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

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

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

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

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

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 - 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.

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

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.