Onion Growing Guide
Some people talk about ‘resting’ the soil over winter, however the soil doesn’t rest in nature. It is a living community and although growing slows down, it still happens. You don’t have to abandon your garden in winter, there are plenty of vegetables to grow that will let you to extend the season and close the hungry gap a bit.
Autumn is a wonderful time of year when there are lots of apples to be used up and I like to try and find some ways to use them that don’t involve lots of sugar.
- An Egg from my girls!
- 80gm butter or marg
- 160gm flour
- pinch of salt
- 1 egg beaten with a bit of water and 1tsp mustard
- 1 onion
- 2 cloves of garlic
- A handful of kale- remove the stems and chop the kale
- 3 medium potatoes
- 1 finely chopped chilli
- 6 runner beans, sliced
- 1 medium carrot grated
- 1 small courgette- this little beauty is one of our heritage plants!
- 100gm cheese grated- a sharp hard cheese is good
- 3 medium tomatoes (I've used our golden ones)
- a splash of olive oil
- 1 egg
- 2tbsp chopped purple sage
- salt and pepper
- Preheat the oven to at (Gas mk 6, 200 C/400 F)
- Pie Crust
- Cook the onion and garlic in the olive oil until soft. Dice the potato and steam it until it is soft. Saute the kale with onions and garlic for a few minutes. Add the steamed potatoes and mix well. Chuck in the rest of the ingredients except the tomatoes and half the cheese. Mix well and press into the pie case. Top with the rest of the cheese and tomatoes and then bake in the oven for 20 minutes.
- Serve with a corn on the cob, a green salad and some beetroot slaw.
The weather has been so uncharacteristically hot for the UK that we are having to water a lot and we are getting a great yield from our crops. Everything is very early, the corn is ripening quickly and apples are falling and ready for cooking and eating! Learn more
This week the weather has been so hot and there is so much ripening and ready in the garden. It is a continual stream of moving between the kitchen and the garden as I aim to harvest and store as much as possible and at the same time, enjoy the fresh food as well.
This week has been about cutting back and picking things. One of the (many) mistakes I have made this year is not picking things soon enough. Lots of cabbage and broccoli has gone to seed because I waited to long. I’ve still used some of it, but much of it I have been too late for. I’m going to wait until I’ve read my new book about perennial vegetables until I put anything else in it’s place.