Chris's Weblog – City Chickens

Vegetables

Sowing and Growing Sweetcorn in 2018

 

I’ve gone from saying that I am not growing any sweetcorn this year to sowing three different varieties. This morning I have sown 16 seeds of Sweetcorn Fiesta, a colourful, edible variety that I have never grown before and 30 seeds of Sweetcorn Mini Pop. I have sown them into a flat seed tray, side by side and hope to grow them on a little before they are planted at the allotment. Although we are into May the temperatures are very low so I decided to start them at home. The other variety is Sweetcorn Incredible, an F1 variety that we have grown before. These Rob wants to sow directly into the ground at the allotment.

Fiesta is an incredible multi-coloured variety was developed from traditional Indian corn with kernels of yellow, red, black, purple, pink, even marbled! A Traditional Indian Corn, that produces long cobs with multicoloured grain. Fiesta is a large, annual, cereal grass with erect, leafy, dark purple stems bearing dark purple ears containing sweet, edible, multi-coloured seeds, ready for harvest as early as late summer. This cultivar is suitable for cooler climates.

Sweetcorn Mini Pop Has been specially bred to be small. Each plant produces 5-6 long pale yellow cobs witch have  a sweet crunchy taste. They are useful in stir fry, curries or just on their own.

Sweetcorn Incredible is an F1 main season variety that produces medium sized sugar enhanced cobs producing a high number of  average sized cobs.

 

 

 

Growing Leek Musselburgh From Seed For 2018

This morning I have sown the last of my leek seeds. They are Musselburgh bought from alanromans.com and can be relied upon for a top sweet flavour, winter hardiness and good all round performance. It is a variety with good disease resistance and an excellent flavour. This year I have gone for sowing the seeds individually in toilet roll tubes just eight at a time for staggered planting at the allotment.  The seeds should germinate in about 21 days and will be left to grow on until they are about 8″ high and pencil thick. We shall plant them out in  May leaving a gap of about 6″ between them and with rows about 1′ apart. We have grown this variety before and had varying results so fingers crossed for this year.

Tip – When planting Leeks, choose a well drained bed and apply a general fertiliser a week before. Water the bed the day before if the weather is dry. Make a 6″ hole with a dibber, drop in the leek plant whilst at the same time gently filling the hole with water to settle the roots. Do not backfill with soil at this point. Keep ground moist and earth up when the white base starts to show. NO MANURE. 

Cooking with Leeks. Leeks are part of the onion family but have a sweeter, more delicate flavor. Leeks contain good amounts of vitamins, minerals and antioxidants, making the vegetable a wise addition to a healthy diet. You can cook leeks by poaching them in chicken broth, pan-frying them in a little oil, or boiling them until tender or you can include them in a variety of other recipes. I use Leeks mainly in soups, stews and casseroles but they are equally useful as a side vegetable or in a pie.

 

 

Trying Second Early Salad Potato Jazzy and Old Favourite Maris Piper 2018

It’s well into April and we are only just starting our potatoes. First Into the allotment were some Maris Piper bought from Lidl. 20 seed potatoes were put into the allotment on 1st April, after chitting at home. We have another 12 waiting to go in. Maris Piper are a Main Crop popular English potato grown since the 60s, They are purple flowered and are one of the most well known and most popular varieties on sale today. More Maris Piper potatoes are grown than any other variety in the UK. This variety has a golden skin and creamy white flesh with a fluffy texture.  This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges. Update 22nd April and the last 12 Maris Piper have been planted at the allotment.

Today we bought Second Early Salad Potato  Jazzy. This is new to us and looks very good. 29 seed potatoes cost £3.99 from Highdown Nursery  in Sugarloaf Lane, Norton. The producers guarantee 35 potatoes per plant when grown in an 8 litre bag. However there are reports of up to 80 potatoes per plant. The small waxy tubers are said to be more versatile than Charlotte with good flavour. Good for boiling, mash, roasting or steaming, this new second early variety has been awarded an RHS AGM for its superb garden performance. Second early crops can be harvested approximately 13 weeks from planting when the foliage begins to turn yellow and die back. The first single potato was planted into a black flower bucket on 18th April. Two more black buckets prepared today Friday 27th April.

Plant potato crops from March. Prior to planting, chit the seed potatoes by setting them out in a cool, bright position to allow them to sprout. When growing in the ground avoid planting in soil where potatoes have grown for two years in succession to reduce the risk of disease. Prepare the planting area in a sheltered position in full sun on moist well drained soil. Dig in plenty of well rotted manure. Place the seed potatoes 4″ deep.  When shoots reach 8″ earth up the soil around the shoots leaving just a few cm of green growth showing. Repeat this process after a further as required.

Where space is limited, try growing potatoes in potato bags on the patio.

  • Fill an 8 litre potato bag to just below the top of the bag with good quality compost mixed with some well rotted manure.
  • Carefully plunge a single chitted potato tuber into the compost with the shoots pointing upwards at a depth of 5″ from the soil surface.
  • Place the bags in a sunny position and water regularly to keep the compost moist.

 

Rob and I have been watching a chap on YouTube whose channel is called ‘Home Grown Veg’. He recommends growing potatoes in plastic shopping carriers inside black cut flower buckets. We are definitely having a go at this this year.

  • Making sure that the containers are clean and have sufficient drainage holes fill the carrier bag, which should be inside the bucket, one third full of multi purpose compost.
  • Put one seed potato in and fill the bucket up to one inch from the top.
  • Water well at this stage.
  • Leave in a draught free sheltered place outdoors for ten weeks.
  • After ten weeks, lift the carrier bag, roll down the sides, the soil should hold together by the roots, then harvest what potatoes you can find.
  • lower the bag back into the pot.
  • Repeat this at 13 weeks.
  • The third lift will probably be the last one.
  • Remember to keep the used compost, revitalising it with fish, blood and bone, and use the same bag and pot to grow some leeks in the same way.

 

Sowing A Colourful Variety of Climbing Beans for 2018

I have quite a few old favourites amongst the Runner Beans in my seed box and this year have added a few new varieties just for fun. The first seeds to be sown were Climbing Bean Yard Long. on 5th April, I have started 16 seeds in toilet roll tubes with 100% germination. These are an unusual variety of climbing bean that produce pods that grow up to 3′ in length. The pods can be harvested from when they are 1′ long and make a tasty addition to any meal. 

Climbing French Bean Cosse Violette, pictured in the header of this post, is a strong growing variety of Purple French bean that can be harvested over a long period. Sow the seeds directly outside from May- June in rows 12 ” apart. Cover the seeds lightly with soil and water them in. These plants will require support as they grow. To prolong the harvest crop the plants regularly. A fortnightly feed with a tomato type fertiliser will result in better crops. Keep well watered in dry weather. 15 Sown indoors on 11th April.

Surprise Bean from Philippines. These are beans given to me with no label and no explanation other than that they were posted from the Philippines so we will have to wait and see. Sown 17th April.

Climbing Bean Blue Lake – I have grown this variety successfully before and have been very pleased both with how prolifically it has grown and the taste of the beans  when cooked. Considered one of the gourmet varieties, these are a prolific producer defying the driest of summers, whilst remaining sugar sweet, stringless and tender with medium length beans. Excellent and easy to deep freeze. Can be grown against a trellis, on poles or up netting and require little or no maintenance. A white seeded variety. growing to 5′ or more.  Beans are hungry crops that require ample organic matter dug in prior to sowing. Sow in pots undercover in April for an earlier harvest or directly outside when all danger of frost has passed. Sown 17th April.

 

 

Broad Bean Grano Violetto

Broad bean Grano Violetto from Premier Seeds is an unusual winter hardy, early maturing Heritage variety with an excellent flavour. The freshly harvested beans are green drying to a deep violet colour. I am sowing one large pot full at home and the rest are going to the allotment. As its already March these seeds are late going in but I live in hope of a harvest of young beans at about the same time as the peas.

Broad beans probably originate from the area of the southeastern Mediterranean coast and started spreading over the entire Mediterranean area 5000 years ago. Earlier forms have relatively small seeds and are mainly found in Arabic cuisine.

 

 

 

Growing Peas – 2018 – Canoe & Ambassador

These two varieties of pea are seeds left from last year and need using up this year. I shall sow the Canoe now and the Ambassador a little later in the year. I intend to grow some peas at home in containers this year as well as at the allotment as quite a few were lost last year when Rob couldn’t get down to harvest.

Pea Ambassador – Pea  Ambassador is a Maincrop variety of pea which is ideally suited for sowing later in the season.  It is a robust growing, short-vined pea with good resistance to downy mildew.  A high yielding variety producing masses of large, blunt-ended pods containing up to nine sweet and tender peas of great quality. Ambassador is one of the only Peas that can be sown in July for an October crop and is ideal for successional sowing.

Pea Canoe – A well named and highly productive variety producing long slightly curved pods with pointed tips that each contain up 12 peas. With such full pods, Pea Canoe is set to become an ideal variety for exhibition. The heavy crops are carried on semi leafless stems for easy picking and plants become virtually self supporting if grown in a block. Surplus crops of this wrinkle seeded pea freeze particularly well. Useful for Spring and Autumn sowing.

Peas are a cool season crop well suited to the UK climate. Peas can be direct sown outdoors from March to June once the soil has warmed up. Using cloches will help the earliest crops to germinate. In milder areas some hardy early maturing cultivars can be sown in late autumn for overwintering and producing particularly early crops. For a continuous crop it’s a good idea to sow a new batch of peas every 10-14 days. Alternatively, try growing different early and Maincrop varieties that will mature at different times throughout the growing season. Water regularly once pea plants start to flower to encourage good pod development. You can reduce water loss by applying a thick mulch of well rotted manure or compost to lock moisture into the soil. Don’t feed peas with nitrogen rich fertilisers as this can create leafy growth instead of producing pea pods. In most cases peas won’t require any extra feed.

Peas should be harvested regularly to encourage more pods to be produced. The pods at the bottom of each plant will mature first so begin harvesting from low down and work your way up as the pods mature. Peas can be frozen but they are sweetest and tastiest when eaten freshly picked from the garden. Early varieties can be harvested 11-12 weeks from sowing while Maincrop varieties need 13 -15 weeks to mature.

Peas are legumes which take in nitrogen from the air and store it in small nodules along their roots. When growing garden peas don’t be tempted to pull the plants up from the roots at the end of the season. The leaves and stems can be cut off at ground level and added to the compost heap before digging the roots into the ground. As the roots break down they release nitrogen into the soil. 

Sowing Saved Bell Pepper Seeds – Capsicum

Bell Peppers from saved supermarket seeds:

I hate to be negative but last  year I raised loads of pepper plants but didn’t harvest any edible fruits. I saved lots of seeds from bought peppers over the year and having had successful germination with saved seeds before I am once again sowing seeds of green, yellow and red bell peppers. I have obviously been doing something wrong when it comes to producing edible peppers so its back to researching the internet for growing tips for me. I have had good germination, potted on some good strong plants but sadly rarely got to eat the fruits of my labour. Below is a list of points that I gathered from my research.

Update on 17th February – One 7″ pot of moist compost sown with about 30 seeds of red, yellow and green peppers wrapped in a plastic food bag and put on the computer box for a little bottom heat. Fingers crossed.

Update Easter Sunday 1st April 2018 – The germination was amazing and today I am potting on the best twelve of the Bell Peppers grown from saved seed.

New sowing of bought seeds 1st April – I bought  new seeds of a yellow, sweet long chilli pepper. The variety is Sweet Banana from Seekay. I have sown four seeds today along with another pot of four saved seeds of a long red chilli pepper that I bought from Lidl. They were packed with seeds so I couldn’t resist saving them.

Important points to remember when growing peppers.

  •  Pepper plants are slow growing and need plenty of time to produce fruit before frost.
  • They are an ideal plant for container growing.
  • They need rich well draining soil with added calcium and regular watering.

Facts

  • Germination is 10 to 15 days
  • Harvest should  be 65 to 100 days
  • Require full sun.
  • Regular and frequent watering.
  • Rich soil with added calcium.
  • Ideal for containers.

Tips

  • To promote growth place a mat of tinfoil around the base of the plants to help the plant benefit from direct and reflective heat and light.
  • Sweet bell peppers are known for their high vitamin C, A and B6 content.
  • Plants should not be outside until the soil is warm, so start your seeds indoors in order to get a harvest before winter.
  • Find your expected last frost date and sow pepper seeds eight weeks before.

Bell peppers are some of the most versatile vegetables in the kitchen. They can be sautéed  with onions, sliced or diced in salads, soups, and casseroles. They can be stuffed, grilled, used on sandwiches, or simply sliced for a fresh, flavorful, and crunchy snack. These colourful vegetables  have a high vitamin and mineral content. Regular consumption of green peppers, which contain more than twice the vitamin C of an orange, helps protect against disease, boosts the immune system, lowers inflammation in the arteries that can lead to heart disease, diabetes, and cholesterol build up. Other nutritional benefits of bell peppers include thiamin, niacin, folate, magnesium and copper. 

Roast Marinated Topside of Beef

After Christmas I picked up a bargain joint of beef from Lidl and it has been sitting in the freezer until now. It’s Sean’s birthday on Monday and I thought they may just visit on Sunday so I have put the beef to marinate ready to cook a roast.

A marinade is a mixture of acid, oil, herb and spice. It’s designed to impart flavor and tenderise meat. There is an endless list of combinations that can be the difference between dry meat and a succulent meat.

The acid – Vinegar, acidic fruit juices like lemon or wine are the acidic components in the marinade that tenderise meats. They also play an important part in imparting flavor. An example of a high acid wine is Champagne or a zesty white wine. Use low acid marinades when marinating overnight. Go with a low acid wine. Too much time on acid can turn the meat from tender to mushy.

The fat – Apart from extra virgin olive oil and butter, there many other kinds of oils to consider such as sesame oil, peanut oil, grapeseed oil, etc. Each type of oil has a different flavor and smoke point which is something you’ll want to consider.

Herbs – The herbs and aromatic vegetables will impart the floral, vegetal, earthy and even fruity characteristics into your meat. Zest is the shaved skin of an orange, lemon or lime and an excellent way to add flavours.

The spice – Spices add heat and aromas and enhance flavours. Salt and pepper will always be your base but there are many other choices to throw into the mix. Many components in spices such as capsaicin in pepper and  vanilla are more soluble in fat or alcohol than in water. Since meat is up to 75% water using oil and alcohol in your marinades helps to better dissolve the spices and integrate them into the meat.

  • Acid – 1 cup wine
  • Fat – ½ cup oil
  • Herbs – 1 tablespoon
  • Spice – 2 tablespoons of salt

Your acid plus your oil should be enough to immerse the meat easily in a sealed container. It depends on how big the meat is but you want the final result to equal about 1 cup with half as much oil as acid. If you are planning on adding vinegar, lemon juice or Worcestershire sauce as well, you will only need ¼ of a cup. With something more pungent like Dijon mustard or overly-sweet like honey, then only 2 tablespoons are required. Whisk the acid, oil, dry herbs and spices in a  glass bowl until well integrated and the salt is fully dissolved. Gently add the fresh herbs last. If you need to increase volume to completely submerge your meat add it in the wine. Leave to marinate from 2 hours to overnight depending on the size of the meat.

When ready to roast allow the meat to approach room temperature. Whatever your method of preparation, the meat should now be thoroughly tenderised and well-flavored. I melt a little beef dripping in my meat dish and then add a chopped onion, celery, parsnips and carrot into the tin placing the beef on top. Spread mustard over the meat, I use the cheap Sainsbury’s basic for this job, then cover the whole tin with foil sealing the edges. Cook for and hour per kilogram. Today my joint is 2.5kg so I am cooking at 180 for 90 minutes before getting it out and basting before replacing in the oven to brown.

I shall serve with green vegetables, roast potatoes, boiled potatoes and mash.  The gravy is amazing made with the juices from the meat dish.

 

Over Wintering Spring Cabbage

It’s time to sow seeds of overwintering cabbages. They are my favourite cabbages and should be ready from early Spring onwards. Sow: mid July to August ¼” deep in a seed bed or in trays of seed compost. Keep moist. Transplant to their final positions when plants can be easily handled in about 5-6 weeks. Allow 18” between plants. Plant firmly and water well until established. Harvest: April-May for good firm hearts. The four varieties that I am sowing today, 22nd July,  are, Spring Hero, Durham Early, Offenham 2 Flower of Spring and Cabbage First Early Market. The  last one is new to me this year but the others are tried and tested favourites. Today, 29th July, all the seedlings are through except for the Durham Early, which haven’t shown at all. Seven days is quite good though so I will give the no showers another week.

These seedlings have come on well but are still sitting in their 7″ pots in my plastic greenhouse as I haven’t put them into their final place on the allotment. I hope that they will survive the winter. I may pot them up into larger pots. I gave a tray to a friend who has an allotment and who hadn’t sown any seeds in time himself.

Pak Choi 2017

I have a few seeds of Pak Choi left. They are quite a few years old now so I am just sowing them all into a flat tray of moist compost. If they germinate successfully I shall pot them on into an oblong planter. Sow seed in moist compost in small pots or cells. They can be sown direct but young seedlings are susceptible to slug attack. Thin out young seedlings and keep them well watered. Pak Choi should be ready to harvest in 30 days from sowing as baby leaf or between 45-75 days as semi-mature to full-size heads. When seedlings are 5cm tall plant them outside firming in well. Keep them well watered to prevent bolting. Cover the crop with horticultural fleece to provide a barrier to airborne pests, such as flea beetles. No sign of these seedlings at all so the seed must have been too old. I shall try again next year though with fresh seeds. These leafy green vegetables are similar to Spring Greens. The paddle shaped dark green crispy leaves have a thick creamy stalk and a mild flavour. The leaves and the stalks can be eaten as an accompaniment to meat or fish or used in stir fry. It is best steamed or stir fried with fresh ginger and a little soy sauce. Keeps in the fridge for up to 5 days.