The park has been looking even more wonderful this week on my dog walks and when the sun is shining the beauty of it all sometimes takes my breath away. How lucky I am to not only have this splendid park on my doorstep, but be able to take the time to stop and stare at the things that change each week:
I have noticed that the hawthorn and cow parsley are putting on a wonderful display:
And so too are the flowers that we so quickly remove from our own gardens, but on mass they look spectacular:
Also the Horse chestnut trees are really giving a good display this year. Apparently last year wasn’t a good year for conkers – it certainly looks like the trees are going to be making up for this later on in the year:
But unfortunately there is always someone who wants to spoil things….it seems like every Monday morning there is lots and lots of rubbish for the park keeper to pick up near the cricket pavillion. There is food left on the floor like chinese containers and chicken bones, which could quite easily cause dog owners large vet bills if their dogs eat something they shouldn’t.
It’s such a shame as the park keeper has enough to do without picking up rubbish that could quite easily be taken home with them.
This week in my kitchen garden:
After checking the weather forecast I decided that I would plant out my remaining tender crops.
I started by planting my outdoor tomatoes which are an early outdoor variety called ‘Outdoor wonder’…..I usually get a decent crop before blight hits with this variety and I use them to make passatta or soup to freeze for the winter months ahead, or we just eat them as they taste so much better than shop bought tomatoes:
I also planted out my cherry tomatoes…..
And my french beans which are a variety called ‘Maxi’ that hold the beans above the plant so they can be easily picked:
I then began planting my squashes. I started by planting a couple of pumpkins at the base of the arch I made a couple of months ago. The variety is called ‘Winter Sweet Dumpling’ (which I have never grown before), but the seed packet says the squashes are small and the plants are highly productive, so I am hoping to train the plants up the side of the arch as they grow.
I also planted two courgette plants and one patty pan plant in my new area……last year both these plants didn’t produce as much as usual, so I am hoping this year will be different:
“I incorporated lots of compost in and around the planting holes before planting my squashes and I also sprinkled some blood, fish and bone around the planting area as squashes are hungry feeders”
I have been trying to successionally grow my lettuces carefully this year so we have a constant supply. Unfortunately my next lot of home sown lettuces are tiny, so I decided to buy some that are ready to plant. I was very pleased to find some reduced to £1 (I would never pay the original price of £3.99 for lettuces though). I planted them in a space next to my outdoor tomatoes, again in my new area:
As all my plants have now been hardened off, I had room in my greenhouse to plant my basil and peppers. Unfortunately the peppers that I grew from seed myself, just sat and sulked and did not grow…. so I decided to buy in some better plants for £1 each and planted them in my greenhouse this week:
So that was all of my vegetable planting done for now and then I started to plant the remaining flowers that I had grown from seed.
As my garden is a kitchen garden and not an allotment I decided that I wanted to make it as pretty as possible, so it will be pleasent for my family to sit out in the garden as well as it being productive. This will also have a knock on effect as it will attract beneficial insects to my garden which will eat pests and pollinate my crops.
So I planted antirhinums, dahlias, marigolds, tegetes, bedding begonias, tuberous begonias and lobelia, wherever I could fit them in:
Things I noticed in my kitchen garden this week:
My azalea is showing a dazzling display of flowers and I have also noticed that the self seeded aquiligias are now flowering too and looking beautiful (these are one of my favourite flowers). The chives that line my path are beginning to flower as well, which is great as all of these flowers will attact the bees:
I have also noticed my new strawberries all have flowers and one or two have tiny fruit on. I have always read that you should remove the strawberries that the plants produce the first year to build up the strength in the roots….but I have never done this and I have always had good crops. Next week I need to cover my strawberries to protect them from the birds:
I have noticed that my plum tree that is growing in a pot has three small plums on…whether they develop into full grown plums, I will have to wait and see:
The herbs that I planted this year are growing really well too:
And the grass I sowed a couple of weeks ago has germinated well and is growing strongly:
This week in the home:
This week we have been eating lots of the lettuces, radish, coriander and chives growing in the garden.
However, what I found brilliant this week was my daughters quite happily nipping out into the garden to pick things to use in their sandwiches or to make a salad for lunch….this is something they couldn’t do when I had my allotment, so it is yet another advantage for me:
This week I decided to use a little bit of my rhubarb growing in the garden to make some rhubarb crumble muffins. I transplanted this from my allotment in January last year, so it is only in its second year in my garden. Last year I didn’t pick any of it and this year I have been picking it sparingly, so it builds up strong roots. From next year I will be picking it as normal.
Rhubarb Crumble Muffins:
The muffin Mix:
200g caster sugar
200g peeled rhubarb diced into small pieces
2 tbsp sunflower oil
1 tsp vanilla extract
100mls semi skimmed milk
200g self-raising flour
1 heaped tsp baking powder
The crumble mix:
50g light muscovado sugar
50g plain flour
50g margarine (or butter if preferred)
25g porridge oats
1 tsp cinnamon
Preheat your oven 200C / 425F / Gas 7
Put the rhubarb and sugar in a bowl and stir well together
In a separate bowl make the crumble mix. Put the muscovado sugar, plain flour, margarine, oats and cinnamon together and mix well using your fingers to rub in the margarine.
In another separate bowl put the oil, egg, vanilla and milk and add all of the rhubarb sugar mix (incl. all the liquid). Mix together well
Sieve the flour and baking powder into the rhubarb mix and fold it in gently until all the flour disappears….the mixture should appear lumpy-do not over mix
Spoon the mixture equally into 12 muffin cases and then sprinkle the crumble mix over each of them
Bake for approx. 18 minutes, or until a skewer is inserted and comes out clean.
Thank you for reading my blog today. I will be back next Friday as usual.
Have a great week.