I had vague plans to get onto planting them this weekend at some point, so was less than impressed when we got a covering of snow on Friday evening, which was still in evidence on Saturday morning. I took a wander down to the plot to show some visiting friends our smallholding, but the allotment must be quite sheltered, as there was plenty snow over everything and the water in the butts was frozen over. Not a planting-things-out day.
Today has been a whole lot warmer, with only a bit of drizzle to interrupt an otherwise good late-autumn gardening day, so, friends having left, I headed on down on a planting mission.
|The plot, today. Soon-to-be allium patch in the middle.|
|Patch- prepare to be dug!|
Once the ground is dug, planting onions and garlic is pleasingly hassle-free. Onion sets go, about 10cms apart, in shallow drills which are then covered up to leave just the tip poking out.
Elephant garlic gets buried about 4 inches deep, and regular garlic in trowel dug holes just under the soil surface. I'm looking forward to seeing what happens with the elephant garlic. The cloves I planted today were massive
I managed to get the last of the garlic in just as the gloom was gathering, which was about 4pm; no more midweek evenings down on the plot now, that's for sure.
I just had time to harvest some chard, some black radishes, some lettuces and a few leeks. I'll never get bored of seeing pictures like this:
We ate some cooked chard for the first time tonight, first wilting down the stalks, then the leaves, in some butter and a splash of water. Absolutely delicious, and it's a real looker to boot.
Finally, in praise of black Spanish radishes; these really have grown beautifully for us and have a full a spicey/radishey flavour. I like how oddly some of them have grown.
But once trimmed and chopped, they're also very pretty, the dark skin looking great against the pale flesh, and making a nice change from more regular red radishes.
So, a successful day, finished with a dinner made only of things we've grown (a first!); leeks, chard and romanesco cauliflower, each cooked in nothing more than butter, water, salt and pepper. Fantastic.