Monday 29 October 2012

Winter Vegetable Planting

As I become more involved with growing my own food, my ultimate dream is to have a garden that is producing twelve months a year. I am far from that day but as the winter closes in, preparation is key (and patience is required).

My gardening tasks this month have included the following:

Gathering fallen leaves for leaf mould, which are being stored in bin bags for at least a year,  by which time they should have transformed into usable, healthy compost. If the leaves are dry, add some water to moisten. 

Tending to my brussell sprouts, which I have ignored for the last few months. The sprouts are a little small but they'll definitely be making an appearance on my Christmas day dinner plate. Yellow leaves have been removed.





Planting winter greens such as Cos lettuce and Spinach under cover:








Planting garlic outdoors (simply shop bought cloves):





Garlic plantings I made a week ago have already made an appearance over the soil:





Broad beans have been planted and are erupting with strength:






My cherry tomato plants bore great fruit this year, but four out of five have died away. The one remaining is still lush and green so I have taken some cuttings of the side leaves and replanted in the hope of establishing some new planted ready for next Spring:




Winter is also a good time for planting herbs, once they are indoors and in a sunny spot. I have basil established and have purchased coriander, chives and dill for planting.

It's a time to dig your garden to break up the soil and add compost.

You can move and plant fruit trees during this dormant season.

Although the seed packet doesn't confirm this, I have read that chinese leaves like Pak Choi can be planted successfully at this time of year, so I have planted some in window boxes in the greenhouse so hopefully they might be ready for Christmas too.

And to finish off, here are some of my "wild" flowers still blooming, with some preparing to open:








Friday 26 October 2012

Composting with a Wormery

It kills me to dump food waste and I try my best to use up every possible morsel, but every day I find myself visiting the bin. As I live in a built up area, I am worried about attracting vermin and other wild animals so had always ruled out a normal compost bin. Then I began reading about composting with worms and it seems like the perfect solution for someone with space restrictions.

Worms aid the decomposition process by eating the dead plant material, breaking it down and enriching it with minerals and nutrients.



 The first piece I read as I began my research was a review on the Hungry Bin by The Compost Bin blogger, CompostWoman:




 Manufacturers description:
The Hungry Bin is a unique design. It creates an ideal living environment for compost worms. The worms convert organic waste into worm castings and a nutrient-rich liquid, which are both high-quality fertilisers. The liquid drains freely from the bin and into a tray placed below it. The tapered shape of the bin compresses the castings, encouraging the worms to move to the surface layer to access fresh food. Compressed castings are easier to handle and largely free of worms. It is a simple process to collect both the castings and liquid produced by the hungry bin.


Further investigation of worm and bin suppliers brought me to a great information page on the Irish Peatland Conservation Council's page which shows how to make a basic bin suitable for containing composting worms.






 What is required?


  • At least 250g of worms - suitable worms are Tiger/Brandling worms (available at fishing tackle shops).
  • A big large enough for your needs, with a well fitted lid
  • Drill holes for drainage at the bottom of the bin, but it is worth collecting the liquid that seeps through, as it is highly nutritional for the garden.
  • Layer the bottom of the bin with drainage material, e.g. gravel
  • Place a sheet of heavy perforated plastic over the gravel
  • Layer on some bedding for the worms. This should fill almost half the bin. It must be moist. This can be one of the following materials:


  1. Moist leaf mould
  2. Moist shredded paper
  3. Straw manure
  4. Rotted compost


  • Add the worms on top of the bedding
  • Cover the worms with sheets of wet newspaper. This will help retain heat and moisture.
  • Allow them to acclimatise for a week before adding food.

Worms like to be warm so keep the bin in a sheltered location. However, keep out of the sun as this may cook the worms. During the winter, when the temperature may drop below 0, keep the bin in a shed to keep the worms active. It is claimed that the worms can process half their body weight per day, so 1KG of worms should produce 1/2KG of compost per day. Productivity will slow down in the cold weather, so do not overfeed or the bin will begin to smell.

What can be composted?

Virtually any organic material can be composted in your wormery. Chop food up to aid digesting.
Avoid citrus fruits, grass clippings and perennial weeds.
Small quantities of meat can be added, but large amounts will only develop maggots, which will grow into flies.


Add



Kitchen scraps like fruit and veg
Cut flowers, tea leaves, coffee grounds, crushed egg shells
Small amounts of torn cardboard and paper but avoid magazines and coloured paper. Mix well with other items.
Grass cuttings can be added with caution. It is high in nitrogen and a good activator but can only be added in minuscule amounts so it might be better to just leave it out as it can take over the mix.
Leaves can be added a little at a time, but it might be best to make leaf mould separately.
Human and animal hair can be added, but dampen it first.
Wood ash which provides potassium and lime



Don't Add


Dog and cat droppings or droppings of any meat eating animal
Man made fibres - these will not rot
Materials sprayed with weed killer
Meat bones
Material infected with disease


Harvesting the compost

After 3-5 months, there should be enough compost to harvest. To prepare the bin for harvesting, do not add new food for two weeks. To separate the worms from the compost, it is recommended that you push all the contents of the bin to one side. Add new bedding and food to the other side, and the worms will begin to cross over to the new bedding and food. Harvest the compost when most of the worms have moved to the other side.



What Flower Are You?


A bit of fun!
I am a Daffodil
You have a sunny disposition and are normally one of the first to show up for the party. You don’t need too much attention from the host once you get there as you are more than capable of making yourself seen and heard.”

What Flower
Are You?

Bees Yes, Wasps No?


The more I learn about the horticulture, the more I read about the importance of bees for pollination of plants. Well the wasps in my garden far out number the bees, they seems to be everywhere so it got me hoping that they were benefiting me in some way. I did some research and this is what I read from an entomologist (one who studies insects):
Most wasp species are predators. Their function is in the control of many other insect species. They are actually very effective parasitoids, and because of this efficiency they have been used for decades as biological control agents. Many crop pests including hornworms and scale insects which cost millions of dollars in loss annulally are controled by wasps. Without these predators, tomatoes, oranges, tobacco, and many other important crops would be so scarce that the price of them would skyrocket.

Their method of efficiency is that they will lay one egg on the back of a caterpillar, and throught the process of polyembrony, the egg multiplies itself, producing hundreds of larvae. These larvae hatch, kill the caterpillar, and pupate. Once development is compltete, the newly formed wasps will emerge and go out in search of their own caterpillar to deposit eggs on. After a year, there are millions of these wasps and they are naturally able to control the number of potentially devastating pest species.

In nature, most moths and beetles have some species of wasp that is their specific parasitoid. Without these parasitoids, longhorn beetles would reduce the forest to sawdust and caterpillars would strip every leaf off of every plant they can find. Wasps act to control theri numbers, and keep a balance between the pests and the hosts.

Certain wasps, like yellow jackets (the ones by the picnic table) are actually pollinators and ensure the survival of many plant species, just like their very close relatives, the bees.
Sounds good!

Thursday 25 October 2012

Christmas Pudding


This is my first time ever attempting the Christmas Pudding, an almost prehistoric looking sumptuous lump of aged rich ingredients. It’s an easy pudding but requires patience and 8 hours steaming. I made it in June, and gave it a "feed" of rum this week (Oct) by stabbing it with a knife and pouring the drink over the pudding slowly, allowing it to soak through.

My Ingredients:
aa
  • 125g self raising flour
  • 175g fresh white breadcrumbs
  • 175g currants
  • 175g sultanas
  • 125g pitted dates chopped
  • 250g pitted raisins
  • 175g shredded suet
  • 50g cut mixed peel
  • 50g blanched almonds chopped
  • 1 apple peeled, cored and grated
  • Grated rind and juice of 1 orange
  • 1/2 teaspoon of ground mixed spice
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 3 eggs
  • Lash of good cider
  • 250g soft dark brown sugar
  • 3-4 tablespoons brandy to serve
Mixed ingredients:
After eight hours steaming (I covered the plastic bowl in tin foil):
And the finished product:
The pudding now rests in a dark cupboard covered in tin foil until the festive season comes upon us.

Friday 19 October 2012

Companion Planting



This is a chart I’ve compiled from information I’ve read on companion planting - what plants compliment each other and what combinations to avoid.
This is a chart I’ve compiled from information I’ve read on companion planting - what plants compliment each other and what combinations to avoid.

Tuesday 16 October 2012

Garinish Island and Glengarriff




Poxed lucky with the weather for an October weekend away to Glengarriff. It is a very quiet time of year for most West Cork towns but perfect for seeing the sights without the crowds, and as Irish people know well, our off-peak season can produce the best weather conditions.
Glengarriff’s great strength is it’s woodlands and walking areas and probably it’s most famous attraction, Garinish Island. The island’s topography is rare in our climate, and is borne from the effects of the gulf stream and the shelter of the woodlands.  Ferries depart from a few places, the most picturesque being Poll Gorm (meaning Blue Hole).
This sheltered cove belies the open sea that awaits through a narrow opening
A quick spin past the seal rocks (with Maureen O’Hara’s house in the background)
and we arrive at Garinish.
The first attraction to feast your eyes on is the Italian garden
Behind which are beautiful views onto the water
Some curious plants to be found along the way
Beautiful stone walkways
The Martell tower looks impressive at a height
And the view is ten times better from the top
If you see a pathway, explore it because you’d never know what’s hiding behind those trees
Back on mainland, the Glengarriff shore looks out on a fabulous vista
A beautiful place.

Sunday 7 October 2012

Haw Jelly


Haws are the fruit of the Hawthorn and are abundant in Ireland at this time of year [Autumn]. Once you know how to identify them, you’ll see them everywhere. I made jelly this weekend and after testing it on toast this morning, I’ll be making many more batches.

Ingredients for two small jars:
300g haw berries
500ml cold water
400g granulated sugar heated (haws are high in pectin and should not need jam sugar to set)
Juice of one lemon

Firstly, put a plate in the fridge to cool (used for testing the jelly)

Wash the berries and remove as much leaves and stalks as possible:
Pulverise them (your bare hands will do…get all that stress out..)

Add berries and water to pot and boil for 30 minutes, until reduced to a pulp

Strain all the juice out (the juice will look brownish at this stage but don’t worry, it will improve)

Add the lemon juice and bring to the boil

Add the warm sugar (you can warm it in the microwave - bout 2 minutes should do)

Bring back to the boil and boil rapidly for 5 minutes. Skim any scum from top.


To test if the jelly will set, put a little on the cold plate, put back in to the fridge for a minute and then check if it wrinkles when pushed with your finger. If not, boil for longer.

If it’s ready, fill your sterilised jars and cover

Friday 5 October 2012

Sweet Courgette Bread



This is a great way to include veg in peoples’ diets without them knowing. It’s a very moist, crumbly cake. Leave to sit and cool before cutting so it doesnt fall apart.
Recipe

100g soft brown sugar
100g soft butter
2 eggs beaten
120g courgette
180g self raising flour (I used 60% wholemeal, 40% white)
2 tsps mixed spice
Juice of one lime
Method

Preheat the oven to Gas 7/220c/425F
Grease and line a 2lb loaf tin
Cream the sugar and butter together
Add the beaten eggs and stir
Grate the courgette (skin and all) into the mix
Add the spice and lime juice
Pour into tin and bake for 35 mins until golden brown on top
Enjoy

Wednesday 3 October 2012

Fillmeup: Veg, Bean and Pasta Soup


Shamefully, I have not much experience at making soups, which must be one of the most basic meals to make from scratch but I am redeeming myself beginning with this wonderful concoction. Recipe from here. As usual I haven’t followed it exactly.
My adapted Ingredients [makes a BIG pot of about 10 servings]
  • 100ml extra virgin olive oil
  • 3 onions (red and white), peeled, chopped
  • 1 tsp dried chilli flakes
  • 1kg/1lb 5oz mixed vegetables (I used potato, sweet potato, carrot, celery, artichoke hearts, tin tomatoes and mooli), chopped into 1cm/½in cubes
  • 3-4 pinches fresh [sightly dried] rosemary
  • salt and freshly ground black pepper
  • 1.5 litre chicken stock
  • 100g dried penne pasta
  • 1 x 400g/14oz can beans (I used butter beans), drained and rinsed
  • 2 fresh bay leaves
Chopped cherry tomato for garnish
Method
Heat the oil in a heavy based pan and fry the onion and chili flakes for 3 minutes
Add the rest of the veg and rosemary to the pan. Season with salt and pepper and fry on medium heat, stirring regularly, for 10-15 mins until veg is soft and lightly browned.
Add stock, pasta, beans and bay leaves. Bring to the boil and simmer for 25 minutes.
The recipe doesn’t call for blending but I wanted my soup to be really SOUPY so I put everything in the blender and served with my chopped tomato.
Voila!

Monday 1 October 2012

Brownies Infused with Strawberries and White Chocolate


I made brownies for the first time today adapting a Rachel Allen recipe that was given to me. The recipe calls for raspberries but as I could not locate them in time, I’ve used strawberries which worked wonderfully.
Recipe [my adaptation]
  • 200g dark chocolate
  • 150g butter
  • 225g caster sugar
  • 3 eggs beaten
  • 150g strong white flour sifted (the recipe calls for plain flour but the strong flour works much better and holds the brownies together rather than letting them descend into a sticky [albeit tasty] mess
  • 1 tsp baking powder
  • 225g white chopped
  • 125g raspberries/chopped strawberries
Method

Pre-heat the oven to Gas 4, 180C (350F)
Grease and line a 8in square deep baking tin
Melt the dark chocolate and butter over boiling water
Mix in caster sugar and eggs gradually
Add the sifted flour and baking power
Add the chopped white chocolate and raspberries/chopped strawberries
Pour into the prepared tin and bake for 45 minutes
Once cooked, leave to cool before cutting
Enjoy!