Our visitors have been and gone and, despite me feeding them lots and lots of veg, we still have heaps. We obviously need more visitors, especially ones that like potatoes and courgettes (and kale, carrots and Swiss chard).
The one thing we don't have so much of is fruit though we're doing OK on brambles. The first melon was ripe and smelling invitingly at tennis ball size. It made a delicious amuse bouche for four:
Not everything looks end of season in the plot. The peas Douce Provence that I sowed in July are about to come on stream and the sweet and crunchy purple kohlrabi is just really getting going.
Our first batch of sauerkraut was a failure. The brine level wasn't high enough so it started to go mouldy. Heart-breaking to dump it all on the compost bin, but at least we have more cabbages to try again. I've just had a slug and snail killing spree around the cabbages. The seaweed does seem to help keep them away, but at this time of year some manual removal is obviously necessary. I've been keeping all the harvested cabbage plants and crossing the stalks and new little spring-type cabbages are emerging. Neat little trick.
I like how there are always new crops to look forward to, even if it is sad that some things are coming to an end. The cauliflowers are finished, just one Romanesco and a few little broad beans. One of the next crops we look forward to are Brussels sprouts - and all the squashes, of course, leeks and parsnips.
More homebrewing equipment is on its way. Hopefully next week we'll get to start our first batches of wine: bramble wine, of course, and, since we have a bumper crop, we'll give carrot wine a go, as well. Now that's a nice way of preserving veg.
|Last of the cauliflower and first of the purple carrots|
|Factoid of the week: Purple carrots are orange inside|
|Second growth from one of the red cabbage plants|
|Brussels sprouts Evesham Special|