Container Gardening Update

Following on from my previous post giving ideas for using florists buckets, the photo below shows my first pick of the carrot variety 'Paris Market 5 - Atlas'.

These small round carrots are great for pots. I would estimate the carrots below are just over half of the crop from a standard sized florist bucket. These bite size carrots are delicious and great for kids.

I have also been busy in the garden this week cutting and hanging mint branches for drying. The leaves will be used for teas and as tasty snacks for my pet chinchillas.

Horatio the rabbit also loves fresh mint and took great interest in the mint buckets.

Changing Times

After setting up this blog a few weeks ago it is time to develop the format/layout to make way for exciting new content. Please bear with me over the next few weeks until the blog is fully up and running . . . I can't wait!

Tofu and Tomato Bake

This recipe is a real family favourite which I have been cooking for years. If plenty of potatoes are added and the meal is served with green vegetables it should easily serve 4 people.

I tend to use tofu from Cauldron Foods, they have a great range of vegetarian and vegan products. Their standard tofu pack (396g) is available in most supermarkets and is the perfect size to use for the recipe below.  

http://cauldronfoods.co.uk/

Ingredients:

396g block of firm tofu

2 x 400g tins of plum tomatoes, roughly chopped

2 tbsp tomato puree
1tbsp olive oil

250g well flavoured cheddar cheese

250g mozzarella

3 or 4 red onions thinly sliced

4 large potatoes peeled and quartered or several small new potatoes

2tsp dried mixed herbs or 1 generous tbsp of chopped fresh herbs e.g. thyme, oregano, marjoram

Salt and freshly ground black pepper

Method:

1.     Slice the tofu block through the middle so you have 2 slices

2.     Put one of the tofu slices in the middle of the slow cooker or in a large oven dish with a lid.

3.     Put slices of mozzarella on top of the tofu then half of the cheddar sliced.

4.     Finish off with the final layer of tofu.

5.     Pour over the tinned tomatoes. Add the tablespoon of olive oil.

6.     Add tomato puree around the sides of the dish with a couple of tablespoons of water.

7.     Place the sliced onions in the tomato mix around the tofu

8.     Grate the remaining cheese and sprinkle evenly over the dish

9.     Sprinkle on herbs and season well

10.  Turn slow cooker on high for approx 1 hour then turn to low and cook for several hours more until dish is reduced and flavours concentrated. Or cook for one hour at gas mark 6/400F/200C then reduce to gas mark 3/325F/170C.

11.  About 2/3 hours before you are ready to eat, add potatoes to the pot, placing around the sides of the tofu block and drizzle with some of the tomato mix.

12.  Serve with green vegetables, such as broccoli or green beans.

Container Gardening on a Budget

Have you ever wondered how you can avoid the cost of expensive plastic or china pots for your patio?

If you are planning to grow vegetables on a patio and are not too concerned with the appearance of the pots a great cheap option is florists buckets.

The buckets below are available at Morrisons and come in 3 sizes:

I have used my supply of buckets for:

Carrots

Tomatoes (try cutting the plastic base out if using a ring culture system)

Spring onions

Cucumbers

Courgettes

Cabbage

Peas (for pods and pea shoots)

French beans

Lettuce

Rainbow Chard

Mint and other herbs 

An introduction to my plot

I am currently at the height of my second growing season on the allotment. I took on the plot in November 2009 after 2 years on a waiting list and spent the winter weeding and improving the soil as it was a newly created council allotment on heavy clay. I had an surprising end to my first growing season when I won the award of Aylesbury's Best New Allotment.

Here are some pictures of my allotment taken last month:



Harvesting on the allotment now in August 2011:

Onions - red and white

Beetroot

Kohl Rabi

Carrots

Runner beans

French climbing beans

Gherkins

Cucumber

Marrows/Courgettes

Tomatoes

Spring Onions

Japanese Bunching Onions

Lettuce

Cabbage

Peas

Broad Beans
Ruby Chard
Cut flowers

Raspberry Nectar

Well it's the end of another exhausting weekend spent walking, foraging and baking. At this time of year it's amazing just how much can be gathered from the hedgerows around us. Once you start looking at the type of trees or what fruit may have fallen across a country lane it's impossible not to find new and interesting foraging locations just about everywhere. A word of warning though - it is quite an addictive pastime!

The highlight of the last couple of days has been wild raspberries. These days many wild raspberry plants are bird seeded but the plant is a true British native and in some places you can be picking ripe fruit as early as the last weeks in June.

You may be wondering . . . how can I tell if I am looking at raspberries or unripe blackberries? The answer ... look at the stems. The raspberry has woody, cane like stems and these are comparatively smooth except for a few weak prickles. Anyone who has ever been blackberry picking knows that the prickles can be quite lethal!

The picture below shows yesterday evening's pick:

The following recipe makes an amazing fruity summer drink:

Ingredients:
450g raspberries
3-4 tbsp clear honey
1tsp lemon juice
Juice of 2 oranges
600ml bottled mineral water

Blend raspberries with the honey and fruit juices in a food processor or blender.
Press through a fine sieve extracting as much of the juice as possible.
Add the water
It can be stored in the fridge for a few days or freeze.
Serve diluted with sparkling mineral water

A useful idea for a summer drink:
If you have ever made blackberry jelly which has not set properly, try putting 2 tbsp of the thick syrup mixture in a long glass and top up with lemonade. The result is a delicious drink great for kids, as long as they remember to brush their teeth!

Jam Making Frenzy!

On our way back from our first major blackberry picking trip of the year, we stumbled across a row of wild cherry plum trees. In less than 15 minutes we had managed to half fill a large carrier bag with perfect plums. The fruits of our labour were quickly converted into 14 jars of jam! The dilemma now is where to store them! 

If you are lucky enough to come across these trees you could also try the following recipe: 
Fill a jar or bottle with as many cherry plums as will fit. 
Add 2 tablespoons of sugar and top up with brandy
Try and be patient for 3-4 months and you will have some delicious cherry brandy. If made now it will be ready in time for Christmas....

Look out for plums like the ones above