Aside from the early sowings of cime di rapa and radish in the cold frames, we have held back from direct sowings until the weather conditions and soil temperature improved. Sowings that might otherwise have been made at the start of April, or even the latter half of March in a warm spring, have waited… Continue reading First direct sowings
Our first sowing in March covered dill, in pots for the kitchen and cells for planting out into the kitchen garden, brassicas – kale, calabrese, cauliflower, and broccoli – and broad beans.
With April just around the corner, it was time to sow some of the tender crops, to be planted outdoors in early to mid May or in the polytunnel or glasshouses as soon as large enough. First were the French beans, Meraviglia di Venezia, a yellow climbing bean, and Beurre de Rocquencourt, also yellow, but… Continue reading Sowing this week
Dill sauce – a dressing prepared with lots of mustard and dill is a common accompaniment to the gravad lax – cured salmon – and other cured and smoked fish that are an essential part of the first course of the Finnish Christmas meal. It is easy to prepare provided one has suitable mustard. Those… Continue reading Finnish Christmas recipes – dill sauce
This week we started sowing more of the tender crops. We started with French bean Beurre de Rocquencourt, a dwarf wax bean bearing pale yellow pods. Whilst the outdoor crop of climbing French and runner beans will provide a heavy crop over a long period, they take some time to develop. A dwarf bean will… Continue reading Sowing this week