Excess Seedlings

One of the worst faults of a gardener is sowing too many seeds and then not being able to throw any surplus seedlings away. We just can’t bring ourselves to do it, can we?

Well worry not! If members have an excess seedlings they’ve grown, they can now bring them down to the Members’ Shop before it opens on a Sunday where they can be sold to raise funds for the association.
Or maybe some of your seedlings have failed this year and you are looking to plug the gap at a good price?
Don’t forget the shop is open every Sunday from 10am to 12 noon until the end of November.

On a similar note, if it’s plants you are after, the Baldock Horti Soc have a stall at the Baldock Street Fair this coming Saturday where they are selling plants to raise funds; there may be even some veg plants available!

Rhubarb and Vanilla Crumble

This is a recipe I’ve been tweaking ever since I pulled my first rhubarb stalks a few weeks ago. I’ve previously made rhubarb and vanilla jam, which was wonderfully mellow to taste and I was hoping to recreate the flavour in a crumble.

Rhubarb & vanilla crumble

If you have a go, let me know if the sweetness needs amending. Mine was a bit tart still, although the flavours were much more mellow the following day.
Joanna Kent

Ingredients

1lb Rhubarb
4oz Caster sugar
1 Vanilla pod

For the crumble
4oz Plain flour
2oz Butter or margarine
3oz Caster sugar

Method

  1. Preheat oven to 190 deg C (375deg F / gas mark 5)
  2. Wash rhubarb stalks and cut into 1″ pieces. Place rhubarb chunks into an ovenproof dish and cover with the caster sugar.
  3. Cut vanilla pod in half and scrap out the seeds and place in the dish together with the halved vanilla pod.
  4. Stir the contents to ensure all the rhubarb pieces are covered in sugar.
  5. Cover dish with foil. Place in the oven and roast rhubarb for approx. 20 – 30 mins until rhubarb is soft. Remove vanilla pod from dish.
  6. Sieve flour into a bowl and rub in butter or margarine until mixture resembles breadcrumbs. Stir in caster sugar.
  7. Pour crumble mix over the roasted fruit.
  8. Cook in oven for approx. 30 mins until crumble top is golden.
  9. Enjoy with custard, cream or ice cream.

 

What’s in Season – Rhubarb

No allotment is complete without rhubarb; indeed almost every plot seems to have a crown sprouting in a corner! One of the exciting things about rhubarb is seeing it starting to regrow in early spring.

Rhubarb starting to reappear

Rhubarb is a relatively easy crop to grow as it needs little attention other than a good covering of manure over the winter to feed the crown whilst it is dormant.

Rhubarb

Like any perennial crop, newly planted crowns should not be harvested in the first year and sparingly in the second. Thereafter stalks can be harvested by twisting and pulling at the base, taking care not to damage the crown.

Freshly harvested rhubarb

Stalks can be harvested until June in most cases, so long as the plant isn’t over harvested.

Why be an Organic Gardener?

One of the main reasons people take on allotments is to grow their own veg organically so they know where their food has come from and more importantly, what has gone on it. Phil Charsley tells us why he grows organic veg on his plot.

‘I have grown organically on my plot for many years. My main reason for doing so is because I don’t like the idea of spray residues on or in my food!
The most important principle of organic growing is being friends with nature. This means attracting certain predators onto your plot to help you in the battle against the bits of nature you don’t want on your plot. Ladybirds and hoverflies are typical examples of these friends and the more you can attract, the merrier!
Hoverflies breed in stagnant water but you don’t need much to attract them. A 2 litre plastic bottle propped up somewhere and filled with water and rotting vegetation or woodchips will do the job. It’s best put in a corner of your plot and forgotten about as the larvae aren’t very pretty!
Ladybirds will look after themselves and lay eggs which hatch into grubs with an enormous appetite for aphids. Don’t forget, if you find them over-wintering somewhere, leave them alone as they will continue their work next year.

I belong to Garden Organic and am also a member of their Heritage Seed Library. For a small fee I get to choose six packets of heritage seeds each year. If I like the varieties, I save seed so I can continue growing them. Heritage seeds remain true to type unlike F1 varieties. The other advantage of heritage seeds is that they were bred at a time when there were no pest or disease sprays, so they can survive pests and diseases. They have also survived because they taste good. Indeed they are enjoying a renaissance at the moment.

If you have any questions about organic growing or seed saving, take a look at the Garden Organic website, or send me an email and I will try to answer it.’
Phil