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

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

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

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

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

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

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 - 26-05-09

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

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.