It's been very cold down on No87 of late so not much has happened since I dug over the spud bed. I took delivery of the aluminium poles for my brassica cage the other day. 19 x 4 metre lengths. Possibly a little excessive, but ordering direct from the manufacturer does keep the cost down and I managed to get twice the amount for 1/2 the price of using one of the garden suppliers. The next challenge is to construct it! Photos to follow.
The Garlic and Japanese onions look like they're doing OK. I've just sown some herb seeds in my mini trays from my mate Choff. Dill, Oregano, Basil Marjoram and Thyme. There seems to be a lot of Thyme grown on our allotments, not sure why.
Was reading Matron's very impressive site "Down On The Allotment" the other day. I really must get into successive planting. Early Purple Sprouting Brocolli. I'm jealous!
And finally I've been up to the antics of "Sod It Grow Your Own" again and the latest episode can be heard above. I've also included the Credit Crunch busting recipe given to me by my friends Lord & Lady Formby who I met in Southport.
I must admit since I've been doing my little spot I've had some great recipes given to me. If anyone has any good ones that I can use, please send them. I'll give a credit to all who do.
The Captain
Lord & Lady Formby’s Ham Hock.
Ingredients:
1 Ham Hock per person.
Carrots
Potatoes
Cabbage/Kale
Vegetable Stock Cube.
Fresh Bay Leaf, Thyme & Rosemary tied in bunch.
Add herbs & crumbled stock cube and bring back to boil then reduce to “smile” for 1 hour.
Add carrots chunked and potatoes cut in quarters.
Cook until ham starts to fall off bone, (about 30 mins)
Add cabbage/kale shredded for last 10 mins.
Remove ham and pull meat from bone. Remove bunch of herbs.
Arrange veg in large serving bowl with chunks of ham and pour on stock.
Enjoy with crusty bread and a glass of foaming beer!
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