I've been working hard erecting my Brassica cage and after a couple of hairy moments with the wind it's finished. FINALLY I can get my awaiting plants in. Let's see if the Cabbage White's can get in THERE!
First results from my Parsley competition, the Boiling Water and the Normal method have taken the lead and are first to show. No sign yet of the Fridge method or Captain Tongo's Pee!
Does anyone know what this is?
I'm very happy with The Reds at the moment but I won't bore you with that!
"All roads lead to Rome!"
Today it's a major planting day. I'm going to try a little piece of Rhubarb in the hole with the Brassicas as well as a handful of Lime. They've all been sown in my plastic trays and then potted on, so no contact with the soil as yet.
Here's the Nettle Soup recipe. We've gone all Country-fied this week.
Enjoy, The Captain.
4 large handfuls of young nettle tops (Not with flowers)
1 large onion
50 g (2 oz) butter
2 pints of vegetable stock
1 tablespoon of creme fraiche
Seasoning, including grated nutmeg
1. Strip the nettles from the thicker stalks, and wash.
2. Melt the butter and simmer the chopped onion until golden.
3. Add the nettles and the chopped potatoes and cook for two to three minutes.
4. Add the stock, and simmer for 20 minutes, using a wooden spoon from time to time to crush the potatoes.
5. Add the seasoning, plus a little grated nutmeg and serve with a whirl of creme fraiche
6 Or, if you would prefer a smoother soup, put the mixture through a liquidizer first. Reheat, and add seasoning and creme fraiche.