On Monday 3rd July, I was interviewed by Jen Gale about my work, in particular about the ethical aspects of it. This was the first interview for her new series entitled “Meet the Changemaker”. All of these interviews will be uploaded so anyone can view for free onto Jen’s You Tube channel Jen Gale – Ethical Business Coach,
The temperature has fallen (again!) and the wind can be so cold, but things are hotting up in my no dig greenhouse and polytunnel. Germination is so rapid it feels as though seeds are popping almost as soon as I plant them, thanks to the heat mats and heated propagating bench.
Less temperature vulnerable larger plants, including the tomatoes, peppers, sweetcorn and aubergines, have been moved to unheated areas in the greenhouse and polytunnel – they are still being protected from the cool wind and cold, and I am ready to cover them with fleece if there is a risk of frost – tonight has been flagged up as a potential problem, so I’m going to check all of my outdoor potatoes and protect with earthing up, cardboard and fleece.
On the heat now are young courgettes, cucumbers, melons, basil, squash, blue butterfly pea and beans, in various stages of growth – some ready to pot on, others just emerging from the compost. The wind last week was so cold I appreciated being able to sow, prick out and pot on in the shelter of my polytunnel.
This year I’ve sown 13 different varieties of basil, including Thai, Indian, Cinnamon, Lemon, Lime and Holy, as well as three different kinds of sweet basil. I use basil widely in cooking, from salads to Thai dishes (for which I also grow lemon grass, special Thai aubergines and Thai chillies). The vibrant spicy flavours available are far more exciting than anything you can buy in a regular grocers, making basil a really worthwhile herb to grow.
There’s still plenty of time to sow basil!
Basil needs warmth and daylight to germinate and thrive. A windowsill propagator is ideal for smaller spaces. Sow the basil in rows in a seed tray to maximise space – you can easily fit 7 or 8 full rows of basil, more if you sow half rows. Remember to label them all! Once they have germinated, prick out into modules for single sturdy plants, to grow on somewhere light and frost free. Alternatively, sow a pinch into modules, or more into pots, for clumps of fragrant leaves for the kitchen windowsill. Most of my basil goes into the polytunnel as individual plants.
After pricking out, I leave the rest of the basil in the seedtray to grow on as microleaves. This provides two or three harvests of extra-early basil for salads, pesto and sauces.
There are seed trays, modules and plants everywhere! On tables in the garden, temporary staging made from upturned crates, anywhere I can find until they are ready to plant out. Growing in modules makes it very easy to put plants in crates and then into the car, to go to work or up to my allotment – they can be stacked in the boot too, an important space and time saving consideration as my car is very small. I bought more herbs and four step over apple trees from Pennard Plants last week and somehow managed to fit them all in my boot!
A spider used one of the crates to make her nest – here are her beautiful babies. I always try to keep spiders safe, they are such great predators in the garden.
I am very much enjoying this wildish area next to the perennial bed (there are potatoes on the other side of the dalek composters). The florence fennel has overwintered somehow and is producing small fennel bulbs from the base where I cut the bulb last autumn – I expect it will bolt quite soon. As well as the annual flowers, here are two euphorbia varieties, a red rose and a wild white rose. This polyculture adds to the biodiversity of my garden, providing a wide range of forage for insects and birds throughout the year. It is a bit of a pain to keep weed free though – both roses are very thorny!
This is one of the two Florence fennel that I sowed in September and overwintered in the polytunnel (on display at Hauser and Wirth with some of my stored squash and garlic; the potatoes were harvested by Charles in July and stored in a sack in his shed all winter). Most of the young fennel plants were killed by the cold temperatures.
Every day there are more flowers! These are all in my back garden, except for the bean flowers which are at work.
It looks as though the greengage blossom was undamaged by frost as the small tree is full of potential baby fruit. At work, I am enjoying the amazing vibrant pink of this chard.
On Bank Holiday Monday, Charles and I had a stall selling our new book, and many of Charles’ other titles. It was a fun day, so many people came, great music, fantastic food and the Morris Men.
Over the past two weeks I have been busy with our courses, my garden, picking salad at Charles’ garden and doing the final edit of our book No Dig Organic Home & Garden. We are both really happy with the way it is looks – so colourful! Signed copies can be pre-ordered from Charles’ website here. Publication date is very soon – April 10th 🙂 I have included many of my recipes in the book: for potions, drinks, preserves, cosmetics and of course seasonal food.
During the winter months I regularly make variations of this hummus for our gardening courses. The choice of squash varies – this winter I have used Uchiki Kuri, Crown Prince and Marina di Chioggia with either homegrown Czar beans or chickpeas. It is delicious – thick, rich, full of flavour and a beautiful golden orange. Later, I will use early broad beans with the last of the winter squashes to make this adaptable tasty hummus.
I’ve been asked for the recipe so many times that I promised to share it here.
The Czar beans are a type of runner bean, very easy to grow and dry.
This recipe makes quite a lot of hummus. It keeps well in the fridge; I also freeze small portions for another time. You’ll need:
2 cups cooked Czar beans or chick peas (soaked overnight and then boiled until tender) – plus more for topping (optional)
2 cups roasted squash – a sweet, nutty variety tastes best
1/2 cup tahini
2 cloves garlic, chopped
juice of one lemon
water or reserved chickpea cooking liquid
1/4 cup olive oil plus extra for drizzling
1 tsp ground coriander seed
1 tsp ground cumin seeds
a small bunch of fresh coriander and/or parsley – plus more to sprinkle on the top (optional)
salt and pepper to taste
smoked paprika (optional)
A food processor – mine is a Magimix – or blender, or a stick blender
Put everything except the smoked paprika and water/cooking liquid into a food processor and whizz.
Drizzle the water carefully through the spout in the lid as the ingredients are blending, until everything is thoroughly processed and it has the consistency that you want. Some people prefer a thicker hummus, others a smoother one.
Spoon into a dish…
The hummus is tasty straight from the food processor, but I like to decorate it too. Here, I have topped the hummus with more cooked beans, finely chopped herbs, smoked paprika and a final drizzle of olive oil.
If you have a less flavoursome squash, add more spices to increase the depth of flavour – cinnamon, turmeric or chilli powder.