Harvest Monday has lots to celebrate this week:
Garlic: This is our maincrop, dug up and left to dry for a few days before I trim off
the roots and attempt to make a plait, before storing in the garage at home. The drying rack was made by Abi a few years ago, and holds the bulbs up off the ground as well as allowing air to circulate round them. It stand vertically behind the shed when not
in use, and is absolutely brilliant. The small bulbs are ones formed from the tiny cloves I would normally have discarded at planting time, but as there was space, I gave them a go. They will be fine for slicing in half across the middle, to use with a trivet
of vegetables when roasting meat, or to add flavour to roast potatoes.
Potatoes: These First Earlies are Charlottes, which hold their shape so well for a salad, as well as tasting good
of course. It was when I dug this first plant that I realised how dry the soil actually was six inches down. Last year lots of our potatoes were misshapen, due to erratic watering, so we are trying hard to avoid this happening again this season
Broad Beans, which have certainly fattened up since they have had a couple of good deep soaks, are still tender. These were used for a warm salad with the Spring Onions
and Celery Leaf. The follow-on crop of Wizard Beans is almost ready to pick now, and I can see I shall be freezing some of the beans as suddenly there will be a glut. The blackfly has been minimal
so far, and easily rubbed away with soapy fingers. Long may that last!
Dwarf French Beans from PT2 are still flowering ... a feed at the start of the week has helped. These are such a versatile vegetable
and we have enjoyed these first pickings in salads, steamed as a side dish and cut up in curries. The outdoor plants are now flowering, so we should have beans coming for a while yet.
a regular harvest too: Red Little Gem are almost ended, but there are some small green cos coming along, as well as some softer green frilled ones.
Courgettes are another regular. The single plant
in PT1 is providing at least one a day, and those planted out on the plots are beginning to develop female flowers now, so there will be plenty of them very soon. They are easy to incorporate into all sorts of dishes though, as well as being used as a main
ingredient: I just need to ensure they do not build up in the fridge but get used (or shared) whne they are at their best