Here’s a simple, easy and tasty recipe with all of June’s wonderful produce in mind! Thanks to Bhogg Chairperson Jenni for the recipe. I can’t wait to try it out!
Any other seasonal veg
Smoked Peppered Mackerel OR Goat’s Cheese OR smoked tofu /tempeh
Quantities will depend on how many servings you want (and how much produce you have!)
Chop lettuce and radishes into a large salad bowl. Prepare strips of mackerel /cheese /tofu (you can heat these if you prefer).
Shuck peas and broad beans and place in a steamer. Boil the potatoes until they are just off being fully cooked, then place the steamer over the top to finish. Add the potatoes, beans and peas to the bed of lettuce, mix carefully and place your choice of mackerel, cheese or tofu on the salad.
Add olive oil and lemon juice, salt & pepper to taste. Serve with crusty bread and a glass of something chilled!
The Winter Greens have provided the most amazing source of fresh veg over the dismal winter months. Visiting the poly tunnel has been like venturing into a tiny oasis even on the worst of the wintery days.
I have picked every week since the first harvest until at the peak I was almost unable to use all the crops as they reached maturity. As the weather has warmed and dried out the poly more, the plants have started to go to seed, but this has not prevented us from harvesting the tenderest parts of the huge plants and continuing to enjoy fresh, invigorating greens.
My Japanese friend Kyoko (who also provided me with some of the seeds for the plants) has given me a recipe from her mum for one of the Winter Greens – Fuyuna. Delicious!
Kyoko’s Mother’s Traditional Japanese Fuyuna Recipe
You will need:
Abura-age (thin deep fried Tofu, you can buy those frozen in packs of 3-4 sheets in Japanese shop)
Mentuyu (concentrated udon and soba noodle soup-made from fish broth and soya sauce and sugar)
- Wash fuyuna and cut them 3-4cm length.
- Rinse 2 sheets of Abura-age with boiling water in order to to rinse away the oil, cut them as little finger size.
- Cut carrots a little thinner than abura-age.
- You can add pork or chicken as your choice.
- Stir fry Carrots first then add Fuyuna. When those veggies are half cooked then add Abura-age.
- Add Mentuyu to half cover veggies. If the Mentsuyu is too salty then add some water.
- Put the lid on, cook it till carrots cooked – I quite like not too soft!
- Before serving it, cool it down a bit in order for the taste to go into the veggies.
We had an excellent illustrated talk by Joshua on 8th March at the Phoenix Community Centre. Joshua was inspired to develop his raised bed veggie garden for his son with Down’s syndrome. The soil was covered with cardboard, straw, manure, compost in a 2” deep layer, replenished every year, growing fab veg. Worms and micro-organisms do hate to be disturbed; mulching with whatever is available is great for soil structure, preventing weeds, evaporation and keeping roots happy.
If anyone would like to take on the challenge of testing out their own ‘no-dig’ system, we’d be really interested in hearing about your experience. We’d especially be keen to have a mini write up and pictures documenting your trial. Let us know by email: email@example.com.
Review by Ruth.
Traditionally, potatoes were planted on Good Friday. This, of course, is not a set date, but moves around the calendar by up to a month. I suspect it may have had more to do with Good Friday being a long standing common law holiday than it did with weather conditions, but links to the moon and gardening have always been exploited, so perhaps Good Friday signals an auspicious lunar time slot.
Whatever the reason, I find it a useful reminder of when to plant and I try to sow my potatoes around that date (and try to coincide with a mild spell followed by rain – potatoes are frost-sensitive). I have sown both my early and main crop potatoes, but if you haven’t done so yet and if you’re new to growing, click on the video below.
Article and video by Jenni – BHOGG Chairperson
Spring in the Air: Sowing and Growing Talk with Ruth Urbanowicz. Thursday 19th April, 7.30-9pm
Urban Organic Gardening Course: Transplanting Seedlings. Saturday 21st April, 2-4pm
For more details check out our What’s On page.
No dig gardening, talk by Joshua the Gardener, March 8th, 730-9pm. Phoenix Community Centre. Free to Bhogg members, non-members £5
Joshua the gardener was very popular at Seedy Sunday, with a huge line of people waiting to ask him questions after his talk. We are delighted to have him come talk to us at the Phoenix Community centre in a few weeks.
His talk is based around growing vegetables without the need to cultivate the soil so, no digging, forking or tilling. The no dig gardening method was made popular by Charles Dowding and having featured on gardeners world a few weeks back it is going through a rapid rise in popularity. It’s a process of adding organic matter in layers and growing almost immediately. Healthier plants, healthier soil and bigger yields.
The talk covers all aspects of how to get started, sowing and harvesting as well as design points. The talk currently is around 60 minutes with plenty of time for Q&A at the end.
There is a wonderful line-up of speakers, with a great range of talks including practical gardening advice from Joshua the Gardener and Pennard Plants, to a panel discussion about policy and legislation around selling seeds. The full speaker programme is available here.
There is also a fantastic range of exhibitors and stall holders this year: Along with familiar favourites, we are welcoming some newcomers, such as the Old Tree Brewery, Native Hands, FareShare Sussex and the Woodland Trust.
There’ll be some great children’s activities, including making vegetable print bunting, decorating seed envelopes, and the chance to have a go on a flour grinding bicyle!
Click here for the full Seedy Sunday 2018 Programme
telling you what’s on and where. Paper copies will also be available at the event.
Seedy Sunday will also be hosting the BBC’s Gardeners’ Question Time again, with a panel of the best brains in horticulture: Eric Robson, James Wong, Bob Flowerdew and Anne Swithinbank. Tickets are available to Seedy Sunday visitors from 10.30am on the day – first come, first served. The price will be £4 to cover the cost of hiring the main hall at BHASVIC; this is in addition to the £3 Seedy Sunday entrance fee. Recording will start at 3.30pm.
Seedy Sunday is February 4th, and runs from 10.30 to 4pm. It’s at BHASVIC, 205 Dyke Road, Hove, East Sussex, BN3 6EG. See the map here. Please note there is NO parking for the public on site. Visit www.seedysunday.org for information on public transport.
Gardening Organically – Back To Basics – Wednesday 24th January, 7-9pm
Come along to hear BHOGG’s very own resident RHS qualified teacher talk about getting back to the basics.
Ruth Urbanowicz will explain the importance of the What? Why? and How? of gardening organically, and look at the history, context, and putting it into practice.
Free to paid up BHOGG members; £10/£5 donation non-members.
Meet at the Phoenix Community Centre, 2 Phoenix Place, Brighton BN2 9ND
After the mayhem of Christmas & New Year, it was a pleasure to be able to escape to the allotment for a few hours last weekend. And even more pleasurable to witness what awaited me in the poly tunnel: a ready-to-harvest crop of wintergreens.
Despite the inclement weather, the transplanted seedlings have grown into strong, healthy plants that are now large enough to be picked. I took the ‘cut and come again’ approach as you would with lettuce at this stage. I am hopeful that this will encourage new growth and extend the picking season. I suspect that at some point I will uproot whole plants if they continue expanding at current rates.
The only plants not ready for harvest were the spinach. The first lot of seedlings only produced a couple of plants and these are very slow growing in comparison to the brassica varieties. Perhaps they will still do well a bit later on.
I only harvested from the plants with the largest leaves, but could have taken a couple from each for a larger haul. With the Mizuna I took a small clump. The harvest (clockwise from top left) is: Mizuna, Pak Choi, Fuyuna and Choy Sum (flower heads).
I only wanted to lightly cook the greens, and as there wasn’t enough to make a main dish, I fried them in a hot wok in a little seasame oil, sprinkling tamari over them in the final moments of cooking. I then added them to a bowl of hot, spicy celery and potato soup (because its still winter and its too cold for salad!).
Any type of vegetable soup will work – perhaps make the most of the opportunity to showcase your fresh winter greens by using up some of those left over root veggies you have: potatoes, carrots, celeriac, parsnips. You can also add a little cheese after serving; we used vegan blue ‘cheese’, which complimented the soup perfectly. Alternatively, the greens would be a perfect addition to a stir-fry or as a steamed vegetable accompaniment.