Tuesday, 11 June 2013

Spring growth in the garden and an obsession with water

While not as advanced as previous years because of the very cold spring, the garden is finally getting going and we've been eating some meals produced by it, and eating out in it (when the weather permits).

Almost all the beds are now set out, although I need another 2 tonnes or so of good soil rather urgently to get the sweetcorn, dwarf beans and squash in.

Looking back over the pictures its hard to reconcile the bare waste-ground look we first had...


...with the lush greenness that is there now - well in some beds at least.


So far we've only been eating mesclun and lettuces from the greenhouse, Sunderland Kale, turnip broccoli, purple orache and pea leaves from outside.  But there are plenty more plants getting bigger now and the broad beans and peas are only a few weeks away.

There are now some 26 tomato plants in the greenhouse, and various chilli and aubergine plants as well. I've got the usual Sungold F1 variety that I've grown for the last few year growing round the edges in grownbags with the aubergines and chillis in pots in front of them. In the middle of the greenhouse I've put large potato growsacks with up to 5 tomatoes in each.


The tomatoes in potato grow sacks in the middle have almost 10 foot above them and rather than stake some of them as I would normally do I've coiled twine up in the eaves and am allowing it to hang down then winding the tomatoes around that. the theory is that once the tomatoes are growing up in the eaves of the greenhouse, the lower parts of their stems will have finished fruiting, so the coiled string is let out a bit at a time, slowly lowering the plant a bit at a time allowing them to continue to grow upwards.  In theory at the end of the season the tomato plant should be much taller than the height of the greenhouse, but much of its growth will be coiled at ground level. That's the theory.

The aim with all these tomato plants is to can/bottle/freeze vast quantities so that we are relatively self sufficient in tomatoes through the winter.  Of course producing that amount of tomatoes requires serious amounts of water.

We moved here with 4 water butts - about 700 -800 litres capacity in total. We also acquired two metal water storers that were already plumbed into the greenhouse - so about another 500 litres capacity there. However moving in February meant emptying the water butts at the old house of all the water I had carefully stored and it was actually quite dry for significant periods of the spring and I refuse to pay for water to water the plants when its coming down for free and just needs collecting. I started getting worried a few weeks ago when all the butts were rapidly emptying from the little I had managed to collect and the weather was beginning to warm up - and once the first really good downpour got going, rushed out and bought a further 3 butts (~600 litres). 

I then amused the family, and the neighbours no doubt, by rushing around between the various water butts  ensuring that water from the two butts filling rapidly from the house drainpipes was transferred down to the water butts at the bottom of the garden where it was most needed - most of this was down with hosepipe and gravity, but I also moved about 300 litres with watering cans and got very wet in the process. What is scary is how fast the butts are emptying now the plants are really getting growing and with the hot sun we've had recently. I'm certainly water obsessed and spend far too much time planning how I'll get the most water possible down the garden into the butts down there once we have the next heavy downpour.

Monday, 10 June 2013

Reducing waste in the kitchen - using up the ends of the bread

Bringing two families together means there are rather a lot of us and we get through a lot of bread in a week - sadly very rarely made by me at the moment.  The ends of the loaf always get left  - occasionally they are cut thick enough that we are able to slice it thinner, but usually not. So what to do with the leftovers, apart from fill up local ducks and our chickens, so that we reduce the waste?

I love gnocchi and vaguely remembered a recipe for gnocchi made from breadcrumbs so got searching for ideas. I've done my usual adaptation to suit what ingredients I have available and what I think feels right - and to take advantage of all the very abundant stinging nettles at this time of year!

Nettle and breadcrumb gnocchi
115g nettle tops
340g bread - ends of old loaves are best and use up what would might be wasted.
1 egg
Pinch of freshly grated nutmeg
Seasoning

Drop the nettle tops into boiling water and leave for about a minute then drain but don't squeeze out all the water.

Pop the bread into a food processor and start to turn it to breadcrumbs - it really does need to be very fine breadcrumbs to allow the mix to hold together - the first time I made breadcrumb gnocchi I didn't have fine enough breadcrumbs and the gnocchi fell apart.

Once the breadcrumbs are fine enough, drop the stinging nettles in to the food processor - this results in a bright green mass of breadcrumbs


Add the nutmeg, salt and pepper and then bind the whole lot together with egg to form a nice dough.


Pinch off bits of the dough and roll into marble sized balls, and place on a floured board.


Once you have made all the dough into gnocchi  you can drop them into rapidly boiling salted water then drain them once they have all risen to the top of the water

At this stage you can drop them into a frying pan with some butter in it and fry briefly, or mix them into a cheese sauce.

Very quick cheese sauce
Carton of double cream
Whatever cheese you like
Seasoning
Bay leaf

Put the cream and bay leaf into a pan and bring to a slow boil with stirring. Remove the bay leaf and add in the grated cheese (I used a mix of emmental and mature cheddar - about 100g in total), and stir and heat very gently until you have a smooth and creamy sauce, season and the pour all over the gnocchi.


Serve with a garden salad and vegetables.  Its not possible to tell this is made of stinging nettles - but the bright green colour they impart makes this perfect for kids: 'alien bogies in sauce' - even our 5 year old ate all of his knowing it was made with stingies!