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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January Delights: Inside and Out

January can be a hard month to love. A cold, dark, post-celebratory descent where the first hint of spring feels far too far away. But in times of scarcity even the smallest signs of life punctuate the gloom, creating little moments of January delight. Over the past couple of weeks, writing, design work and an inflamed hip have kept me mostly inside. But from my work space (the kitchen table) I can see the redwings eating next door’s cotoneaster berries and there’s just the merest hint of acid yellow – could it be the primroses in the lawn starting to emerge?

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Clematis cirrhosa ‘Freckles’

My Clematis cirrhosa ‘Freckles’ and ‘Jingle Bells’ are flowering and I’m pleased I planted them near enough to the window to be able to see the swaying bells – some creamy white, the others cream above and splotched with purple beneath. Flocks of long-tailed tits have been passing through, voleries of cheerful pompoms on sticks, bouncing in the birch canopy outside my daughter’s bedroom. Today the wren was watching me quizzically from the fence, head on one side, perhaps wondering why I wasn’t out working in the garden.

 

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Hamamelis x intermedia ‘Jelena’

The buds on the Viburnum x bodnantense ‘Dawn’ are beginning to break and as it’s in a pot I’ve brought it right up close to the window – flowers in January are to be treasured. Not to be outdone by the viburnum, my witch hazels (Hamamellis x intermedia ‘Jelena’ and ‘Diane’) have been flowering for several weeks with their vibrant copper and red curled petals like delicately zested orange peel, their warmth defrosting any sombre winter moods.

 

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January chilli harvest

But the natural world isn’t deterred by a mere sheet of glass – it seeps into the house and surrounds us, even in the coldest months. In our bedrooms, chillies, lemongrass, physalis, coffee, tea, Vietnamese coriander, cucamelon and yacon are all overwintering. So many chillies have ripened this winter that we’ve been making chilli jam – in January. Our oyster mushrooms have proved their worth by growing a second crop. We made them into a spicy broth with frozen stock and meat from our Christmas turkey and, of course, a couple of chillies for good measure.

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Long-tailed tits – always a cheerful sight

We’ve been planting indoor bulbs to bring us colour and fragrance before the end of winter and in the propagator, chilli and sweet pea seeds are slowly waking up. Whether I look outwards or inwards, I can feel life stirring. Winter, darkness and even thundersnow might be upon us, but bowls of warming broth, trays and propagators full of plants in waiting and the ebullient winter flowers and birds outside my window provide a series of January delights to help us hang on until spring.

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Creating a Community Forest Garden

The Triangle Community Garden

Community gardens are special places. They bring together people of all ages, abilities and backgrounds working towards a shared goal. My local community garden – the Triangle Community Garden – has been a thriving public space for the past 16 years. Over this time it has expanded to include several social therapeutic horticultural and health/well-being projects for people with learning disabilities, two allotment plots with a new polytunnel and a developing forest garden site.

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The forest garden site at the beginning of the clearing process

Forest Gardening

Forest gardens are productive, self-sustaining areas which are modelled on the structure of natural woodland. They include a wide range of plants grown together in ways which are mutually beneficial. Forest garden plants might produce food, medicine, dyes, wood or cloth. Many also play a supportive role by fixing nitrogen or raising nutrients in the soil, by providing structure for climbing plants or by adding weed-suppressing ground cover.

Volunteers preparing the ground and planting

Our forest garden is still in its infancy. Over the last few years the perennial weeds have been partially cleared, mulch laid and the canopy layer (of trees and larger shrubs) has been planted. The next stage is to start adding the herbaceous perennial and ground cover planting, whilst ensuring that canopy layer continues to thrive. As a member of the garden committee, I’ve been privileged to be involved in some of the planning and planting. The potential for creating a rich eco-system with real practical and environmental benefits makes this a hugely exciting project.

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Shrub layer developing

Regular readers will know that there’s nothing gardening-related that inspires me more than planting which is productive, aesthetically pleasing and environmentally sound. Forest gardening fulfils all these criteria, as woodland is as beautiful in its own way as any designed border. Learning more about this method of gardening has been fascinating. A good place to start is Martin Crawford’s Creating a Forest Garden and I also regularly use the Plants For a Future Database for information on practical uses of individual plants.

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Fruiting hedging

Canopy Layer

So far the canopy layer includes Apricot ‘Tomcot’ and ‘Orange Summer’, Apple ‘Pitmaston Pineapple’, Damson ‘Shropshire Prune’, Plum ‘Mirabelle de Nancy’, Quince ‘Leskovac’, Asian Pear ‘Kumoi’, Strawberry Tree, Autumn Olive, Loquat, Hazel, American Elder, Judas Tree, Cornus Kousa, Italian Alder and Almond. The shrub layer so far includes Pineapple Guava, Chokeberry, Honeyberry, Red, Black, Pink, White and Buffalo Currant, Fuchsia, Goji, Chilean Guava, Goumi and a Rosa rugosa hedge.

Some plants are doing well and others have proved less successful, like the Chilean Guava which has succumbed to the cold and died (unlike my plants half a mile away which generally tolerate winter temperatures, but they are in a more sheltered position). The future of the Goji berry is also undecided as it has turned out to be too vigorous (a polite way of saying it’s a right thug) and needs either controlling or removing this year.

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Our American elder

Interesting Plants

Asian Pear, US Elderberry, Goumi and Chokeberry were all new to me this year – here’s a little on why they earn their places in a forest garden…

American Elder

American Elder (Sambucus canadensis) is a slowly suckering shrub. Each stem lasts several years and then dies back to be replaced by a new one. I’ve grown European Elder for its flowers – nothing encapsulates spring better than the first glass of elderflower cordial. But the flowering window is only around a fortnight and then they’re gone. With the American Elder, flowering lasts from July to November in the UK for cordial, wine or champagne all summer and autumn long.

Asian Pear

The Asian Pear derives from two Asiatic species – Pyrus pyrifolia and Pyrus ussuriensis. ‘Kumoi’ is a pyrifolia with golden fruit which taste sweet and store well. Asian pears are normally shaped more like an apple than a pear and have a crunchy texture.

Goumi

Goumi (Elaeagnus multiflora) originates from woodland areas of Japan. It has cherry-sized fruits which ripen in August and are best used in jams and fruit leathers. The shrub is also good for the bees and is a nitrogen-fixing.

Buffalo Currant

Buffalo Currant (Ribes odoratum) has berries which are similar to blackcurrants. They taste like a spicy blackcurrant and can be used fresh or cooked. Yields are lower than blackcurrants, but they have aromatic yellow flowers in spring, encourage bees into the garden and the leaves can be used in teas.

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Buffalo currant harvest

Gardens to Visit

Many forest garden plants are suitable for domestic gardens and will increase general productivity. But few gardens have enough space to create a dedicated forest garden – so if you would like to visit a forest garden, you could try…

The Agroforestry Research Trust – Martin Crawford’s 22 year old, 2 acre forest garden in Dartington, Devon. Forest garden courses are also on offer.

Littlehempston Forest Garden in Devon – the new Agroforestry Research Trust site, started in 2011 and covering 11 acres with 2 forest gardens.

Edible Landscapes London in Finsbury Park – these beautiful gardens grow over 200 edible species to propagate and give to community gardens around London. They offer forest gardening courses too.

RISC Roof Garden in Reading – designed in 2002, this edible garden is used for educational and research purposes

Old Sleningford Farm near Ripon – a 2 acre forest garden begun in 2004. The farm runs courses and events as well as organising group visits. Individuals are welcome on workdays.

The Forest Garden at the Centre for Alternative Technology in the foothills of Snowdonia – an amazing place which inspired my love of the environment on a visit back in primary school.

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Beginning the canopy layer

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Do you have forest garden plants in your garden or perhaps you volunteer in a community garden with edible plants? If so, I’d love to hear which plants are your favourites and any issues you’ve had with different plants. Do leave me a comment below and I’ll get back to you. Thanks  🙂

Planning a Cutting Patch: Annual Choices

The winter garden is waiting, the new raised beds watching me through the windows, daring me to step out into the frost, the drizzle, the sunshine to tackle a host of gardening jobs. Instead I’ve been cooking, eating, playing, crafting, walking, cycling and enjoying this unusually long period of family time together. But this afternoon I snatched a quick break to curl up with a notepad, some new seed catalogues and my seed packets to plan the annual layer for the new cutting patch.

Bulb Base Layer

Since I last wrote about the cutting patch (in Planning a Cutting Patch: Bulb Time) I have buried all the Narcissi and Tulips deep down, ready for spring.

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The tulips were planted in trenches on a layer of grit to aid drainage

It’s now time to consider what will grow around and alongside the bulbs and how I will produce flowers and foliage for cutting throughout the spring, summer and autumn.

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An empty plot – with hidden treasure…

My seed packets make me smile with all their potential for colour and texture for flower arrangements in the New Year. I’ve already amassed a lovely collection: Lathyrus odoratus ‘Midnight Blues’, ‘Fragrantissima’ and ‘Floral Tribute’, Antirrhinum ‘Royal Bride’ (a lovely tall, white snapdragon), Cosmos ‘Purity’ (a particular favourite), Papaver somniferum ‘Irish Velvet’ and ‘Paeony Black’, Calendula ‘Daisy Mixed’ and ‘Sherbert Fizz’ (which I admired at Chelsea, so grew myself last year and liked), Nigella papillosa ‘African Bride’ (another favourite), Tropaeolum majus ‘Milkmaid’ (love the milky colour of this nasturtium and can’t wait to try it), Euphorbia oblongata (a short-lived perennial, often grown as an annual for cutting), Ammi majus (a winner in my current flower border for its delicate, feathery umbels), Coreopsis ‘Unbelievable!’ and Centaurea cyanus ‘Polka Dot’ and ‘Classic Romantic’ (you can’t have a cutting patch without cornflowers).

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Temptation…

I’ve also been sent a few treats to trial by Suttons Seeds (a company I’ve been using for years) like Bells of Ireland (Moluccella laevis – with tall spikes of fresh green bells), Calendula ‘Snow Princess’ (once I’d seen this white beauty with its dark eye I had to try it), Bunny Tails (Lagurus ovatus – an annual grass with fluffy white tops which is great for cutting) and the Scented Garden Collection (Sweet William ‘Perfume Mix’, Sweet Pea ‘Patio Mix’, Night Phlox, Lavender ‘Blue Wonder and Brompton Stock) which I’ll be including in the mix (as the patch will also include biennials and perennials too – more on these in a later post.)

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Greens, dark purples and rusty oranges are my colours this year

Then, like many of my fellow seed addicts (there should be a mutual support group – maybe I’ll set one up…), I have been enticed into a few extra annual purchases in search of floral perfection. My current order comprises: Bupleurum griffithii with its acid yellow flowers and lime green leaves (I’m definitely after green foliage and flowers to offset the deeper colours of the dahlias, tulips and others), Centaurea ‘Black Ball’, Cerinthe major ‘Purpurascens’ (stalwart of any cutting patch), Cosmos ‘Double Click Cranberries’ (what a stunning colour), Crepis rubra (this pink Hawksbeard/dandelion lookalike wouldn’t be to everyone’s taste, but I encountered it on a course this year and fancied a try), Daucus carota ‘Purple Kisses’ (more umbellifer indulgence), Linum grandiflorum rubrum (Scarlet Flax – another beautiful new flower for me this year), Nicotiana ‘Lime Green’ and Zinna elegans ‘Benarys Lime Green’ and ‘Benarys Giant Scarlet’.

I don’t imagine I’ll get round to sowing all of these, or indeed have the room to plant out a row of each, but I’m hoping most will find their way into the new cutting patch. Out of this marvellous annual selection, along with the bulbs, tubers and perennials, I must, surely, be able to create a little magic in 2017?

What are you planning to include in annual planting this year? Any thoughts for additions to my list to extend the season or offer alternative colours or textures would be great too. Thanks  🙂

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              With very best wishes for a happy and peaceful New Year xxx  🙂