Let the 2014 glut begin

Freezers at the ready, calabrese, courgettes, cabbage, kale and french beans going mad, I love this time of year. All the hard work worth it.

 

No freezer this year so i'm stuffed Vince

Glad to hear you'm back up and running though

 

I've had failure after failure this year, mostly down to snails, but signed up for the new allotment today so hopefully next year will be better.

 

Invest in chickens, ours free ranged over the "close" season and the snail/slug population has been reduced significantly

 

I'm hoping to have some on the allotment but I need to put a plan in place to ensure their welfare needs are met on the odd days I can't get there. Apparently other new tenants plan to also keep hens so I will seek to get a mutual arrangement with them.

 

Im still doing the hard work vince (new allotment again!)ive been digging weeds out since april
Calabrese planted last week, im looking forward to that not grown it beforeswede,collards greens,more cabbage & kale going in weekend
Spuds and cabbage galore though shortly then onions should be ready i hope
Im going to need a chest freezer
Enjoy your haul x

 

Don't forget the drying! Dried collards are the best, marvelous in soups for added looks, just drop in and they reconstitute beautifully and so easy if you have a dehydrator. My wife eats them like crisps.

Cut in 1 1/2 inch pieces, tough ribs removed. Put in large pot of boiling water 3-5 minutes, cool under running water, lay in dehydrator - pile them up, they come apart when you fluff them wile drying. The blanching stops them turning brown and preserves the flavor - and they are ready to just drop into soups. Chopped onions too - but without the cooking. Collards are the most robust greens; I doubt Kale or Chard would do as well.

 

I wont,thanks colne planted them today

I will get one