It is, of course, a very busy time of the year at the Hill - although a lot of the busyness comprises the same ol' job. Namely, weeding. And then some.
Squashing asparagus beetles is the other ongoing job - but there are fewer each time I go to the Hill, so perhaps I am winning the battle there.
We're enjoying a spell of mostly warm, mostly dry weather (I think that it is called 'Summer') which is bringing the crops on a treat (and the weeds) and everything is looking very good.In between weeding is the best bit - picking gorgeous fruit and vegetables to eat.
Tonight alone I have dug up or picked:
- the garlic crop (and planted an extremely late bag of shallots in a spirit of optimism)- the last of the first early potatoes (red duke of york*)
- the first of the dwarf french beans (emp of russia)
- carrots
- the first of the courgettes. Delicious! The real first sign of summer!
- broad beans
- raspberries, eaten on the spot
Yum, yum, yum!
*red duke of york potatoes. Not a good one for me, as it turns out - a total of just 17 potatoes dug up from six plants; then when gently simmered for 12 minutes, they turn into potato soup. One which I will NOT be growing again. Live and learn.
All looks great. I haven't tried Red Duke of York. Shan't now!
ReplyDeleteWhat is really disappointing, Flum, besides the low yield and disintigrating nature of the Red Duke of York is that they were recommended to me a couple of years ago, and this is the first year that I've been able to get hold of any.
ReplyDeleteWill try steaming them tonight instead - might have to keep them as roasters...
I'll avoid them, I had the same result with very expensive Mayan Golds!
ReplyDeleteMy goodness, that all looks outstanding. I note the raspberries didn't last long enough for a photo call!
ReplyDeleteI've had the same trouble with Charlotte potatoes this year. Doesn't matter whether I simmer gently or steam - just as they are cooked they semi explode and the skins come off.
Variety duly noted for avoiding, Trudi - thank you!
ReplyDeleteFunny, isn't it - my Charlottes give me no trouble at all, Bilbo. In fact, I've just used a heap of small ones in a slow-cooked lamb goulash, and they have held up wonderfully after hours in the oven.
I do wonder just how much part the soil type plays in what you get from your spuds - my International Kidneys never taste anything like Jersey Royals, despite being the same variety.
I am sure you are right about the soil Hazel, and water too (think how important water is to Scotch!)
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