Tag Archive | Runner bean trenches

How To Get Peas Out Of Guttering And My Bean Trenches

Finally the weather has picked up and I have noticed the weeds have begun to grow at my allotment.  This isn’t all bad though, as the soil is obviously warming up too.



This week, I have planted my onion seedlings that I sowed in modules back in January.  This is an experiment, as I am hoping that they will be slightly stronger plants than the onions I grow from sets.  I will also be planting onion sets as well, so I can compare them.  I have been warming the soil for a few weeks, by placing clear plastic over it, so hopefully this will give the seedlings a good start.



Another job at my allotment was to plant the peas that I sowed in guttering on the 22nd March.  They have sat in my coldframe since I sowed them.

I have tried different ways of sowing my peas, but the best way I find to start my peas off, is to sow them into small lengths of guttering.  You can read about it here.

I promised to show you how I get them out of the guttering, when they are ready to transplant:


First I use a draw hoe to make a small trench the size of the guttering, ready to plant the peas.


Then I used a spare bit of guttering and I lift one end of the compost to slide the guttering underneath the roots of the peas.


The spare piece of guttering ”pushes’ the peas out into the trench that you made with the draw hoe.

  I then use the draw hoe to push the soil back around the peas and the compost they are growing in.


I water them and then I make a frame, using chicken wire and canes, for the peas to grow up.  I have been using the same chicken wire for three years now and it supports the peas really well.  I thread the canes through the chicken wire and then push the canes into the ground.


To finish off with, I put glass around my peas to give them a little bit of protection for a couple of weeks and also to stop the birds from eating them, as they love new pea shoots.



I don’t know if you remember, but in the Autumn I dug a ‘runnerbean trench’.  Over the autumn and winter, I filled it with all my old vegetable peelings and then covered it back up with  soil.

On Tuesday I put my runnerbean canes up, (ready for the end of May) and I thought it would be a good idea to show you how my soil looks now, so I dug a hole to show you:

SAM_5848 - Copy SAM_6117

The photograph on the right shows no sign of any vegetable peelings as they have all decomposed.  The added organic matter will help the soil around the runnerbeans to hold the moisture, which is exactly what runnerbeans like.


Finally, I thought I would show you the ‘aubretia’ that I grew from seed last year and planted around my pond.  I am really pleased with it, now it has started to flower.  There are a couple of tiny gaps still but I’m sure the plants will grow into these soon:


Thank you for reading my blog today.

I will be back on Monday at approximately 4pm.

Have a good weekend!


A Frittata Recipe With ‘Leftover Vegetables’ And A Week Of Allotment Work

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:

SAM_5855 - Copy SAM_5856 - Copy

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:

SAM_5880 - Copy

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:

SAM_5882 - Copy

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.

SAM_5848 - Copy SAM_5849 - Copy

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:

SAM_5853 - Copy SAM_5854 - Copy

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:

SAM_5895 - Copy SAM_5890 - Copy

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.

SAM_5888 - Copy

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.

SAM_5894 - Copy

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.

SAM_5852 - Copy


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:

8 eggs

Leftover cooked vegetables e.g. potatoes, peas, carrots, French beans

1 Courgette (I use ready sliced courgettes that I froze last summer)

1 Onion

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.

SAM_5839 - Copy

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.

SAM_5840 - Copy

Sprinkle the egg with the grated cheese and put the pan under your grill for a further few minutes until the egg is set.

SAM_5841 - Copy

Slide the frittata onto a plate.

SAM_5842 - Copy

Cut into slices and serve hot with a nice crisp home grown salad.

SAM_5845 - Copy

Thank you for reading my blog today.

I’ll be back again on Monday.