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June has seen us starting to harvest our first vegetables in quantity. Beetroot and lettuce were in abundance by late May with the first peas and broad beans being ready in the first week of June. We’ve also started digging up new potatoes in bucket loads.
Beetroot
In early March we sowed two varieties of beetroot, Wodan and Burpess Golden in plug trays indoors, two or three seeds to a plug. Each plug was planted out to a station 6 inches (15cm) apart by the start of April. No thinning is required with this method and there is also very little disturbance of the roots.
By the start of May we were harvesting a few leaves as salad and even tried a few small roots as crudités. The roots lacked sweetness and were not worth sacrificing as young plants, we only tried Wodan in this way. It may be worth experimenting with different varieties.
Now we’re into June the first row of beetroot we planted is reaching its peak. We are harvesting a few roots every few days and we’re starting to think about preserving as chutney and relish.
Fresh beetroot recipes
Simple beetroot salad
2-3 Grated beetroot
Honey cider vinegar (or cider vinegar with honey)
Pepper & Salt
1. Grate the beetroot on the course plate. I used Burpees Golden for this – wonderfully sweet raw and a beautiful yellow colour
2. Add a few good dashes of the vinegar
3. Season and mix together well
4. Let it sit for half and hour in the fridge to allow the beetroot juices to mellow the vinegar
Serve as part of a mezze with warm falafel or haloumi.
Beetroot dip
Freshly boiled and peeled beetroot
Toasted cumin seeds
Fresh chopped dill
Toasted breadcrumbs
Lemon juice
Plain Greek yogurt
Blitz the beetroot and stir in the other ingredients – adjust the volumes to taste. Aim for a light humous consistency. Serve cold with some of the reserved cumin seeds sprinkled across the top. Try it with toasted Turkish bread.
Considering we didn’t get started on digging the vegetable garden until March, we’ve been able to catch up on a preparation of the vegetable beds. This was only made possible by the prolonged good weather from February onwards and the lack of rain, which would have normally prevented working the ground through winter and early spring. The basic rule being – if the soil sticks to your spade, it’s too wet to dig. Digging in these conditions is unpleasant, hard work and apparently bad for the soil structure.
Photos Diary from February and March
Clearing the Ground
The top-half of the vegetable garden started, like all great allotments, covered in weeds and brambles; the lower half as impoverished Weald pasture. The top half also proved to be a rubbish dump and an old fire pit. This meant a lot of clearing of rusty metal, broken glass, countless broken metres of baling twine and a skip load of unidentified detritus and charcoaled remains. Once we felt the land ‘safe’, we moved the pig onto the top half from mid February and then folded them down to the second half in mid March once they had turned over the turf and made an impact on the bramble and nettle roots.
Digging Versus Rotorvating
Having initially made an attempt to double dig, a process that took us two days to prepared three beds out of 32, we quickly decided to change tack (also on advice from our ever-helpful neighbours) and hire a rotorvator. This mechanisation meant we could turn over the top 6 inches of 140m sq at a leisurely pace over two days. Getting used to the ‘growler’, a 9hp machine wasn’t difficult. It was nimble and could, with the application of a little force and some quick gearshifts, turn quickly. The only problems came through impatience – if one applied too much downward pressure (in an attempt to dig deeper) the tines would dig in, the wheels would lift and the whole machine would lurch forward skip a section of ground and requiring me to redo the section. Better to assume the ground needed a number of runs to get to the required depth – in the end the first have was rotor rotorvated three times. Alongside rotorvating we found that we had to fork/pull up endless meteres of stringy nettle roots to avoid chopping them up with the rotorvator and spreading them across the whole area.
Shaping our Raised Vegetable Beds
Forming the paths and beds proved to be fairly easy. We simply marked out each bed and the central path and dug out the loose earth, piling it onto the beds to increase their depth. The subsoil that we dug down to was typical weald clay; hard packed, sand-coloured clay, almost like concrete when dried out – great for paths, but terrible when wet. We repeated this process for the second half once the pigs had cleared. On this occasion we hired a 13hp beast thinking it would dig deeper. It didn’t, but it was significantly harder work and turning was a nightmare. In the rotorvating world more HP does not equal better cultivation of soil. However, had the pigs not done their work, this machine may have proved it’s worth in getting through the turf and roots.
On a not so sunny weekend we embarked on operation Chicken Run. After weeks of debating the size, location and shape of the area we would house our girls we finally got delivery of the building materials and mapped out where it was going to go (top of the field, next to the potting shed).
Thanks to our wonderful fiends, Brettie, John, Ben and Dot we pulled on our boots, draped ourselves in waterproofs and began some hard manual graft.
We were lent a post-putter-in- er by our neighbour Ray which was a god send and with the perimeter of the run marked out we soon had the beginnings of a fence.
To deter Mr fox we have gone all out with security. The fence is 6 foot high (measured as we went round by Stephen’s eye brow) covered in 2 pieces of chicken wire and is 2 feet under ground. This 2 feet deep task was done on day 2 which was really difficult – we basically dug out 2.5 tonnes of earth for the trench and once the chicken wire was secured down we back filled the earth. A strip of electric fencing round the top and a very sturdy gate (bespoke design by Brettie and custom made by Stephen) we had the Derry Cottage chicken run. It really wouldn’t have been possible to do this mammoth job without our dear friends so massive thanks to them! Free eggs forever! X
We’ve got them. Harold, Madge and Footloose, three Oxford Sandy and Blacks, are safely at Derry Cottage. It was like Christmas morning when we arrived at Becky’s to get our piggies. All 3 were safely loaded into a trailer for our arrival and after a couple of jabs and sprays were ready for the off.
View the photo gallery of their first weekend
We cleverly bought a large dog cage to put them in but idiotically didn’t measure the car so the pigs had to go straight into the boot with some plastic sheeting and straw. Stephen travelled in the back (to stop the pigs from jumping into the back seat) and I drove at a very delicate speed all the way back to Derry Cottage with live stock in the back. The sat nav of course took me through the posh bit of Royal Tunbridge Wells – I’m sure we got some odd looks.
First week is going well. They haven’t taken too fondly to their new food but seem settled in their new pen and I get to spend some time with them before and after work thus making them a bit more relaxed around human company. They loved the apples that our neighbour Katie brought round on Sunday and seem to enjoy the veg peelings from the kitchen! Oink oink. X
We’re about to set off to collect our pigs – they’ll be a back in just a few hours. We’re be collecting them from the breeder in Horsham called Becky. Haven’t been able to sleep (such child sometimes), so have a little time to give you a bit of background on the set-up.
Pig arc starter kit
We opted for a Pig Starter Kit from Animal Arcs in Cornwall. This included a medium sized pig arc (self build), electric fencing posts, wire and energiser, plus and automatic drinker and feed trough. All this cost £600 plus £85 delivery. Although we might have been able to source items slightly cheaper via ebay, when we factored into account the hassle of taking multiple deliveries and negotiating several order, we decided to opt for an easier option.
The Pig Arc came with a great (although slightly sexist) set of instructions and, as we have decided not to use the flooring, it only took us 90 minutes to build. The only thing that I would point out is that you will need a fairly powerful drill. Which in my case was a fantastic excuse to obtain a brand new drill from B&Q.
Electric fences
Additional things that we found we needed to buy included corner posts (to provide strength to the fence), insulators, batteries and charger. Although the energiser could be run off the mains, it did seem a little strange that a battery wasn’t included in the start kit by Animal Arcs. It would have also been very useful if Animal Arcs had included a Dummies guide to electric fencing as it took us a while to figure out how to piece together an electric fence.
As we haven’t been able to complete the electric fence and are waiting for more parts to arrive, we have cleared out a stable for the pigs and lined it with cardboard and straw. The plan is to keep them in there today before moving them onto the field tomorrow morning. This will give us time to finish the fence and we have read that it will also help the pigs get used to us. The theory goes that they are forced to confront us in a small space and get used to us more quickly than if they were put straight out on the field, where they have more space to run away every time we go near.
Big thanks to Craig – who you will see from the photos played dad for the Arc build.
As you might already know, Nicholas and I have moved out of Hackney and into a little hamlet called Colts Hill half way between Paddock Wood and Royal Tunbridge Wells in Kent. We are renting a little cottage and a couple of acres of land in Colts Hill for the next three years where we are going to attempt to set up a smallholding.
Nicholas and I have become increasingly obsessed with food over the last few years – growing, killing, cooking, preserving and mostly eating. Like many people, our long-term goal is to make a living from food – probably involving producing and then presenting it to dinner guests.
Whilst we would like to think that we’re not just following a trend, it’s also entirely possible that we’re only jumping on the Hugh-grow-your-own-Fearnley-Whittingstall bandwagon. Not that it would be a bad place to be. However, this three-year project is our way of testing whether we have the metal for ‘farming’ and food production on any sort of scale and whether we can find a way to live of the land.
Pigs, Chickens and Vegetables
The plan for 2011 is to start small and gain some experience on the farming side by raising six pigs for slaughter (the first three arrive on 12 February), keeping a few chickens for eggs, raising chickens for meat and creating a vegetable and cut flower garden of about 450 square meters.
We moved in four weeks ago and so far we have managed to clear the land and spruced up the potting shed and outbuildings, built a new chicken coop (Big thanks to the mother in law), build the first compost bins and a piece together a pig arc (big thanks to Craig James) we’ve also managed to put up most of the electric fence for the pigs (massive thanks to Brettie).
Massive thanks to everyone who has supported us in the move, especially: Nigel and Chantal, Dan and Brendan, Joey and Phils, Simon, Vanessa and Eden for giving us somewhere to stay over Christmas. An especially big thanks to Brettie for moving the garden and chooks with us from Milton Grove.
We haven’t abandoned the blog, we’ve just been taking some time out ….
Inspired to such a degree of our little garden and veg patch in North London we have taken the plung and moved to the country!
I’m writing this as I join the commuting masses on the train to Paddock Wood, Kent. Stephen and I have found a delightful cottage and acre of land in the beautiful Kent countryside and plan to make it our very own small holding. The boxes have arrived, the chooks are settled and the pigs come in just 2 weeks. Exciting (and busy) times lie ahead as we embark on our journey at Derry Cottage!
How do you like to eat your runner beans? Boiled, steamed, stir-fried, bubble and squeaked, spicy, sticky, anchovied or buttery? You name it we’ve tried it with our glut of runner beans this summer. We’re getting to the end of our ability to eat the over-fertile legume – they just keep on coming.
We over did the sowing to be fair. Last year our runner beans were by far the best doers, but restricted in containers they didn’t reach their full, heavy-cropping potential and as a result, in the depths of winter they featured much more heavily in our plans for the year to come than they really needed to. We got too greedy. We also had our eye on the longest runner bean prize at the Spitalfields Horticultural Show.
We are growing two varieties, Achievement Merit and Polestar. The later promises a show winner, the former an ongoing crop through the summer.
Best Way to Cook Runner Beans
Twenty runner bean plants have kept five people in runner beans all summer. My favourite way to cook them is to boil them up for 4-5 minutes (until they are nice and soft but not over-cooked) with a few green and yellow French beans and mint. Once cooked, we simply season and mix with lots of good quality butter. Don’t boil in salted water, season before serving – like many things cooking with salt makes the skins go tough.
Freezing Runner Beans
As I hate runner beans in pickle (there are far more flavoursome fruits and vegetables that are worth the effort), we’ve also started to freeze the surplus. To freeze runner beans chop into inch long pieces, blanch for a two minutes in a large pan of rapidly boiling water. Rinse immediately in very cold water to retain the colour and freeze straight away.
Storing Runner Beans For Winter
We had been feeding the ones that run past there best (setting lovely red beans) to the chickens – they love pecking out the beans from the pods. However, Alyse Fowler suggests doing what the Frenchies do and saving the beans for winter use. This appeals greatly – all we have to do is sit back and let them mature on the plant. At least it means we don’t have to eat any more runner beans this summer.
There are dozens of pick your own farms near London and many of them are easy to get to on public transport with a little planning on TFL.
Roaming around a pick your own farm, filling a basket or six and grazing on strawberries and raspberries on a blistering sunny day has to be up there with fresh cut grass one of the best childhood summer memories.
Park Side Pick Your Own
Last weekend we headed to Park Side pick your own farm in Enfield, Middlesex. From Stoke Newington via Finsbury Park it took just over an hour door to door. When we arrived we found ourselves surrounded by acres of blackcurrants, tayberries, strawberries and raspberries. We filled our trolley up with a mountain of fruit and then headed back home (after getting a tan and stopping off for a pint) to begin processing over 14 kilos of fruit.
Couple of tips for you:
- Get there as early as possible for the best, ripest fruit
- Take sun screen and a hat
- Take rigid baskets to pack your spoils into without everything getting crushed
- If you intend to pick a lot take bin liners – the might start to leak in
- Check
- Things cans start to get quite pricey if you get carried away (we spent £70 on soft fruit)
- Process as soon as you can to maximise the end product flavour
Pick Your Own Jam
First (and most obviously) we started with the homemade jams. Using Pam Corbin’s recipe from her Preserves River Cottage Hand Book.
Our jams included blackcurrant, raspberry fridge jam to be given away in little jars to everyone who’s coming to Stephen’s Birthday party in Dorset and seedless raspberry jam for oldies with false teeth.
Pick Your Own Cassis
We made some Cassis using the blackcurrants which tastes delicious even at this early stage and will be divine in some Prosecco. Simply add a bottle of red wine to a kilo of blackcurrants and leave to steep for 2 days, blitz in the blender or mash with a potato masher. Next strain throw a jelly bag, heat up the strained liquid with sugar (1 cup of liquid to 1 cup sugar) and simmer for about an hour. Once cooled you will have a deliciously black syrup left, mix this with 1 part vodka to 3 parts of the syrup and bottle. Try and keep it for at least 2 weeks before using.
Pick Your Own Fruit Vinegar
Finally we made some tayberry vinegar, again using the fruity vinegar recipe from Pam Corbin’s book and drizzled over ice cream it’s unbelievable. It can also be used as a cough syrup and a cordial with a kick mixed with sparkling water and slices of orange.
We’ve been away from the vegetable garden for the last few weekends, fulfilling a slave auction promise to cook for a garden party and a weekend-long leaving party for Bernie and Jude. For the garden party, we agreed with the hostess to create a spring themed feast for her 50 guests – easy!
We lifted and adapted recipes from Hugh Fearnley-Whittingstall, Sarah Raven, and Chris at Chateau Lartigolle, where Joey and Phil’s had their gorgeous wedding last year. Here are a few of our favourite recipes from the garden party.
Recipe: Pea and Mint Falafel
- 500g peas (frozen work vey well)
- 3 eggs (thank you Charles, Dolly and Bellinda)
- 100g sourdough breadcrumbs
- Half a dozen shallots, finely chopped
- 3 to 4 tablespoons of ground cumin and sesame seeds toasted
- 3 to 4 medium chilies finely chopped without seeds
- Good olive oil to bind and vegetable oil to fry
Quickly cook the peas. Soften the shallots. Mix all the ingredients together and blitz – too coarse and they will fall apart when cooking, too fine and you’ll lose the texture. Shape the mixture with two spoons to two-bite pieces. Shallow fry in batch on a medium heat – aim for a golden finish, when you have completed that process bake all together on sheets in a hot oven. Serve warm or cold, but save some in the fridge for a midnight snack.
Recipe: Wild Salsa Verde with Spring Vegetable Crudités
- 1 bunch of sorrel
- 1 bunch of ransoms (wild garlic)
- 1 bunch of parsley
- 1 bunch of mint
- 3 large gherkins rinsed
- A handful of salted capers well rinsed
- Juice of a lemon
- 750 ml rapeseed/olive oil
Blitz all the ingredients together adding the oil as you go to help the mixing. Mix it to the consistency of runny pesto to ensure you get a nice even coating on the crudités. Slice and arrange you crudités as elegantly as possible – make sure they are bone dry when serving otherwise the oily Salsa Verde with not stick on dipping.
Recipe: Beetroot Relish
- 1kg fresh beetroot
- 500ml red wine vinegar
- 100g brown sugar
- Bouquet garnet of star anise, fresh bay and thyme
- A very large handful of fresh dill
Peel and dice the beetroot very finely, and add them to a large panel with the vinegar, sugar and bouquet garnet. Bring to the boil and simmer until the beetroot start to soften – 1 ½ hours should be right. Take off the heat and allow to cool. Finely chop the dill and add when cooled. We served this with smoked mackerel pate on homemade Rona Oatcakes from the River Cottage Everyday cook book.
I’ll leave it to Nicholas to tell you how it went.
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