Seeds!

In anticipation of the Spring (!) I have just ordered my seeds for next year - how exciting!  I have spent ages looking through Alan Titchmarsh's "The Kitchen Gardener" (a birthday present from Mr Plum) and "The Greenhouse Expert" and have chosen the following to be planted next year:

February/March: 

Aubergine

Courgette

Leeks

Onions

Peppers

Potatoes

Tomatoes (4 different varieties!)

April:

Cucumber

Fennel

Petty Pan Squash

Gardening Jobs Done Today....

This is a little aide memoir to remind me of what I have done today (and when to hopefully expect growth!).

Planted in pots (to be transplanted when larger) - 

Spinach (Perpetual)

Carrot (Nantes Frubound) 

Broad Bean (Aquadulce Claudia)

All were on a special "vegetables to be sown in Autumn" stand at the garden centre yesterday).  I also have lettuce, more beetroot and cabbages to do .... but it's dark now and I can't see what I am doing!!

I have also planted blackcurrant and raspberry bushes in pots - not sure whether these will work, but they were cheapo plants from Poundland ... so we'll just have to wait and see!

I have also cleared out the old tomato plants, pulled up a rather sad courgette plant and pumpkin - I have weeded around the other two pumpkins ... fruits are still tiny and sprout sized .... not sure whether we will have a pumpkin big enough to carve for Hallowe'en!!

Must go and make dinner ... we are having some of my potatoes!!! Yum!

Homegrown Courgette and Mint Risotto

Serves 2 hungry people!

Low fat spray

3 homegrown courgettes

1/2 onion - chopped finely

175g risotto rice

splash of white wine

1/2 litre of good vegetable stock

60g Parmesan 

handful of mint from the garden- chopped

1.  Fry the courgettes in the low fat spray for about 5 minutes until soft.  Remove from the pan and set aside.

2.  Wipe the pan and spray again with oil.  Fry the onion for 3-4 minutes until soft.  Add the rice and stir to coat it in the onion mixture.  Pour in the wine and cook for about 1-2 minutes until the liquid has evaporated.

3.  Start adding the stock a bit at a time until the stock has been incorporated.  This will take about 20 minutes to cook.  Test a grain of rice between your fingertips - it should be tender by still firm in the centre.

4.  Stir in the courgettes and mint and 3 tablespoons of the cheese, add pepper to taste.

5.  Serve with a green salad and the rest of the cheese sprinkled on top.

6.  Eat!!!

My first Courgette!

What a lovely surprise!

We have been away for 5 days, leaving my brother in charge of watering the veg ... I had visions of coming back to a wasteland - but no! On Saturday morning I went outside to inspect the veg and I spotted a huge courgette! I think that I could have left it a bit longer and it could have grown even bigger ... at the moment it is "supermarket size".... I can't wait to cook it!

Tomatoes are still green though .....