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!
1 comment:
I think it is really great that all of us allotment bloggers out here post recipes from time to time! Just so much a part of growing your own... is eating your own! We have strange red parcels of vegetable matter in our freezer labelled 'dead rat' - go figure!
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