It's been a busy July, what with Open Day preparations, the World Cup and such hot weather that it feels like I should be on holiday, not working. Lunches are getting more varied; the peppery turnips were a very tasty addition - I blanched them before adding to salads. But they, like the radishes, have not lasted well in the Ground, I may try another sowing.
This has been our largest harvest so far, with our first courgette and the shallots, which have grown very well this year.
And we're very happy with our first aubergine! The Plant in the greenhouse has plenty more fruits to come; the outdoor plants are slower, but I think we'll get something from them.
The ladybirds are making a show now, but too late for most of our broad beans - we've only managed a few meals from them this year because of the blackfly.This has been our largest harvest so far, with our first courgette and the shallots, which have grown very well this year.
And we're very happy with our first aubergine! The Plant in the greenhouse has plenty more fruits to come; the outdoor plants are slower, but I think we'll get something from them.
It seems that all the cabbage whites have emerged at the same time too. Everywhere you look they're flitting about or supping up the minerals where we've watered.
Another England win at the World Cup (this time 2-0 against Sweden) - AMAZING - meant another late night barbecue on the plot for Jamie and me last week. And we listened to Croatia beating Russia (on penalties) on the radio.
| Kate's leek flowers are a fabulous display. |
... otherwise we're watering everything each evening as the ground is so dry.
We're leaving the lettuces under their cover as they seem happy under there.. these are the plants that looked so sad on 3rd July- great recovery ability!
And I found time to pickle some garlic in red wine vinegar, with mustard seeds, pepper, a little salt and a little sugar. I used these tiny Kilner jars which are so cute! It should be ready to eat in a couple of weeks and can keep for up to a year, apparently.
I used 3 remaining cloves to make garlic salt - the sea salt and garlic were ground together and then dried in the oven at 80° until it had formed a dry crust. I'm looking forward to having that on chips - it smells very strong so maybe not on a week-night!
Hmm, now what song to use for this summary of the last couple of weeks.... Ahh, The Killers - please think of it as 'things that we've done'!
