Allotment update Jun-2012

Here's a pictorial roundup of the allotment at the end of June 2012.

Here's the back of plot 2, full of onions, garlic, kale and cabbages as well as vines.

The herb bank is doing spectacularly well.

Might look like rosy red apples, but they're our first ever crop of cherries.

Around the pond is a mass of flowers.

The rhubarb are getting ready for a rest and having moved the raspberries early this year, I don't think I'm going to get much from them. The strawberries are making up for it, with a pound or two every day.

Must get those sunflowers planted out before they burst through the small polytunnel roof! Tomatoes leaping ahead, and one of the gourd collections growing in plastic protection against the slugs.

Salad tubs still going strong, some on their second planting.

The flower bed in front of the shed. Marshallows starting to flower pale blue.

Peas and beans.

More tomatoes and salad vegetables along with spinach.

Plot 1 front, with a fantastic collection of lettuce as well as leeks and potatoes.

Linda's wildflower patch.

And finally, the other side of plot 1 front, with pumpkins, butternut squashes and courgettes.

Slug schemes apply here!

Any good ideas how to make money out of slugs? You have? Great, 'cause this year we could make a fortune!

Every season is unique and this year in addition to it being the wettest spring in my tenure of Allotment Heaven, it's also notable by the number of slugs about. Not just a few dozen, but hundreds. They're breaking into the shed, scaling the heights of the greenhouse... even squeezing into the bin I keep all the chicken feed in. The only place they're staying clear of is the chicken run, but they'd be pretty safe there anyway since the chickens are sick of eating slugs.

And while on an eating theme, can you believe people actually eat slugs. Apparently in a few cases humans have contracted a parasitic induced meningitis from eating raw slugs. In rural southern Italy the slug was used to treat gastritis, stomach ulcers or peptic ulcers by swallowing it whole and alive. Well, I ask you... what other way is there to eat one? Yuk!

There are actually about thirty species of slug in the UK. Only three cause a problem, but unfortunately they're the most common three. For a good guide to identifying slugs click Slug Off.

Given that you're normal and just want to get shot of the slippery scoundrels, click Greenside Up for a good guide on how to tackle the pests organically.

And if you think up that money making scheme, please get in touch!

Spinach

Spinach is tasty and one of the first crops you can plant outdoors in spring. It's also very nutritious. Growing is generally trouble free if given reasonable attention so it's definately a top vegetable to grow.


Interesting facts

Although popularised by Popeye the sailor man that you get stronger by eating spinach, it's undoubted health benefits don't quite stretch that far.

Originally it was believed spinach had an extremely high iron content. Supposedly in 1870 a German scientist misplaced the decimal point when measuring iron content, thus increasing results by a factor of ten. It was only in the 1930s that the error was spotted.


Origins

Spinach is believed to have originated in ancient Persia and was introduced to India and China by Arab traders carried spinach into India. By the 10th century it was being used as a medicine in Italy and over time it became popular as a vegetable around the Mediterranean.

It's first appearance in England was in the 14th century. Being an early spring vegetable, when there were few others around, it quickly became popular.


Health benefits

Spinach is very healthy for you and one of the most beneficial vegetables to eat.

It's an excellent source of vitamin K, magnesium, manganese and calcium, all of which are good for bone health. High levels of folate, potassium, vitamin B6, niacin and selenium are good for your heart. Rich iron, vitamins B1, B2 and phosporous content are good for energy. Vitamins A, C, and E, copper and zinc are good cancer inibitors.

Spinach is also a very good for digestion and a good source of muscle building protein. In addition it's a good source of anti-inflammatory omega-3 fatty acids.


Varieties

Savoyed and semi-savoyed varieties have dark green crinkled leaves and are good for overwintering.

Smooth leaved spinach varieties are faster and easier to grow. The leaves can be picked early and are easier to clean.


Grandstand has large semi-savoy leaves.

Long Standing Bloomsdale is a heavy-savoy type with dark green average sized leaves. It performs well in late spring and early summer.

Marathon is a savoy variety, slower to bolt in warm weather, with large, dark green, semi-erect leaves.

Melody F1 is semi-savoyed, large and quick growing with a very dark color.

Red Cardinal is smooth leaved with attractive red veined leaves and deep red stems. Best picked early, they really brighten up a salad.

Seven R is a good early spring and autumn semi savoy variety, large and quick growing.

Space F1 is a smooth leaved variety, slower to bolt than most.

Tyee F1 is a savoyed spinach with dark green leaves which is slower growing and thus has a better chance of coping with warmer temperatures.

Vienna F1, best planted in autumn, has large, savoyed leaves.


Planting

Plant in rich, well drained soil, sowing seeds in early spring or autumn. By sowing further seeds every fortnight or so throughout spring and autumn it's possible to harvest spinach throughout the year. Spinach wiill only germinate during cooler weather so it's not worthwhile sowing seeds in summer.

Sow seeds thinly at a depth of 1/2 inch (1 cm) in rows 1ft (30 cm) apart and keep moist until germination. Thin the growing plants to 6 ins (15 cm) apart.


Aftercare

Water the plants well in dry conditions and fertilise occasionally, for example with nettle fertiliser and comfrey fertiliser.


Harvesting

You can pick leaves as soon as they are fully formed, but only pick at most half the leaves from each plant. Use outer leaves; the inner leaves will produce the next batch for picking. The more often you pick leaves, the more that will grow.

Wash the leaves and eat as soon after picking as you can to ensure the best taste and quality. Alternatively cooked spinach freezes extremely well.


Recipes

Creamed spinach

Spinach baked eggs with parmesan and tomato toast

Creamy spinach soup

Spanish spinach omelette

Cauliflower cheese and spinach pasta bakes


Common problems

Generally spinach is reasonably trouble free. Avoid fungus diseases that like cool damp conditions by ensuring there's enough space between plants to allow sufficient air circulation. Keep an eye out for greenfly and remove by hand.

Game on!

Sometimes I question my own sanity. Keep getting myself into challenges I've no right to win. But I somehow imagine the underdog (me) winning through with a combination of guile and skill, taking the day to the surprise of all. In reality I typically crash and burn.

Never been able to resist a challenge. I'd rather compete and lose and have a really good laugh in the process than take the safe path to success. Suppose it's all the banter that comes out in the process. Nothing like a bit of edge to bring out the humour. The most recent example was a complete 'nil point' result during the games weekend with my brother and nephew. You can read that sorry tale at Five Iron Blues.

The latest daft idea is to throw out a gourd growing challenge to allotment mates Richard and Mark. I won the gourd and squash class in our 2011 Flower & Produce Show, and four of my thirteen awards came from the gourds, so I've got previous form to live up to. But since I was the only one growing gourds, thought it might spice things up a bit if I encouraged some competion. So I shared out the four seed varieties into three piles and, having sent a challenging email (in typical understated style, asking if they'd like to take on the King of Gourds in this year's show), popped shares through their doors.

Mark's email was back in a flash and he'd potted up the seeds by 10:00 the following morning. Flippin' 'eck... mine were still in the packets! Better get cracking! And Richard replied in similar vein.

Just to give you an idea what a challenge I've taken on, Richard is chairman of the allotment association and has over 20 years experience as a crop scientist with more than thirty papers published in scientific literature. He's forgotten more about growing plants than I ever knew. And Mark? He not only won last year's show, but did it by some margin, winning three of the seven sections outright.

So prepare for periodic progress updates. I've planted two batches of seeds so far, one in the allotment shed, the other in the allotment greenhouse. A third batch has been soaking overnight and will be in pots this morning on the hot windowsill at home. The nettle fertiliser is brewing and special compost reserved. I'm taking no chances... GAME ON!

Here's one of the seed varieties, called this one Alien Spaceship 2 since I've forgotten the real name.

The greenhouse selection.

Made space in the greenhouse to grow the plants, but will also try in the polytunnel and outdoors.

Nettle fertiliser started.

And the special compost all ready!

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