Veggie update

Yes, we are still actually growing veggies at Chez Fork, but our recent major works have tended to overshadow the more routine aspects of gardening. Having finished and planted my wicking bed I got back into starting some more seeds off. Now if, like the rest of us, you never remember what to plant when I would recommend that you print off a copy of the attached PDF, which is Peter Cundall’s guide (everyone genuflect) to planting in cool climates, and make sure you place it somewhere where you see it everday.

Our tomato seedlings have been pampered in their seed tray, going outside during the day and coming back in at night – to avoid death by frost this week. So far the Cherry, Wapsipinicon Peach and my own Front Garden Bed varieties are up and growing. But we are still waiting on the Amish Paste and Siberians. I can’t see us ‘winning’ the tomatoes before Christmas race this year as we did start several weeks late.

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Along with the Purple Podded Climbing Peas in the wicking bed, I’ve also planted out another round of snow peas.More climbing peas have been planted but these will probably go to friends. The Massey Bush Peas planted in Autumn are producing pods now. But still no sign of Broad Bean pods.

Our beetroot, Forono and Little Wonders are starting to sprout so we will have plenty to be getting on with. Their older siblings planted out in Winter are now starting to form their bulbs so not long to wait for a feed from them. Don’t forget that beetroot leaves, the young ones at least, make a nice addition to a salad.

The new seeds I planted this week were parsnip, turnip and edamame (Japanese soy beans). They have all been planted in loo rolls! Sounds tasteful – not, but this is a really good way to plant individual seeds of crops such as root vegetables that do not like their roots disturbed. Once the seedling has reached a good size you plant the seedling, still inside the loo roll, straight into the garden. The cardboard rots down quickly and the plant grows happily on its way.

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Eating joy is being provided by our aspapragus and Purple Sprouting broccoli. While it was slow to get started (seven months from original planting!) the PSB is now in production overload. The more you cut the more it grows back. Plus it just looks great with those purple heads contrasting with the dark green leaves.

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Here is one of this week’s dinners. Purple Sprouting Broccoli and Asparagus with beef, Domburi style.

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