Another great week for growing conditions. Loads of sunshine then a good splash of rain. It's so much better to have natural rain water than using a hose. I don't know about anyone else but I can really see the difference.
The brassica cage is in full flow now. It's strange, even though I tried to stagger the sowing and planting they're all hearting up and arriving together.
My Carrots in Choff's plastic trays are really tasty. Suttons Parmex variety. Rounded roots so
they grow well in the trays in compost.
I've tried to keep regular sowings going and because I put the lid on during the early days it
seems to be keeping the Carrot flies at bay!
I emptied my potato barrel and found these beauties. I remember Matron advising to make sure it was well watered, and there was evidence that more moisture was needed at the bottom, soI'll take heed and make sure that doesn't happen again. I'm going to sow some more for Xmas in the potting shed.
My friend The Earl of Edgbaston donated a bookshelf for the shed after his visit to No87. It's now residing in the Flght Deck laden with pots, seeds and fertilizers. Bless you M'Lord!
And finally a couple of flower images.
My Lilies have bloomed for the fist time so deserve a mention.
And this is the Elephant Garlic showing off.
Time to savour the fruits of all that hard work last year. Broad Beans, picked young are sweet, Courgettes, Brocolli, Cabbage, Carrots, Onions and fresh Garlic.
Until next time,
This weeks recipe was from The 2 Fat Ladies. A tasty Potato dish which can be served with any meat roast or as part of a vegetarian spread. Enjoy!
2 Fat Potatoes
Thinly slice 4 large waxy potatoes. (Possibly using Mandolin but mind your knuckles!)
Dry potatoes with kitchen towel.
Put glug of Olive oil in ovenproof dish then layer of potato slices.
Sprinkle with chopped Parsley, Rosemary, Thyme, Garlic.
Season with Salt & Pepper.
Add another glug of Olive Oil.
Another layer of Potatoes, more herbs and moisten with Vegetable Stock.
Finally add a couple of knobs of butter on top.
Put in a hot oven for about 45mins – 1 Hour.
Check after 30 mins.
Serve slightly crisp around the edges.