Allotmenticity - 19-01-09 Aston FM Sod It Grow Your Own Pt 8

More "Sod It Grow Your Own" madness from today's Gary James Show on Aston FM.









I managed an afternoon's digging and tidying up on Saturday, just before the weather changed again. I've dug over the proposed Brassica bed and limed it ready. I might give it another blast as I detected some clubroot on the previous crop of cabbage. The plan is for the cage which will completely enclose the bed. Hopefully it might stop the pigeons eating all the tops off the Brocolli and Kale. I read that birds don't bother with Kale, but I can assure you they certainly do! Also I can disprove the idea that if you take off the sprout tops they won't bother with them. WRONG! They do that too.
Does anyone remember an idea, I think it was on Gardeners World, about growing 6 different vegetables in a bed measuring a square yard? I'm sure it had Sweet Corn in the centre and beans that grew up the corn along with various other crops around the base.
I might even contact the BBC. I've looked on the net but can't find any reference to that particular idea.
Last Wednesday I went down to B&Q with a friend who has a Diamond "Geezer" discount card. Useful for getting 10% off everything, seeds etc. The £1 section is well worth a look. Balls of twine & string for a quid - 10%. Picked up a great lounger for the corporate area.
I got a packet of Lavender seeds, so I can alternate the Rosemary and Lavender bushes for my hedge (eventually!)
I've just bought a paper shredder for the office and according to a source you can mix it in the compost heap. Avoid shiny paper like magazines, but it's good for soaking up a damp bin. Obviously like lawn mowings, make sure it's well mixed in.

Well, that's all for now.

The Legend is down south at the weekend so I'm packing the bag ready,

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 6 - 15-12-08

Kale with Cannellini beans, Chorizo, Garlic & Chilli.

Ingredients
3 tablespoons extra virgin Olive Oil (preferably strong and spicy)
1/4 teaspoon dried Chili Pepper Flakes
1 large Garlic clove – skinned and finely chopped
2 small bunches Curly Kale (about 7 oz) – remove stems from mature leaves and chop finely;
1–15oz can Cannellini beans – drained
100g Chorizo Sausage
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 large glass Dry White Wine.

Heat a large heavy-bottomed frying pan or wok over high heat. Add the Olive Oil, Chorizo Sausage, Chili Pepper flakes and Garlic and sauté for 2/3 minutes until the oil is flavoured and red from the Chorizo. Add the Kale and sauté for an additional 2 minutes, tossing frequently, until wilted. Add the Dry White Wine, toss again, cover the pan and reduce heat to medium-low. Braise for 8 to 9 minutes until kale is tender. Add the beans, salt and pepper to taste, toss well, raise heat to high and sauté for 1 to 2 minutes until beans are warmed through. Remove from heat and set aside.

To Serve, cut a French stick in half lengthways & into 6" pieces and griddle until browned.
Slurp a glug of Olive Oil on each piece and serve the kale mixture on top for a funky starter, or on its own as an accompaniment. (Leave out the Chorizo for a Vegetarian dish.

(I had this last night and it was delish!!!)

The Captain.