Monday, 13 December 2010

Making the most of the thaw

The temperatures in Fleet over the last two days have been a bit higher than of late -- above zero for a change -- so I have been out in the garden making the most of the opportunity.

I decided that I would dig up some more of my parsnips. This would have been really difficult earlier in the week, with the ground being frozen very hard. The raised bed in which the parsnips are growing has a distinctly tatty look to it.




The foliage is mostly browned by the frost, and some of  the leaves are slimy. This doesn't affect the roots below ground though, and the ones I dug up were fine.



As you can see, I also harvested another Celeriac root. It's just like the first one I had some weeks back -- very small, though I'm expecting it to be intensely-flavoured. I think this one is probably destined to be made into more Celeriac Remoulade because I just love that so much.

This is what the veg looked like after trimming and scrubbing:




After harvesting the root veg I picked some salads. I was pleasantly surprised how well most of them had survived the cold conditions. OK, some of the Batavian Endives had succumbed, but they were the exception.



The "Rossa di Verona" chicory is reasonably happy, though naturally enough it is growing very slowly.




I also have a couple of Land-Cress plants (left over from a salad mix I sowed in the early Summer), and they yielded a few tasty young leaves.




Even the Red-Veined Sorrel plants contributed:



I could have added a few leaves from the Good King Henry which has rather surprisingly continued to produce new growth despite the weather. It normally dies right back in the Winter. Its leaves are a very attractive "shield" shape - a bit like Buckler Sorrel - and you can use them like spinach, or as a salad ingredient when very young. I have to be honest though and say that I find they have very little taste.




When I has assembled all the salad ingredients they made quite a respectable bowlful:



OK, so now we have to decide what to have for dinner (something that goes well with salad...).

Sunday, 12 December 2010

Ghostly chillis?

Just playing around with some editing software...

I tried the "invert colours" feature on my favourite photo of chillis.

This...


Became this:




Spooky!!

I shall be investigating this feature some more.

Winter sunshine

Today we have seen a bit of welcome (though rather watery) sunshine, and after all the gloomy posts we in the UK have all been publishing about the weather these last couple of weeks, I thought it might be nice to post something that includes some sunshine, to cheer us up!

Here's a picture of the house in which we live. (A typical English late 1980s property...)


This picture shows very well how 99% of my garden is hidden from view. Only the Crab Apple tree is visible, right by the front door. The secluded back garden is nicely protected from the road by a brick wall which starts at the end of that hedge you can see.

Here's a view of the veg plot from an upstairs window, with sunshine instead of snow on the fleece for a change.




This is the view across the road, just near where I took the photo of the house, with the thin sunshine still managing to cast some deep shadows around the pine trees.




The subject of this one is a really mundane - simply a section of a larch-lap fencing panel - but I love the flowing lines of the grain, interspersed with knots, and the comforting warmth of the red-brown wood.




Whilst looking out for sunshine photo opportunities I watched a squirrel come down and help himself to the seeds I had put out for the birds. A rather blurry photo I'm afraid, but squirrels seldom sit still for very long!



This next one is my favourite - some branches of a Silver Birch tree against the backdrop of a sunlit, cloudless and brilliantly blue sky.



OK, so it's hardly tropical, but it's the best we have seen for a while! Summer may be a long way off yet, but we have to make the most of what comes our way in the interim.

Saturday, 11 December 2010

Steak Pudding

For much of this week I have been away from home, for work purposes, and got home yesterday afternoon. Jane knew that I would have to negotiate a significant stretch of the M25 Motorway (The "London Orbital" -- sometimes referred to as the UK's biggest carpark), and the journey time would therefore be unpredictable. She decided to make for our dinner a Steak Pudding, which is a dish whose timings are not critical, and could easily be cooked or kept warm for another hour here and there without spoiling. As it happened, the M25 was uncharacteristically quiet, and I got home in near-record time!

Steak Pudding is another member of our "Comfort Food" repertoire -- a reassuringly satisfying dish admirably suited to our current Wintery conditions.


This is a dish that is made with succulent suet pastry, containing an unctuous mix of stewing steak and onions, encased in rich gravy. We like the pudding cooked in a steamer for about 4 or 5 hours, until the pastry is golden and relatively dry, though the dish is more normally served when it is still pale and moister.

Jane used meat from our local butcher for this pudding. It was a LOT nicer than the meat she used last time we had this dish (which came from the supermarket). We find that supermarket meat is often pretty tough and tasteless, and meat sourced from smaller outlets is almost invariably superior.

Here's a view of what the inside of the pudding looks like...




We normally serve this dish with traditional "old-fashioned" vegetables like boiled potatoes, carrots and Brussels sprouts. I wish I could claim the credit for growing these veg, but unfortunately I can't.




I would consider this to be good example of classic British food (except perhaps that many people would include kidney - which Jane and I both detest). Who in their right mind would want a take-away pizza when something like this is on offer???

Friday, 10 December 2010

Tools of the Trade

In common with most hobbies / pastimes (obsessions?), gardening requires a certain amount of equipment. In this post I'll show you some of the tools I use most often.

As regular readers will know, most of my garden is devoted to a number of raised beds (six, each 1 metre x 2.4 metres), along with a varying population of pots and tubs. Because of this, I don't have much need of big items of equipment like rotovators and suchlike, and I prefer smaller handier tools. I do have a spade and a fork, but they are of the variety called "border" - as in Border spade, Border fork. This is simply a tactful way of saying "small". They are designed for work in plant borders where you have to be careful about what you are digging. I generally don't do much digging - mainly it's when I want to remove / install a shrub, or distribute a batch of homemade compost. The actual tools are very nice ones though, with stainless steel blades and ashwood handles. They are made by Faithfull Tools. Jane won them for me in a competition. I would probably not have bought such high-quality items if I had had to spend my own money on them, but they are really nice to own! Here's a link to the supplier's website:  http://www.faithfulltools.com/pdfs/101_Faithfull_Catalogue_2010.pdf

The Faithfull tools

There are some tools that no gardener can live without. I suggest that secateurs and trowel fall into this category. I have had several pairs of secateurs over the years, and most of them have been a bit disappointing - especially those of the "bypass" varieties, which never seem to stay serviceable for long. One pair though has lasted ages and done a huge amount of work for me. It's of the "anvil" type. This pair is not elegant, but very simple and robust, and cuts through some pretty thick stems. About trowels: what can I say? Perhaps the best advice is to buy one that is comfortable to hold, because you will probably be holding it a lot. Cheap ones are normally nasty ones! Mine has a nice soft rubber grip.

Secateurs and trowel

One of my favourite tools is an Onion hoe. I don't grow onions, so it is never used for its official purpose, but it is great for hoeing in confined spaces. Being short and held in one hand you can use it much more carefully, with less risk of damaging desirable plants as well as weeds. The swan-necked shape allows you to reach into awkward corners underneath plants. This is what it looks like:

Onion hoe

Perhaps my most often-used tool is a simple thing called a "Widger". It is simply a piece of stainless steel about 6" / 15cm long, thicker at one end than the other, slightly concave so that it can when required act like a spoon... Oh, what they heck, a picture paints a thousand words -- Widger on the left of next photo!


Widger etc

I use the Widger for a variety of tasks, like weeding, planting small seedlings, making "drills" for sowing seeds, dibbing etc. It's so useful that I never really put it away, I just keep it pushed into the soil in a place where I can easily get it. A couple of years ago my Widger just vanished one day - night, actually. I think some lads were probably mucking about in my garden in the middle of the night, saw this thing and just nicked it because it looked attractive. I have had several such minor thefts over the years. Not a major issue perhaps, but annoying nonetheless. In due course I replaced the Widger with another one (they only cost a couple of pounds), but in the interim I used some temporary stand-ins, e.g. the plastic and metal tent-pegs also shown in my photo above. They worked OK-ish, but lacked style!

One other tool that I couldn't live without is an old kitchen knife which has been relegated to new duties following the acquisition of some more upmarket knives. I use mine for for harvesting veg like broccoli and cabbages, and for a multiplicity of other little tasks (e.g. recently I used it for dividing my ferns). Since the knife is an old one I'm not overly concerned with its appearance, and like the Widger, when not in use it lives stuck into the soil in a corner of one of the raised beds. In my photo, this sits next to a couple of dibbers, one of them an old-fashioned one made of wood and one smaller, more modern one, made of plastic. I use them for dibbing! [To the uninitiated, this consists of making a planting hole for a young seedling (probably using the thick end of the dibber), digging up the seedling, carefully transferring it into the hole (with the thin end), and then firming the soil around it]. Obviously the wooden dibber is used for heavier-duty work than the plastic one.

Dibbers and knife

Finally, a mention of two tools used less fequently, but which are nevertheless indispensable. Long-handled loppers for pruning woody shrubs when secateurs aren't up to the task (mine have extending handles to provide a longer reach), and a very long-handled tree pruner (basically a set of secateurs on a 6-foot pole). The latter is used for pruning the high-up branches of the trees and shrubs.

Tree-pruner and loppers

Loppers with the handles in the normal position

Loppers with the handles extended

Now that I come to think about it, I have one other indispensable item of kit to mention - the Trug-tub. This is simply a large flexible rubber (or is it plastic?) container with handles. Very useful for carting stuff around in -- such as compost, plant prunings, fallen Autumn leaves, etc. Couldn't manage without it (in the past I used an old plastic washing-up bowl, but I've moved upmarket now!)

The "Trug-Tub"

Thursday, 9 December 2010

Prizes galore

As many of you will know, Jane publishes a magazine about entering and winning competitions. It's called The Competition Grapevine. In the course of her "duties" she enters lots of competitions and wins a fair few of them. The other day she won £10-worth of gift vouchers from the Scotts Miracle-Gro company (who run a monthly competition on their website lovethegarden.com). The vouchers can be used on any products from the Scotts company, Levington's and the Miracle-Gro Garden Care range. Since all these are gardening-related products, Jane has passed the vouchers over to me.



Clearly, this is not a huge prize, but the nice thing is that it is not unusual! Jane wins loads of smallish prizes as well as the occasional big one, like our recent holiday in Canada...




Jane gets lots of pleasure from giving away some of her prizes to various family members and friends, and most of the gardening things come my way, such as this lovely rosebush called "Sunset Boulevard"




And this 15kg bag of bird-seed...




And this spade and fork...



This list could go on for a long time... Thanks, Jane!  :)

If you have never had a go at "comping" perhaps now is the time to try? As they say, "You have to be in to win".

Wednesday, 8 December 2010

Name that Spice

OK, so it's a dull, freezing cold December day and I have a day off work (using up some of my annual leave entitlement...). Working in the garden in these conditions doesn't appeal (and there's really nothing that needs doing anyway), so just for something to do I thought I would have a furtle around in the kitchen cupboards to see if we had any unusual ingredients I could photograph and write about. Then I hit upon the idea of having a "Name the Spice" post...

Here are photographs of 20 different whole spices. See how many you can identify. Double-click the pictures to enlarge them if you want to.

Check your answers at the end of this post.

First some easy ones.

1

2

3

4

Now some less obvious ones.

5

6

7

8

9

This one counts as two. Name both the inner "nut" and the outer casing.

10

Here they are separately.

11

12

Now some harder ones.

13

14

15

16

17

18

19

20

21

This one's not really a spice, but...

22

Having a well-stocked spice cupboard is vital if you are going to be able to have a very varied repertoire of recipes. Jane is an adventurous and hugely experienced cook, and she makes dishes from many different cuisines - European, Middle Eastern, Oriental, Caribbean, etc - and she likes to cook from first principles rather than using pre-prepared stuff, so it's important to have the right ingredients readily available, and without having to go out shopping specifically for each individual ingredient. Our kitchen store-cupboards are therefore crammed full of interesting stuff!

****************************************************************************

Here are the answers...
1. Cloves
2. Cinnamon
3. Black Pepper
4. Star Anise
5. Fenugreek
6. Coriander
7. Yellow Mustard
8. Cardamom
9. Szechuan Pepper
10. Nutmeg & Mace
11. Nutmeg
12. Mace
13. Juniper
14. Allspice (Jamaican pepper, or Pimiento)
15. Black Mustard
16. Poppy-seed
17. Nigella (Black Onion seed, or Kalonji)
18. Cumin
19. Fennel
20. Caraway
21. White Sesame
22. Pine-nuts


So, how did you do??