June 2015

Towards the end of last month I sowed some more peas, which are doing nicely now, and I gave the soft fruit a good liquid feed.IMG_5546  It’s been quite dry overall in spite of the outbreaks of rain so everything needs careful attention.  In the greenhouse I’ve been feeding the beefsteak tomatoes and mini-cucumbers.  I put some more lettuce and spring onion seeds in; everything has been a bit slow to germinate this year – other people have said the same thing.

IMG_5495We’ve been getting eight or 10 stems of asparagus a day, which are lovely.  The family has been getting anything we can’t eat ourselves….

The strawberries need a bit more sunshine but they’re doing nicely and we picked the first ones on June 14th.  We’ve made quite sure that the new plants from this year concentrate on growing their roots by picking of all the flowers.  It seems a bit harsh but we’ll get the benefit next year with a whole new generation of fruit-bearing plants.

My runner beans germinated ok but I also bought some plants which I brought on in pots in the greenhouse.  I got wigwams ready for them outside so as soon as they seemed strong enough they were in the ground.  About the same time I planted out our sweetcorn, covered over against the birds.

IMG_5693Same goes for courgettes – they’re outside now and we’ll pick and eat them when they are small and tender.

The spring cabbages are nearly all done – they served us very well and we were getting a couple of meals out of each of them.

On the wildlife front I’m pleased to say we have a regular visit from a woodpecker at the moment; I don’t know where it lives but it likes the garden.  And our hedgehog family are benefiting from the food we put out every night for them.  we don’t see them but they definitely come for their meals (when it’s not raining!) because we can see their droppings in the morning and the dishes are empty.  We seem to be feeding huge numbers of birds as well, massive sacks of seed seem to last no time at all.

Human culinary tip of the month: when you’re cooking your fresh gooseberries add a head of elderflower (maybe in a loose muslin bag) and you’ve find all the acidity goes.  And the gooseberries are just about ready now….

See you next month.