I've got a multitude of Tomato, Aubergine, Pepper, Globe Artichokes, Lettuces, Spinach, Chard, Cauli, Cabbage, Carrot, Parsnip, Hardy Annuals, The World His Wife And His Aunty seeds on the go at the moments in my north-east-facing Conservatory, and whilst the conservatory benefits from the warmth of the Funny Farmhouse house walls, I still insist on bringing the Tommies and Tenders into the warm kitchen overnight. Afterall, there's no point germinating them, then neglecting them, eh?
And in order to make room in my kitchen garden now for this year's crops, I'm harvesting the last of my Autumn Leeks, very late sown that now amount to 'Mini-Leeks' that you'd pay a fortune for in the supermeerkats. I'm of the brigade that uses the whole leek, not just the white bit, and when they're as sweet and tender as this, it really makes sense. But I have loads of later-sown Winter Leeks that are just beginning to get a good 'girth' on, to follow on to feed us in 'The Hungry Gap' of the year, before other stuff is ready.
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