Last year was not good but this year has been more than successful. We have been blessed with a wonderful summer and just enough rain to see us through ,even when we were watering up the allotments by hand nothing can compensate for rain water.
Our successes I will start with first .
Squash and pumpkin
This is the first year I have grown these and have been very pleased with the result . We have 2 allotments and we gave up a quarter of one to squashes and courgettes . I have some lovely ones not huge because anything bigger than a football would be wasted on us ..although our chickens love the peel ground up in the processor .Pumpkin or squash soup is so easy to make and throwing some cooked chicken and noodle make a lovely meal for me .Below is one of mine of which I am really chuffed with .
After peeling about 1kg of pumpkin Chop it into into 1 inch pieces
- Add wedges of red onion .
put in a tray and sprinkle some olive oil over
- Add some chilli flakes and salt
- use herbs if liked
- Bake in a medium oven until soft .
- Put in a blender with about a pint of vegetable stock and wizz up
- Serve with noodles.
There is a great site below on how to successfully store pumpkins and squashes .
Wonderful this year I just love growing them as I love the colours. I don’t grow runner beans or French beans but just love these .
Cooking Borlotti beans
Find a dish with a well fitting lid put in shelled beans and just cover with vegetable stock ,add some sage leaves and rosemary and a couple of sliced tomatoes.
Cook in a medium oven for about an hour or so until beans are cooked ..so easy and wonderful.
How to know your beans.
Broccali and cauliflower
These are two more vegetables of which I have had great success this year.There is nothing more exciting after all the growing time to see those lovely florets. I have grown them before but not with so many well formed heads.
Broccali and Parmesan
- Drop the broccoli florets into a pan of boiling salted water, bring back to the boil, cook for 3-5 minutes until tender, then drain.
- Melt some butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the Parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated Parmesan to serve.