In the last few days of November we have had quite
damaging storms – probably the tail end of one of the hurricanes which have
been chasing each other across the Atlantic to us with some frequency over the
last month. It has also brought heavy rain and although it doesn’t cause me
flood damage it certainly leaves the ground very soggy. Although we did have a
couple of days when we awoke to frosty ground and a little ice on ponds and
bird baths, it has really been very mild. That said, I don’t wish to sound
smug, there have been some quite heavy snowfalls in the north of the country
and in Scotland, especially over mountains. My daughter who has been working
for some time in northern Germany has sent back photos of building a snowman in
her back garden.
Today, the 1st of December, there is just a light
wind and very mild temperatures. I ventured out to see what damage to my
poly-tunnel and to water my seedling broad beans. I was surprised to find that
the large rip I have had for some time on the side of my tunnel has lost its
mending tape but, the rip has not extended. The door is a little more tattered
than it was already but no further damage is apparent.
Maintenance
Ø Cover
winter brassicas with netting – as the cold weather hits the birds [especially
pigeons] will become very hungry and will look for some easy pickings. Clear up
and compost dropped leaves regularly as they will encourage disease and give
slugs and snails somewhere to hide;
Ø Keep
other winter crops free from weeds - leeks, parsnips, etc;
Ø 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 - cover the beds with a good layer of compost or well rotted manure;
Ø Wash
the insides of green houses.poly-tunnels and cloches 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;
Ø As
you finish using tools, cloches and netting, ensure they are clean and store in
a safe and dry environment;
Ø 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;
Ø 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;
Ø 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;
Ø Put
glue bands around the trunks of fruit trees, especially apple trees to capture
moths which can damage the crop in the following season;
Ø As
fruit trees – apples and pears become dormant [ when they have lost their
leaves] it is time to prune – between November and March is usual although in
milder areas many of the trees have not yet lost their leaves and may start to
bud and flower by March. Do make sure your secateurs and loppers are good
quality and sharp to avoid crushing the branches which will allow diseases to
gain a hold.
Preparation and Planning
Ø Prepare
beds for winter planting perennial crops, fruit trees, bushes and canes;
Ø 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 .
Harvesting
Ø Brassicas
– Brussels Sprouts, broccoli/calabrese, kale and winter cabbage
Ø Some
late main-crop potatoes and potatoes grown for Christmas harvesting
Ø Leeks
and parsnips
Ø Parsley
in a mild season.
Taking Care of our birds
There are many people who advocate
the principle that wildlife [including birds should be self-sufficient, that we
should not have to feed and water them, provide them with shelter and nesting
sites, suitable created environments. However, it is important to remember that
human beings are hugely responsible for destroying the habitats, food sources,
nesting sites and other environmentally suitable conditions for our birds and
other wildlife. I feel it is important for us to give something back. Please
forgive my rant but, for me, my allotment is also a place I go to, to
experience wildlife within my inner city environment.
In spite of the fact that I have
cats, none of whom is any longer interested in catching birds or any other
little creatures. I have now four bird feeding stations in my back garden and a
large bird bath. Over this year I have had an army of sparrows coming to my
garden as well as starlings and just lately a little group of coaltits – birds I
have never seen here before. Over the last two or three years I believe I have
counted 26 different species of bird coming to the garden. It is endlessly
fascinating, as I sit at my computer at the window overlooking the garden
watching them.
It is important to be aware that in
really harsh winters it is the lack of water rather than the lack of food which
will kill most birds so do leave a source of water and replace frozen water or
break ice on water butts or ponds where possible.
Recipes
Leek, Potato and Cauliflower soup
Ingredients
1 medium
cauliflower
4 - 5 good sized leeks
½ Kilo ( 1 lb)
potatoes (not new) 3 –
4 cloves of garlic – well chopped or crushed
1 red onion –
finely chopped 1
litre (2pints) vegetable or chicken stock
1 cup white
wine
Salt – to taste
Freshly crushed
black pepper
Chopped parsley to decorate
½ tsp finely
chopped lemon thyme Double
cream to decorate
Method
·
Slice
or shred the leeks then wash well to remove any soil or dirt ( personally, I
like the green parts of leeks so, I keep in as much of this part of the leeks
as possible).
·
Peel
the potatoes and cut into fairly small pieces.
·
Cut
the cauliflower into small florets and wash well.( make sure there are no
hidden slugs)
·
Peel
the garlic and chop finely.
·
Peel
and slice finely or chop the onion.
·
Add
the oil or oil and butter to a large saucepan or soup pan and heat.
·
Add
the prepared vegetables and sweat (cook gently without browning).
·
Add
the wine and stock and bring to the boil, then reduce the heat until it is just
simmering, until all the vegetables are soft - about 40 mins.
·
If
you are going to add herbs, use with discretion. This soup has a fairly
delicate flavour which can be overpowered with too many herbs. I like a little
lemon thyme.
·
Add
the salt and pepper.
·
Put
through a food processor if you have one – a hand held processor is excellent
for this job. If you don’t have one, sieve the soup through a coarse sieve.
·
Return
to the heat and correct the seasoning to taste ( salt and pepper)
·
Serve
with chopped parsley and a swirl of cream – personally, I don’t add cream or
more fat where it is not necessary.
This is a
simple, wholesome and cheap soup. I have added lots of ingredients which
enhance the flavour but, are not necessary. Leek and potato soup is excellent –
just make sure the seasoning is right.
Serve with a
sprinkle of chopped parsley and a hunk of wholemeal bread. Enjoy!
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.
Chicken
Roasted on a Bed of Winter Vegetables
1 medium roasting chicken – preferably free range
1 bulb of garlic – separate and peel the cloves
2 – 3 slices swede – peeled and cut into chunks
2 – 3 thick slices butternut squash – seeds removed [if present], peeled and cut into chunks
4 medium carrots – peeled and cut into chunks
2 onions – peeled and roughly chopped
4 medium to large potatoes – peeled and cut into
large chunks – waxy potatoes are best.
2 large leeks – trimmed, washed well and sliced
thickly
1 small parsnip – peeled and cut 9into chunks
Herbs – fresh are best [sage, thyme, sprig rosemary,
bay leaves]
1 lemon
75gm [3oz] butter
Little olive oil
275ml [½ pint] white wine
Salt and freshly cracked black pepper
Method
·
Place the vegetables and most of the
garlic into a large roast tin and toss in olive oil, making sure they are all
coated. Sprinkle with some of the herbs and add the seasoning and wine.
·
Place the remaining herbs and garlic
inside the chicken.
·
Dollop the butter over the surface of
the chicken and sprinkle with the lemon zest and a squeeze of lemon juice.
Place the lemon halves inside the chicken.
·
Sprinkle the top with sea salt and black
pepper.
·
Cover and place into a preheated hot oven for
10 minutes then reduce the temperature to 180°C or No 4 gas for 1 - 1½ hours.
·
Serve with freshly cooked green
vegetables.
Nut
Roast
The time in
making of this dish is in the preparation of the ingredients. Once everything
is prepared, it takes only a couple of minutes to combine them put the ‘roast’
in the oven. It does take a little effort but I have found this dish to be very
popular for Christmas either as the main course or cold with salads and
pickles. It has also been very popular at dinner parties when I have been
entertaining vegetarians – I have found that given a choice, even some of the
meat eaters will opt for the nut roast [perhaps that has something to say about
my meat dishes rather than the nut roast but, I’d prefer to think not!]
Replacing the
butter with margarine or olive/rapeseed oil and leaving out the egg will also
make this dish suitable for vegans however, the roast may break up more easily
without the egg to bind it.
Ingredients
400gm [12oz ] mixed nuts chopped finely - I use a mini chopper which is just brilliant
for small quantities of all sorts of stuff from herbs, spices, breadcrumbs,
baby food and, of course, nuts. Don’t chop too finely.
[You can use most types of nuts from hazelnuts,
peanuts (not salted), Brazil nuts, walnuts, pistachio nuts, cashew nuts, pecans
but, be sparing with walnuts as they have a very dominant flavour]
1 large onion – peeled and chopped very finely
4 – 5 plump garlic cloves – peeled and chopped
1 good sized leek – trimmed, washed and cut into
small pieces
100gm [ 4oz ] butter
1 medium potato – peeled, cooked and mashed
1 small parsnip or part of a larger parsnip –
peeled, cooked and mashed
75 gm [3oz] – fine breadcrumbs – from a loaf of
fresh or slightly stale bread [not commercial breadcrumbs from a supermarket]
1 lemon [or lime] – grated zest and juice
2 dsp. mixed herbs – preferably fresh [if using
dried herbs reduce the quantity – if using frozen increase the quantity] –
thyme, sage, marjoram, tarragon, rosemary (use sage and rosemary sparingly as
they have a stronger flavour which can swamp your dish.
Lots of chopped parsley – 2 – 3 Tblsp.
Salt and freshly crushed black pepper.
2 tsp – cumin seeds – lightly toasted and crushed
2 medium eggs – beaten
A little vegetable stock – as needed
Method
·
Melt the butter in a pan and ‘sweat’ the
chopped onion. Add the chopped garlic, leek and cumin, sweat for another couple
of minutes, being careful to not singe the garlic and leek.
·
Add the chopped nuts and mix in well.
·
Add the cooked and mashed potato and
parsnip.
·
Add the breadcrumbs lemon zest and juice
and thoroughly mix.
·
As the mixture cools down a bit add the
salt and pepper, herbs and chopped parsley and the beaten egg.
·
Mix well then add a little stock to the
mixture to ensure it is binding together.
·
Put the mixture into a well greased and lined
loaf tin [900gm /2lb size]
·
Bake
in oven 180ºC, Mark 5 gas for approximately 1 hour or until brown on top
– take care to not burn the top.
·
Turn out. Allow to cool slightly before
slicing. Serve with apple or cranberry sauce or redcurrant jelly, gravy made
form vegetable stock and roast root vegetables and potatoes.
Blackcurrant
Crumble – using
frozen blackcurrants [of course, you can also use fresh when
in season]
The filling
Blackcurrants from your freezer weighing approx.
450gm [1lb]
3 Tblsp. granulated sugar [ do taste before adding
to the pie dish – the freezing process can make the fruit more sour]
Gently defrost the blackcurrants with the sugar, in
a saucepan over a very low heat, until the fruit is soft. Put it into a greased
1 litre [2pt] pie dish. Allow it to cool.
The Crumble
150gm [6oz] plain flour
110gm [4oz] porridge oats
½ tsp baking powder
100gm [4oz] butter
50gm [2oz] soft brown sugar
Method
·
Sieve the flour and baking powder into a
bowl and mix in the oats.
·
Rub in the butter until it is like
crumbs then stir in the sugar.
·
Sprinkle the flour and oat mixture
evenly over the top of the fruit – don’t flatten it down.
·
Bake in a pre-heated oven 200°C or No 6
gas for approx. 30 – 40 minutes. The topping should be golden brown – don’t
allow it to burn.
·
Serve with crème fraiche, cream or
custard.
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