Skip to content


October 5, 2016

The dwarf French beans have been phenomenal over the last three weeks with a crop of about a kilo in total. Here they are mixed in a salad with Parma ham and Parmesan shavings in a French dressing.


Last week I mentioned a borlotti bean recipe but then we ate it before I’d remembered to photograph the dish.  It was good so we had it again and this time I added finely chopped mint to the dressing before mixing in the beans with a handful of rocket leaves.


Seeds of perennial Fennel vulgare have germinated in root trainers and they’ll be kept behind the window in the garden shed over the next five months. I sowed dill at the same time hoping to plant these in the bed in the allotment greenhouse to over-Winter.  That maybe ambitious since it’s an annual but I concluded worth a try.


Ammi visnaga has also come through (sown three weeks ago) and these along with the fennel will sit in the garden shed over Winter. It’s easier to look after seedlings at home where the weather can be monitored and if there’s a severe drop in temperature they’ll be brought indoors for a few weeks.


The sweet peas are well and truly over and the results were a bit hit and miss due to a lack of attention on my part. But clearing them last week I managed to save several pods and have sown one to each space in  root trainers to get a strong root system established. Experienced growers advise an Autumn sowing and to keep in a cold frame or greenhouse so it will be the garden shed again for me.  In early April it’s advisable to pinch out the centre tips to make the plants bushy before planting in the ground at the end of the month.  Watch this space.


The spent flower heads of Japanese anemones have an interesting form (like tiny peas on wiry stems)and are mixed here with Verbena bonariensis and three hydrangea flowers found lurking low down hidden by foliage.

2 Comments leave one →
  1. October 7, 2016 6:25 am

    I have fennel growing in the garden, it can be a bit invasive if you’re not careful; I collect and dry the flowers, they are wonderful added to roast potatoes, pork and mushrooms. You can even buy it in local shops at a price which must relate to the price of gold (like saffron).

  2. October 7, 2016 7:34 am

    I like the sound of fennel added to other ingredients. I also love the form of the flowers but will be vigilant on self-seeders.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: