We picked the first of the winter brassicas today: some cavolo nero and leaves from cabbages, kale and sprouting broccoli.
For lunch we had some bean casserole left over from yesterday (with onions, garlic, tomatoes, swiss chard stems and herbs from the garden), a small yellow/green acorn squash picked a few weeks ago, the cavolo nero, and brassica leaves and mash.
Saturday, 28 November 2015
Sunday, 8 November 2015
The season is not completely over yet and the weather has been so mild this autumn that I am still harvesting runner beans. I'm not gathering a massive amount bit a handful is enough to add variety to a mix of veg in a risotto or a casserole.
I was intrigued by the description of the fruit in last year's Simpson's Seeds catalogue but their photos really do not do it justice. On the outside the top half /two thirds of the tomato is almost black with the rest turning a very dark red when ripe. Inside it is dark red.
As for taste and texture I rate it as very good and a nice, meaty tomato. My taste rating scale is: forget it; average; good; very good; excellent. A little more sweetness would have made it an excellent tomato, but it probably suffered from the poor growing conditions early in the year as did my other tomatoes (they are all outdoor plants).
A couple of people have asked me about the yield per plant; all I can honestly say is average and about the same as every other variety I have grewn this year Again, the yields suffered from the erratic outdoor growing conditions. Definitely worth a go next year.
Saturday, 7 November 2015
Although I use yoghurt in cooking I don't often eat it as a dish in its own right. I am unlikely to get through a large jar such as this very quickly so keeping a starter for the next batch "going" could be a problem. Apparently it can be frozen so that will be my next experiment.
The one on the far left, which was picked a couple of weeks ago, was green with pale green stripes but is now turning to a butternut squash colour.
We've already eaten the onion squash, two of the small butternuts, a green acorn squash, the green marrow type squashes (best description I can think of) and a very large green skinned pumpkin like squash. All very different in texture and flavours and all delicious.
Sunday, 1 November 2015
I'll be building up this bed over the next couple of years with compost and mulch, so there should be an improvement in the shape and size of any root vegetables we grow there.
Elsewhere in the garden the swiss chard is going berserk. As soon as I cut some for lunch it grows back with a vengeance!