On
The Allotment in January – 2016
So far this winter has been amazingly mild, if
somewhat wet and windy. I see my summer flowering jasmine is covered in flower
buds – the top growth doesn’t usually survive the winter so, I rarely get
flowers on it [it seems to flower on one-year-old branches. I have also seen a
couple of birds checking out my bird box this morning. However, there is still
a lot of winter to go and lots of nasty stuff can happen.
Actually, I think lots of nasty stuff has already
happened. I see that an allotment neighbour has posted a photo on our allotment
FB page showing severe damage done to his shed and last night’s storm - Frank.
I don’t think that one will recover. I worry as it is fairly close to mine and
I wonder if I have –at last- lost my poly-tunnel. I haven’t visited my plot for
a couple of weeks as I have been away. Looking at the storm damage in Scotland,
Northern Ireland and the North of England I think that we, in Bristol, have got
off very lightly.
There is a temptation to start sowing early but, I
will resist. Growing chillies is always a bit hit and miss as they need a long
growing season to produce a crop and I don’t have the facilities to grow on
successfully once they have germinated as I can’t give them enough warmth with
suitable light. However, this year I have kept some of my chilli plants,
particularly those which didn’t manage to produce a crop during our growing
season. I have kept several in my house under a plant light - Kashmiri Chilli
plants and over the late autumn I have actually managed to harvest a small crop
– they are still cropping slowly now.
I have also kept the only Naga Jolokia Chilli I
persuaded to survive last spring [ reputed to be the hottest chilli in the
world at over 1.000,000 Scoville Heat Units – also known as the Bhut Jolokia,
the Ghost Chilli, etc]. It did not thrive in my poly-tunnel so I potted it up, brought
it home and have it growing under a plant light. It did produce a few flowers,
none of which set. I am hoping that as it will have a good start this spring it
may produce something – any advice on growing it to produce a crop would be
appreciated.
Maintenance
·
I think this January, clearing up the
mess and trash from the storms will be essential. In any case, the land is
sodden from the heavy rain and will not tolerate any work being done until it
has had time to dry out. I see that the forecast for the first week of January
is for more rain and more stormy weather.
·
Bonfires – if you must have these check
on the rules for your allotment site. For mine, bonfires are allowed between
November and March but with consideration to our neighbours. Of course, this
may not leave too many days when the weather is kind, the kindling and the
material for burning are dry enough and you are available. You may only have a
few days when this is possible.
·
Pruning – if you have not already done
so, apples and pears should be pruned during the winter months when they are
dormant. Don’t choose a time when there is a very sharp frost or when one is
expected. Plums, Cherries and Apricots should not be pruned during the winter.
Blackcurrants, redcurrant, whitecurrant and gooseberries can also be pruned now
if you haven’t done so in the autumn.
·
Take care of greenhouses and poly
tunnels;
- do any necessary repairs;
- if you use the ground within your
greenhouse or tunnel, ensure the ground is not allowed to dry out;
- clean inside and outside of the
structure of algae and moulds;
- remove snow from the structure
regularly to avoid possible damage;
- if possible, remove any weeds and
pests which may have infiltrated your enclosed space.
Planning
and Preparation
·
If you haven’t already done so, plan
what you intend to grow in 2015 and where you will plant it. Do think about the
manure [or not] you will need to add to the ground and what digging and other
preparation you may need to do. If you are intending to plant bare-root fruit
trees, bushes or roots [rhubarb, etc] this ground should probably be prepared –
check the planting instructions from the plants’ providers.
·
If you haven’t already done so and you
are planning to buy from a good whole-seller on line or by post - make sure you
have a range of catalogues and place your order as soon as possible. Unless you
are buying from an allotment shop where the range may not be extensive but the
prices are excellent – do make sure your order is in early rather than late as
you may not get the varieties you wish.
·
If you plan to reuse pots, seed-trays,
growing on trays, etc. do make sure they have been washed before this years’s
sowing and plantings on.
Sowing
and Planting
·
If you have a suitable germinating space
[a good propagator perhaps] and you have a good, well lit, warm, growing-on
space, you can now start to sow tomato, chilli, aubergine and pepper seeds.
They do need a long growing season in Britain as they are not native and will
rarely continue into a second year except in special conditions – I do have a
good propagator but don’t have good growing-on conditions. My children bought
me a ‘plant light’ a couple of years ago but, even with this equipment, I can
only start to germinate these tender plants in mid to late February for
successful results. I have found the results – although well into our autumn –
to be pretty satisfactory if not spectacular.
Harvesting
·
Parsnips – at their best now. Should
have had a bit of frost which improves the flavour. I find mine difficult to
harvest as they grow deep and the ground is heave clay.
·
Brussels Sprouts – any variety which is
available now – some are early and some later.
·
Broccoli should be starting to harvest
now – especially purple sprouting.
·
Kale – in 2015 I have grown Nero di
Toscana – that wonderful long, dark leaved kale, so full of essential vitamins
and minerals. Do keep harvesting them through the winter. They only downside is
the little pesky whiteflies but, wash them out easily to enjoy the vegetable.
·
Leeks – in 2015 season, I grew fewer
than I have done in fewer years. I have found that when I have been away so
much, I have not had reason to harvest them. I have planted and grown two rows
across my plot. Most of them are good – strong, healthy plants which can be
trimmed easily.
·
Parsley – I have moved many of my herbs
to large pots at home, including parsley which is an essential for me. So far
this winter it has continued to grow fairly strongly and can be harvested
regularly.
Recipes
Beans
au Gratin
4 oz [100gm] dried beans – kidney, borlotto,
Yinyang, chickpeas, etc
2 - 3 leeks – trimmed, washed and sliced
2 onions – finely chopped
3 – 4 cloves of garlic
2 – 3 slices of Butternut Squash – deseeded, peeled
and cut into chunks
3 oz [75gm]sweetcorn kernels – fresh, frozen or a
small tin
3 oz [75gm]shelled peas – you can use frozen
1 large red bell pepper – washed and seeded then,
chopped
A small head of cauliflower – washed and broken into
small florettes
3oz [ 75gm]
butter
3 oz [ 75gm ] plain flour100gm
1 pt [ 570ml] hot chicken or vegetable stock [if you
are vegetarian]
Juice and grated rind of 1 lemon
1 good Tblsp. chopped parsley
Seasalt and freshly ground black pepper
2 oz [50gm] fresh breadcrumbs – brown or white
2 oz [50gm] grated cheddar cheese
Sauce
·
Pick over, wash and soak the beans the
previous day or at least 4 hours in advance. Use baking soda [bicarbonate of
soda] in the soaking water if you live in a hard water area.
·
Rinse the beans well and using fresh
water, cover the beans, bring to the boil and simmer until soft.
·
Melt the butter with the seasoning and
lemon rind. Sweat the onions, and garlic then add the leeks, red pepper,
cauliflower and squash. Cook gently until the vegetables are soft, taking care
not to brown them.
·
Add the flour and cook gently until the
flour is cooked out without allowing it to brown.
·
Gradually add the stock, stirring all
the time until you have a smooth sauce around the vegetables. Add the sweetcorn
and peas and simmer gently for a further 3 minutes.
·
Drain the beans and add them to the
mixture along with the lemon juice and chopped parsley. Check the seasoning.
·
Pour the mixture into an oven proof dish.
Sprinkle with breadcrumbs and grated cheese and bake in a medium to hot oven -
180°C, No 6 Gas for 15 – 20 minutes or until the top is golden brown.
·
Serve immediately with hot crusty bread.
– this dish will keep in the fridge to be reheated if necessary.
Broccoli
and Cheese Flan
For the pastry For the filling
175 gm (6 oz) plain flour 225g (8oz)
broccoli [purple or green are best]
75 gm (3 oz) butter 1
medium – large red onion – peeled and chopped
6 tsp. cold water (approx) 3
medium eggs
Pinch salt sea
salt and freshly cracked black pepper
2
Tablespoons milk
110
gm (4oz) mature cheddar cheese
40gms
(1½oz) butter
Method
·
Prepare the pastry – sieve the flour and
salt the work the butter into the flour until the texture is like fine
breadcrumbs.
·
Add enough cold water to ensure the
mixture binds ( approx.1 tsp for every oz of flour but, a little more may be
needed – don’t add too much water or your pastry will be hard and tough)
·
Roll out the pastry fairly thinly, to
line a flan dish or suitable plate (grease or oil well before putting the
pastry into it). Trim. ( If you have added too much water the pastry will
shrink when cooked).
·
Bake the pastry case ‘blind’ – without
filling – in a fairly hot oven – Gas 6 or 200°C for 15 - 20 minutes until the
pastry is golden.
·
In the meantime, ‘sweat’ the onions in
the butter until soft – don’t allow it to brown.
·
If using solid heads of green broccoli,
break into florets and simmer in a littler salted water for a couple of minutes
until starting to soften [don’t overcook]. Drain well. For broccoli sprouts –
trim and wash... it should not be necessary to precook it.
·
Beat the eggs, seasoning and milk
together in a bowl and grate the cheese.
·
When the pastry is cooked, remove it
from the oven and fill the flan with the cooked onions and the prepared
broccoli. Add the egg mixture and top with the grated cheese.
·
Return to the oven and cook for 15
minutes. Lower the heat and continue to cook until the filling has set and the
topping cheese is golden.
·
Serve with a mixed salad and onion
marmalade.
Note
This dish can be served hot or cold, is good for a
main meal or in small slices as a starter, or for a picnic.
Cheddar can be replaced by any blue cheese, gruyere
or any other suitable ‘melting’ cheese.
Cheesey
Baked Chicken with leeks and Pumpkin
4 trimmed skinless chicken breasts
4 good sized, trimmed, washed and sliced leeks
175 grams [6oz] flesh from pumpkins or butternut
squash – cut into small chunks
100gm [4oz] trimmed and wiped mushrooms of your
choice
½ litre milk [1 pint]
Salt and pepper
Sauce
100gm – [4oz] butter
100gm – [4oz] plain flour
½ litre – [1 pt]
milk + the milk/liquid from the cooked chicken fillets
Good bunch chopped parsley
Tsp chopped thyme, tsp, chopped oregano
Salt and pepper
Topping
75gm – [3oz] grated gorgonzola cheese
75gm – [3oz] grated cheddar cheese
Method
·
Prepare the vegetables and arrange over
the base of a large, shallow, oven-proof dish.
·
Place the chicken fillets on top.
·
Add the seasoning and the milk. Bake in a
moderate oven[180°C – 5 gas] for 25 to 30 minutes.
·
Prepare the sauce – melt the butter then
add the flour and cook out [without colour] to ensure the flour is cooked.
Gradually add the milk to give a smooth roux then sauce. Add the salt and
pepper.
·
Remove the chicken from the oven and
drain off the liquid/milk [liquor] into the sauce mixture. Re-arrange the
chicken and vegetables in the oven-proof dish.
·
Mix this liquor into the sauce and bring
to the boil, stirring all the time. Check the seasoning and stir in the chopped
herbs. Pour the sauce over the chicken dish, ensuring all of the chicken and
vegetables are covered.
·
Sprinkle on the cheeses [ if you prefer
make up the quantity with just cheddar cheese]
·
Return to the oven and bake in a
moderate oven for a further 20 minutes or until the topping is golden brown.
·
Serve with green vegetables[peas,
Brussels sprouts, cabbage] and mashed potatoes [do try mustard mash].
Mustard
Mash Potatoes
1 kg [2lb] potatoes – floury potatoes are best
3 good sized tsp whole grain mustard
Salt and freshly cracked black pepper to taste
75gm [3oz] grated cheddar cheese
50 gm [2oz] butter
250ml [ ½pt] milk
Method
·
Wash and peel the potatoes and cut into
even sized pieces. If you are using floury potatoes, it is best to steam them
or they will break apart. Cook until the potatoes are soft all the way through.
·
Mash or put through a potato ricer.
·
While still hot, add the cheese and butter
and mix in until well melted.
·
Add the milk, mustard and seasoning and
stir in well. Reheat over a low flame to ensure the potato is hot without
overcooking the cheese.
·
Serve with a topping of finely chopped
parsley.
Sprouting Broccoli with Tagliatelle
in Gorgonzola Sauce
The Cheese Sauce 450gm
Tagliatelle
250ml crème fraîche
150gm cheese suitable for melting [ Gorgonzola,
cheddar, gruyere, etc]
150gm freshly grated parmesan cheese
Sea salt and freshly crushed black pepper
400gm purple sprouting broccoli, or green broccoli
heads [white is also good though, it does
not provide the same colour]
2 large free-range eggs
A small bunch of fresh marjoram [or oregano] or
thyme tips. Pick the leaves and chop finely [my
preference is for lemon or orange thyme, which I grow and love to cook with]
Method
·
Bring a large pan of salted water to the
boil. In a bowl, large enough to rest on top of the pan, put in the crème
fraîche, the melting cheese and the parmesan with salt and pepper. Place the
bowl over the pan for the cheeses to slowly melt. Meanwhile, trim the ends from
the broccoli, then finely slice the stalks diagonally but leave florets whole,
though larger ones can be cut in half.
·
Remove the bowl from the pan and drop
the pasta into the boiling water, If using fresh pasta add the broccoli at the
same timer and cook for 2 – 3 minutes. If using bought pasta cook according to
the instructions on the packet then add the broccoli 3 minutes before the end
of the cooking time.
·
Whip up the 2 eggs, herbs, salt and
pepper and your chosen herbs, Add to the cheese sauce and stir in [if necessary
re-heat over hot water].
·
Drain the pasta and broccoli and add to
the sauce mixture – the heat from the pasta will cook the eggs in the sauce
safely. If the sauce is a little thick, add a little of the cooking water to
make it silky and loose. Taste and season as necessary then serve while still
very hot. Sprinkle with parmesan cheese to serve.
A very Happy New to Everyone and don' forget to look after the birds
