It has been a busy time since my last blog post and how the garden has changed! The weather has been typically British, from unseasonably warm to icy cold (for Somerset) and back again. Mornings are misty, deciduous trees almost entirely without leaves now and anything frost tender has died.
The polytunnel has frozen a few times now, I love the patterns on the frozen polythene, although it is still reaching 30˚C in there some days. I have electronic thermometers in the greenhouse and polytunnel and it’s so interesting to see the extremes of temperatures undercover, compared with outside in the garden.
I’ve been hearing good things about the physic garden at Cowbridge for some time but have never visited, so when I heard that there was a food fair there, I just had to make the trip over the Severn Bridge to the Vale of Glamorgan.
This is the eighth in my series of blog posts, explaining how to grow vegetables and herbs which can be sown now to see you through the winter and spring – no hungry gap in 2018!
I have added the category No Hungry Gap, so you can find all of the blogs easily using the search facility.
Beetroot grows in my garden from April right through to the end of autumn, some in the polytunnel over winter too. This tasty root vegetable stores so well that I can make this hummus at any time of year, but there’s something especially autumnal and satisfying about the combination of roasted beetroot, carrot and onion.
This gorgeous bright seasonal salad is almost a meal in itself and can easily be adapted to include other summer vegetables in your garden (and winter root veg later in the year). It is a zingy, delicious, colourful way to use up gluts.
I’ve been trying out a few variations of this seasonal muffin, using our course people as guinea pigs! Low in processed sugar, these satisfying baked treats are great to nibble on for an extra boost of energy when gardening. They also make a great breakfast muffin.
Regular readers of my blog will know that one of passions, and fortunately work, is harvesting seasonal homegrown vegetables, fruit and herbs and delicious food. For our no dig gardening day course at Homeacres on Saturday, I made lunch for 17 (including Charles and myself) using Charles’ gorgeous vegetables (plus some bought ingredients, things we can’t grow easily which I’ll explain later) for around £1 a head, including muffins.
Perennial fruit bushes play a key role in my garden, producing an abundance of delicious berries during summer months. These I preserve, to enjoy year round: jewel coloured jams, cordials, liqueurs, chutneys and other delicious additions to my homegrown larder.
Friday 21st April was uniquely special for Charles and myself. Two very exciting events happened quite by chance on the same day: our book arrived at the publishers and Charles was featured on BBC Gardeners’ World. Life has been so busy since that it has taken a week to be able to find the time write this post 🙂
Our publishers, Permanent Press, released gorgeous photos on social media of our book. It was quite a challenge focusing on other tasks over the weekend, with the anticipation of delivery on Monday, wondering what it would look like ‘in real life’ and looking forward to holding a copy.
Meanwhile, Gardeners’ World were busy promoting the evening’s programme on Twitter, with the help of Monty’s dog Nigel. We were delighted to read the BBC describing Charles as “legendary”!
Neither Charles not myself own a tv, so we had arranged to visit a friend to watch the programme. Charles’ part was filmed at Homeacres on 10th August 2016; we were looking forward to seeing how they had edited a whole day’s filming into around 6 minutes.
We thought it was great – loved Monty’s introduction, calling Charles a “guru” (!!) and afterwards, explaining that he has been convinced by Charles’ work. The programme included footage of Charles with Geoff Hamilton back in the 1980s, when a whole episode of Gardeners’ World was filmed from his then garden, an 8 acre organic no dig market garden. Fun to see Charles as a young man, too! You can see the programme on You Tube here.
The feedback has been fantastic: lots of discussion and a massive increase in people wanting to find out more about no dig. I had the briefest appearance on the programme too, captured here in a screenshot by my daughter. There’s been a lot of interest in this little bed, people wondering whether it was made just for the programme and then removed. I’m happy to say that it cropped until mid-winter and recently we planted potatoes in it. Charles and Ed made a video about creating and planting the bed here.
We were thrilled when the courier arrived on Monday afternoon and we could finally see the result of all of the work done by ourselves, the editors, proofreader, designer, indexer, etc. The book was much bigger than we’d anticipated (it is so full of information, photos, ideas…) and looks lovely.
There were a lot of boxes, we were so glad it was a dry day!
After carrying all of these boxes into the conservatory for storage with the help of Finn, Charles’ helper who took these photos, it was time to start signing copies for all of the pre-orders and package them, ready for the post office the following morning. The envelopes Charles had bought were a fraction too small which created a bit of a problem initially, solved when we worked out a way if making larger envelopes using the existing ones and packing tape. (Larger envelopes have arrived now!)
piles of signed books
making new larger envelopes
some of the books
inside the book – some recipes
step by step guides
By 6 pm, our hands were getting tired and the champagne was calling us – also, we hadn’t properly looked through the book yet! So we drank champagne and have a first real look at our new book. We love it 🙂
No Dig Organic Home and Garden has received some really wonderful feedback, I’ve hardly stopped smiling all week thanks to the many kind, enthusiastic responses to our book. It was a best seller on a certain online store one day after being published and today is also #2 in Organic Gardening (#1 is Charles’ Diary) Copies has gone to the distributor in America, we have been sending them worldwide too. We are so delighted with the sales, it is fantastic.
The best way to support authors is to buy direct so if you would like a copy, please consider buying from Charles’ website here. We can sign it for you, too! Alternatively, the book can be bought from the publishers. Both ways support everyone who has worked to produce the book. (Some online retailers have policies which means that they get most of the proceeds.)
The sun is shining (some of the time!), everything is growing fast! When I am not sowing, planting or weeding, I’m thinking about what I’m going to be doing next and even dreaming about my garden at night 🙂
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.
dried beans – Czar is the first on the left
cooked Czar beans with herbs
Uchiki Kuri squash
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.
beans and squash in the blender
adding tahini and garlic
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.
top with more cooked beans
add some chopped herbs
sprinkle on smoked paprika
drizzle with olive oil
If you have a less flavoursome squash, add more spices to increase the depth of flavour – cinnamon, turmeric or chilli powder.
Growing your own really helps to make meals more delicious and exciting, offering an ever changing repertoire of amazing fresh veggies, fruit, herbs and other edibles to eat. For our no dig gardening courses at Homeacres I make lunches using, as much as we possibly can, only food that has been grown by Charles or myself. There is such variety! Even when there are several courses in a month, the choice of available plants to harvest is never the same from one course to the next.
We love sharing fresh homegrown food and hopefully inspiring people to grow as much as possible and experiment with their harvests.
To make the most use of what we grow, all of my dishes are entirely plant based, showcasing the incredible range of colours, flavours, textures and possibilities of the food we grow. People are always commenting on the colourfulness of the food and even the most enthusiastic omnivore leaves the table feeling full and happy.
In addition to freshly harvested vegetables, herbs, etc I use home stored ingredients including squashes, onions, garlic, chillies, beetroot, dehydrated tomatoes, some home dried herbs and spices and dried beans, especially Czar (a white runner bean) and Borlotti. From the larder, I use olive and sunflower oil, vinegars, spices we can’t grow (ginger, cinnamon), oranges and lemons. We have some homemade cider vinegar and our own homemade infused oils and vinegars too.
Seasonal salads, February
Seasonal salads, March
Every meal in the winter and spring includes a seasonal soup, Charles’ homemade sourdough rye bread (made with freshly ground organic rye grain, bought locally) and Homeacres salad leaves.
This month, the range of plants we can harvest include parsnips, leeks, cabbage, purple sprouting broccoli, different kinds of kale, herbs (including parsley, mint, chervil, coriander, French tarragon, chives, sage, thyme), spinach and sprouts. Charles’ garden is much bigger than mine, but I also grow all of this – and more – in my own polytunnel, home garden and allotment. It is possible to grow a wide range of plants through the winter to eat in gardens and allotment – with good planning and crop protection! We can also forage for new nettle tops and the wild garlic is just about ready to harvest.
Although I usually have a few ideas for what I will make, the menu isn’t created until I see what we have in the kitchen.
some of the veg for the meals
Charles’ salad leaves
Timperley early rhubarb
I make raw and cooked dishes, often experimenting with different ways of using the same vegetable.
roasted squash salad with roasted pumpkin seeds
raw grated root salad
roasted beetroot and orange salad
finely grated lemon zest for a dressing
potato salad – the dressing is made with cashew nuts and herbs
grated carrots and apple
sliced roasted golden beetroot
Borlotti bean salad
And also bake cakes or muffins to go with afternoon tea. The experimental vegan beetroot and spinach muffins were extremely yummy – richly flavoured, just the right gooeyness – but I made them in a rush without weighing all of the ingredients, so can’t share the recipe until I have made them again 🙂
apple tray bake
apple, parsnip and carrot muffins
apple, parsnip and carrot muffin mixture
apple, parsnip and carrot muffins
The roasted squash hummus is always really popular; I’ll be blogging the recipe here very soon, so look out for it! Many of these recipes will be in our new book, out very soon!