Know (and grow) your onions

Here is a list of ideal growing conditions for onions:

  • Full sun
  • Fertile, thoroughly dug, well-prepared soil
  • Ideally apply manure several months before planting as growth is too lush if the soil is freshly manured
  • Wood ash is good for onions, but not ash from coal fires
  • Good drainage is essential
  • Check pH – ideally 6.5 or above for mineral soils, 5.8 for peaty soil
  • Don’t grow in the same bed more than one year in four
  • If you are bringing/buying-in soil check that it doesn’t come from a place where onions have been grown in the past, or you might get white rot or other diseases and pests.  Commercially, onions are grown on silty, sandy loam or peaty soil; you should definitely avoid heavy soil (high clay content) and stones

Organicplants Virtual Village Show

Top page for all the past virtual village shows

Organicplants Virtual Village Show

Every year we hold a virtual Village Show on the lines of a traditional Village Show, to showcase the best of what people can acheive with our plants.

We are running our ‘Virtual Village Show’ again. All you need to do is take pictures of your produce and garden throughout the Summer and send us your best pictures in the categories below. We will post all the pictures on Facebook as they come in.

Harvest festival is traditionally held on the Sunday near, or of, the Harvest Moon. As this is a bit early for some of the classes (e.g. largest pumpkin) we will judge the competition on 31 October.

You can see last year’s winners on Facebook and in the galleries below. The rules are that at least one of the plants in each picture must be grown from Delfland plants or seed. ·

  • Vegetable plot or allotment
  • Greenhouse or polytunnel plants
  • Vegetables or herbs growing in containers
  • Group of picked vegetables
  • Largest pumpkin
  • Single variety of any plant
  • Funniest-shaped vegetable
  • Flowers

There will be a £10 Gift voucher for the winner of each class.

Beginning Again

Uncertainty has dissipated and I will be here for the foreseeable future. Time to get gardening.

Since my last entry it has become apparent that I will be staying in my current location for the foreseeable future and this has given me new enthusiasm for my little patch.

They do say that a bad workman always blames her tools but I do think that some of my pots were struggling because of the compost that they were filled with. Turning out the offending containers led me to discover sopping wet compost despite the fact it have been very dry here for the last week and I have been watering a sensible amount. Hopefully now they will do much better. 

I turfed out the lettuce that has been stagnant for the last few months along with its soggy compost and replaced it with new plants and new soil. I have planted two pots of lettuce since it is what I seem to eat most. I have also sewed some more spinach seeds, again in new compost which means they should do much better.

I have revamped my herb pot, finally pulling out the parsley which went to seed about two months ago. I don’t have any to replace it with and my coriander has sadly perished so those will be my next purchases. I did however plant some new mint and basil. I have planted some new chives in a separate pot and planted Delfland’s very attractive basil collection in my very attractive green pot.

I gave everything a good feed with potassium nitrate (1 teaspoon per gallon) including my rather impressive looking tomato plant. I was hoping that feeding my courgette might give it new courage in the face of its snail-perpetrated annihilation but I fear it may be too late since I could probably read a book through its one remaining leaf. 

I have a few left over plants from my latest delivery and am hoping I can keep them alive over the weekend so I can plant them in D&B’s garden for them while they are away. Here’s hoping my new enthusiasm also acts as snail repellent. Happy gardening. Ele

Welcome Back

Ele’s return to the garden after a stressful spring.

It has been a long time since you heard from me in sunny Norwich. Since concluding my third year of university things have been very much in flux and my future is slightly uncertain but somehow my plants, despite my general neglect, are mostly hanging in there.

My ever resilient herb pot still contains sage, oregano and some parsley which I am hoping to take seed from. If you only attempt growing one thing I would recommend a pot of mixed herbs. It is definitely the pot I have gotten most culinary use out of and in terms of value for money it has saved me a lot of money on fresh herbs which I love to cook with.

The new additions to my new patch have, however, been largely devoured by snails. “The little courgette plant that could” has somehow produced three (granted quite small) courgettes whilst possessing approximately five eighths of a leaf. How this has happened I don’t know but I am going to take them off and eat them soon, if only to give the poor thing chance to produce a few more leaves. My beans are also abundant despite intimate acquaintance with my slimy neighbours.  

I think I am having problems with my compost in some cases because the containers of onions and lettuces haven’t really done much. I think maybe fertiliser or something will fix it -something to bear in mind when I plant my next lot of plugs. The strawberry pot is also a little quiet on the progress front so maybe I won’t get anything from it this year. At least they can be kept over winter and, with feed, might do better next year.

The real success story is my tomato plant.  It seems to have thrived on my neglect and looks magnificent (if I do say so myself). It even has a few little green developing tomatoes on it. I am very excited to taste them. For reasons best known to themselves the snails have completely ignored it and I am thrilled. You will hear from me again soon. Happy gardening. Ele

Andy’s Mum’s poorly tomato plant

Agony Plant advised:

‘The compost looks very wet. This could be because your Mum is too generous with her watering, or the compost doesn’t drain well, or both.

If you can get a terracotta pot, slightly bigger than the one it’s in now that would be ideal, because the pot will evaporate water unlike a plastic one. Fill the gap between the rootball and the new pot with fresh compost – try to get a multi-purpose peat-free compost with added bark.

Put the pot on something to raise it slightly above the ground. Then start feeding with a liquid tomato feed, according to the instructions on the bottle, but don’t let the compost get saturated.

Tomatoes are tough plants so it should recover.’

Essential Tools with Organicplants

Those of you just starting to grow your own vegetables may be wondering what tools you really need. These are my father’s trusty collection. Some of them are over 80 years old and still have their original ash handles. So before you rush out to buy shiny new tools, ask around your family and friends to see if anyone has any spare items, or try local bygones shops or car boot sales. You can also look online, but it is crucial to get the feel of a tool before you buy it – is the handle the correct length and diameter or you? Does it feel right? Does it sound right? (hand-forged spades ‘ring’ when they are struck); how heavy is it? If you are small or not particularly strong, you can buy smaller versions of spades and forks usually described as ‘border’.

Essential Tools

Those of you just starting to grow your own vegetables may be wondering what tools you really need. These are my father’s trusty collection. Some of them are over 80 years old and still have their original ash handles. So before you rush out to buy shiny new tools, ask around your family and friends to see if anyone has any spare items, or try local bygones shops or car boot sales. You can also look online, but it is crucial to get the feel of a tool before you buy it – is the handle the correct length and diameter or you? Does it feel right? Does it sound right? (hand-forged spades ‘ring’ when they are struck); how heavy is it? If you are small or not particularly strong, you can buy smaller versions of spades and forks usually described as ‘border’.

Digging Spade

This spade was given to Dad (new) as a wedding present in 1954. Notice the wear on the bottom corners – you can tell he is right-handed. He had just got his first allotment behind the swimming pool (now a housing estate). If you are buying a new spade, choose the best you can afford. I bought John a stainless steel spade less than 15 years ago and already the plastic handle has broken.

Freds-Spade-200H.jpg Spade-Handle.jpg

Gardening Which Best Buy was the Joseph Bentley Stainless Steel Digging Spade £26.99. “Suitable for people 5 feet 2 inches to 6 feet tall”. It has a sharp blade – the thinner the blade, the easier the spade pushes into the ground, but it means you have to wear thick-soled boots or shoes to use it comfortably. Also it has a D-shaped handle instead of a T-shaped one, so check it feels comfortable.

See also Burgon and Ball stainless steel digging spade with ash handle.

Link to Burgon and Ball stainless steel digging spade with ash handle (Burgon and Ball website).

Garden Fork

This garden fork is known as a ‘vor-grain prong’ in Wiltshire dialect (vor = four). It is useful for removing deep-rooted weeds such as couch grass and for lifting potatoes. It belonged to Dad’s father. This sort is probably not available as it has very sharp tines.

Freds-Fork-200H.jpg

Which Best Buy for people under about 5 feet 2 inches was the Draper stainless steel garden fork £24 and for taller people the Joseph Bentley Stainless Steel Digging Fork £26.99. Again Burgon and Ball do two sizes: digging fork £29.95 and border fork £27.95.

Freds-Fork-Small-93W.jpg  Freds-Fork-Small-93WL.jpg

This is a small fork on a long handle made by Spear & Jackson and given to Dad by my mother.  It is useful for cultivating between bedding plants and easier than using a small hand fork.

Hoes

Hoes can be confusing as there are several different sorts designed for different purposes. The one on the left is a Dutch hoe, useful for weeding between rows, but can be tricky to control near plants as you push it away from you.

Burgon & Ball’s Dutch hoe was a Which best buy.

Freds-Hoe-200H.jpg

In the middle is a large draw hoe which we think belonged to my maternal grandfather, Victor John (Jack) Brinkworth, another keen vegetable gardener. This has had several new handles over the years. Dad’s tip is to put it in the water butt before use – this makes the wooden handle swell up and stops the head from falling off. This sort of hoe is easier to use close to plants because you draw it towards you (hence ‘draw’ hoe). It is useful for hoeing off weeds and earthing-up potatoes. Draw hoes seem less popular nowadays, but if you look at old photos of agricultural workers this is the sort they will be using, and they would be hoeing for days on end, singling and weeding.

Freds-Hoe-Dutch.jpg Freds-Hoe-Draw.jpg Freds-Hoe-Parsnip.jpg
Dutch hoe Draw hoe Parsnip hoe

The little hoe on the right is know in the family as a parsnip hoe: the width of the blade = the distance between the plants within the row, which makes it easier to thin out parsnips evenly. It belonged to my Great-Grandfather Palmer and was given to my gran, Lois Palmer when she was a little girl. It is at least 100 years old. Great Grampy Palmer grew enough carrots and parsnips on his allotments to pay the rent on his cottage.

Soil Rake

Soil rake used for making a seed bed and for removing weeds after hoeing. You can also use the back for making a ‘drill’ (shallow trench) for sowing seeds into.

Freds-Rake-Soil.jpg

Which Best Buy was Spear & Jackson Select Stainless Steel. This is lightweight and has a long handle so would suit most people.

Dibber

Finally, you will need a dibber to plant your veg plugs – ours is scored at inch intervals to aid with spacing. Most should be planted with the top of the compost level with the soild, but leeks abd brassicas from planting more deeply.

Dibber-93W.jpg

Hand-made Ash Dibber 10″

Mediterranean Mixed vegetable tray bake with sausages

Serves 4

This recipe is perfect for an easy, healthy summer supper after a busy day.

Ingredients

  • 1 aubergine
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 5 large tomatoes of various colours
  • 4 cloves of garlic
  • 15 mls olive oil
  • 2  teaspoons chopped rosemary
  • 2  teaspoons of sugar
  • A generous pinch of salt
  • Fresh-ground black pepper
  • 30 mls Balsamic vinegar
  • 8 good quality pork sausages
  • A small handful of fresh basil, chopped finely

Method

  1. Preheat oven to 180 degrees (fan assisted).
  2. Cut up the aubergine, peppers, tomatoes and courgettes into 2cm cubes and add them to a large roasting tin to make a layer roughly 3 chunks of veg deep. The size of the tray is important: too big and your vegetables will stew, too small and they will burn.
  3. Finely mince the garlic and sprinkle it on top along with the oil, vinegar, sugar, salt and black pepper.
  4. Roast for 30 minutes, stirring occasionally when you see the vegetables in the top layer begin to caramelize.
  5. After 30 minutes clear a space in the middle of the tray (the vegetables should be softening and oozing juice) and lay the sausages along with an extra drizzle of oil if necessary.
  6. Cook for a further 25 minutes until sausages are golden brown.
  7. To serve, set the sausages aside and mix the finely-chopped basil through the vegetables and season to taste. Pile the veg into individual bowls and lay your sausages on top. Garnish with any remaining basil and serve with lots of crusty buttered bread.

Sausage and mushroom pasta with spinach

August 2013

A fantastically comforting and delicious dish ready in just 20 minutes. Works just as well with veggie sausages too.  Serves 2

Ingredients

4 sausages, cooked and sliced into bite-sized chunks
200g dry pasta, spaghetti or tagliatelle is ideal
200g mushrooms, sliced
half a teaspoon of dried chilli flakes
2 cloves of garlic
a small glass of dry white wine
three tablespoons of crème fraîche
2 large handfuls of fresh spinach
a small bunch of parsley, finely chopped.
A small squeeze of lemon

Method

  1. Place a large saucepan of water on to boil.
  2. Fry your mushroom slices in a deep frying pan until tender, add the chilli garlic and a generous grind of pepper.
  3. Plunge your pasta into the boiling water and cook according to packet instructions.
  4. Add the wine to the mushrooms and cook for 3 minutes on a medium heat to evaporate the harsh alcohol.
  5. Reduce the heat and add the crème fraîche and sausages to the mushrooms.
  6. Drain the pasta and add the spinach, parsley and lemon juice to the sauce. Check the seasoning, adding salt and more pepper if necessary.
  7. Mix the sauce into the pasta and serve with a sprinkling of cheese.

Roasted Red Pepper and Tomato Soup with Thyme

September 2013

This delicious warming soup is full of goodness and bursting with flavour. Serves 6

Ingredients

500g tomatoes
3 orange red or yellow peppers
2 tablespoons of olive oil
1 large onion
2 carrots
25g of butter
I small bunch of thyme, leaves picked from stalks and finely chopped

Method

  1. Preheat your oven to 180 degrees.
  2. Place the tomatoes in a large pan and cook them gently until they burst and cook down into mush, this should take around 30 minutes.
  3. While the tomatoes are cooking, half the peppers, remove the seeds and place them face down in a roasting tin. Drizzle with oil and season with salt and pepper and place in the oven for 15 minutes or until the skins are blackened and coming away from the flesh. Remove from the oven and leave to cool slightly. Remove the skins and set aside.  
  4. Put the tomato mush through a moulie or, if you don’t have one. Push the tomato mush through a sieve to remove most of the seeds and skins and leave you with a delicious tomato liquid which you should put to one side.
  5. Finely chop the onion and grate the carrot and sweat them in a large pan with the butter.
  6. When the vegetables are becoming soft, add the peppers, tomato liquid and thyme.
  7. Simmer gently for 30 minutes. Season to taste and serve with a dollop of yoghurt and some basil or thyme leaves.