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July 22, 2017

I rounded up these stylish plastic planters from a garden centre for the back lane project. Large enough to take a variety of plants and deep enough to support tall ones all that was needed was to punch out three holes in the base for drainage. I transferred the plants and compost from the Poundland ones that had served well enough to green up the lane for the last year.

On the allotment the runner beans are ripening and the courgettes are a manageable size and the French beans will soon be ready to crop. In the greenhouse the beef steak  Marmande toms are looking fantastic but still green and the ‘Sungold’ are sweet and delicious.

A salad was made from the last of the purple leaves ‘Fancy Summer Mix’ from T & M with marigold petals and ‘Sungold’ baby toms added for colour.

A long window box is a really useful container for herbs with space for a variety of plants and enough depth to take a decent quantity of compost so less chance of drying out.  It sits on the garden table but can easily be moved if we want to eat outside. It contains flat leaf parsley, two chive plants and an enormous Greek basil that’s been great to add to recipes for weeks on end. There’s been no slug or snail damage to any of the herbs all summer and my theory is that the scent of the Greek basil puts them off.

The cut flowers this week are an unnamed hydrangea bought in Ikea three years ago for 50 pence. The smallest green leaves were just visible hence the price reduction but now the three plants form a substantial clump in a shady bed.

I added one stem of Japanese anemone ‘Max Vogel’ which is the first of the anemones to flower.

2 Comments leave one →
  1. July 22, 2017 10:33 am

    The purple leaves salad with sungiod tomatoes looks delicious, so summery!

  2. July 22, 2017 12:00 pm

    It was a very pretty combination although the purple leaves were a bit bitter so needed a very garlicky dressing.

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