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

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.