It has been a very busy gardening week at my allotment.
I started by feeding my fruit bushes and trees with ’sulphate of potash’, which is a good feed for fruit and flowers. I sprinkled it around the plants and forked it into the soil and then I gave them all a layer of my own allotment made compost:
I also planted broad beans at my allotment. I sowed the beans in December and they had sat quite comfortably in toilet rolls, in my cold greenhouse at home. I raked some blood, fish and bone fertiliser into the soil before I planted them (it is better to rake this into the soil two weeks before planting, but I was a bit late doing this). I planted two double rows, each plant 20cm apart and approx. 60cm between the double rows:
Another thing I planted was the garlic I had sown in pots in my cold greenhouse over winter. Unfortunately, I lost most of the garlic I planted directly into my allotment soil, before Christmas. I think this was probably due to the constant wet weather we had. I’m glad I planted the garlic in pots as a backup now:
Remember my bean trenches? I finally finished filling the second trench with peelings etc. and I covered the trench with soil. The runner beans will love to be planted here at the end of May, as they love deep, moist, fertile soil.
I also received the snowdrops ‘in the green’ that I ordered a couple of weeks of ago and planted them in my new woodland area. If you have read my blog recently, I ordered these so I can remember my friend who passed away last month due to a brain tumour. Snow drops were in flower when she died and the snow fell heavily during her funeral and she would have loved how pretty it looked. It seemed fitting to plant snow drops in my woodland area that will always remind me of her:
It has been a really tiring week as I started to prepare my potato patch ready for planting next month. I started by digging up my remaining leeks and parsnips:
After this, I forked in loads of manure. When I am moving and spreading my manure, I always wish I was a 20 year old fit male, instead of a 46 year old struggling female! I find this job such hard work and I’m glad I’ve finished it now.
Later, I froze the parsnips by peeling them and chopping them into roughly equal sizes. I blanched them for two minutes and then froze them on a tray before bagging them up.
By freezing the parsnips this way, I can remove the required amount of parsnips from the freezer and roast them from frozen with my roast potatoes on a Sunday lunch time.
I froze the leeks exactly the same way. These will be used in soups, spag bogs, chilli’s etc.
You can read how to freeze vegetables here.
Today, I thought I’d share a really easy recipe with you, that I cooked this week. It’s a good way to use up cooked vegetables that are left over from the night before and it is so filling:
Frittata with Leftover Cooked Vegetables:
Leftover cooked vegetables e.g. potatoes, peas, carrots, French beans
1 Courgette (I use ready sliced courgettes that I froze last summer)
A handful of parsley (again I use parsley that I froze last summer)
2 tablespoons of olive oil
A handful of grated cheese
Salt and pepper to taste
Heat the olive oil in a large frying pan.
Fry the onion and courgettes over a medium heat, until soft.
Add the leftover veg and continue to fry until they are heated through. Add the parsley.
Meanwhile, whisk the eggs and add the salt and pepper.
Pour the eggs over the vegetables and cook gently, without stirring, until the egg is approximately two thirds cooked.
Sprinkle the egg with the grated cheese and put the pan under your grill for a further few minutes until the egg is set.
Slide the frittata onto a plate.
Cut into slices and serve hot with a nice crisp home grown salad.
Thank you for reading my blog today.
I’ll be back again on Monday.