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.
In my garden a bright jungle of colourful nasturtiums are rejoicing in the surprisingly warm sunshine-y October weather. After a summer of taking their prolific spiciness for granted, I’m keen to preserve what I can before the weather turns colder….
I absolutely love growing aubergines. Incredibly versatile for so many different recipes, I love all of the different colours and shapes, how some are seriously spiky and of course the delicious taste.
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.
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,
I’ve mostly been concentrating on my at home garden, so it was a real pleasure to be able to spend some time at my allotment, getting ready for everything that will be planted there over the next week or so.
I’d let the brassicas go to flower for the wildlife, but now needed most of the space for new plantings.
At the back, you can see the untidy part of my plot – cloche hoops and sticks waiting in a heap on top of the plastic mulch* to be put to use.
(*the plastic mulch is there to kill off invasive horseradish, which was trying to take over. It will be there all year.)
Bees and other beneficial insects are loving the brassica flowers. Small birds are feeding on the many insects flying about there. Some of the stems are covered in aphids, useful food for all kinds of beneficial predators – fine on these as they are going to be composted soon but I wouldn’t be quite as happy if they were on my food crops.
aphids on the kale
a bee visiting the kale flower
Most of the plants needed removing; I left just some flowering kale (seen above in the photo with the blue sky).
Even though it has been so dry for weeks, these mulched beds have retained moisture so I was able to simply pull out the large plants. Using my very sharp copper spade*, I chopped them into 6 inch pieces, then added them to the compost heap. Allowing the plants to flower has another advantage – it helps to create more material for compost making. To the heap I also added ripped up cardboard and chopped comfrey leaves; there’s a lot of comfrey in the hedgerows at this site.
(* the spade has an alloy so it is really bronze)
After clearing, I walked over the bed to level it off and break down any lumps of composted manure that remained, then using my dibber made holes for the module sown peas. The moisture conserving properties of the mulch made the job easy, even though we have had the driest April here for 30 odd years. It was more difficult where the brassicas had been, as one would expect.
I had meant to add a picture of the module peas but forgot to put it in my media files before going away – I am in Sussex, at Sarah Raven’s where Charles is giving a day course. This is a photo of my view as I type!
Back on the allotment, here are the peas after planting. I also planted module sown beetroot and spring onions down the sides of the beds – you can just about see the small leaves.
The self sown borage is huge now and full of bees.
The allotment after clearing – the garlic in the foreground is looking a little yellow due to lack of rain. I am hoping there’ll be some on Monday; if not, I will water them. It’s looking quite bare but will be full within 2-3 weeks! Most of the plants are ready to go out next week, I was holding them back a bit because of the cooler temperatures last week.
At home, I’ve been clearing much of the polytunnel too. It was looking quite jungly, rather lovely really with all of those flowers, but I need the space for the tomatoes.
After clearing I watered using a hose with the sprinkler attached, for a long time, avoiding the back of the tunnel where I have a store of compost and the apricot. I avoid drenching that, preferring to water the soil.
You can see how some of the garlic has suffered from dryness and growing amongst large brassica plants, something to remember for next year. I’m hoping it will perk up after a few days.
I’ve left some kale, chard, dill and turnip greens for a final pick. I harvest the green seeds of the coriander before clearing, delicious sprinkled on hummus.
Harvests included calabrese, carrots, spring onions and cabbages.
Then the tomatoes went in, with the string placed at the bottom of the hole. This helps to secure the string, which is fastened to the crop bars. I’m using baler twine as I have a huge quantity of it. Each piece is reused for years, not biodegradable unfortunately but as I have some, it seems sensible to use it up.
These tomatoes are mostly much smaller than I would usually plant, late sowing (due to the Italian trip) and so planted from module to tunnel without being potted on. An interesting experiment!
I also harvested the scrapes from the elephant garlic. These have gone into the fridge, I’ll cook them on Monday.
Next week, the aubergines will be planted and soon, cucumbers and melons – also, the edible flower companions and basil soon, too. An exciting transformation from spring to summer.
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.
modules of beans
emerging dwarf french beans
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.
seed tray of different basil seedlings
pricked out basil
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!
module sown beetroot
module sown onions
new plants from Pennard
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.
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.)
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.