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Mid-September 2020 on the Allotment.

Writer's picture: Dave GobleDave Goble

Updated: Sep 21, 2020


From the back of the allotment where things are pretty much out of control, with rampant rhubarb and raspberries, and a young fig tree fighting for light under a "canopy" created by jostling jerusalem artichokes.


About two yards down, on the left, from the first photograph, offering another view of the chaos. One job over the winter will be to pick and enjoy the jersusalem artichokes, but also to try and avoid missing too many of them so we end up in this mess again. Will just have to be ruthless and pick any young ones - beyond a manageable amount - that start growing next spring.


Fading leeks. But they were great, and attracted the bees on going to seed.


Some chard, (which has been a terrific success), some fennel, (which hasn't), remains of old beans in a heap on the right, and some netting protecting some young broccoli.

More of that netting under which is growing broccoli, with two very productive courgette plants further back on the left.


A better view of the courgette plants, and some kale (I think) under the netting. Experimented with the courgettes one evening because we needed to do something different with them - you can have enough of steamed courgette. Decided, on finding two rather large courgettes one afternoon, (each about 14 inches long and four in diameter), to try them stuffed. They were so good I thought I'd share the recipe here. Cut each one in half, and then in half along it‘s length. Then scoop the flesh out into a separate bowl and chop into small chunks, leaving a "shell" about - or a little less than - one centimetre thick, i.e. strong enough to take being stuffed, taking care to leave the shell in tact at each end. In a frying pan gently warm about three salted anchovies. Once melted turn up the heat a little and add handful of pine nuts to the same pan, quite quickly following with a tin of chopped tomatoes, a sprinkle of oregano and finally the chopped up courgette flesh. Simmer to reduce for about fifteen minutes. In the meantime pre-heat the oven to about 180 degrees, (gas mark 4), and in another frying pan place the courgette halves, and fry hot and fast, turning to do both sides. This isn't to thoroughly cook them, but to brown them and get them going, and should take about 10 minutes. Then remove from the frying pan and place in a baking tray, stuff with the mixture and finish off with some generous dollops of mozzarella cheese. Chuck in the oven for about twenty to thirty minutes, keeping a close eye on things. When the courgette "shell" is soft to the stab of a knife, things should be done. We found, accompanied by some baked sweet potatoes, this was enough to serve four people, and quite delicious. Should’ve taken a photograph or two - next time.


A tangle - a tasty tangle, mind you - of tomatoes. These were a late addition, and almost didn't happen, but they have been lovely. (My favourite way to eat them is minutes after picking in a simple cheese and tomato sandwich).


More broccoli, I think, and chard, and kale under protective netting.


Chard, with the kale behind it.


Asparagus gone to seed. It's hard, but important to resist picking spears from about mid-June so the crown, (roots), can strengthen. Only when the green has turned to yellow / brown, (about late November), signalling the end of photosynthesis, should the plants be cut level with the ground, then optionally covered and the earth enriched carefully with some fertiliser (the crown / roots are very shallow and close the the surface). Next spring, (about mid-April), the asparagus spears should start shooting again. From then there is a welcome, though all too short, eight-week window of harvesting and devouring this gem of a vegetable.

You would never guess, but this was an onion patch containing about one hundred onions in four long rows. They refused all attempts at encouraging them to grow, including being sworn at. To the left is a small patch of salsify that also hasn't been a great success. It’s late September now, and a few weeks since I wrote the above - oddly about a dozen onions have “woken up” and appear to be growing. Better late than never, I suppose.


A young mulberry sapling, near the shed.


A jasmine creeper, just for fun, and some self-sowing spinach by the shed.

Looking down the length of the allotment, from the shed.


Looking back towards the shed from the bottom right side of the allotment.


Another view looking back towards the shed from the bottom left side of the allotment.


A young kiwi sapling.


The shed. Oh, and we are lucky in that each allotment has it's own water supply to which you can attach a hose, and / or simply fill up a watering can. Also useful for rinsing mud off dirty vegetables and hands, etc.

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