Allotmenticity

Allotmenticity 21-09-09

2009-09-21T10:18:00.005Z

It's been a while since I've had chance to write up the goings on down at No87. Suffice to say I'm really busy at the moment but I did manage to get down over the weekend and get some tidying up done.

The Sweetcorn is all finished and I've frozen the ones I couldn't eat straight away. Best to top and tail and leave the outer leaves on.

The French Beans are also finished and were really tasty this year. Again quite a lot in the freezer.

I'm having a MAJOR problem with Whitefly on the Brassicas. Clouds of them flying up when I brush past. I've been reading up on ways to deal with them and the best one seems to be a spray of Insecticidal Soap. Evidently if you buy Liquid Detergent you can make it up yourself.

Has anybody tried this, and if so which Liquid Detergent did you use?

It's been a strange year for pests and problems. I've had Lily Beetle, which I sprayed quite successfully and reported them to the RHS Lily Beetle website.
The French Marigolds limited the Blackfly to 2 Broad Bean plants, and although some of the Potato leaves went suspiciously like Blight they're OK.
Growing the small rounded Carrots in my containers kept the Carrot Fly at bay and worked really well. I plan to expand on that next year.
The Garlic crop suffered from mould on the thick-necked varieties, but the later ones were fine, but my Japanese Onions were very disappointing. I'm digging Horse Manure into the raised beds over winter to try and give them a boost.
I'm also going to try Green Manure where the Spuds are going next year. Has anyone any thoughts on this idea?

I've decided to go for a petrol strimmer. The rechargeable one is OK but doesn't last long enough and really struggles with deep grass. And especially since my neighbour has decided to vanish, leaving a forest of weeds, I need something more drastic.
I've been looking at a Ryobi 30cc model. Anyone had experience of this make?

Well that's about it, a satisfying win for The Reds yesterday gives us bragging rights for the moment.

The Captain.

Allotmenticity - 24-08-09 Aston FM Sod It Grow Your Own

2009-08-24T21:32:00.010Z

Another Monday after a beautiful weekend. Lots of sun and everything is looking great on No87.
I've just been awarded my Official Share which makes you feel part of what's going on.

I planted the Lavender earlier this year and it's now really strong with a lovely perfume every time you walk by. I've also sown some French Lavender which has a shorter flower bud at the top.

The Climbing French Beans are producing loads of long pods. I'm having to utilize the freezer as I can't keep up with them.

The Sweet Corn is starting to ripen and really benefiting from being in the cage.

This is the Asparagus bed. I'm not quite sure when to cut the growth down. I think when it starts to go brown. After that I'll give it a good mulch of the Horse Manure I got recently.

These are the 100's & 1000's Tomatoes. They're really sweet.

And here's a visitor really enjoying the Oregano in flower.

Here's a recipe for Blackberry & Apple Pie from the Duchess of Edgbaston. It uses all the fruit from the Brambles which are really prolific right now.

Crust

2 cups self-rising flour
9 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
2 tablespoons (about) ice water

Filling

2 pounds tart green apples (such as Bramley), peeled, quartered, cored, cut into 1/4-inch-thick slices
1 1/2 cups blackberries
1/3 cup plus 2 teaspoons sugar
2 tablespoons plain purpose flour

Milk

For crust:
Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

For filling:
Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.

Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place on top of filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.

Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with whipped cream.

Allotmenticity - 17-08-09 Aston FM Sod It Grow Your Own

2009-08-19T11:55:00.004Z

Sorry for the delay in posting Monday's broadcast. I seem to be getting more and more tied up with other chores.

However here we are and another few beautiful days and the produce is fantastic. Over the weekend I picked a large bag of French Beans, the last of the Broad Beans, a massive head of cabbage, Brocolli, and a bucket full of Arran Pilot spuds.

I've got sprouts forming on the stems in the Brassica cage. and the Red Cabbage is almost ready.

It's been a great year for Beans. Can't think I did anything different from last year, although the weather has to have played a major part. I think I'll have a go at Runner Beans next year.
My neighbours Ethel & Cecil gave me a bag of theirs and the taste brought back memories.

My mate "Choff's" folding frame has worked wonders protecting the Sweet Corn. There's quite a few with brown tassles getting bigger every day.

Has anyone else seen the ad on TV for Low-Calorie Water!!!!

Gordon & Sarah Brown have got a couple of raised beds in the garden of No10! Bless!!! Looked after by the Royal Parks Agency! Cos Lettuce for the cafe.

The Obama's have got local school kids to help look after 1,100 sq ft of vegetables in the White House lawn! Only In America!

This weeks recipe is very tasty, I tried it last week. It's good if you've got a few lettuce starting to bolt.

Enjoy,

The Captain.

Lettuce Soup

Serves 4-6

8oz Lettuce Leaves
1 Small Onion finely chopped
1 Garlic Clove finely chopped
1oz Butter
3/4pint Chicken Stock
3/4pint Milk
2 Egg Yolks
Salt, Black Pepper
Grated Nutmeg
Creme Fraiche

Method
Wash & blanch lettuce leaves 5 mins in boling water.
Drain & rinse under cold water and roughly chop.
Fry Onion in butter for 5 mins until soft
Add Lettuce saving a few shreds for garnishing.
Add stock and bring to boil.
Season with Salt, Black Pepper and freshly grated Nutmeg.
Allow to cool then liquidize.
Add Milk and reheat gently, simmer for 5 mins.
Beat together egg yolks and creme fraiche.
Spoon a little of the hot but NOT boiling liquid into mixture and blend well
Pour back into soup and simmer gently until soup thickens.
DO NOT BOIL!
Just before serving add reserved lettuce shreds.

Allotmenticity - 03-08-09 Aston FM Sod It Grow Your Own

2009-08-03T08:51:00.006Z

Gary forgot to press record this morning!!!

"The answer lies in the soil!"

It's annoying that these guys can be so destructive! What an amazing design.

Not a lot to report on this week as I've been suffering from the various symptoms of the dreaded S word!

I did manage to get down over the weekend though and harvest a wonderful selection of fresh goodies.

I used them with this weeks recipe. The Broad Beans are plentiful and were great with the Beef. I didn't have any Chard so substituted Spinach, but I'm going out today to buy some Swiss Chard seed.

Made a Cauliflower Cheese and steamed Brocolli, French Beans, baby Carrots and the Kestrel Potatoes which are new to me this year but very tasty.

Well worth a try, it's from an Egyptian recipe I saw recently on TV.

Enjoy,

The Captain

Broad Beans with Beef & Chard

For 4.

2 Beef steaks (Sirloin for preference)
2 good cups of shelled Broad Beans,
Bunch each of fresh Coriander & Dill
Heaped teaspoon of Ground Coriander
Large bunch of Chard or Spinach.
1 medium Onion
6 cloves of Garlic.
Olive Oil.
Salt & Pepper

Method.

Cut the Beef into 1" cubes, rub with Ground Coriander salt & pepper and brown in the Olive Oil.
Add the chopped fresh herbs and fry for 5 mins
Add the Broad Beans and cover with water.
Bring to the boil and then reduce heat to simmer and cook until Beef is very tender. 30 mins at least.
Crush Garlic Cloves and add to chopped Chard/Spinach.
Mash together in a Pestle & Mortar and add to the Beef mixture.
Add more liquid if necessary.
Cook for further 10 mins.

The original recipe added rice to the mixture, but I served the stew with a mix of fresh seasonal veg; Potatoes, Brocolli, Carrots, Courgette.

Allotmenticity - 27-07-09 Aston FM Sod It Grow Your Own

2009-07-27T07:42:00.011Z

I had the privilege of a visit by The Earl & Duchess of Edgbaston with their daughter, Andrea, The Princess of Edinburgh on Saturday. She has applied to Edinburgh council for an allotment and now has a 3 year wait. So she came down to visit the Captain's patch for a few hints & tips.
As I said before, always spend the most you can afford for your tools. It's false economy to buy cheap as they'll soon let you down.

They brought a Ploughman's picnic down which was a rare treat.
It's not often the Captain gets a lunch break!

The Brassica cage is "groaning" with produce right now. There's even Sprouts forming on the stems. A little early I think but everything seems healthy and growing well without the attention of the local pigeon & magpie population.
Despite the Liming of the planting holes there's still evidence of Clubroot, but it doesn't seem bad enough to effect the top growth.

I mentioned last week about cutting Cos Lettuce just above the stem. Here's what I mean about secondary growth. You won't get full blown lettuce, but you will get a good supply of fresh leaves.

About a month ago I had some fresh Root Ginger which developed new growths on the surface, so I thought I'd plant them and see what happened. Below is the result. I'm not sure what the next step will be but there's certainly strong growth there.

Has anybody done this before?

I can't let Lewis Hamilton's victory go by without a mention. I'm afraid that it's more down to the machinery and less to the driver though!
I still think they should all be put in identical vehicles with the same engines and tyres. That would soon sort out the wheat out from the chaff.

Oh and whilst we're on the subject of motor sport, did anybody see Jeremy Clarkson's comment in last week's Times? Here it is - "Gardening is like doing a jigsaw. A pointless way of passing time until you die" I met JC a few years ago and thought he was a self-opinionated .... then, and this has not changed my mind!

It would appear that Tescos are planning on releasing some of their urban land for use as allotments. Let's hope this can be a way of reducing the waiting lists and getting more people "On the land".

Does anybody know any Guerilla Gardeners who plant stuff on roundabouts or in public places?
I'm definitely going to suggest to my friend Igor Romanoff to set up one of his style bulletins. He posts stuff on The Stirrer.com so watch out for his ideas, I'm sure he'll come up with something unusual.

I also mentioned last week about finding a pigeon ring. Well having registered the details on the RPRA website I received a call from it's owner. He only lived locally and was training a new bunch and was thankful for my report. At least he knew what had happened to it.

This week's recipe is one you'll either love or hate. I found the Marmite Appreciation Society on Facebook and this was on it.

Enjoy,

The Captain.

Recipe

Marmite Spaghetti

350-380g dried spaghetti 50g unsalted butter 1 tsp Marmite freshly grated parmesan cheese, for serving

Cook the spaghetti in plenty of boiling salted water. While the pasta is cooking, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water.

Mix thoroughly to dissolve.

Allotmenticity - 20-07-09 Aston FM Sod It Grow Your Own

2009-07-20T08:58:00.009Z

Up and about early today and we're visiting an old Victorian terraced house not 5 minutes away from the busy Fiveways roundabout and Broad Street in the party area of Birmingham.
It belongs to the neighbours of my friend The Earl of Edgbaston and he's invited me down to look at their wonderful chickens.
The gardens are all on a steep slope up to large Oak trees, but there's a good selection of veg and fruit trees apparent in all the adjoining property.

You can see the Chicken Run hidden under the trees at the top end of the garden.

There's 4 of them. Lily, Ruby, Fred & One-eyed Jack and their owners the Mon Trapp family feed them on a diet of grain and Tesco's Spring Cabbage which gives a subtle green tinge on the shell.
Their eggs have a deep sunshine yellow yolk and are delicious.

It's great down on the plot at the moment with new spuds (Arran Pilot) in abundance, Hispi Cabbage, Brocolli, Broad Beans, French Beans, Onions (only a few though) Garlic, Lettuce, Rocket, Carrots (from Choff's containers) and Courgettes all presenting themselves ready for the dinner plate.
Delicious fresh from the ground to the plate in less than an hour!
My mate Choff has come up trumps again with another treasure.
It's a collapsable frame that is like a mini gazebo that is ideal for covering my Sweetcorn from the birds. With the addition of some netting it's a perfect solution and I can walk in to weed.

I found the remains of a pigeon on the plot the other day and nearby this ring. I did a search on the internet and found the RPRA site with a section to report found rings.
Obviously there's an anxious pigeon fancier awaiting the return of a prize racer. But, alas, he met an untimely end on No87 in Birmingham. There were only feathers remainig so something, a fox I presume from the size of the paw prints, had a good dinner that night!

And finally, thanks to my fellow judges and all the entrants on Saturday night's Talent Contest. It was a very interesting evening, even if our choices differed wildly from the eventual winners!

This weeks recipe is a variation on something I saw on TV the other night and has a wonderful fresh taste for warm summer evenings.

Enjoy.

The Captain

English Garden Soup

Ingredients
25g/1oz butter
1 large shallot, peeled, finely chopped
1 large garlic clove, peeled, finely chopped
1 medium cucumber, peeled, cut in half lengthways, seeds scooped out using a teaspoon and discarded, flesh sliced into half-moons
large pinch freshly ground nutmeg
sea salt flakes and freshly ground white pepper
220g/½lb fresh peas or blanched & shelled broad beans (or a mix of the 2) 200ml/7fl oz fresh chicken stock
1 cos lettuce, core removed, leaves separated, core and leaves chopped
Handful fresh Rocket leaves
2 tbsp crème fraîche

2 handfuls cooked North Atlantic prawns, to serve (optional)

Method
1. Heat the butter in a pan over a low to medium heat. When the butter is foaming, add the chopped shallot and garlic and fry for 8-10 minutes, stirring regularly, or until softened but not coloured.
2. Add the sliced cucumber and nutmeg and season, to taste, with salt and freshly ground white pepper. Stir well and continue to fry the mixture for 3-4 minutes, stirring occasionally, until soft and translucent.
3. Add the peas/broad beans and stock to the pan and bring the mixture to a simmer. Cover the pan with a lid and cook gently for 6-8 minutes, adding a little more stock as necessary to prevent the mixture from drying out, until the peas are tender. Remove the pan from the heat and set aside to cool slightly.
4. When the mixture has cooled, transfer it to a food processor and blend to a smooth purée. Set aside to cool further.
5. When the mixture has cooled, add the chopped lettuce leaves and stalk and blend again until smooth.
6. Pass the mixture through a fine sieve into a large bowl. Whisk in the crème
fraîche until well combined, then chill in the fridge until cold.
7. To serve, ladle the English garden soup into shallow serving bowls. Garnish with the cooked prawns, if using.

Allotmenticity - 13-07-09 Aston FM Sod It Grow Your Own

2009-07-13T07:59:00.010Z

Well here we are again another fabulous week weather-wise. I harvested this the other day. All I need to do now is learn how to play it!!!

I've decided to move loyalty from M&S to Sainsburys in the bird scarer department. These colourful streamers are hopefully protecting my Sweet corn. Quite an attractive colour scheme.

Talking of protecting, my French Marigolds have done a pretty good job as companion planting with the Broad Beans. Out of about 30 plants only 2 have been attacked by Black Fly, so maybe the principle works?
Had a good day out in the country last week with my neighbours collecting horse manure. Tough work digging and loading up the truck, but well worth the effort when you get it back.
This will now quietly mature ready for a good covering of next years spud bed. Also I'll use it to mulch the Sprouts and Purple Sprouting Brocolli over winter. The raised beds will also get a good dollop as they need a boost every now and then. Hopefully the onions will benefit as this years crop is very disappointing.

This colourful visitor dropped by yesterday. Any ideas as to his name?
This weeks recipe is prompted by the crop of delicious Courgettes. It's an adaption of a Naked Chef idea. I made it the other night and it was very tasty.
I hope you enjoy.

The Captain.

Courgette salad with Lemon, Ginger, Garlic & Fresh Herbs

Serves 4 as a starter.

Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.

Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes.

Tear over a handful of fresh herbs ( mint, basil, tarragon work well ) and drizzle with good extra virgin olive oil and juice of ½ a lemon.

Blanched broad beans or raw peas work well as an extra taste.

Serve with a Tuna steak cooked on the griddle.

Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.

Allotmenticity - 06-07-09 Aston FM Sod It Grow Your Own

2009-07-06T08:31:00.016Z

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,

The Captain.

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.

Allotmenticity - 29-06-09 Aston FM Sod It Grow Your Own

2009-06-29T08:33:00.013Z

Well firstly sad news that 2 iconic figures from the world of entertainment passed away recently. As well as Michael Jackson we shouldn't forget Farrah Fawcett who was overshadowed somewhat!

Moving on, what amazing weather, and more to come this week. It was 94 degrees in my potting shed at the weekend. Phew! I grew 2" and lost a couple of pounds erecting the shelves kindly donated by my friend The Earl of Edgbaston.

It's great to be able to start harvesting at last. I've just dug up the first of my Garlic crop that was planted last year. Some of the thick-necked have suffered slightly from being too damp and rotted, but mostly they look and taste wonderful.

I'm blanching some Broad Beans for a Risotto later. Picked young they're really sweet. Also courgettes are flying now. The one problem I get is my Peas. I don't seem to be able to get a decent crop. I kind of think I'm going to have to get some manure down for next year and boost the soil. Strange how the Broad Beans right next to them are fantastic though! Any thoughts?

The fruit is tasting sweet. It's been a good crop of Raspberries so far and the Strawberries in their first year are excellent. How about this for an odd shape?

If anyone from Birmingham, in particular Great Barr, Erdington, Stockland Green areas are looking for allotments they should either contact The Barn Social Club or come down on a Saturday or Sunday between 10.00 & 12.00, go to the seed shed and ask to speak to the Land Bailiff. The club is on Brookvale Road, Witton B6 7AJ.

Talking of fruit, this weeks recipe is courtesy of The Matron who has a wonderful blog called "Down on the Allotment" a great read with lots of helpful tips.

Until next time,

The Captain

Matron's Summer Pudding.

Basically you need a whole load of fresh summer fruits. Strawberries, Raspberries, Gooseberries, Blackcurrants, Blueberries etc.
Get a large pudding basin and enough slices of white bread to line it. Grease the inside and fit the slices of bread (without the crusts) to make a mould. Saving one for the lid preferably the end crust as shown.

Quickly soften the fruit in a microwave for about a minute, then pile into the bread mould covering with the crust lid. Put a plate on top and weigh it down to squash the contents and put in the fridge to chill. Overnight if you can wait that long.
Take off the weight and invert over a serving plate.
Serve with fresh cream.
Mmmmmmmm!

Nice one Matron!

Allotmenticity - 22-06-09 Aston FM Sod It Grow Your Own

2009-06-22T20:57:00.007Z

Another Monday morning and another 5 minutes of "Sod It" with Gary. He wasn't too well today, but the trooper he is he still made it into the studio. 6 am start when you're feeling bad is no joke.

Thought I'd do a bit of research on watering houseplants. Does anyone have any other great ideas?

Forgot to mention whilst talking about deflowering herbs (Oooh can I say that???) that a great use for all the stuff you cut off, especially Rosemary & Sage is put them on the BBQ. Gives a nice fragrant smoky flavour.

I managed to get to the Raspberries before the birds and had a tasty bowl of Muesli yesterday.

I've got a net on the Strawberry bath, so they can't get at them!

The first Courgette is growing well and should be hitting the griddle any day soon.

The first of the Garlic is slightly disappointing as some are going mouldy round the stem. They're the thick neck variety and seem to suffer from being too damp. The soft neck ones look alot better. Still the ones I've got so far taste amazing. Evidently they're known as "Wet" Garlic because the skin hasn't dried yet.

First of the Broad Beans soon and Peas. The Cos Lettuce are really tasty and good to grow in my plastic trays. I'm following on with some Rocket as I empty the trays.

There's a neighbour called "Moses" who has given me some Kalaloo. It's amazing, I've had 2 goes and failed dismally and he just sprinkles the seed on the soil and he's got loads!!!

I think we're a good 2 weeks behind my friends "Down South" but it's certainly getting warmer.

Could be a Barbie on Wednesday.

So there it is, I think Lewis Hamilton's got his car in REVERSE or maybe there's too much attention on the Pussy Cat Doll!

The Beetroot soup is a lovely change especially chilled on a hot day.

Enjoy,

The Captain.

Igor Romanoff’s Aunt Irena’s Borsch

Igor tells me that his Aunt would make this for the family back in Russia.

It’s equally good served hot in winter, or ice-cold in summer.

It might seem a little complicated, but it’s worth the effort!

Ingredients for 4-6 people

2 pints Beef Bouillon Stock

6 Fresh Beetroot

2 Cabbage Leaves

2 Medium Leeks

2 Celery Stalks with leaves

1 Medium Onion

2 Tbsp Butter

1 Tbsp Red Wine Vinegar

½ Glass Red Wine

Pot Sour Cream

2 Tbsp Plain Flour

6 Black Peppercorns

Method

The first requirement is a good bouillon base. (This can be done in advance.)

Simmer the stock gently for 45 mins with the Cabbage leaves cut into pieces, the Onion chunked, the white parts of the Leeks chunked, the Celery chunked and its leaves chopped, and 6 Black Peppercorns.

Allow to cool and strain into a separate pot.

Drop the whole Beets into a pan of boiling water and cook until they can be pierced with the point of a knife. Remove and place in a bowl of cold water until they are cool enough to handle. Now the skins should just slip off.

Chop 1 of the beets finely and cover with the ½ glass of Red Wine in a small bowl. (This will add the rich colour later.)

Dice the remaining Beets.

Melt the Butter in a large saucepan and add the diced Beets stirring them for 2-3 minutes until they are well coated with the Butter.

Add the Red Wine Vinegar, cover and simmer gently for about 30 mins or until the Beets are just tender.

Bring the Bouillon up to boiling point.

Sprinkle the 2 tablespoons of Plain Flour onto the Beets and carefully blend with a wooden spoon, avoiding lumps.

Continue stirring and start to add the Bouillon a ladle at a time until the Beets are covered with a creamy bubbling sauce.

At this stage they may need 5 mins simmering.

The Beets should still be slightly crisp when served.

Now add the bowl of chopped Beet and Red Wine and the rest of the Bouillon.

*At this point if you want to serve the soup cold you should take the pot off the heat and chill by standing the saucepan in a sink of cold water. Then when cool, refridgerate until required, adding the Sour Cream just before serving.*

If serving hot, put a ladle of Sour Cream into a bowl and thin with a ladle of hot soup adding to the Borsch. Keep doing this until the desired colour and softness have been achieved.

Season to taste and serve with fresh crusty bread. (And a glass of Vodka!!!)

Allotmenticity - 15-06-09 Aston FM Sod It Grow Your Own

2009-06-15T07:58:00.006Z

Well that was wonderful weekend and I hope everybody managed to get down on their plots and enjoy the weather. Looks like we're in for a "splash" later today, but maybe it'll save me going down to water later.

I had my first cos lettuce yesterday. Oh the taste!

The Brassica cage is looking good and healthy. There's a couple of cauliflowers hearting up already. Also as it's enclosed I can use slug pellets without worry. Although I've still got the copper bracelets down.

Saturday was spent doing an intense weeding on the Asparagus bed, the Beans and Peas and Herbs and flowers.

Rain + Sun = WEEDS!

It shouldn't be too long before the first Garlic can be harvested. I forked up a tester and they're looking good.

My Carrots in the plastic trays are really tasty. I've used Suttons Parmex which are the small round variety. Keeping them in the containers has avoided the Carrot fly and because they're round, I don't have to worry about the depth of soil.

My neighbour Danny has got 12" high mounds which he flattens the top and plants his carrots ready started in 1/2 toilet rolls. He does the same with Beetroot. I'll keep an eye on that for future reference.

I'm hoping to acquire some stable manure. As much as I've been digging compost in, I think a good heap of manure will add that bulk to the soil and help it retain more moisture. I think my Onion & Garlic beds will definitely benefit. Also to readjust my rotation system, I'm going to leave the Brassica cage in place next year and just swap the Peas and Beans with the Spuds. So a good dose of manure will help.

I found some Scarlet Lily Beetles last week. The RHS has a form where you can report sightings. It's a vivid red colour about 1/4" - 1/2" long. If you can, squash it with your fingers before it lays its eggs. The larvae will eat all the leaves very quickly. You can get a spray, which seems to have done the trick, called Provado Ultimate Bug Killer from B&Q.

This weeks recipe is a fabulous Roast Monkfish tail. I was down the fishmarket the other day and there were some fresh in, which prompted me to share this. Not a cheap meal, but great for a dinner party.

Until next time,

The Captain.

Gigot de Mer / Whole Roast Monkfish

INGREDIENTS:

1 monkfish tail - about 18 oz.
12 thin slices prosciutto - enough to cover the fish
2 tablespoons extra virgin olive oil
1-1/2 cups sliced mushrooms - about 8 oz.
2 large garlic cloves, crushed
1 cup dry white wine
2 lb. vine-ripened tomatoes, peeled, seeded and chopped or 2 large cans chopped tomatoes
2 tablespoons sour cream or crème fraîche
a handful of basil leaves, chopped
coarse sea salt & freshly ground black pepper

PREPARATION:

Preheat the oven to 425°F. Set the prosciutto on a work surface with the slices slightly overlapping each other. Put the monkfish on top, belly up. Wrap it in the bacon with the ends overlapping across the belly.

Turn it over and set aside.

Heat the oil in a large skillet. Add the mushrooms and a pinch of salt and cook until browned, 3-5 minutes. Stir in the garlic, then add the wine, and cook over high heat for 1 minute. Stir in the tomatoes, and simmer gently for 5 minutes.

Pour this tomato sauce into a baking dish just large enough to hold the fish. Set the fish on top and roast for 15 minutes. Lower the temperature to 400°F and roast for 30 minutes more. Remove from the oven and put the fish on a plate. Stir the sour cream and basil into the tomatoes. Set the monkfish on top and serve. Serves 4-6.

Allotmenticity - 08-06-09

2009-06-09T05:29:00.005Z

Ahh, the first Strawberry of Summer! Not that the past few days has resembled a Summer, but after all that sunshine I suppose we have to be glad of the odd deluge!

Has anybody any information on the garden sharing issue?
I think with the number of people on the waiting list it could be a reasonable solution. A Pensioner who needs help maintaining their garden and someone who's looking for an allotment. The council could make sure they signed an agreement just as you would if you took over a patch, and you shared the veg or flowers you grew.
Comments please!!!

I'm down on No87 today whilst I have the opportunity. My cold frame will need a drink and I've some Leeks need planting out, as well as some weeding in the Herb bed.

I was going through some books I inherited from my Dad the other day, and came across an old issue of Mr Middleton's Garden Book. Now considering the amount of gardening books on the market it's amazing to read that nothing has really changed in the basic way of gardening.
Yes, there's loads of gadgets available to allow you to do things quicker, but if you look around at your neighbours, especially ones who've been there years, I can guarantee their still using the same old tools and methods that they've been doing for donkey's years.
Granted some of Mr Middleton's methods are slightly antiquated now, but they're no different in principle.
Let's face it there's still only one way to dig a trench with a spade!

I remember a while back one of my fellow correspondents "The Matron" was talking about the Readers Digest Cookery Book. The same thing applies. A vegetable is still the same as it always was, it's just that you can now get Asparagus all year round, or Raspberries etc instead of eating by the seasons.
When asked recently where peas come from, a school kid replied "Iceland"!!!!!!!
Hmmm!

OK moan over, here's my Tomatoes Provencale recipe. Great as a vegetarian dish or as an accompaniment to a steak.

Until next time,

The Captain.

TOMATOES PROVENCALE

This is a very elegant side dish.

Slice in half and place sliced side up in shallow baking pan:

2 large Beef tomatoes

Sprinkle over the top of each tomato half:

I tsp. Olive oil

I tbsp. Breadcrumbs (or The Canadian Ambassador’s Spicy Crunchy Coating)

I tsp. grated Parmesan cheese

Dash of Garlic salt

1/2 tsp. Oregano fresh if available

1/2 tsp. Basil, fresh if available

Place in hot oven or under preheated grill till very hot and top browns a bit.

CHEFS NOTE: These can be baked ahead of time, covered with plastic wrap and pulled out for grilling as the final step in dinner preparation.

Allotmenticity - 01-06-09 Aston FM Sod It Grow Your Own

2009-06-02T07:31:00.012Z

Well Gary's back from "basting the Turkey" so we're off on another Monday Madness!
I was chatting with a neighbour as she watered a bed and it was amazing how after 5 minutes only the top surface was wet. We do have a low water table, but it just shows how much it takes to get down to the roots.

The spuds in the barrel are doing well. Not long now until the first earlies with a knob of butter!

Mysterious tracks left on the table after our BBQ on Saturday.

The Asparagus bed has finally got going, so it's patience until the crowns get established.
Can't wait!

This very attractive specimen arrived the other day and posed wonderfully for the camera.
Does anybody know what kind it is? I think it's a Peacock.

And finally, here's the Lord Mayor of Birmingham and his Lady wife onstage with Steve Gibbons and yours truly performing Jailhouse Rock!

As for Man Utd, the least said the better!!!

The Captain

This weeks recipe was suggested by my neighbour Carol.

Rhubarb & Ginger Crumble.

Ingredients for 4

About 1lb rhubarb, trimmed and sliced into large chunks (about 7 1/2 cups)
8oz brown sugar
1 orange, juice and zest
8oz flour ( 4oz White & 4oz Wholemeal )
4oz cold butter
4oz rolled oats
2” piece fresh ginger, peeled and chopped

Directions

1.

Preheat your oven to 350°F Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish and spread out evenly across the bottom.

2.

To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.

Serve with your own choice of Custard, Cream or Natural Yoghourt.

Allotmenticity - 26-05-09

2009-05-26T09:21:00.007Z

Well there's no Gary James Show this week as he's away in Turkey, but the work still continues apace down on No87.
More maincrop spuds going in and transplanting cabbages, sweetcorn, peas & beans.
The first Broad beans are in flower and looking healthy, although the Black flies are never far away. I've planted French Marigolds as a companion so lets hope they do their job.
I had a trip down to Malvern on Sunday and thanks to the Country Bumpkin, came back laden with cuttings from Cherry and Hazlenut trees so fingers crossed I might get a couple that take.
Then yesterday afternoon I had the pleasure to work with a Midlands Legend, Steve Gibbons, at the Lord Mayor's Show in Birmingham. It even stayed fine while we rocked the Council House!

As can be seen in the photo, Captain Tongo's pee does not help Parsley grow!!!

And finally we seem to have a couple of resident Ducks. They just appear and stroll around quite unfazed by us all working away.

Gary & I will be back next week with more fun so until then,

Enjoy the weather, but don't forget to cover up!

The Captain.

Allotmenticity - 18-05-09 Aston FM Sod It Grow Your Own

2009-05-18T08:11:00.015Z

It was a fantastic day on Saturday when Captain Tongo had a Gazebo Party on Plot 87 to help celebrate Cissy Stone's Birthday. Lots of friends turned up with a Bottle, a Brolly and a Sense of Humour. Gale force winds and torrential rain one minute and baking sun the next ensured there was never a dull moment. The shed will NEVER be the same again.
I think I'll rename it "The Spud Diggers Arms"!!!
The new Barbi was called into action and the burgers, chicken, beer and wine were all dispatched as can be seen below. We even had a couple of friendly ducks drop in for a chat!

Congratulations to Man Utd for winning the Premiership AGAIN. (Eat your heart out Rafa!!!)

And finally back to the real stuff, hopefully if it stays fine today I'm going to sow my Kerr Pinks which are patiently sitting in their egg tray.

The Brassica cage is full and with all the rain we've had recently they're all looking healthy. Also as it's completely covered, as well as my copper rings & crushed egg shells, I can use slug pellets as their won't be any birds in there. Hopefully it will defy the high winds and remain standing. Now I know what it's like to be a tent rigger at Billy Smart's Circus!!!

I'm going to transplant my Nasturtiums and French Marigolds as companions and I've got more Sweet Corn and French Beans ready to go in.

Thanks to Doug for pointing out that last week's photo quiz was Borage and also to Matron for your continued support and always welcomed comments.

And finally here's the Eggplant (Aubergine) Hummous recipe.

EGGPLANT HUMMUS

This luscious (but healthy) dip is great with pita chips or raw vegetables.

Makes about 2 cups.

Ingredients

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned chickpeas
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
*Available at some supermarkets and at natural foods stores and Middle Eastern markets.

Preparation

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add chickpeas, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Add scoops of the hummus along with feta, tomatoes, olives and cucumber.

Allotmenticity - 11-05-09 Aston FM Sod It Grow Your Own

2009-05-12T05:56:00.009Z

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.

Nettle Soup

4 large handfuls of young nettle tops (Not with flowers)
1 large onion
50 g (2 oz) butter
2 potatoes
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.

Allotmenticity - 27-04-09 Aston FM Sod It Grow Your Own

2009-04-28T07:42:00.003Z

Well sheltering from the rain is fun.Still after a good few days of fine dry weather a good soaking won't go amiss, as long as it doesn't hang around too long.

I really have to get the Brassica cage up this week as my cold frame is starting to bulge with seedlings ready to go in.

The potting shed extension has really paid dividends and I'm looking at trays of stuff waiting to go in. I've already planted 2 lots of Peas and Broad Beans with another lot coming along. I've earthed up the Asparagus bed and got the First & Second Early Potatoes in. The Purple Sprouting Brocolli is coming to an end soon and I'll be needing the space for my Sweet Corn.

The Garlic is looking good and hopefully the Japanese Onions will start to expand soon.

I've sown a tray of Leeks and they're getting quite big now so I'll be transplanting them into their permanent bed soon.

The subject of Asparagus and smelly wee is quite interesting with a few websites devoted to the discussion. Well at least my kidneys seem to be functioning OK!

Talking of Asparagus, there's some fabulous local grown in the shops right now so this weeks recipe reflects that. (I will have to wait for 2 years before I can sample some of my own!)

Enjoy,

The Captain.

Sautéed Asparagus with Garlic

You will need:

Bunch of fresh Asparagus.

Olive Oil.

Balsamic Vinegar

Garlic

Grated Parmesan Cheese,

Salt & Pepper to taste.

First blanch the asparagus. (This keeps it from going grey when you cook it!)

To blanch; bring a pot of water to a boil and season with salt. Fill a large mixing bowl with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice water. Let it sit for a few minutes and then remove, pat dry

Saute using olive oil, a tbsp. of balsamic vinegar and a tbsp. of minced garlic.

Using a non-stick frying pan, stir fry/toss it for 3 - 4 minutes.

When it's ready, sprinkle with fresh grated parmesan cheese, salt and pepper.

Very simple but tasty.

Allotmenticity - 24-04-09

2009-04-24T07:05:00.006Z

Just an update from Monday's broadcast, I was down at the plot with my old mate "Lard" and thought I'd illustrate my various comments a bit more.

My "Dustbin Spuds" are through and I'll add some more compost in a couple of days.

I've started the "Parsley Project".
The 4 rows of seeds are, from the left,
1) seeds kept in the fridge for a week,
2) Boiling water poured in the drill,
3) The Captain's wee poured on the seeds,
4) just normal seeds.

I've got my first Strawberry flower!

And in the final picture, 36 slabs!!!

This weekend I intend to get my Brassica cage ready weather permitting.

Allotmenticity - 20-04-09 Aston FM Sod It Grow Your Own

2009-04-21T18:52:00.003Z

Sorry for the delay in getting the broadcast up on the blogspot. I spent yesterday barrowing a jumbo bag of sand into the corporate area. Then laying 36 very heavy slabs and as a result I think my arms have grown at least 2 inches. Thanks also to Her Cissyness for the invaluable help!
I'll post some pics of the new construction along with the forthcoming brassica cage ASAP.
The weather was unbelievable, so much so I burnt me napper! I did manage another half row of Earlies and a half row of 2nd Earlies. The cold frame is bursting with seedlings so it's full on down at No87. Peas & Broad Beans are going in from the loo roll sowings. I'm making a real effort to stagger sowings this year. The first shoots of Asparagus are poking through so they'll need more soil on top, and the first shoots of my spud bin are through as well.
The recipe this week is quite daunting with so much Garlic, but it really works. Well worth a try.

Enjoy,

The Captain

Chicken with 40 cloves of garlic

Serves 6

Ingredients

1.8kg organic, free-range chicken

Maldon sea salt flakes

Freshly ground black pepper

1 tbsp herbes de Provence or 6 sprigs rosemary /6 sprigs thyme /2 bay leaves

1 lemon

4 garlic bulbs/40 large cloves

250-500ml fruity olive oil

You will also need a large sheet of kitchen foil

Method

Heat the oven to 200C/gas mark 6. Un-truss the chicken. Lavishly season inside the cavity with salt and pepper. Place 2 sprigs rosemary and thyme inside the cavity with 2 strips of lemon zest. Place the chicken, breast side uppermost, in a large, lidded casserole dish that holds the chicken snugly.

Separate the garlic cloves; there is an average 10 cloves per bulb, sometimes more. Flake away the excessive papery skin but do not peel the cloves. Scatter the cloves around the chicken. Pour the olive oil over the chicken so it trickles down to cover the garlic more or less. Tuck the remaining rosemary and thyme, and bay leaves, over and around bird and garlic. Season with salt and pepper. Place a double fold of foil over the dish with a generous overhang. Position the lid and use the foil overhang to seal thoroughly.

Place the dish in the middle of the oven. Turn the temperature down to 180C/gas mark 4. Cook for 90 minutes. Remove from the oven. Rest for at least 10 minutes - it will keep without harming for 30 minutes - before transferring to a warmed platter. Spoon the olive oil and garlic over the top, so they tumble down the bird. Serve with a share of the garlic and olive oil with boiled potatoes and a green vegetable such as chard on the side.

Allotmenticity - 13-04-09 Happy Easter Aston FM Sod It Grow Your Own

2009-04-13T07:50:00.016Z

Happy Easter to all my friends! I hope the weather has treated you well and that you've all been able to get out on the land.
I spent a very pleasant weekend planting my Asparagus crowns which arrived on Saturday morning. Heeding the advice to plant ASAP I got stuck in and dug out 2 trenches, made a mound of compost/sieved soil and then covered them in more sieved soil.
I just have to patiently wait for a couple of years before I can try them.

I mentioned in a previous blog about growing Parsley and in particular 3 different ways suggested by readers of The Times. One is to put the seeds in the fridge for a week, Two was to pour hot water in the drill and the third was to soak the seeds in urine (Male of course!) Well I've prepared a bed especially for the experiment as can be seen in the picture using a bag of B&M multi-purpose compost. The seeds are Plain Leaved 2 from B&Q at 98p and I've split the packet into 3. The first lot are in the fridge and next week I'll sow them at the same time as the other 2 methods.
Has anyone else done the trick of cracking the Coriander seeds? Here's proof of what the guy said on TV a couple of years ago on Gardeners World from an allotment site in Birmingham. If you carefully crack the coriander seed there are 2 seeds inside. So, without cracking them I sowed 5 seeds in the pot. And there are 10 seedlings! I know it's time consuming, but isn't that's what having an allotment is all about?????

Recipe: Baked Camembert

Here's a really nice way to bake Camembert as a starter or even a light snack.

Ingredients
Camembert cheese in a wooden box. (Lidl or Aldi is the cheapest!)
Clove of Garlic. Cut in half.
Tablespoon of Dry White wine.

Take the cheese out of the box and remove the plastic wrapping. MOST IMPORTANT!
Put the cheese back into the box and rub the surface with the cut Garlic clove.
Make a few small holes in the cheese and drizzle the white wine into the cheese.
Put the lid back on and bake in a hot oven, 200C for about 25 mins or until soft and runny.

To serve, remove the lid and scoop out the cheese with carrot or celery sticks, crackers or bread sticks.

Allotmenticity - 06-04-09 Aston FM Sod It Grow Your Own

2009-04-06T07:54:00.006Z

What a fabulous weekend. I managed to get in half a row of earlies, Arran Pilot. I'm seriously trying to stagger everything this year to avoid gluts.
Also sowed loads of brassicas, sweetcorn and herbs and tidied up the plot. I've also used an old dustbin for a potato barrel. Just banged a load of holes in the base and put about 4" of compost from B&M (used to be Woolies), then 5 seed potatoes and then another 2"-3" of compost.
I'm picking some lovely Purple Sprouting Broccoli. It's so much tastier than the supermarket stuff and is picked and on the plate within the hour.
This is Ethel & Cecil who made an appearance at the weekend. It's amazing who you meet down on the land at times!

And here's a Spider from Mars! I found this in the cupboard in a bag I'd obviously forgotten about.
I do have an issue with some of the shops selling seed potatoes with similar growths. Obviously stored at too high a temperature and with no thought. Avoid at all costs.

Congratulations to "allot of veg" who correctly identified last weeks mystery object as a Rhubarb flower. The full picture is seen here. It's amazing the colour of flowers vegetables and fruit have.

The recipe this week is courtesy of a great friend who is an actor in LA. This can be adapted to different themes by using alternative beers and rubs. It's really tasty and certainly a talking point.

Enjoy,

The Captain.

BEER-CAN CHICKEN
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons Barbecue Rub (recipes below)
2 teaspoons vegetable oil

RUB

1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix.

First, pop the tab off the beer can and drink half of the beer!
Make 2 additional holes in the can just above halfway. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.
Stand the chicken up in the center of the hot grill, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 75mins to 90mins. If using a charcoal grill, you’ll need to add fresh coals either side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

(This works just as well in the oven by standing the chicken in a roasting tray on the oven bottom)

Here are some alternative ideas,

The Roppongi Roaster

RUB

1/4 cup dark miso paste
2 tablespoons brown sugar
1 tablespoon sesame seeds
2 teaspoons grated fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon Asian sesame oil

CAN

12-ounce can of Sapporo (drink half, use the rest here!)
1/3 cup rice vinegar
a chunk of ginger

Toscana in a Can

RUB

3 tablespoons chopped fresh rosemary
2 tablespoons brown sugar
2 tablespoons diced prosciutto
2 tablespoons olive oil

CAN

6 ounces Prosecco poured into an empty 12-ounce beer can
garlic cloves
a few fresh rosemary sprigs

Allotmenticity - 30-03-09 Aston FM Sod It Grow Your Own

2009-03-30T08:01:00.006Z

Well what a fabulous day yesterday! The sunshine beaming down you'd think we were safe to get sowing outside. But NO. Along comes another cold night. I'm being cautious and cloching the row where I'm sowing my early Arran Pilots. I've used all my large glass panes in an attempt to give them a flying start. Opinion from my neighbours is give it at least another week before getting them in.
My mini propogators from Choff have really worked. I've already potted on some Cauliflower plants, and the Carrots and Leeks are coming on really strong. I've just sown some Brussels Sprouts and Cabbage ready for the Brassica cage.

Does anyone know where to get French Tarragon? The Russian variety that is widely available is nothing like the French, but I haven't found anywhere I can get the seeds.

The recipe this week is part of the GI diet, really tasty and with Lamb in the shops very current.
If anyone has any good recipes let me know. I'm always on the look-out for new ones.

Was in Minehead with The Legend last night and had the pleasure of meeting up with The Real Thing. I last worked with the guys 30years ago in my youth, so it was a surprise reunion.

And finally here's a test for the eagle-eyed ones among us. Can you identify the pink object in the photo. The answer will be revealed next week.
Until then,
The Captain

ROAST LAMB WITH ROSEMARY AND CANNELLINI BEANS

This is good served with vegetables such as cabbage, carrots or broccoli.

Serves 2

335g extra-lean rack of lamb
1 clove garlic, finely sliced
1 sprig rosemary
1½ tbsp olive oil
Salt and freshly ground black pepper
3 shallots, finely sliced
410g can cannellini beans, drained
200ml good chicken stock
200g washed baby-leaf spinach

Preheat the oven to 180C/350F/Gas Mark 4. Carefully cut away any fat and sinew from the lamb with a small sharp knife. Stab the lamb 5 or 6 times and insert a slice of garlic and a few rosemary leaves into each incision. You should have garlic clove left over. Put the lamb in a small nonstick roasting tray. Rub with tbsp olive oil and season with salt and freshly ground black pepper. Place the lamb in the oven. Roast for 20 minutes for medium-rare, 25 minutes for medium or 30 minutes for well done. Once cooked, leave to rest for 5 minutes in a warm place.

Meanwhile, heat a saucepan over a low heat, then add 1 tbsp olive oil. Once hot, add the sliced shallots and remaining garlic, then gently fry for 10 minutes or until soft and golden. Rinse the cannellini beans and add to the shallots. Pour in the stock and, once bubbling, simmer for 15 minutes or until the stock has reduced. Season to taste.

In a separate pan, wilt the spinach. Slice the lamb and serve with the beans and spinach.

Allotmenticity - 23-03-09 Aston FM Sod It Grow Your Own

2009-03-24T06:19:00.005Z

Here's my latest piece of fun on Aston FM with Gary James. I was told about the Dorset Chilli by my great friend Horatio Kenyon whilst in Bournemouth last week. I've managed to source some seeds and may well give them a try. And also thanks to Spud for the onion sets, I'll put them in next week.
We've reverted back to our usual weather for the time being so I'm going to hold off sowing any spuds until the beginning of April.
I've inherited some large panes of double glazing, so I think I'll cloche up some ground ready. Just to give them a flying start.
I've noticed my carrots and leeks coming through in their mini propogators. They'll need thinning soon, but as they're in containers I might avoid the dreaded root flies.
I'm juggling time between trips away and the various jobs I need doing down on No87 so weather permitting I can get some more work done on the brassica cage and the corporate area soon.
Until then, here's the recipe I mentioned.
Enjoy.

The Captain.

Chilli Con Carne with Chocolate

Ingredient

2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
½ kg lean minced beef
1 tbsp tomato purée
1 large red chilli, halved, deseeded and chopped
1 tsp hot chilli powder
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
300ml beef stock
1 tin chopped tomatoes
10g dark chocolate, broken
Salt
freshly ground black pepper
1 tin red kidney beans, drained and rinsed

Method

Fry the onion and garlic in the olive oil until soft, then add minced beef and brown.

Drain off any excess fat from meat and add tomato puree chilli, chilli powder coriander, cinnamon and cumin and cook for a further 1 minute and then add the tin of tomatoes, the tin of kidney beans and the beef stock and bring to the boil.

Reduce the heat to a smiling simmer, add the chocolate and cover.

Cook for 1 hour.

Season to taste and serve with plain boiled rice and tortilla chips and a spoon of creme fraiche on top of each bowl.

Allotmenticity - 16-03-09 Aston FM Sod It Grow Your Own

2009-03-16T12:56:00.006Z

Well the final section of "Casa Tongo" is now complete. With a massive amount of help (and a cheek) from "Her Cissyness" we finally got it finished. It's amazing how hot it can get with those huge windows. I think I grew 2" on Sunday just sowing some seeds! As you can see I've cut through the back panel to gain access to the flight deck!
At the same time, I dug out a bed just in front of the end which was where the old "Compost Corner" used to be. This is now going to be an Asparagus bed. Something I've always wanted to try. Many years ago I made an attempt, but the soil was too clay heavy. This time it's got the remains of years of compost and I'll add a mix of new and some multi-purpose to give it a good start. The only drag is waiting 2 years before reaping the rewards!
I ordered my crowns from Suttons. I went into B&Q last week and they were selling Horseradish, Ginger, Asparagus & Jerusalem Artichokes. Great until you chech the state of the packages. All the Asparagus had dry roots and spindly pale green shoots. The ginger was soft and every pack the compost was dry as dust, mainly because they're onsale in the main building which is warm. I think B&Q should review their plant selling methods. Also I noticed a small box of Garden Lime for £3.00. I just bought a sack of the same stuff from a builders merchants for £6.00. I'm determined to fight the club root this year, so plenty will go into each planting hole and then fresh compost.
It's great to have some nice weather as all your neighbours get out and you can get to know them all. We seem to be filling all the vacant plots at last, which is great news. There's nothing worse than an overgrown plot full of weeds.
I hope you enjoy the jokes from my Irish friends. The recipe is fabulous and well worth a try. Make sure you cook the beef until it melts in the mouth.
Enjoy.
I'm off down to Bournemouth this week to play a concert at the BIC called Dorset Rocks. Thousands of really talented kids. Should be fun.
(Don't think I'll mention The Reds though!)

Happy St Patrick's Day!

The Captain.

Liam & Fanny O'Boyle's Corned Beef & Cabbage.

Ingredients:

2 large onions, quartered
6 carrots, chopped into large chunks
3 pounds beef brisket or Silverside
1/2 cup malt vinegar
1 glass Irish stout beer
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon black peppercorns
1 teaspoon dill seed
1 teaspoon whole allspice
1 bay leaf
1 Large head of cabbage, rinsed and quartered
1 pound small red potatoes, scrubbed
Colmans English mustard.

Preparation:

You'll need a large heavy-duty pot for this recipe.
Place the beef in the stockpot. Add the half of the chopped onions and carrots, malt vinegar, stout, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 2-3 hours until meat is fork-tender.

Add the remaining onions and carrots and the red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut the corned beef against the grain into slices and accompany with the cooked vegetables.

And of course a large dollop of Colmans English Mustard.

Makes 4 hearty servings.

Allotmenticity - 09-03-09 Aston FM Sod It Grow Your Own

2009-03-09T09:23:00.005Z

I've been making the most of the good weather, before the cold and wet arrive again, by getting the base of my new potting shed down.
I've sown some small round carrots in one of the big plastic mini propagators and also some leeks in another one. I'm using them as portable seed beds and hopefully they'll work. Watch this space!
My seed potatoes are chitting nicely but the way the weather is, I don't think I'll be planting them for a good few weeks yet.

Try this recipe, the Cardamoms give it a really interesting flavour. (Don't tell Jamie Oliver though, he'll nick the idea!!!)

CHORIZO & CHICKPEA STEW

1 red onion, halved and finely sliced

Tablespoon of olive oil

3 cloves garlic, chopped

1/2 chorizo sausage, cut into thick coins

6 Cardamom seeds (Cracked)

1 can chickpeas drained and rinsed

1 tin chopped tomatoes

a glass of red wine

1 teaspoon smoked paprika

salt, pepper to taste

Saute the onion and garlic in the olive oil over a very low heat for about 15 minutes, until soft and golden. Add the chorizo and a pinch of smoked paprika, and saute a further couple of minutes. Add the chickpeas,cardamom seeds, tomatoes and wine, bring to the boil, reduce the heat and simmer for about 45 minutes, stirring once or twice. Taste for seasoning, and add salt, pepper, as necessary.

Serve in bowls with crusty bread.

Allotmenticity - 02-03-09 Aston FM Sod It Grow Your Own

2009-03-02T08:54:00.007Z

Well the weather continues to throw us curve balls! Just when we think it's over, winter has another say and we get more frost.
I've managed to get a couple of days in over the weekend, though mainly sorting out the plot. I've acquired a potting shed which I'm going to attach to the end of the shed. Trouble is I've had to re-site compost corner. Not a bad move though, as I've now made it a double bin in the process.
My Isle of Wight garlic is looking great, as are the Japanese onions, and I picked 2 heads of Purple Sprouting Brocolli for my dinner. Fantastic!
I've sown some cauliflower seeds in one of Choff's propagators and they're all coming through.
I'm going to try some of the small globe carrots in one, which should cancel the threat of carrot fly.
I've just read a blog re club root, and one of the tips is to use "Slaked" Lime instead of Garden Lime. As I've just run out I might give it a go. I've already applied one dressing to the brassica patch, but maybe another one of Slaked, nearer planting time will help.

Great quote from an article about allotments in The Times.

"When the going gets tough, the Brits get hoeing"

Was down in Bognor on Friday with "The Legend" Great night and the weekend rounded off nicely by Man Utd !

The Captain.

The Ratatouille recipe mentioned is one I've been making for a few years and is great hot or cold.
(If you've got a local Lidl or Aldi everything is available there and is really cheap!)

Ingredients
1 Aubergine - halved and sliced
2 Courgettes - sliced into rounds
1 Green Pepper - cut into chunks
1 Red Pepper - cut into chunks
1 Large Onion - roughly chopped into chunks
1 Large Clove of Garlic - chopped
Small tin of whole Button Mushrooms.
Tin of Chopped Tomatoes
Carton of Passata (sieved tomatoes)
Teaspoon of mixed dried Mediterranean Herbs - Oregano, Thyme, Basil.
Bay Leaf.
Salt & Pepper to taste.
Olive Oil
Glass of Red Wine (optional)

Method
Fry the Onions and Garlic in Olive Oil until soft but not brown.
Add Aubergine , Courgettes and Peppers and continue to cook for further 5 minutes.
Add Mushrooms including liquid, Passata, Chopped Tomatoes and the glass of Red Wine and increase heat so the liquid comes to boil. Boil for 5 minutes then reduce heat to a gentle simmer.
Add the dried herbs and Bay Leaf, season to taste with salt and pepper and cover.
Leave to cook for 1 hour until all the flavours have mixed together and vegetables are soft.
You can serve this as an accompaniment to grilled chicken or pork, or allow to cool and eat with cold cuts or on it's own with crusty bread.
Enjoy!

Allotmenticity - 23-02-09 Aston FM Sod It Grow Your Own

2009-02-23T20:59:00.004Z

What to do with shredded bank and credit card statements, coffee grounds and much more with Captain Tongo and Gary James and Sod It Grow Your Own!

And this is a great soup! A Must Try!!!

CARROT SOUP WITH STAR ANISE

3 tablespoons butter
1 large chopped onion
6 large fresh thyme sprigs
5 whole star anise,* divided
2 small bay leaves
1 large garlic clove, chopped
2 1-pound bags peeled baby carrots
4 cups chicken stock

Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, and garlic. Sauté until onion softens, about 5 minutes. Add carrots and broth. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.

Remove and discard thyme sprigs, star anise, and bay leaves. Working in small batches, puree soup in blender until very smooth; return to same pot. Season with salt and pepper.

Finely grind remaining star anise in spice mill or coffee grinder. Ladle soup into bowls. Sprinkle with ground star anise.

A whole Star Anise on each bowl makes a wonderful statement!

Makes 6 to 8 servings.

Allotmenticity - 16-02-09 Aston FM Sod It Grow Your Own

2009-02-16T19:13:00.003Z

Here's some interesting tips on balcony gardening and tomatoes! Also the 3 sisters method of planting sweetcorn, climbing beans and pumpkins all in the same space. It's an old Iriquois Indian way of growing.
I managed a trip down to No87 yesterday, the first time for ages partly due to the snow and also due to this bloomin cough. Not that I'm alone with that one though. Just about everyone you meet is coughing and spluttering!
My garlic is looking good, as are the japanese onions.
Won't be long before I'm sowing the summer stuff.
The next project is to erect the brassica cage, and then get the corporate area slabbed ready for the scorching hot summer we're going to have!!!!!!
Until then,
It's off to an smallholders club in Gillingham with "The Legend"
Captain Tongo.

Allotmenticity - 09-02-09 Aston FM Sod It Grow Your Own

2009-02-09T08:45:00.004Z

The weather here has been atrocious for what seems like ages, and coupled with me having a lousy cold No87 is hiding under a blanket of snow at the moment. Mind you, it looks exactly the same as all the others!

This is Igor Romanoff's Beef Stroganoff and his Potato Rosti Recipe. Enjoy, it's fabulous!

Ingredients

6 Tbsp butter
2 large Sirloin steaks (about 1lb in weight), cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound button mushrooms, sliced
Salt to taste
Pepper to taste
1 Tablespoon chopped fresh Parsley
1 cup of sour cream at room temperature

Method

1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste. Sprinkle on chopped Parsley.

Serve immediately with Potato Rosti & Green Beans.

Serves 4.

POTATO ROSTI

Ingredients

55g/2oz unsalted Butter
2 Large Potatoes, peeled and grated
Salt & Freshly ground Black Pepper

Method

Grate the potatoes into a large bowl. (Using the large holes on the grater)

Mix in a good amount of salt and freshly ground black pepper.

Melt ½ of the butter in a large frying pan on a medium heat.

Throw in the seasoned, shredded potatoes and pat/shape into a large round flat cake.

Cook for 5 minutes and then flip the cake over.

The easiest way I've found to do this is to put a plate, upside down onto the cake, turn the frying pan over while holding the plate.

At this point put some more butter on the pan and then slide the cake from the plate back onto the pan.

Keep cooking and flipping until both sides are golden brown.

Allotmenticity - 26-01-09 Aston FM Sod It Grow Your Own

2009-01-26T17:56:00.003Z

Well here's the latest madness called "Sod It Grow Your Own" with Gary James on Aston FM. We have great fun doing this, but there are some good tips and the recipe is worth a try.
I managed to get a few hours down on N0 87 today while the weather was fine. I've planted the rest of my Isle of Wight Garlic, the Solent Wight variety. I also sowed some Cauliflower seeds in one of my mini propagators from my mate Choff.
Trouble is just when I could get a few more visits in, the weather is due to change. Typical!
Below is the recipe for Patatas Bravas, a great Tapas snack or a spicy accompaniment to Chicken.

1 lb 8 oz all-purpose potatoes, cut into 1-1/2 inch pieces
1/4 cup olive oil
For the Sauce
1 small onion, chopped
1 clove garlic, crushed
2 ripe tomatoes, finely chopped
1/2 teaspoon dried chili flakes
1/2 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon tomato paste
1 tablespoon olive oil
1/4 cup dry white wine
1 tablespoon coarsely chopped fresh flat-leaf parsley

Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.

To make the spicy tomato sauce, heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick.

Process the sauce in a food processor or blender until smooth. Return the sauce to the saucepan to reheat and stir in the parsley. Check the seasoning.

Pour over the potatoes and serve.

Allotmenticity - The Canadian Ambassador's Spicy Crunchy Coating.

2009-01-19T12:25:00.003Z

As I said on Sod It Grow Your Own, this is a really versatile recipe. You can hammer out a Chicken Breast really thin and use it to make an escalope, I've tried it with a mix of mashed Potato and fresh Salmon to make a tasty Fishcake, and also with just mashed Potato on its own.
This is for the Potato Cakes,

Ingredients for about 6:

3 Large Potatoes.

Packet Ritz Crackers.

1 Large Egg beaten.

2 Tablespoon Plain Flour.

1 Teaspoon Cayenne Pepper.

1 Teaspoon Italian Dried Herbs.

Oil for shallow frying.

Salt & Pepper.

Peel and chunk Potatoes and boil in water until just soft. 20 Mins.

Drain and roughly mash. Allow to cool.

Form into patties about ½ inch thick and 3 inch across.

Put in fridge for 1 hour to set.

Meanwhile make the crunchy coating.

Take ½ packet of Ritz crackers and place in large plastic bag. (Freezer bags are great for this.)

Tie bag loosely and using a rolling pin or similar object crush the crackers.

You should aim for a breadcrumb consistency.

Add the Cayenne Pepper, Italian Dried Herbs and Salt & Pepper.

Shake the packet to mix all the flavourings together.

Take 3 shallow bowls and in the first put the plain flour.

In the second the beaten egg and in the third the crunchy coating.

Take the potato patties from the fridge.

Using the same hand (this takes a little practice!) coat the pattie first in flour, then the beaten egg and finally the crunchy coating.

Shallow fry the pattie in the hot oil until golden brown.

Another great use is to cut a Beef Tomato in half and sprinkle about a tablespoon of the mix onto it. Squirt a small amount of honey on it and put under a hot grill.