April
on the Allotment
It has been a fairly kind winter –
at least where I live in the south west but, spring has been cold and very
late. We are now into British Summer Time but, are still thinking Winter. I
have learned from experience that it is not a good idea to get started on the
season’s growing too early although my impatience often pushes me to start
planting and sowing too early.
This year, fearing a cold spring I
didn’t start sowing in my propagator until March. Although I have a good
propagator and an excellent plant light and a poly-tunnel, there is still that
uncomfortable gap between plants germinating but needing much more light than I
can give them yet, I feel it is still a bit cold in my unheated poly-tunnel to
move tender tomato and pepper plants to it.
However, for plants like tomatoes,
cucumbers, peppers and chillies, there is little option but to sow the seeds
and nurture them as best as possible as they do need a long growing season for
the fruits to ripen properly.
v Maintenance
around the plot – what we need to do to keep established plants healthy and
pest free;
– keep the plot tidy;
- cut grass on paths;
- weeding;
- taking care of stored produce;
– tidy fruit cages;
– compost old plants or those which have
finished producing.
Don’t
forget that the bonfire season has now finished until November.
v Preparation
and planning for the coming season -
– looking after perennial plants – probably
too late for pruning, depending on where you are in the country, ensure all
perennial weeds are cleared from around them, feed and manure as necessary;
-
re-digging beds ready for planting out;
-
dig in compost and/or well rotted manure;
-
preparing seed beds;
-
top–up raised beds with fresh compost or soil.
-
v Sowing
and planting what can be sown or planted now?
o
in a propagator
– aubergines, courgettes, cucumbers, peppers and chillies, pumpkin and squash,
tomatoes. Herbs - basil;
o
under cover [in green house or
ploy-tunnel] – brassicas (Brussels sprouts, broccoli/calabrese,
winter cauliflower), celery, celeriac, lettuce, peppers and chillies, pumpkin
and squash, rocket, runner beans, spring onions. Herbs – basil, chervil, chives,
rosemary, savoury, thyme,
o
outdoors
– [do wait a couple of weeks for the ground to be less cold] – broad beans,
beetroot, brassicas [broccoli, Brussels sprouts, summer cabbage, winter
cabbage], carrots, summer cauliflower, garlic, kale, leeks, lettuce, onions,
shallots, parsnips, potatoes, early peas, radish, rocket, spinach and swiss
chard, spring onions, turnips.
o
As bare root plants can only be safely
transplanted when they are dormant, it is now probably too late in the season
except in colder parts of the country where the plants have not yet started
growing. If you are buying plants in pots to plant out on your allotment or in
your garden, while they can be transplanted at any time, it is best to wait
until the ground is less cold.
v Harvesting
–
many of these vegetables, which would normally become available during April,
may be some weeks later this year.
o
Fresh from the plot, greenhouse or
poly-tunnel – early varieties of asparagus, spinach, some types of broccoli,
spring cabbage/spring greens, Swiss chard, winter cabbage, winter cauliflower,
kale, early lettuce, salad onions, radishes, sorrel, rhubarb, oregano, rosemary,
bay-leaves and last year’s parsley plants should be growing strongly now before
they start to run-to-seed.
April
on the Allotment
It has been a fairly kind winter –
at least where I live in the south west but, spring has been cold and very
late. We are now into British Summer Time but, are still thinking Winter. I
have learned from experience that it is not a good idea to get started on the
season’s growing too early although my impatience often pushes me to start
planting and sowing too early.
This year, fearing a cold spring I
didn’t start sowing in my propagator until March. Although I have a good
propagator and an excellent plant light and a poly-tunnel, there is still that
uncomfortable gap between plants germinating but needing much more light than I
can give them yet, I feel it is still a bit cold in my unheated poly-tunnel to
move tender tomato and pepper plants to it.
However, for plants like tomatoes,
cucumbers, peppers and chillies, there is little option but to sow the seeds
and nurture them as best as possible as they do need a long growing season for
the fruits to ripen properly.
v Maintenance
around the plot – what we need to do to keep established plants healthy and
pest free;
– keep the plot tidy;
- cut grass on paths;
- weeding;
- taking care of stored produce;
– tidy fruit cages;
– compost old plants or those which have
finished producing.
Don’t
forget that the bonfire season has now finished until November.
v Preparation
and planning for the coming season -
– looking after perennial plants – probably
too late for pruning, depending on where you are in the country, ensure all
perennial weeds are cleared from around them, feed and manure as necessary;
-
re-digging beds ready for planting out;
-
dig in compost and/or well rotted manure;
-
preparing seed beds;
-
top–up raised beds with fresh compost or soil.
-
v Sowing
and planting what can be sown or planted now?
o
in a propagator
– aubergines, courgettes, cucumbers, peppers and chillies, pumpkin and squash,
tomatoes. Herbs - basil;
o
under cover [in green house or
ploy-tunnel] – brassicas (Brussels sprouts, broccoli/calabrese,
winter cauliflower), celery, celeriac, lettuce, peppers and chillies, pumpkin
and squash, rocket, runner beans, spring onions. Herbs – basil, chervil, chives,
rosemary, savoury, thyme,
o
outdoors
– [do wait a couple of weeks for the ground to be less cold] – broad beans,
beetroot, brassicas [broccoli, Brussels sprouts, summer cabbage, winter
cabbage], carrots, summer cauliflower, garlic, kale, leeks, lettuce, onions,
shallots, parsnips, potatoes, early peas, radish, rocket, spinach and swiss
chard, spring onions, turnips.
o
As bare root plants can only be safely
transplanted when they are dormant, it is now probably too late in the season
except in colder parts of the country where the plants have not yet started
growing. If you are buying plants in pots to plant out on your allotment or in
your garden, while they can be transplanted at any time, it is best to wait
until the ground is less cold.
v Harvesting
–
many of these vegetables, which would normally become available during April,
may be some weeks later this year.
o
Fresh from the plot, greenhouse or
poly-tunnel – early varieties of asparagus, spinach, some types of broccoli,
spring cabbage/spring greens, Swiss chard, winter cabbage, winter cauliflower,
kale, early lettuce, salad onions, radishes, sorrel, rhubarb, oregano, rosemary,
bay-leaves and last year’s parsley plants should be growing strongly now before
they start to run-to-seed.
o
Autumn sown broad beans may well have
now set their pods during late March or early April can be harvested as young
pods and cooked and eaten like Fine Beans [albeit with a slightly ‘hairier’
texture – an excellent source of a fresh, healthy vegetable in the lean period
but, do leave enough to grow on to maturity.
Asparagus and
Gruyere Flan
For
the pastry case
175gm
[6oz] plain flour
125gm
[4½ oz] butter
Pinch
salt
Water
to mix
Method
·
Sieve
the salt and flour into a bowl and rub in the butter using finger tips until it
is like fine breadcrumbs.
·
Add
cold water to mix – approx 1 tsp for each 1 oz of flour. The mixture should
start to bind together when it forms small lumps when pressed.
·
Draw
the mixture together to form a stiff dough – it should not be sticky.
·
Mould
the pastry, gently into a flat round shape on a lightly floured table then,
using a floured rolling pin roll out the pastry until it is 2-3cm [1inch] wider
than the width of the flan dish or tin [25cm or 10inch diameter flan dish].
·
Line
the greased dish carefully making sure there are no holes in the pastry.
·
Trim
the pastry at the top edge. Place a sheet of greaseproof paper in the bottom
and put baking beans on top to stop the pastry rising.
·
Bake
in a hot oven 200°C No 6 gas for about 15 minutes or until the pastry has set
and is partially cooked.
For
the filling
1½
large bunches asparagus [ approx ½ kilo or 1 lb]
2
onions – peeled and chopped finely
5
eggs
300ml
tub double cream
100ml
[4 fl oz] milk
100gm
[4oz] Gruyère cheese - grated
50gm
[2oz] freshly grated Parmesan cheese
50gm
[2oz] butter
Salt
and freshly ground black pepper
Method
·
Wash
the asparagus and remove the tough lower ends of the spears.
·
Cut
the asparagus into lengths about 2-3cm long [1inch] – leaving aside 8 – 10 tips
about 10cm long [4 – 5 inches] to decorate the top.
·
Melt
the butter in a pan and sweat the onions and asparagus pieces [cook without colour]. Then put the
cooked vegetables into the flan case.
·
In
a bowl, lightly beat the eggs and mix in the Parmesan cheese, cream and milk
and season well.
·
Pour
this mixture over the flan. Decorate the top with asparagus pieces and sprinkle
the gruyere cheese over the top.
·
Bake
in a moderately hot oven 190°C or No 5 gas for 25 – 30 minutes. Then reduce the
heat and continue to bake until the filling has set and the top is golden brown
another 15 minutes or so. Take care to not allow the pastry to burn.
·
Serve
hot or cold.
Lentil
and Cauliflower Curry
2Tblsp vegetable oil 1 medium onion - finely chopped
2– 3 garlic cloves -finely
chopped a good tsp. grated fresh ginger
2tsp ground coriander 2 tsp ground cumin 1/2 tsp ground turmeric
salt and freshly ground black
pepper ¼ tsp chilli powder or fresh
mild chilli - chopped
75g [3 oz] red lentils 150ml vegetable or chicken
stock
1 medium cauliflower - cut into small florets 1 large carrot - peeled and cut into small dice
75g [3oz] fresh or frozen peas - thawed
75g [3oz] fresh French or fine
beans [when in season] – washed and cut
into chunks
A good handful chopped coriander
Method
·
Sweat the
onion in the oil in a large pan [cook without colour]. Add the garlic and
ginger, and cook gently – don’t allow these to burn. [allow a little of the oil
for frying the vegetables]
·
Add
ground coriander, cumin and turmeric and cook for a few minutes, stirring all
the time.
·
Meanwhile,
fry the cauliflower and carrot pieces until slightly browned in a little of the
measured oil.
·
Wash the
lentils thoroughly in a sieve or fine strainer then add them to the cooked
spices - stir in the lentils well.
·
Add the
stock. Bring to the boil then simmer gently with the lid on for 10 mins or so.
·
Add the
cooked vegetables to the lentil mixture and stir in well.
·
Bring the
mixture back to the boil then simmer gently until the vegetables are tender.
·
Add the
peas and the beans if you are using them, stir well and cook for a further 4 –
5 minutes.
·
Stir in
the chopped coriander, season to taste with salt and pepper and serve.
Stuffed Cabbage
Leaves
I
have got my idea for this from the Mediterranean dish – Dolmades which uses
vine leaves – stuffed.
The
leaves of cabbages, being wide and encompassing are also useful as good component in this style of cooking and
if you don’t wish to go to the expense of buying the packaged and prepared vine
leaves, why not use cabbage leaves instead.
Of
course, the vine leaves are already to use – malleable and soft so, we will
need to prepare our cabbage leaves to take a stuffing.
§ Choose the outer
leaves which are undamaged by insects, weather or birds and wash well.
§ Steam the leaves
lightly until the stems are soft enough to bend. Try to not overcook.
§ Cool and add the
filling. Folding in the mixture to totally envelop the filling.
Filling
8 oz [ 500gm]
minced lamb, pork or beef – your preference
1 medium potato
– peeled, cooked and diced
1 small red
onion – peeled and finely chopped.
3 – 4 good
garlic cloves – peeled and finely chopped or crushed
2 large tomatoes
– peeled and chopped
1 tblsp good
olive oil
1 tsp tomato
paste
1 Tblsp –
toasted pine nuts – finely chopped or put through a processor
1 good dsp.
fresh chopped oregano [ if available – otherwise use 1 tsp dried]
1 good dsp.
fresh chopped parsley
Salt and pepper
to taste
Method
§ Add the onions
and minced meat to the hot oil in a pan. Cook gently then, add the garlic and
continue to cook without browning.
§ Add the tomato,
tomato paste, chopped pine nuts chopped potato and herbs.
§ Mix well and add
seasoning to taste. Cool.
§ Place the
cabbage parcels into a flat oven dish and cover with the cheese sauce.
Topping
2 oz [ 60gm]
cheddar cheese
2 oz [60gm]
parmesan cheese
1 pint [ ½ litre
cheese sauce] – see below
Cheese sauce
2 oz [60gm]
butter or margarine
2 oz [60gm]
plain flour
1 pint [500ml]
milk
Seasoning
Method
§ Melt the butter
in a small pan and add the flour. Allow it to cook out without colour [a roux].
§ Gradually add
the milk, stirring in constantly to avoid lumps.
§ Add the cheddar
cheese and seasoning and stir in without cooking further to allow the cheese to
melt.
§ Spread the sauce
over the stuffed cabbage leaves and sprinkle the parmesan cheese over the top.
§ Place under the
grill and cook gently until the topping is golden brown.
§ Serve hot with
fresh hot bread.
Rhubarb and
Ginger Pie
Ingredients –
for a 1 litre ( 1½ - 2 pint) pie dish
4
good-sized stalks of rhubarb
3
Tblsp. sugar
A
few pieces of crystallised or stem ginger in syrup – finely sliced
Short crust
pastry
150g
plain flour (6oz)
75g
margarine or butter (3oz)
6
tsp cold water approx.(this amount may vary slightly depending on the weather
and the flour you are using – you need the ingredients to bind together without
being sticky).
Method
·
Sieve
the flour and salt into a baking bowl. Add the margarine and rub in with your
finger tips to create a texture like fine breadcrumbs – don’t allow the mixture
to become sticky.
·
Add
the water slowly to ensure the ingredients combine without becoming too soft.
·
Knead
gently to combine the ingredients for a short time – 1 minute.
Making Pie
·
Preheat
the oven to 180°C, Mark 6 gas
·
Wash
and trim the rhubarb. Cut into 1cm or half inch long pieces.
·
Put
a layer of rhubarb on the bottom of the dish, sprinkle with half of the sugar
and ginger
·
Repeat
this process.
·
Roll
out the pastry on a lightly floured board to ½ cm thick approx.(¼in)to the
shape of the pie dish. Cut off a strip of pastry wide enough to go around the
rim of the dish
·
Wet
the edges of the pie dish with water and apply the strip to the edges. Wet the
top of the pastry strip with water.
·
Put
the pastry on top of the pie. Trim and seal the edges. Put a small slit on the
top of the pie to allow the steam to escape.
·
Bake
for about 15 – 20 minutes then reduce the temperature and bake for a further 15
– 20 minutes to ensure the fruit is cooked. Don’t allow the pastry to burn
·
When
baked, sprinkle the top with a little caster sugar immediately and serve with
cream, ice-cream or crème fraîche.
o
Autumn sown broad beans may well have
now set their pods during late March or early April can be harvested as young
pods and cooked and eaten like Fine Beans [albeit with a slightly ‘hairier’
texture – an excellent source of a fresh, healthy vegetable in the lean period
but, do leave enough to grow on to maturity.
Asparagus and
Gruyere Flan
For
the pastry case
175gm
[6oz] plain flour
125gm
[4½ oz] butter
Pinch
salt
Water
to mix
Method
·
Sieve
the salt and flour into a bowl and rub in the butter using finger tips until it
is like fine breadcrumbs.
·
Add
cold water to mix – approx 1 tsp for each 1 oz of flour. The mixture should
start to bind together when it forms small lumps when pressed.
·
Draw
the mixture together to form a stiff dough – it should not be sticky.
·
Mould
the pastry, gently into a flat round shape on a lightly floured table then,
using a floured rolling pin roll out the pastry until it is 2-3cm [1inch] wider
than the width of the flan dish or tin [25cm or 10inch diameter flan dish].
·
Line
the greased dish carefully making sure there are no holes in the pastry.
·
Trim
the pastry at the top edge. Place a sheet of greaseproof paper in the bottom
and put baking beans on top to stop the pastry rising.
·
Bake
in a hot oven 200°C No 6 gas for about 15 minutes or until the pastry has set
and is partially cooked.
For
the filling
1½
large bunches asparagus [ approx ½ kilo or 1 lb]
2
onions – peeled and chopped finely
5
eggs
300ml
tub double cream
100ml
[4 fl oz] milk
100gm
[4oz] Gruyère cheese - grated
50gm
[2oz] freshly grated Parmesan cheese
50gm
[2oz] butter
Salt
and freshly ground black pepper
Method
·
Wash
the asparagus and remove the tough lower ends of the spears.
·
Cut
the asparagus into lengths about 2-3cm long [1inch] – leaving aside 8 – 10 tips
about 10cm long [4 – 5 inches] to decorate the top.
·
Melt
the butter in a pan and sweat the onions and asparagus pieces [cook without colour]. Then put the
cooked vegetables into the flan case.
·
In
a bowl, lightly beat the eggs and mix in the Parmesan cheese, cream and milk
and season well.
·
Pour
this mixture over the flan. Decorate the top with asparagus pieces and sprinkle
the gruyere cheese over the top.
·
Bake
in a moderately hot oven 190°C or No 5 gas for 25 – 30 minutes. Then reduce the
heat and continue to bake until the filling has set and the top is golden brown
another 15 minutes or so. Take care to not allow the pastry to burn.
·
Serve
hot or cold.
Lentil
and Cauliflower Curry
2Tblsp vegetable oil 1 medium onion - finely chopped
2– 3 garlic cloves -finely
chopped a good tsp. grated fresh ginger
2tsp ground coriander 2 tsp ground cumin 1/2 tsp ground turmeric
salt and freshly ground black
pepper ¼ tsp chilli powder or fresh
mild chilli - chopped
75g [3 oz] red lentils 150ml vegetable or chicken
stock
1 medium cauliflower - cut into small florets 1 large carrot - peeled and cut into small dice
75g [3oz] fresh or frozen peas - thawed
75g [3oz] fresh French or fine
beans [when in season] – washed and cut
into chunks
A good handful chopped coriander
Method
·
Sweat the
onion in the oil in a large pan [cook without colour]. Add the garlic and
ginger, and cook gently – don’t allow these to burn. [allow a little of the oil
for frying the vegetables]
·
Add
ground coriander, cumin and turmeric and cook for a few minutes, stirring all
the time.
·
Meanwhile,
fry the cauliflower and carrot pieces until slightly browned in a little of the
measured oil.
·
Wash the
lentils thoroughly in a sieve or fine strainer then add them to the cooked
spices - stir in the lentils well.
·
Add the
stock. Bring to the boil then simmer gently with the lid on for 10 mins or so.
·
Add the
cooked vegetables to the lentil mixture and stir in well.
·
Bring the
mixture back to the boil then simmer gently until the vegetables are tender.
·
Add the
peas and the beans if you are using them, stir well and cook for a further 4 –
5 minutes.
·
Stir in
the chopped coriander, season to taste with salt and pepper and serve.
Stuffed Cabbage
Leaves
I
have got my idea for this from the Mediterranean dish – Dolmades which uses
vine leaves – stuffed.
The
leaves of cabbages, being wide and encompassing are also useful as good component in this style of cooking and
if you don’t wish to go to the expense of buying the packaged and prepared vine
leaves, why not use cabbage leaves instead.
Of
course, the vine leaves are already to use – malleable and soft so, we will
need to prepare our cabbage leaves to take a stuffing.
§ Choose the outer
leaves which are undamaged by insects, weather or birds and wash well.
§ Steam the leaves
lightly until the stems are soft enough to bend. Try to not overcook.
§ Cool and add the
filling. Folding in the mixture to totally envelop the filling.
Filling
8 oz [ 500gm]
minced lamb, pork or beef – your preference
1 medium potato
– peeled, cooked and diced
1 small red
onion – peeled and finely chopped.
3 – 4 good
garlic cloves – peeled and finely chopped or crushed
2 large tomatoes
– peeled and chopped
1 tblsp good
olive oil
1 tsp tomato
paste
1 Tblsp –
toasted pine nuts – finely chopped or put through a processor
1 good dsp.
fresh chopped oregano [ if available – otherwise use 1 tsp dried]
1 good dsp.
fresh chopped parsley
Salt and pepper
to taste
Method
§ Add the onions
and minced meat to the hot oil in a pan. Cook gently then, add the garlic and
continue to cook without browning.
§ Add the tomato,
tomato paste, chopped pine nuts chopped potato and herbs.
§ Mix well and add
seasoning to taste. Cool.
§ Place the
cabbage parcels into a flat oven dish and cover with the cheese sauce.
Topping
2 oz [ 60gm]
cheddar cheese
2 oz [60gm]
parmesan cheese
1 pint [ ½ litre
cheese sauce] – see below
Cheese sauce
2 oz [60gm]
butter or margarine
2 oz [60gm]
plain flour
1 pint [500ml]
milk
Seasoning
Method
§ Melt the butter
in a small pan and add the flour. Allow it to cook out without colour [a roux].
§ Gradually add
the milk, stirring in constantly to avoid lumps.
§ Add the cheddar
cheese and seasoning and stir in without cooking further to allow the cheese to
melt.
§ Spread the sauce
over the stuffed cabbage leaves and sprinkle the parmesan cheese over the top.
§ Place under the
grill and cook gently until the topping is golden brown.
§ Serve hot with
fresh hot bread.
Rhubarb and
Ginger Pie
Ingredients –
for a 1 litre ( 1½ - 2 pint) pie dish
4
good-sized stalks of rhubarb
3
Tblsp. sugar
A
few pieces of crystallised or stem ginger in syrup – finely sliced
Short crust
pastry
150g
plain flour (6oz)
75g
margarine or butter (3oz)
6
tsp cold water approx.(this amount may vary slightly depending on the weather
and the flour you are using – you need the ingredients to bind together without
being sticky).
Method
·
Sieve
the flour and salt into a baking bowl. Add the margarine and rub in with your
finger tips to create a texture like fine breadcrumbs – don’t allow the mixture
to become sticky.
·
Add
the water slowly to ensure the ingredients combine without becoming too soft.
·
Knead
gently to combine the ingredients for a short time – 1 minute.
Making Pie
·
Preheat
the oven to 180°C, Mark 6 gas
·
Wash
and trim the rhubarb. Cut into 1cm or half inch long pieces.
·
Put
a layer of rhubarb on the bottom of the dish, sprinkle with half of the sugar
and ginger
·
Repeat
this process.
·
Roll
out the pastry on a lightly floured board to ½ cm thick approx.(¼in)to the
shape of the pie dish. Cut off a strip of pastry wide enough to go around the
rim of the dish
·
Wet
the edges of the pie dish with water and apply the strip to the edges. Wet the
top of the pastry strip with water.
·
Put
the pastry on top of the pie. Trim and seal the edges. Put a small slit on the
top of the pie to allow the steam to escape.
·
Bake
for about 15 – 20 minutes then reduce the temperature and bake for a further 15
– 20 minutes to ensure the fruit is cooked. Don’t allow the pastry to burn
·
When
baked, sprinkle the top with a little caster sugar immediately and serve with
cream, ice-cream or crème fraîche.
No comments:
Post a Comment