Hot, hot, hot

Well, as the song says “the weather outside is frightful” (rain and wind) but indoors we are revelling in a warm fuzzy feeling brought on by produce from the limery and the generosity of friends.

Part of the chilli harvest

Part of the chilli harvest

Despite the relatively late completion of the limery in the summer, it has still provided us with an abundance of food, not to mention being a lovely place to sit and a great place to be messy with water! We’ve had a decent number of tomatoes, plenty of sweet peppers and some courgettes (still producing slowly), but the biggest success has been the chillies. Admittedly this is because I went mad and sowed far too many seeds, but even so, it bodes well for production next year. The heat in the chillies is variable – currently the Bartlett’s bonnets are the mildest, which has come as rather a surprise – and so making curry or our our much-loved red-hot cauliflower has been a bit hit-and-miss. With this in mind I decided to have a bash at making chilli sauce to use as a condiment with a guaranteed level of heat. I trawled the internet for inspiration, found a recipe I liked the sound of and proceeded to modify it beyond recognition! This is what I ended up with:

Sweet apple chilli sauce

100g chillies, chopped (I used 5 lemon drop, 2 Barlett’s bonnet and 18 pyramid)
200g caster sugar
200g Demerara sugar
3 cloves garlic chopped
15g fresh ginger chopped
200g roast tomato passata
400g stewed apple (unsweetened)
160ml cider vinegar
1tsp salt

Put all the ingredients in a pan and simmer for 30 minutes. Allow to cool and then liquidise.

All in one pot

All in one pot

With my chillies, this produced about 1 litre of very hot , very sweet sauce. It provided a great accompaniment to smoked mackerel fishcakes last night and I think it could easily be used as an ingredient in a curry… you wouldn’t need much!

Ready to eat

Ready to eat

Autumn Bounty

Despite a garden full of builders and no indoor growing space until late July, the autumn is proving to be bountiful chez snail. One of the raised beds spent much of the early summer completely covered in building materials, but clearly the tiny potatoes remaining after last years harvest loved the conditions. We went from this:

There's a bed somewhere under there

There’s a bed somewhere under there

to this:

Not bad in two months

Not bad growth!

in a just a couple of months. Resulting in this 615g monster:

Wow!

Wow!

and hopefully many more to harvest, as this was just one very close to the surface that Max would have ‘harvested’ otherwise. We will let them continue growing until the tops die back before we dig the bed over and can see our final crop.

Meanwhile, inside the limery, chillies and sweet peppers abound, tomatoes are ripening and we’ve had a couple of large courgettes from the plant sown in July,. I’ve potted up the plants from the courgette seeds sown in August and we are crossing our fingers for a few fruits from those a bit later in the autumn.

We are keeping our fingers crossed that the chillies ripen (they have started and the pyramid chillies are already hot) and that the younger courgette plants mature, but even if they don’t, we’ll have had an amazing end to the season, including a couple of months when we haven’t had to buy any sweet peppers.

As to future crops, we found this very promising ginger root in the local organic shop the other day:

It’s now been planted and we’re hoping for good things. In addition, the passionflower has taken off:

Up, up and away

Up, up and away

And I’ve sown some more lettuce in a big tray that can be brought indoors when the weather cools. So, no shortage of fresh goodness here.

Seedy Saturday

Some of today's work

Some of today’s work

Today I’ve been sowing… I love putting seeds into compost, knowing that such tiny things will transform into the huge variety of vegetables that we’ll be eating later on in the year. Today I planted squashes, pumpkins, courgettes, melons, tomatoes, ground cherry, runner beans and maize. Tomorrow I’ll be focusing on leafy things and starting off some mange tout. Already in the ground are garlic, shallots and some potatoes and there will be more of the latter going in soon. And, having fumigated the greenhouse earlier in the week, I’ve now transferred the peppers and chillis out there to carry on growing.

Beans in root trainers on the left and the propagator lid on for double insulation of the more sensitive seeds

Beans in root trainers on the left and the propagator lid on for double insulation of the more sensitive seeds (it’s not plugged in)

This year I’m trying to focus on using up resources that I already have. In the pictures you can see that most of my curcurbits are planted in coir pots… I bought loads of these years ago and I think that these are the last of the batch. I’ve also done some more planting in toilet roll middles and the beans are planted in some very old root trainers, which are just about holding together… I’m very reluctant to replace them as they are quiet expensive.

What a lovely time of the year… fingers crossed everything germinates.

 

Apple anticipation

This week I’ve got quite a bit of driving do, which will give me plenty time for planning and plotting. I have lots of projects in mind for the autumn and winter. However, the big source of anticipation today is the prospect of apples arriving from Perkin at High Bank.

Some of last year's harvest - raw and processed

This was the scene two years ago… with a guest appearance by a Boston Squash.

Mr Snail-of-happiness is, as I write, picking apples over in Herefordshire and will be bringing some back later on today. After last year’s relatively poor harvest, I’m quite excited about having a good crop this year to make use of. I will certainly be stewing some and freezing them in blocks just the right size for a pie or crumble, but unsweetened so that they can be used as an ingredient later. In addition, I will be bottling some in the form of apple puree ; this has to be sweetened otherwise it doesn’t store well. I eat it with homemade yogurt and muesli almost every day for my breakfast when I have it. I am hoping for ripe chillies soon, so that I can make apple-chilli jelly and apple and chilli jam. In addition, we will be enjoying apple cake, Eve’s pudding, pork with apple and many more dishes made with fresh apples.

I love cookery books, so I should have lots of inspiration for using this abundance. Browsing the internet for recipes is just not the same as settling down with a mug of tea and a pile of cookery books old and new. Perhaps my favourite when it comes to apples is A Harvest of Apples by Ruth Ward. This book not only has recipes, but history and folklore too, so it makes for a great read. Like many of my preferred cookery books it is not full of glossy pictures,  which I know will show end-products that I can never achieve because I don’t have a food stylist on hand to tart up my cooking, but instead has well-written recipes that actually work. Whilst we are on the subject of cookery books, I love those of Jane Grigson too – her Vegetables book is a brilliant read and there is not a food photograph in sight!

So, whilst I am at home this week, I think that my focus is going to be on apples… it may turn out to be quite a sticky week!

Green shoots

For the past four days we have had sunshine and no rain! It’s cloudy now, but the forecast is for more sunshine over the next few days. This is great news because the winter of 2012/13 has, so far, been very gloomy. Every day we record the amount of electricity that our solar panels generate, so we have a ready means of comparing sunshine between years. These past few months have been rather darker than the equivalent periods in the past two years, so the recent weather has been particularly welcome.

Some rather puny leeks!

It’s not just us people who have been suffering from the dark – the winter vegetables have been struggling. Our leeks, purple and white sprouting broccoli and oriental greens are much smaller than we had hoped and I don’t even want to think about the kale. Fingers crossed that they will put on a spurt of growth as a result of all the recent photosynthesis. To be fair, the white sprouting broccoli is supposed to be a very late variety, so I wouldn’t expect much from it yet, but the purple is described as ‘early’. The sunshine does seem to have encouraged some growth from the garlic and onion sets that were planted some time ago… I was beginning to think that they might have drowned!

Sweet peppers

However, there is a whole growing season to look forward to in 2013. The first batch of seeds that I planted earlier this month have started to germinate, and this is always a good feeling. I use an electric propagator to get peppers and chillies started early in the year. In my experience, they need a long growing season and do best if sown in January or February. Most capsicums germinate best in the UK if they have some gentle heat applied, otherwise they simply don’t do anything or even just rot. I gather that the optimum temperature is in the range 20-30°C (68-86°F), but my experience is to aim for the upper end of this. The only things I have sown so far are the capsicums (hot and sweet), basil (for an early crop grown indoors) and tomato and tomatillo.

One year I sowed courgettes and squashes in February, but I just ended up with leggy plants that I couldn’t transplant outside because there was still a risk of frost. In the end my crop was relatively poor because by the time I could put them in to soil they were too tender and thus prone to slug attack. Mind you, that was in the days before the chickens when our slug problem was much worse. Anyhow, the curcurbits will wait a while before sowing… I will just have to enjoy watching the things I have up and running and getting some “Wizard” field beans in soon now it appears they won’t either rot or float away!

My Very Own Seedy Saturdays

What a lovely time of year here in Wales. No, not the current weather… stop looking out of the window… but the fact that I can now turn my attention once more to growing things. Not only ordering seeds, but also actually planting.

The beginning of February may seem early, but with my propagator removed from the loft, yesterday I was able to make use of all those toilet roll middles I have been saving for months and get my hands dirty.

Newly sown in February 2013

Newly sown in February 2013

Those new to gardening often read the seed packets and think that you can do no better than sow everything at the earliest possible moment, but those of us with a little more experience know that it may be prudent to wait. Sow too early outdoors and seed can rot, or germinate but not grow because it’s too cold, or grow very slowly and therefore be susceptible to pests and diseases. Hanging on and planting a few weeks later can produce more vigorous plants that romp away faster than the early plantings. Sow too early indoors and your seedlings can become weak and leggy before the conditions outside are favourable for planting. It’s a bit of a balancing act.

However, there are some things that really benefit from an early start. These are usually plants that are destined to be coddled for the whole of their lives – things like peppers (sweet and hot). So, yesterday I planted Lipstick sweet pepper, Lemon drop chilli, Alberto’s Locoto chilli, Roma tomatoes and basil. The lid is on the electric propagator and conditions should be good for germination… in fact capsicums germinate much more reliably when warm.

My interaction with seeds hasn’t stopped there, though. I have been frugal with my seed-buying this year. Last weekend I inventoried my left-over seed from last year, compared notes with a friend and we have coordinated purchases… sharing our surplus and reducing waste. I was so taken by this idea, that I’ve also set up a seed swap via Facebook for people doing the diploma in applied permaculture design.

Lots of seed does go to waste each year, and lots of people have surplus saved, so seed swaps are a great idea. You can get involved either online or in person. Patrick of Bifurcate Carrots blog fame runs a seed exchange network, for example. There are also  lots of local events, for example, near me the Dyfi Valley Seed Savers have a Seedy Sunday coming up in March (just waiting for confirmation of the date), and there’s one at the Welsh National Wool Museum in Drefach Felindre on 23 March as part of their Eco-fair. For something in your area, just search on the internet for ‘seed swap’ plus your location and you’re bound to find something. And don’t worry if you don’t have seeds to exchange – a small donation is usually fine; in addition, swaps aren’t direct, offers go into the pool of seeds available, so you don’t have to arrange a mutually beneficial one-to-one transaction.

Reasons to be cheerful (or give thanks!)

Normally at this time of year we would be enjoying a wide range of stored produce from the garden, but 2012 will not be remembered as a year of gluts, so we have no pumpkins and squashes, few runner beans in the freezer, and only a limited amount of apple (stewed and frozen or pureed and bottled). I am thinking wistfully about the mountains of apples last year, the winters when we have eaten gallons of courgette soup and the times when we had enough ripened squashes in the loft to provide stored sunshine on even the gloomiest days. Not this year, though.

Sunrise 18 November… from out of our back door

So, what s there to be grateful for this year? Well, the first thing is that we don’t have to rely on what we grow to feed ourselves – if we did, we’d starve this winter. Fortunately, even if we only buy locally produced food, there is plenty – potatoes, meat, leeks, onions, swede… so we won’t go hungry. Living in a marginal area, the country has lots of land that isn’t suitable for plant crops, but is suitable for raising sheep, s0 there’s a source of protein from land that, in arable terms, is pretty useless. Living in the countryside means not only lovely surroundings, but lots of local growers, producers and foragers, allowing us to support the local economy whilst eating well. Llwynhelyg, our local farm shop, sources the majority of the produce that they sell from Wales or the borders, so we even have a one stop shop that delivers the majority of our needs from fairly local farmers and makers.

Peppers ripening today in my office

However, we are also still producing at least a little of our own food. There is a raised bed containing broccoli (fingers crossed for a good harvest from January onwards) and kale (which we have already started eating). We also have leeks growing and still some bunching onions (some of which we ate this evening along with broad beans that were frozen a few moths ago). The Claytonia that I planted doesn’t seem to have germinated, but the oriental greens have and I have high hopes for them plus there is some root parsley that seems to be coming along nicely… and we are using the leaves already even if the roots don’t do well. Meanwhile indoors, there are still a few sweet peppers on the plants that we are hoping to overwinter and some of the rocoto chillis are now ripening up. By the look of the picture here, they may well make great Christmas trees! We even, believe it or not, still have mange tout growing in pots outdoors, although a frost will finish these off soon, no doubt.

November mange tout

Chilli festival

In this strange year for crops it appears that we are about to enjoy a bumper crop of chillies – a visit to the greenhouse reveals a veritable chilli forest, including healthy plants with flowers and fruit in abundance. None are ripe yet, but they are starting to change colour.

Mainly Lemon drop – you can see the green unripe fruit amongst the leaves

I have been trialling varieties for a number of years now, and have finally identified ones that do well in my greenhouse here in west Wales. I only grow two*, both from The Real Seed Catalogue. The first is Lemon Drop – a slender fruit that ripens to a beautiful lemon yellow colour and has a reasonable amount of heat and a slightly citrus flavour. This variety is good for drying for use over the winter.

A forest of chillies – purple flowers on Alberto’s Locoto

The second is not, in fact, a different variety but a different species, it’s called Alberto’s Locoto (not sure of the scientific name). Alberto’s Locoto is a great plant – it’s a perennial and so you can keep it going for a number of years. When you do need more you can simply save seeds yourself –  because it is a separate species, it doesn’t cross with any of the other capsicums and so it breeds true. It is a lovely plant – hairy leaves, purple flowers and bright red fruit when ripe. And finally, the chillies are good to eat – they reliably have a decent amount of heat, unlike some chillies I have grown in the past.

Which reminds me… it’s worth noting that all capsicums/peppers/chillies are perennial and, with a little care, they will survive over the winter. Like many vegetables, we treat them as annuals and replant each year, but I have had some very successful crops of peppers in a second or even third year. You can either keep them in the greenhouse (as long as it doesn’t get too cold) or bring them into the house or conservatory (if you have one). Just keeping a couple going is worthwhile if you don’t have much indoor space, as they will crop earlier the following year than newly planted individuals.

-oOo-

*In fact it’s not entirely true that we only have the two varieties; we also have the Hungarian Wax peppers, which we are now referring to as Russian Roulette peppers. We were given the seed and will never grow them again, because their flavour is so unpredictable. I had been led to believe that they started sweet and got hot as they ripened up. This is a lie. Some are hot, some are sweet, the age, colour and plant of origin are not correlated with the flavour at all. As a result Mr Snail-of-happiness and I had the hottest risotto (possibly the hottest dish) I have ever made last week because I naively put two green Hungarian Wax peppers into it without tasting them first. It was impossible to taste any of the other ingredients and we needed some chilled Sauvignon to help us recover! (what an excuse)

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