Categories
Crofting

Summers here!

Lovely time of the year with everything growing really well in the polycrub – we’re eating salad, beets, carrots, courgettes, beans, tatties, beans, herbs and fruit. Waiting for the toms to ripen and the squash of course. 

 

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The new season garlic harvest.

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Once harvested we need to air dry to cure each bulb for storage through the winter.

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Heidi and Jasmine with their lovely kids Eva and Tilly enjoying the lovely summer sunshine.

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This is what I’m making with their milk. Vanilla ice cream and meringues and

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Soft cheese which I’ve flavoured with toasted fennel seed and lemon rind then rolled in cracked black pepper. Delicious!

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Categories
Crofting

Starting to look verdant 

Despite the bitterly cold wind outside the polycrub is taking on a predominantly green hue as opposed to brown earth. The seeds have mainly sprouted, tatties are showing through and the rocket is growing faster than we can eat it.

We had the first spring cabbage with our Sunday roast and very nice it was too. Lifted the remainder of the over wintering carrots from the rigs that were worth keeping – they’ve done really well, we’ve been eating them since September. 

Categories
Crofting

More seeds sown 

The beds in the polycrub are starting to get filled. Planted the following rows of seeds today along with a couple of rows of red onion sets:

  • Carrots – Early Nantes
  • Beetroot –  Moneta
  • Spring onion – White Lisbon 
  • Swiss chard – Rainbow 

Also sowed the following seeds in pots for planting out when they have germinated and grown on 

  • Lettuce leaf – gourmet 
  • Celeriac – Prinz
  • Leeks – American Blue Flag 
  • Leeks – Bulgarian Giant 

The white stuff in the picture below is crushed egg shells sprinkled over the seeds to keep the slugs at bay

The radishes have germinated,  so should be eating them in few weeks and the autumn planted shallots are coming on nicely. 

Categories
Crofting Eating

Carrot pickle

Picked some of our carrots, rather large thinnings really, and have embarked on making some carrot pickle using a recipe from Oded Schwartz.

All ingredients shredded and mixed, now needs to be left overnight to marinate before boiling and putting into jars tomorrow.