I love May in the garden as all the new shoots growing are so fresh, green and vibrant.
In my garden at home the dicentra is flowering, the euphorbia looks stunning and my hardy geraniums are beginning to flower too. The wall flowers I transplanted from my old allotment are still looking stunning as well, giving the bees some welcome ‘spring’ pollen.
This year however, it has felt like we have been having ‘April showers’ and ‘March winds’ in between some beautiful sunny ‘May days’…..with global warming I expect we will see more strange weather patterns over the coming years.
Nevertheless I have been harding off my plants ready for the threat of any frost to pass (usually at the end of this month where I live).
My hanging baskets and pots sit out all day now and are growing well….
…And some of my plants are harding off on my table in the day time and are brought inside in the evening….
….And some are left in my cold frame all day and I close it at night:
Hardening off plants:
“Hardening off” plants allows them to adapt to outside conditions before they are planted in their final positions. There are two ways to do this:
1) Put your plants in a cold frame and gradually open the window of the cold frame more each day until it is fully opened or
2) Bring your plants outside for an hour or two for the first day and then gradually increase the time they spend outside each day.
The RHS suggest that hardening off plants properly takes approximately two to three weeks and Monty Don from Gardeners World says one week…..I usually aim for two weeks.
Whatever stage of ‘hardening off’ you are at, it is important to keep checking the weather forecast in your area, as frost tender plants need to be brought in at night (or covered over) if a frost is forecast.
In my greenhouse this week:
You will remember last week that one of the cucumbers that I grew from seed died due to ‘stem rot’ (cucumbers are suseptible to this when you over water them so I only have myself to blame).
This week I went out and bought a replacement from my local nursery for 60p and planted it in a tub next to my remaining cucumber grown from seed:
This week I also planted the basil that I sowed from seed on the 5th April, into it’s final growing place in my greenhouse next to the peppers that I also grew from seed on the 3rd March.
The bags they are growing in were bought from the supermarket as ‘garden tidy bags’, so it was a cheap way to grow crops in my greenhouse (which has a concrete floor).
I have also planted my melons in larger pots, ready for them to grow. When they are bigger I am hoping to train them along the top of my greenhouse, over my tomato plants. Incidentally the melons were sown in newspaper pots so it was very easy to transplant them without any root disturbance, as I planted the newspaper pot straight into the compost:
Another job was to transplant my butternut squash plants into larger pots. I will leave them in the greenhouse for a few days and then I will also start to harden these off ready for planting out at the beginning of June:
Finally in my greenhouse, I noticed the first tomato on one of my plants…..this means it is time to start the feeding once a week. Previously at my allotment I would use a homemade ‘comfrey feed’ which is high in potash which is great for fruit and flowers….(you can read how to make a ‘comfrey feed’ here). Unfortunately as I transplanted my comfrey only a couple of months ago, it isn’t ready to use yet, so I will be using a commercial organic tomato feed.
Outside my greenhouse in my kitchen garden:
This week I have been planting my courgettes in the large pots I brought back from my allotment. You may remember I planted some lettuce plants around the edges of the containers and they are doing well. Hopefully the lettuces will be fully grown before the courgettes need the space:
At the moment I am keeping them covered with the glass, just to give them an extra bit of heat to get them growing well.
I have again thinned out the leeks that I sowed way back in March. This is later than I normally sow my leeks and they are still small, so I am using the area where they will eventually be grown, to plant my lettuces. I am growing them in succession so we have a good supply to eat over the summer months:
As you can see in the photograph above, I covered the first lettuces that I planted to protect them from the pigeons (they used to eat the lettuces at my allotment if they weren’t covered). This time I decided to not cover the newly planted lettuces to see what happens in my new kitchen garden – I will be watching the pigeons carefully!
Finally in the garden this week I planted the cherry tomatoes that I sowed on the 5th April. They are a variety call ‘Minibel’ which are supposed to be suitable for pots, containers and baskets….so I have taken their word and planted them in a hanging basket….I will let you how I get on over the weeks:
At Home This Week:
This week I have had a big sort out of my three freezers. I am not sure if I will still be using all three of them in the future, but at the moment they are still full of homemade goodies and homegrown fruit and vegetables.
I make sure I check what is in my freezers regularly as this helps when I plan my meals and it makes sure that everything is used and not forgotten about. Just incase anyone is interested, I wrote and article about freezing crops here.
I managed to get some ‘whoopsied’ brussells and banana’s this week from the supermarket, so I also froze the brussells for another day and I made a couple of banana cakes to slice and freeze too and I also made some banana and chocolate lollies. I will share the recipes with you another time.
I also make rolls to freeze for the week ahead. I bake the rolls as usual and when they are cool I slice them in half and then pop the rolls in the freezer. This way I can take a roll out of the freezer in the morning and pop the filling inside and it will defrost in my familys lunchboxes ready for them at dinner time.
I also use my freezer for homemade ice cream too. I made some nice and easy vanilla ice cream this week (the recipe is here). You don’t need an ice cream maker to make ice cream, but it does take the hard work out of it….I bought mine from a charity shop for just £10 and it had never been used and was still in the box when I purchased it.
This week we had family round for Sunday lunch. I made a nice Rhubarb and Ginger cake for pudding, thanks to My friend Jeff who has brought me some rhubarb from his allotment and the wonderful person that left some Rhubarb on my doorstep when I was out last Saturday …I still haven’t managed to find out who it was, so if you are reading my blog this week – thank you.
Unfortunately my rhubarb in my new kitchen garden isn’t ready to eat, as it takes a year or two for it to establish properly before it can be picked.
The recipe for the Rhubarb and Ginger cake is here and it went lovely with a spoonful of the homemade vanilla ice cream:
Finally this week I made some plain yoghurt. I haven’t made yoghurt for a while and Mr Thrift likes to take it to work for his lunch, so I dusted my yoghurt maker down and finally made some.
A few years ago I was given an Easiyo Yoghurt maker. You can see a similar one here. The idea of an Easiyo Yoghurt maker is to use sachets of the Easiyo yoghurt mixes which you buy. I don’t do this, as I think they are expensive and I like to make mine from scratch.
This is an easy way to make yoghurt:
You will need skimmed milk powder
A yoghurt starter (see below)
The first time you make yoghurt, you will need to buy a small amount of ‘live’ natural yoghurt, or ‘probiotic’ natural yoghurt. This will give your yoghurt mix, the bacteria that it needs to make yoghurt. Each time you make your own yoghurt, save 3 heaped tablespoons of yoghurt ready to start your next batch of homemade yoghurt. Your starter can be frozen until needed. I do this up to four or five times only, as the bacteria seems to weaken each time.
Put 3 heaped tablespoons of skimmed milk powder into your yoghurt maker canister. Half fill the canister with UHT milk and give it a good shake.
Put 3 heaped tablespoons of ‘Yoghurt starter’ into the canister.
Top up the canister with UHT milk and give it another good shake.
Put boiling water into the Easiyo flask and then add the canister.
Put the lid on and leave for approximately ten hours.
Take the canister out of the Easyio flask and then put it in the fridge to finish setting.
I then save 3 heaped tablespoons of the yoghurt and pop it in the freezer as a ‘yoghurt starter’ for the next time I make it.
Enjoy the yoghurt plain, or with fruit mixed in.
Thank you for reading my blog today. I will be back next Friday as usual.
Have a good weekend!