The year has well and truly started now, and for me it has meant a lot of aborted trips to the allotment. My new role as project lead for Stoneham Bakehouse community bakery has meant that I have had less time to spend at the allotment. What time I have had, has often been thwarted by the rain and generally inclement weather. At least, at this time of year, a few weeks of little inactivity is manageable; although with the mild start to the year Jack Frost hasn’t been able to help me keep the perennial weeds under control, or break up the soil I’ve managed to clear. Still, a new month, brings fresh hope for drier, colder weather.
Although the plot is very much in a dormant phase, there are still vegetables to harvest. The brassicas which are overwintering under the protection of netting, are providing us with iron rich green leaves to accompany stews, go in soups or top pizzas. Yesterday’s evening meal was a delicious pizza bianca topped with an unctuous combination of onions, garlic and kale. Jerusalem artichokes are at their best at the moment, especially pureed and accompanying fish. The onion supply from this year is dwindling, but I have plans for the production of a version of French Onion soup, using the shallots, red onions, and our last garlic (an English Allium soup if you will).
Last year I completely forgot about sowing any sweet peas, relying on a few bought plants later in the year to provide the allotment with these fragrant and colourful legumes. So this year I’m determined to get sowing soon, doing so in the protected cool of the greenhouse. Given the relative mild winter so far, I suspect the dahlias I neglected to protect and dig up in the autumn are probably fine. That said, I’m looking to pot up a few dahlia tubers in some compost, ensuring they are kept somewhere warm (well 10 degrees or above). As for vegetables (we haven’t eaten dahlia tubers in this country since they arrived in this country in the 1700s), I hope to start the early sowings under glass of cauliflower, celeriac and leeks.
The main jobs on the plot this month are ones of maintenance. The various beds need edging, weeding in some cases, manuring, and generally tidied up. Before the new sowings in the greenhouse I need to give that a good clean and sort out; the stormy winds of a week or so ago have loosened a few panels of the polycarbonate, so they need securing and sealing. The raspberries also could use a bit of work; the autumn ones need to be chopped down to ground level, and the summer-fruiting varieties need last year’s canes removed too. The blueberries in pots will also benefit from a top-dressing of pine needles to improve the pH of the soil. The other main job is to secure the tool shed. As in every winter so far, the local rodent population have managed to nibble their way in and have been sheltering from the colder weather, whilst nibbing away at various pieces of kit. It’s time to reclaim the shed!
This post is contributing to The Garden Share Collective; an international group of bloggers who share their vegetable patches, container gardens and the herbs they grow on their window sills.
I hope the bakery is doing well?
Sounds like you’ve had some brilliant crops. The English Allium Soup sounds yummy 🙂
I’ll have to post the recipe sometime. Thanks.
Wonderful pics, love the sound of the artichoke paste 🙂 Nice to be able to use pine needles isn’t it? You have just reminded me to mulch mine …
Thanks Julie. Yep, the artichoke puree is delicious.
English Allium soup sounds delicious even if it doesn’t have the same ring to it as French Onion soup. Your pictures are great.
Thanks Tracy. I enjoyed checking out your blog from the farm too. So different to life here.
I learnt to eat broccoli leaves when I lived in England somewhat ten years ago and ever since I crave them. Full of iron and the taste is just something else. I hope the weather pans out for you and your new role at the bakery settles so you can enjoy digging in the soil at the allotment.
Yeah, love the iron rich leaves of broccoli and other brassicas. I’m hoping the bakery will allow a few days in the next week or so, so I can get on to the plot and sort things out. Got a bit of planting and sowing to do as well as the big dig! Thanks for your comment. I love checking out what you guys down in the antipodes are doing when we’re cold and wet here in England. Thanks.