November on the Allotment 2015

November on the Allotment 2015 – What should we do this month?

It has been an odd year weather-wise. Although we had a beautiful spring the summer has been very disappointing. A colleague told me he had noticed that when we had a warm spring the summers usually turned out wet and cool. Well this summer has certainly been cool but not particularly wet. In fact, at times we have almost been praying for water. The autumn has given us some much needed rain and my heavy clay soil has been good for digging for autumn sowing crops and for the winter weather to break down.

Of course, now is the time for clearing up and tidying, ready for the winter. My beans, of all varieties have finished, allowing me to disassemble my teepees and store the canes.

-          Apart from nets still covering winter brassica crops, I have tidied those away. If you have netting over fruit cages, it is advisable to remove it before winter – particularly on the ‘roof’ as the weight of winter snow can collapse your cage;

-          As you finish using tools and cloches, ensure they are clean and store in a safe and dry environment;

-          As the crops in green-houses, cold-frames and poly-tunnels finish, wash the insides of the spaces with detergent and water or, if you prefer with Jeyes Fluid [try to avoid this chemical on the soil but, using this should prevent the recurrence of algae for a couple of years]. You may find that the outside of your greenhouse or polytunnel has been more affected by algae than the outside [especially in a damp/wet year] and cleaning this is ‘a must’ to avoid a reduction in the light available for your crops in the coming year.

-          If you have not already done so, cut back asparagus ferns as they turn yellow and compost. Remove all debris from the asparagus beds to reduce overwintering asparagus beetles;

-          Clear away and compost dead rhubarb leaves -

If you have not already done so, in the milder parts of the country this is a good time to rejuvenate mature rhubarb clumps – dig up the crowns and split them. Replant the strongest pieces. Discard any small pieces and plant the best ones. Don’t dig up all of you old rhubarb plants in one year or you will have nothing to harvest the following year – the plants should be allowed to establish for a year before harvesting;

-          Cut back and cover globe artichoke plants before frost becomes severe. It is recommended that they should be covered with straw but, on an exposed site, your straw may blow away – environmesh or plant fleece will make good substitutes but, don’t allow the fabric to rest on the plants.

-          Keep winter crops – brassicas, leeks, parsnips, etc, clear of weeds and watch out for pests like white fly on the brassicas;

Preparation and Planning

-          As summer/ autumn cropping plants finish their harvest, clear the areas of plants and perennial weeds then, start digging, especially if you have a large plot to dig. On heavy clay soil particularly, the difference between autumn dug and spring dug ground is significant.

-          One of the difficulties of winter cropping vegetables – brassicas [cauliflower, Brussels sprouts, spring cabbages], leeks, parsnips is that the ground can’t be dug over until the following spring when the advantages of autumn digging [the rain and frost break down the heavy clumps of earth into a fine workable tilth] has been missed. Managing this aspect on heavy soil can be an issue if you wish to have a year round succession of vegetables;

-          Prepare beds for autumn planting perennial crops, rhubarb, fruit trees, bushes and canes;

-          Most of the large seed houses have now sent out their autumn catalogues. Write to them to request a catalogue or find them on-line.

Sowing and Planting

-          Suitable sets for autumn planting onions, shallots and garlic;

-          Broad beans – late October or early November is best for autumn sown broad beans. The advantage of autumn sown broad beans is that they can provide a crop early in the year with their early pods which provide a succulent vegetable early in the season and during the ‘hungry time’. Do leave enough to mature into broad beans which will, of course, harvest when other beans are a couple of months away from harvesting. In a ‘kind’ year will over-winter well on the plots though will probably need protection from the harshest weather.  If you are using horticultural fleece or environmesh, ensure it does not lie down on the young plants during the winter as they will rot beneath the covering. Autumn sown broad bean beans are less likely to suffer from blackfly infestation than spring sown broadbeans;

-          If you like to have flowers on your allotment – now is a good time to plant a good range of daffodils and tulips to give you a display and cutting flowers from late February until late April. For an early harvest of sweet peas, sow now in pots in greenhouse or poly-tunnel to plant out in early spring.

-          Fruit trees, canes and bushes can now be planted into prepared plots.

Harvesting

     -          Late main-crop potatoes can still be harvested and stored now

-          Brassicas – Brussels Sprouts, broccoli/calabrese, kale and winter cabbage are available now.

-          Leeks and parsnips are at their best now.

-          Parsley should be good until the winter frosts affect its growth although if it is a mild winter the parsley will continue to grow slowly and give a harvest.

Our native and over-wintering rare birds can look forward to a harsh time over winter so, do think about feeding them and providing water for them during the cold months.

Please don’t use bread to feed them especially white bread – this can result in a very debilitating wing growth called ‘Angel Wing’ which affects young birds and prevents them  from flying or developing properly – this is a cruel end to these wonderful birds

Recipes

Roasted Baby Pumpkins

Allow 1 small pumpkin per person

Sea salt and freshly cracked black pepper

1 plump garlic clove per pumpkin [more if liked] – peeled and crushed or chopped

1 small sprig or a few leaves of rosemary for each half pumpkin

Olive oil

Method

·         Remove the stalk and wash the outside of the pumpkin carefully.

·         Slice the pumpkin in half through the middle, horizontally and scoop out the seeds.

·         Place the half pumpkins on an oven-proof tray or dish. Add the chopped garlic, salt and pepper and a small sprig of rosemary and a spray or a teaspoonful of olive oil.

·         Bake in a moderate oven No5 Gas or 180ºC for approx 30 – 40 minutes. Check with a skewer that the flesh of the pumpkin is properly cooked.

·         Serve immediately.

Helen’s Pumpkin and Coconut Soup

A totally delicious soup from my friend – Helen Yates

1 medium sized pumpkin or squash

A little olive oil

 1 stalk of lemon grass

A tin of coconut milk

1 litre (2 pints) vegetable stock

Salt and pepper to taste

·         Peel and roughly chop the pumpkin or squash. Drizzle with olive oil and roast but don't let it go black. Remove from oven and put in a large saucepan with a bruised stalk of lemon grass.

·         Cover with a light vegetable stock and simmer until the pumpkin flesh is really soft.

·         Remove the lemon grass and liquidise the pumpkin and stock, if it looks too thick add a bit more stock.

·         Put the lemon grass back in and add a tin of coconut milk, then heat gently. Remove the lemon grass before serving - that's it!  Serve with hot crusty bread – delicious!

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.

Bean and Vegetable Pie

110 gm [4 oz] dried beans – (chickpeas are also good) I use Borlotto or yinyang beans (also called Orca or Calypso beans) that I have dried in the previous autumn.

Soak the beans in water overnight in plenty of water, before you intend to use them. Don’t leave them to soak too long or they may start to ferment. Rinse thoroughly then put into a saucepan, cover with water [no salt!] and simmer until the beans are soft 1 - 1½ hours. Drain.

1 large onion – peeled and sliced

2 large leeks – trimmed, washed thoroughly and sliced

2 large garlic cloves – peeled and crushed

1 large carrot – washed, peeled and cut into small cubes

2 slices of swede 1cm thick – peeled and cut into small chunks

½ of a smallish pumpkin – de-seeded, peeled and cut into small chunks

75 gm [3 oz] frozen peas

75 gm [3 oz] frozen sweetcorn

30gm [1 oz] plain flour

30gm [1 oz] butter

275ml [½ pt] vegetable stock

Good dsp. frozen chopped mixed herbs – tarragon, lemon thyme, oregano [a good quantity is needed as the herbs lose some flavour when they are frozen]. Alternatively, use a tsp. dried mixed herbs.

Freshly ground blackpepper and salt to taste.

1 Pkt. bought puff pastry – of course home made puff pastry or flaky pastry has a much better flavour but does take time and trouble to make. If using frozen pastry, allow to defrost before using.

Method

·         Put the carrot, swede and pumpkin into a small saucepan, just cover with water and cook gently until fairly soft. Drain.

·         Melt the butter in a saucepan, add the onion and leek and sweat [cook without colour], add the garlic and cook gently for another couple of minutes.

·         Add the flour and stir in well. Cook gently until the flour is cooked.

·         Gradually add the stock to make a fairly thick sauce.

·         Add the beans, and the rest of the vegetables then add the herbs, salt and pepper to taste. Mix well and place in a 1 litre [2 pint] pie dish. Allow to cool before adding the pastry.

·         Roll the pastry out until it is 2cm wider than the dish edging, all round. Cut a 2cm strip, wet the edges of the dish and place the strip of pastry around the edge. Wet the surface of the pastry edging then place the rest of the pastry on top.

·         Seal the border well and using the back of a knife ‘flake’ up and flute the edges. Trimmings can be used to make decorations eg. little pastry leaves.

·         Cut a steam hole in the centre and brush over the surface with beaten egg or milk.

·         Bake in a hot oven 220°C or No 7 gas for 20 – 30 mins or until the pastry is golden brown on top.