Categories
Growing Guide

Tomato (Yellow Delight)

Solanum Lycopersicum

How to Sow:

  • These strong plants produce many small trusses of unusual yellow long pear shaped fruits.
  • Sow under glass 0.5cm (1/4”) deep in pots or trays of compost and cover with a light sprinkling of compost. Place containers in a propagators at 18-21 degrees Celsius.
  • Prick out seedlings, once large enough to handle, into 9cm (3.5”) pots. Transplant to the greenhouse, border soil or individual large pots, or 3 plants per growbag when they are 20cm (8”) high. Can also be planted outdoors once all risk of frost has passed.
  • Plants require side-shooting and support for the best yields. Water plants regularly.
  • If growing outside pinch out the growing tip after 4-5 trusses of fruit have set. An excellent sources of vitamin C and lycopene
Categories
Growing Guide

Broad Bean

Vicia faba

How to Sow:

  • Sow outdoors where they are to crop, Sow 5cm (2”) deep directly into finely prepared soil which has already been watered.
  • To make best use of space sow seeds 23cm (9”) apsrt in a wide row, in a zig zag pattern leaving a space of 45cm (19”) between each row.
  • Seedlings usually apart in 10-18 days.
  • Early and late sowings benefit from cloche protection. Water well until plants are established. Successional sowing will ensure a continuous supply and longer harvest.
  • Or sow indoors 2.5cm (1”) deep into individually into pots, or get them started in a cool greenhouse in toilet roll tubes. Water well and place in a warm position. Gradually accustom plants to outside conditions (avoid frosts) before planting out 23cm 9”) apart.
  • Harvested fresh beans are great for freezing for later use, or let them dry on the plant and save them in jars for a much later date, or indeed sowing next year!
  • Broad beans are a great source of vitamin B1 folate and fibre.
Categories
Growing Guide

Radish

Raphanus sativus

When to Sow: April to August or under glass from February and September

When to Harvest: 3-4 weeks after sowing

How to Sow:

  • Direct sow outside from April to August or
  • Sow under glass from February and September.
  • Grown in a well prepared fertile, moist, free draining seedbed in full sun or semi shade.
  • Sow thinly at a depth of 1cm (1/2”) in drills 15cm (6”) apart.
  • When large enough to handle thin out seedlings to 20mm (3/4”) apart.
  • Regular sowings made at four-week intervals will ensure a steady supply of radishes through the season. Radish plants are quick growing and can be used for intercropping between other slower growing vegetables such as parsnips.
  • Where space is limited, growing radish in patio containers will also produce a worthwhile crop.
  • Prevent radishes from running to seed by keeping them cool and well watered, particularly during dry hot periods. Excessive watering should also be avoided as this will encourage too much leaf growth.
  • Harvest 3-4 weeks after sowing when roots are a reasonable size.
Categories
Growing Guide

Celery

Apium graveolens

How to Sow:

  • Sow seed in a heated propagator on the surface of a good free draining damp seed compost.
  • Cover with a sprinkling of compost. Germination takes up to 15 days.
  • Transplant when large enough to handle into trays or individual modules.
  • Grow on steadily in cooler conditions before planting out after all risk of frost has passed, 30 cm (12”) between plants each way.
  • It is essential plants are kept adequately moist throughout the growing season. If grown in a block, plants are naturally self blanching.
Categories
Growing Guide

Cabbage

Brassica oleracea

When to Sow: Jan-Feb indoors, March-June outdoors

How to Sow:

  • Sow Jan-Feb in a propagator on a windowsill or in a frost free greenhouse.
  • Cover with 6mm of compos.
  • Transplant seedlings into 75mm (3”) pots, grow on and finally plant outside in well cultivated soil for early crops.
  • For later sowings, sow thinly March-June into a finely raked seedbed at a depth of 13mm.
Categories
Growing Guide

Mixed Salad Leaf

Salad Leaf – Spicy Mixed Leaves (Rocket, Mizuna, Mustard Giant Red, Mustard Southern Giant)

When to Sow: Year round with appropriate protection

When to Harvest: Year round as ready

How to Sow:

  • Sow thinly in a prepared seed bed 0.5cm (1/4”) deep in rows 25-30cm (10-12”) apart.
  • Keep soil moist.
  • Sow in succession every 2-3 weeks for a continuous supply of fresh young leaves.
  • Keep soil moist and cut leaves from each plant leaving some leaves on each so they re-grow. You will often get 3-4 cuttings per plant.
  • Early autumn and winter sowings can be made in containers in a cold glasshouse. If short on space during the year, sow seeds thinly into containers on a sunny patio.
Categories
Growing Guide

Rocket

Eruca vesicaria

When to Sow: All year (weather permitting)

How to Sow:

  • Sow thinly into finely raked, warm moist soil, or in pots in bands approx.
  • 9cm (3.5” wide, covering the seed lightly and firming the soil gently. Grow on keeping the soil moist.
  • Harvest when the leaves are 7.5-10cm (3-4”) tall.
  • Sow little and often for continuous supply. Fleece can be used in the winter months for added protection if grown outdoors. Can also be grown under glass in pots or trays with or without heat, or on the windowsill all year round.
  • By continually harvesting the outer leaves, rocket can be used as a cut and come again crop giving you great value from a single sowing.
Categories
Growing Guide

Cauliflower

Brassica oleracea

When to Sow: January / February or September / October (see How to..)

When to Harvest: 18-24 weeks after sowing

How to Sow:

  • Sow Jan/Feb in a propagator on a windowsill or in a frost-free greenhouse.
  • Cover seeds with 6mm (1/4”) sieved compost.
  • Germination is approximately 7-12 days.
  • Transplant seedlings into 75mm (3”) pots, grow on and plant in cultivated soil 50-60cm (20-24”) apart each way.
  • May be sown September/October and over-wintered in a cold frame for eventual planting outside.
  • Plant firmly.
  • Sowing to cropping is 18-24 weeks.
Categories
Growing Guide

Parsley

Petroselinum crispum

When to Sow: Feb- July

When to Harvest: June onwards

How to Sow:

  • Early indoor sowings in pots or trays under glass.
  • Thin to 5-6cm (2-2.5”) apart before gradually hardening off and planting out in April 25cm (10”) apart.
  • Later sowings direct into the growing site 1cm (0.5”) deep. Gradually thin to eventual spacing 25cm (102). The thinnings can be potted for winter use.
  • Always harvest by cutting 2cm (¾”) above the soil to encourage new growth.
Categories
Pumpkin Recipes Recipes

Yummy Pumpkin Gnocchi

Yummy Pumpkin Gnocchi

Prep Time 30 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 400 g Leftover Pumpkin
  • 120 g Ricotta drained
  • 50 g Parmesan finely grated, plus extra to serve
  • 1 Egg lightly beaten
  • 200 g Plain Flour plus extra to dust
  • 60 g Salted Butter
  • 1 tsp Oil
  • 20 Sage Leaves The Doctor's patch has some purple sage you can use!

Instructions
 

  • Steam the pumpkin for 20 minutes, or until very soft and tender.
  • Using a potato masher, mash the steamed pumpkin to a smooth purée.
    Line surface with kitchen paper and spread pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
  • In a bowl or food processor, mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt, and some black pepper.
    Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough taking care not to "overmix".
  • Turn out the dough onto a floured surface and cut into 4.
    Roll each piece into a 15cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve traditional ridges.
  • Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
  • Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Chop and add the sage, fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
  • Serve with black pepper and parmesan.