I know I said I wouldn’t be posting this week, but I thought I’d share my visit to Radio Leicester with you.
I was invited into the Saturday morning show again today and I had great fun chatting to Radio Leicester, as usual.
You can listen again to it here, for the next seven days
(approximately 1 hour and 37 minutes into the programme).
I took in some winter salads to show and discuss. I just wanted the listeners to know that salads can be grown all through the winter when they are given a bit of protection under a cloche, cold greenhouse or polytunnel.
You can see in the picture above, I took red and green winter lettuces, corn salad, mizuna and baby perpetual spinach leaves, which were all sown on the 1st September 2012 and I have been picking a few leaves at a time from them all winter.
I also took in some chives which are now growing at my allotment and showed him a winter hardy spring onion that was also planted on the 1st September and they are just about ready now.
I also talked about Rhubarb which is growing well at my allotment now spring is here.
I like to use rhubarb in different ways and Tony, Matt the producer and Ed Stagg (another Radio Leicester presenter) all tasted the rhubarb jam and rhubarb and ginger cake that I had taken in for them. They seemed to enjoy them, thank goodness!
Rhubarb And Ginger Cake Recipe
400g fresh rhubarb, washed & chopped into 2cm chunks
100g butter or margarine (I use marg)
75g granulated sugar, plus extra for sprinkling
100g self-raising flour
1 teaspoon baking powder
1 teaspoon ground ginger
75g butter or margarine (I use marg)
100g plain flour (I used self-raising as I had run out of plain)
50g granulated sugar
Icing sugar to sprinkle on the top when cool
Preheat oven Gas 4 / 180C / 350F
Prepare an 8 inch cake tin by greasing and flouring it.
Cream the butter and sugar together.
Add the eggs and beat well.
Sieve the flour and ginger into the bowl.
Fold the flour, baking powder and ginger into the butter/sugar mixture and put it into the prepared cake tin, smoothing it all around.
Arrange the rhubarb chucks over the sponge in a single layer and sprinkle with the extra sugar.
In a separate bowl prepare the top layer by rubbing the butter into the flour until it looks like breadcrumbs.
Stir the sugar into the mixture with a round bladed knife.
Sprinkle the topping over the rhubarb
Pop in your oven for 45 minutes and then leave on a baking tray to cool.
When it is cool, sprinkle with the icing sugar and serve.
Thank you for reading my blog today.
I will be back on Friday with ‘What to do in the kitchen garden in April’