0590 Loddon Reach June 20 64pp Interactive) - Flipbook - Page 51
SWALLOWFIELD HORTICULTURAL SOCIETY
T
hose of us who are lucky enough to have
an outside space, back yard, patio, any size
garden or even window box, now realise the
sheer importance of our garden. They have become
a vital paradise even more than we would have ever
imagined. Not just for gardening – they are a fun
place to play, exercise, relax, dream, read and, most
of all, enjoy. Vibrant colours lift our spirits while all
the assorted greens are mindful and tranquil.
Our gardens are forever changing as the forgetme-nots fade, the next burst of plants emerge –
aquilegia, May daisies, foxgloves and lupins with
their heavenly scent. Sometimes they are selfseeding, which I love, as it gives a cottage garden
style and, each year, adds interest and surprises.
SWALLOWFIELD PARISH ALLOTMENT ASSOCIATION
We are all missing our Open
Gardens for various charities.
Please look at the National
Garden Scheme virtual gardens
at ngs.org.uk/virtual-garden-visits/.
Without travelling, you could
take a trip to Devon or Cornwall.
Hopefully, we will be back soon with a full
programme but, in the meantime, keep well, stay
safe and enjoy your garden.
Margaret Finch, 0118 976 2544
Gardening is for all of us. Try something new if you are
experienced and share your knowledge with others.
Beginners, have a go – it’s easy and fun seeing the
rewards of your time – enjoy. There’s nothing better
than growing your own vegetables – the taste, costsavings and convenience. Sow little but often.
Loddon Reach Benefice
Annual Parochial Church Meeting
It’s AGM
time!!
Come
and see
what’s happening
in your
church
SAHGA
PLANT SALE
Please contact Chris Young
(gardenyoung@aol.com or
0118 988 2120) with your
requirements.
If they can be met, a time and
place for collection and
payment will be notified to you
All Church AGMs
are postponed
until October
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Please mention Loddon Reach magazine when responding to advertisements
F
or those who have been able, daily exercise
in the form of digging and planting has taken
place at the allotment site; with the addition
of social distancing and strict hygiene practices.
Unpredictable weather will continue to be an
issue for a little longer; late frosts and potentially
cooler, wetter conditions mean what is sown or
planted out needs to be planned carefully. The first
harvests may be gathered, including rhubarb, for
which there are some recipe suggestions below.
What to sow & harvest:
Succession sowing outside every two to three
weeks helps avoid gluts of produce all at once.
• Sow outside – beetroot, Brussels, cabbages,
carrots, chicory and Florence fennel, kale,
peas, radishes, rocket, spinach, spring onions,
swedes, Swiss chard and turnips.
• Sow inside – cabbages, cauliflowers, chicory,
chillies and peppers, courgettes, endive, French
beans, kale, marrows, pumpkins, runner beans
and sprouting broccoli. (Only plant these out
after hardening off and when the risk of frost
has passed.)
• Sow outside once the frosts have passed –
aubergines, Brussels, cabbages, cauliflowers,
celeriac, chillies and peppers, courgettes
and cucumbers, Florence fennel and globe
artichokes, kohlrabi, leeks, lettuces, marrows,
peas, pumpkins, rhubarb, sprouting broccoli,
sweetcorn, sweet potatoes and tomatoes.
• Harvest – asparagus (cut off the stems below the
earth), baby globe artichokes, rhubarb stems,
baby turnips and spinach leaves, plus the last of
the spring cabbages and sprouting broccoli.
The usual jobs still need addressing during the
coming months, including:
• Hardening off, planting out and watering
seedlings regularly
• Regular weeding & mulching
• Thinning out seedlings
• Protecting plants from frosts
• Installing supports for peas and climbing beans
• Earthing up potatoes
• Netting strawberry plants, fruit bushes and
seedlings
• Controlling raspberry canes, removing less
vigorous shoots to allow light and air to circulate
• Feeding and mulching
globe artichokes
Thank you to plot holders
for some tasty recipe
suggestions.
Asparagus with Hollandaise
Choose how to cook the asparagus:
- Blanche by dropping the spears into boiling
water for about 3-5 minutes; serve immediately
or plunge into cold water to halt the cooking
process
- Roast by placing on a lined baking sheet,
drizzling with olive oil and cooking at 220°C,
gas mark 7 for 10 minutes; season to taste with
salt, pepper, chilli, garlic or lemon
For the Hollandaise:
125g butter
2 eggs yolks
½ tsp white wine vinegar
Lemon juice
Cayenne pepper or equivalent
1) Melt 125g butter in a pan; spoon off any white
fat which surfaces; put to one side and keep
warm.
2) Put 2 egg yolks, ½ Tsp white wine vinegar, a
pinch of salt and a splash of ice-cold water in
a metal or glass bowl that will fit over a small
pan.
3) Whisk the egg mixture for a few minutes until
smooth. Place the bowl over a pan of gently
simmering water and whisk continuously until
pale and thick; this may take around 4 minutes.
4) Remove the bowl from the heat and slowly
whisk in the melted butter, little by little, until a
creamy hollandaise is produced. If the sauce is
too thick, a splash of water can be added until
the required consistency is achieved.
5) Season to taste with lemon juice and a pinch of
cayenne pepper.
6) Keep the Hollandaise warm until needed; serve
with freshly cooked asparagus.
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