I am still harvesting crops from my allotment.
Even though things have slowed down considerably, I am still picking French beans, patty pans and courgettes, which I am very pleased with:
Today I planted garlic to overwinter.
I planted the garlic on small ridges to make sure it doesn’t stand in soggy soil over the winter, as it doesn’t like it when it’s too wet.
I had four bulbs of soft neck garlic called Marco, which I split up and I planted the cloves four inches apart and one inch deep.
Also today, I planted the overwintering perpetual spinach, that I grew from seed. This will be ready to eat in spring time.
Spinach is my husband’s favourite so I like to make sure we have plenty to use.
Perpetual spinach is much easier to grow all year round than normal spinach, as it’s not prone to bolting and is virtually pest and disease free.
I like to give it some protection over winter, so I built a cloche to go round it, out of old panes of glass. I left some gaps around the glass so there is some ventilation.
I weeded around my overwintering onions as well.
I am very pleased with them so far:
I also spent some time transplanting the wallflowers I grew from seed over the summer. I have put them around the edge of my new woodland area. I also transplanted some hardy geraniums in there too, which had out grown their beds. I found a couple of plants called ‘Lady’s mantel’ or ‘Alchemilla mollis’, which had self-seeded on my plot, so I replanted them in this area too.
The woodland area is coming on well now. I am waiting for the council to start dropping leaves at our allotment so I can use them as a weed suppressant around the tree.
Today, I’m continuing with my dairy free / egg free ‘goodies’ theme.
Yesterday I received a comment from a lady, who said her daughter was lactose intolerant and she had liked the recipe for the biscuits.
Nearly every recipe I have written on my blog, I convert to be either dairy free or lactose free, so my daughter can eat the same as the rest of us.
For example, even toad in the hole and the parsley sauce are made using the lactose free milk. I use the soya yoghurt to make the hummus and anything I make with cheese, e.g. pizza, I use the lactose free cheese. I even make pastry, cakes and bread with these ingredients, and you really can’t tell the difference. I think it’s terrible that people (especially children) are expected to miss out and after experimenting, I’ve found that so many things that can easily be made at home, to taste the same, whether you use lactose free milk or soya milk.
Below I have written the recipe for Dairy Free / Egg free Flapjacks. I actually doubled the recipe, as I freeze them for snacks over the coming weeks.
Again they taste delicious with normal margarine and just as nice with the dairy free ‘Pure’ margarine:
(I haven’t got shares in ‘Pure’ margarine, I just think it’s good for cooking)
Dairy Free / Egg free Flapjacks
110 grams Margarine
4 tablespoons golden syrup
75 grams granulated sugar
225 grams porridge oats (I buy the cheapest)
Preheat your oven Gas Mark 3 / 325 F / 170 C
Put the Margarine and syrup in a pan and heat gently until it has melted.
In a separate bowl mix the sugar and oats together.
Pour the margarine and syrup into the oats and sugar and mix until all the oats are covered.
Pour the mixture into a greased square shallow tin
(I lined my tin with greased ‘grease proof paper’)
Press down gently with the back of a spoon until it is flat on top.
Bake for 30 -40 minutes until it is golden brown.
Leave to cool in the tin for 5 minutes and then cut into squares.
Transfer to a wire rack to cool.
I hope you enjoyed reading my blog today.