meal – one course was always soup – delicate, creamy soups which introduced us to celeriac and kohl rabi. Since that holiday we’ve regularly made soup with these two underrated vegetables and we’ve tried growing both at various times. Celeriac has been unsuccessful in the garden, probably because it needs fertile, moisture retentive soil in full sun and our raised beds do have a tendency to dry out. But Allotment 96B already had celeriac growing in it when we took over in April – rather old and tired, but I managed to salvage some for soup. We’ve planted more this year and I’m hopeful we might get a modest crop in a few weeks.

Kohl rabi, on the other hand, hasn’t had such an easy time of it. I’ve grown it successfully in the garden before and love the smooth white or purple UFOs – the swollen stems of the plants. This year I tried growing it on the allotment. Early on the slugs decided they deserved kohl rabi more than me and they attacked it in earnest. They ate into the developing stems, hollowing the circles and eventually killing the plants. I had a spare bit of copper tape with which I encircled the base of one plant, buying it a little time. But eventually, it too succumbed to the relentless ninja slug patrol.

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There are beets and courgettes, but no kohl rabi this year – this photo is from 2014

I’m sad there will be no kohl rabi this year, as much for the beautiful form of the vegetable, as for its taste. But next year I’m sowing both the purple and white varieties. I’m planning a special area in the raised beds in the garden where I can raise a kohl rabi army and defeat the slugs through increased vigilance and special vegetable training sessions.

Inca Berries (Physalis/Cape Gooseberry) 😦

I’m a sucker for the weird and wonderful (as you probably know if you’ve been following the blog) and I first grew inca berries four years ago. Prior to this year I’ve always grown them from seed and they’ve developed late and produced a poor crop. This year I decided to treat myself to plug plants in order to get bigger specimens sooner. I potted on the six plugs when they arrived and continued to repot and feed them throughout the spring. I pinched out the tops of three and left the others to see if encouraging them to branch would help crop production. Now, five months later, I have six lanky, healthy looking plants (some branching, some not) with about 25 fruits between them. Not enough to make the Mrs Beeton jelly recipe I’ve been hankering after unfortunately. Don’t know why mine always grow so tall and produce so few fruit. Maybe the greenhouse doesn’t suit them due to reduced light levels, although I’ve tried them outside in previous years and had no fruit at all. Maybe I need to pinch them out more during the season? I’d be grateful for any ideas here please – the jury’s still out on whether I’ll bother again next year.

Inca berries have attractive flowers and fruits

I guess I’m not alone in feeling fed up when I’ve nurtured a plant for months and planned what I might do with the harvest, only to get little or nothing at the end of it. Sometimes I wonder whether it’s worth it and whether it might just be easier to stick to more conventional crops or buy all my fruit and vegetables from the shops. Then I watch the kids picking Chilean guavas from the front hedge on their way home from school and suddenly it’s all worth it.

Chilean guavas ripe for the picking

If you have grown any of these edibles with more success than me (not difficult), do leave me a comment or some advice below. Or maybe you’d like to share some of the successes or crop disasters of 2016. It’s always great to read about what other gardeners are up to. Thanks  🙂

If you’ve enjoyed reading about my growing experiences this year, you can follow the blog to get updates on the rest of my harvest and my plans for 2017 which will include my new allotment cutting flower bed and a revamp of the border in the back garden…

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Plot to Plate: Courgette Tea Bread

Last week the courgettes were destined for savoury fare in my courgette and chilli cornbread. This week’s courgette production shows no let up, so I’ve been experimenting with sweet uses of courgettes. First I tried a courgette chocolate cake using a recipe from the Delemere Farm Goat’s Milk carton. It was meant to be avocado and chocolate, but ended up with grated courgettes in too (as with so many things in our house…) It tasted good, but I need to work on the moisture levels as it was a little dry – probably due to my substitution of gluten-free flour for ordinary flour.

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First attempt at a sweet courgette recipe – the homemade blackcurrant jam between the layers of the cake worked particularly well

So then I embarked on an old favourite – tea bread, but substituting some of the dried fruits for grated courgette. This worked a treat – the loaf was moist with no distinct taste of courgette – just a general fruity deliciousness.

Courgette Tea Bread

Ingredients

300g mixed dried fruit

150g grated courgette

200ml cold tea

250g gluten free self-raising flour (or could use ordinary wholemeal self-raising flour)

170g soft brown sugar

30g melted butter

1 egg

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Dried fruit and grated courgette soaking in the tea

 

Method

Soak the dried fruit and grated courgette in the tea for several hours or overnight. Add the flour, sugar, butter and egg to the soaked mixture and combine thoroughly.

Line a long loaf tin with greaseproof paper and pour cake mixture into the tin. Bake at 170ºc for 1-1.5 hours until the tea bread is firm to the touch.

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Hard to leave it to cool before slicing as it smelled so good…

Enjoy with a cup of tea, preferably in the sunshine.

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And relax…

 

 

 

 

 

Plot to Plate: Courgette and Chilli Cornbread

Everywhere you look at in my house at the moment there are courgettes of different shapes and sizes. In the sinks, the fridge and on the worktops. It’s a lovely problem to have and I’m intending to conquer it by including courgette in every meal and snack for the next few weeks. I might just let the kids off having it grated into their breakfast cereals if I’m feeling generous 🙂

So I’m starting a series of courgette recipes in Plot to Plate, beginning with this delicious cornbread which we’ve been enjoying for years and moving on to other ideas including some yummy courgette Earl Grey tea bread which I’ve been experimenting with this week.

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This beauty has been split between the cornbread and the teabread

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And this monster is lurking in the utility room sink…

 

Ingredients:

1 onion

1 red pepper

2 medium courgettes (I used 2/3 of this big one)

1 egg

4 tbsp olive oil

1 chilli (vary heat levels of the chilli to taste)

2 small sweetcorn cobs with kernels removed or 1 cup frozen sweetcorn

125ml crème fraiche

125g polenta

1/2 tsp sea salt

1 tsp baking powder

250g grated cheddar cheese

1/2 tsp paprika

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Cooking the vegetables – the courgette, onion and chilli in the cornbread were all from the garden or allotment

 

Method:

Chop the onion and red pepper and grate the courgette. Add to a frying pan with 2 tbsp of olive oil and cook until soft. Cool in a bowl.

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Ready to be baked – I didn’t put the chilli in the bread because the kids don’t like it spicy, so I sprinkled it on top of one half and put paprika on the other half to show which was which

Beat the egg with remaining olive oil and add chopped chilli and cooled veg. Stir in the rest of the ingredients (except the paprika and 50g of grated cheese). Pour into a 21 cm diameter shallow cake tin and sprinkle the cheese and paprika over the top.

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Cooked and ready for action

Bake at 180ºc for 40 mins. I usually serve warm with salad, vegetables or soup.

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Courgette and chilli cornbread with olive and beetroot from the allotment – nourishing and tasty

6 Ways to Create an Ornamental and Productive Garden

When I started gardening I had a small patio and a keen desire follow my father’s footsteps and grow fruit and vegetables, but I also wanted flowers and colour, so I started to learn about ways to combine the two. Now, 20 years on, I’m still exploring ways to create garden spaces which encourage relaxation and an enjoyment of the beauty of nature whilst also providing a harvest for the kitchen. Over the past 6 years we’ve turned our back garden into a family space which includes a willow den and lawn with climbing frame for the kids, a flowerbed, a fruit cage and two vegetable beds. I’ve tried to maximise our space by using both horizontal and vertical structures for plants and also by combining the aesthetic and productive wherever possible.

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My first house had a patio which I covered with pots – many containing herbs and edible flowers

Three years ago we started work on the front, the aim being to create a hidden allotment – a space which would blend with the surrounding suburban front gardens and offer us a secret harvest throughout the year. As the size of modern gardens diminishes and the pressure on our outdoor spaces increases, it will become more important to combine productivity with aesthetic appeal. Here are a few of the ways we’ve been adding edibles to our outdoor spaces within an ornamental framework:

The front garden has changed from a sterile, unappealing lawn to a cheerful gravel garden filled with ornamental and edible plants

1. Eat a Hedge

Hedges are an great way to create separate areas, edge borders, establish boundaries and attract wildlife. They are also often used to add formality to a garden. With so many different functions, hedges are likely to be included in most gardens, creating an ideal opportunity to add an productive element. I have many low hedges in the garden – all evergreen and edible – and they provide a harvest throughout the year.

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My low alternative box hedge of Chilean guava (Ugni molinae)

After discussing Chilean guava as an alternative to box hedging with James Wong a few years ago, I thought I’d try it as the edging to the front garden. It has matured over the past three years and it looks like being a good harvest this autumn despite keeping the hedge at only 50cm high. It hasn’t established as well as box, partly because it is more prone to dieback in cold weather and because I haven’t been as assiduous as I should have with watering and feeding, but it isn’t going to contract box blight and its berries are not only edible – they are truly delicious. The children love snacking on them and they work really well as tiny bursts of flavour in muesli and cupcakes. Best of all, when I am weeding or pruning in the front garden, the scent of the fruit from midsummer onwards saturates the air and makes all the hard work worthwhile.

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Rosemary hedge in the front garden

I also have several rosemary and lavender hedges in the garden. I dry the lavender for scented bouquets in the house and add it to sugar for cakes and biscuits. The rosemary provides an invaluable year round harvest for adding to meat dishes, sprinkling over homemade chips and using in savoury biscuits. I’ve used the rosemary hedge in the front to trisect the garden, helping to disguise the rectangular shape. It almost disappears in summer as the flowers take over and then reappears in winter, adding definition and interest to the garden.

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Summer chaos in the front garden envelops the hedge almost entirely

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By early autumn the tripartite structure is becoming clear again

Lavender is generally used to edge the borders. There’s a hedge of dwarf lavender alongside the back flowerbed and one under the front windows. Hedges offer a wonderful opportunity to explore different varieties of lavender and we’re lucky enough to live close to Hitchin Lavender which has an extensive trial field. Summer often finds me wandering around the rows, learning about the different colours, foliage, habits and scents of this intoxicating plant. I grow ‘Twickel Purple’, ‘Dwarf Blue’, ‘Blue Ice’, ‘Munstead’ and ‘Hidcote’ and wish I had room for more varieties.

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Hitchin Lavender trial fields – a favourite summer haunt

Another way I’ve used hedges in the garden is to create compartments in the herb bed. When we moved to the house, the back garden had a long fence with an ugly concrete base which made the left side of the garden grey and monotonous. We planted alternating rosemary and lavender ‘hedgelets’ along the border to break up the line and create areas for different herbs – sage, mint, chives, oregano and thyme – arranged based on the increasing amount of sun as you go down the garden.

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The alternating hedges before their summer trim

If taller and less formal hedges are required, there are lots of suppliers offering native hedge plants these days, like the collection from the Wiggly Wigglers which I’ve often wished I had the space to plant. This particular collection includes ‘blackthorn (for sloe gin), crab apple (for jelly), damson (for jam and a luscious homemade alternative to Ribena), dog rose (for rosehip syrup), elderberry (for flu-preventing syrups from the berries in autumn and delicious cordial from the flowers in spring), hazel (for cob nuts), cherry plum and wild pear (for jams, liqueurs and syrups)’. (Links in the blog are not sponsored – they are simply from companies that I have used in the past and liked.)

 

2. Look up – Walls and Fences

In a small space it is important to use the vertical as well as horizontal plane. We’ve covered the fences around the whole garden with a mixture of soft fruit and trained fruit trees to expand our growing space and hide unpleasant concrete and overlooking windows.

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The apple espaliers went in as a priority

I’ve enjoyed growing our three apple espaliers (‘Bountiful’, ‘Egremont Russet and ‘James Grieve’) as they provide such structure and style along the boundaries. We also have a pink seedless grape ‘Reliance’ trained up the end espalier wire next to a fig ‘White Marseille’. There’s a thornless blackberry ‘Apache’ trained up wires at the back of the garden with a plum ‘Opal’ and greengage ‘Cambridge Gage’ in front, helping to screen the windows of the overlooking houses. The fruit cage has two rows of summer and autumn raspberries at the back, screening next door’s shed and we’ve covered a blank section of wall at the front with a cordon apple ‘Fiesta’.

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Fruit trees have the added advantage of fabulous spring blossom

With the foliage, blossom and fruits, trained fruit trees and bushes should be grown more in our gardens. Requiring little maintenance, except at pruning and feeding times, they form the backbone of our relatively small garden and bring us much pleasure throughout the spring, summer and autumn months.

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Now the espaliers have covered the fence with foliage and are providing us with crumbles, cakes and preserves

 

Cordons, fans and espaliers are all suitable for growing against walls and fences

 

3. Build a Green Roof

In the same spirit of using vertical spaces, I’ve tried to use horizontal spaces even when they are off the ground. When I got tired of ugly bins of the driveway, I designed a binstore with a local carpenter and included a green roof to create more growing space. This is now filled with a mix of edibles and ornamentals – sedum, dianthus, thrift, sempervivums (which although not edible, have a juice with herbal properties similar to Aloe vera and are hardy into the bargain), chillies, herbs and nasturtiums.

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The green roof brimming with herbs, edible flowers and chillies

The herbs (thyme, lemon thyme, summer savoury, golden marjoram and French tarragon) are thriving, as are the succulents, thrift and dianthus. The chillies have suffered from lack of water at times, so if I plant them in the roof again I’ll need to keep more of an eye on them if we want a larger crop. I’m also intending to try alpine strawberries (Fragraria vesca ‘White Soul’) in the roof next year to develop the edible theme.

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My first ever Habanero (Habanero Red) in the green roof

 

4. Spread Scented Ground Cover

Many herbs provide great ground cover, adding attractive foliage, flowers and scent to a garden, whilst also being extremely useful in the kitchen. Our front garden had a muddy path to which we’ve added paving and gravel, leaving plenty of space to plant ground cover herbs. There is a range of thymes, including woolly thyme (Thymus pseudolanuginosus), creeping white thyme (Thymus serpyllum var. albus) and creeping lemon thyme (Thymus citriodorus ‘Aurea’), alongside pennyroyal mint (Mentha pulegium) and chamomile (Chamaemelum nobile ‘Flore Pleno’). They create an aromatic effect as you wander along the path (along with the oregano which has self-seeded down the side passage and releases the most lovely scent when we put the bins out). They are enjoying the location, in full sun, and have rewarded us by increasing in size, creating plenty of ground cover even when they’ve just been harvested.

We turned the weedy muddy area into a path with room for ground cover herbs

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The woolly thyme is doing a good job colonising the water meter cover

 

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The herbs also have beautiful flowers in the summer – an extra bonus

 

 

5. Munch on Edible Flowers and Colourful Veg

Many vegetable patches are visible from the house these days rather than hidden at the bottom of a long plot, so it’s important to consider how the productive area will add to the aesthetics of the garden. Including annuals and perennials with edible flowers in the vegetable patch is an easy way to engage children with gardening and create a visually appealing, vibrant space.

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The kids love picking petals from the garden to adorn their salads

We grow calendula, borage, bergamot, marigolds, nasturtiums, viola, dianthus, primroses and lavender either in the veg beds or elsewhere in the garden. Although they don’t add a great amount of bulk to meals, they can be used to brighten up salads, cakes, biscuits and ice-cubes, adding a bit of creative fun to family meals.

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This is a summer plateful which we harvested and added to a crisp Caesar salad

Colourful vegetables are also a valuable addition to an ornamental vegetable patch as they create visual interest. From pea ‘Blauschokker’ with its delicate purple flowers and deep purple pods, rainbow chard with its thick stems shining like jewels in the sun to purple kohl rabi with UFO shaped swollen stems, there are so many interesting coloured vegetables from which to choose.

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Fabulous rainbow chard with vibrant stems

 

6. Pot it up

If you don’t have a fruit and vegetable patch, but want to grow ornamental crops, containers could be the answer. Several years ago I bought a great book called ‘Crop in Pots’ by  Bob Purnell. I loved the illustrations which pay as much attention to creating attractive displays as they do to providing food for the table.

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The redcurrants and dianthus work so well together here

I’ve tried several of the combinations over the years and made up some of my own, like the fruit salad hanging baskets for the school fete with alpine strawberries (we used Fragraria vesca ‘Baron Solemacher’) and chocolate mint (Mentha x piperita ‘Chocolate Mint’) with its deep brown stems and bronze flush to the leaves.

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This lovely combination is right up my street as a I love growing chillies and herbs for curries

Even with a small patio, windowbox or windowsill, it’s possible to grow beautiful plants which taste good too. My chilli collection includes some really ornamental plants like ‘Numex Twilight’ and ‘Purple Gusto’. I also love edible houseplants like Vanilla Grass (Pandanus amaryllifolius) and Kaffir Lime (Citrus hystrix) which can bring a little productive beauty into any house, whether or not it has a garden.

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My chilli ‘Numex Twilight’ looks great surrounded by mint and lemon verbena

Growing edibles is in the garden is great fun and connects us with the origins of our food, reminding us of the fundamental yet often overlooked role plants play in our busy, modern lives. Best of all, in an ornamental edible garden, a feast for the eyes can be transformed into a feast for the table and that’s a truly beautiful thing.

What are your favourite ornamental and edible combinations? Do leave me a comment and let me know what you are growing and how it’s going. What would you advise me to try next in the colourful veggie patch and what new varieties are on your wish list?

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Dogwooddays does not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.