The weather has been strange this week. We woke up to a layer of snow on Monday morning and have had snow showers on and off all week. It has been so cold.
On Tuesday it was -2C outside, which is way below average temperatures for March and the weatherman reported that this time last year, the temperature recorded was 18C!
Never the less, I have managed to get a few jobs done at the allotment.
This week, I managed to pick the last of my Brussels. I cleared the bed and forked it over.
I was very pleased with my Brussels this year, as I only had one plant out of ten, that had ‘blown’ sprouts on.
‘Blown’ sprouts are just sprouts that have opened, they don’t look as nice, but they can still be eaten. I was always led to believe that this happens if your soil isn’t firm enough. However, for the last couple of years I have dug the soil in autumn, danced and jumped on the soil around my plants and still they have ‘blown’.
Last year I decided to buy an F1 variety that apparently were less prone to ‘blowing’ and I’m very pleased to say, it worked.
This week, I also managed to edge the other side of my summer raspberries with ‘lawn edging’ from Wilkinson’s. It looks neater now and I’m hoping it will stop the fox from pushing the soil onto the path next to it.
Another job I managed to do, was rake some blood, fish and bone into the soil, ready to plant my shallots and onions sets, in a couple of weeks.
Afterwards I re-covered the soil with plastic to keep the soil warm.
My shallots are still sitting in pots in my cold greenhouse at the moment.
Finally, this week I noticed my spring broccoli is beginning to sprout. My youngest daughter will be pleased as she loves it.
On Mother’s day last Sunday, I decided to have my favourite meal, instead of our usual ‘Sunday roast’. I chose to have a homemade pizza, jacket potatoes, salad and homemade coleslaw. You can see how I make homemade pizza here.
I thought I’d share with you, how I make the coleslaw, as it’s very easy to make and tastes lovely and creamy:
½ white cabbage shredded finely
2 carrots grated
1 onion grated
2 tablespoons of natural yoghurt
Juice of ¼ of a lemon
1 teaspoon caster sugar
Black pepper to taste.
Mix the cabbage, carrots and onions together in a bowl.
Add the rest of the ingredients and mix thoroughly.
Enjoy your lovely homemade coleslaw!
I hope you enjoyed reading my blog today.
I’ll be back again on Monday.