Preserving Surplus Crops
Much of what we grow is best eaten fresh. Often, cherry tomatoes or sugar snap peas don’t even make it as far as the kitchen, and ripe sweetcorn cobs go…
Much of what we grow is best eaten fresh. Often, cherry tomatoes or sugar snap peas don’t even make it as far as the kitchen, and ripe sweetcorn cobs go…
You can’t beat cooking your own roast potatoes from scratch, let alone using your own homegrown potatoes. Growing your own potatoes is a rewarding process that provides a great plot…
We were thrilled to see the Rouge Crapaudine beetroot take to the limelight on Monday night’s MasterChef, as Kenny created beetroot steaks slow cooked in beef fat. Part of a…
A recent “what’s your favourite month” poll amongst a few friends confirmed May as the clear winner. Flowers blooming, birds singing, bees buzzing, etc were all given as reasons. But…
Rob Smith’s Heritage Veg Plant Range is bigger and better than ever. Perennial favourites remain but Rob has unearthed some exciting new/old varieties to include.
Rhubarb is almost indestructible and once established will become your most reliable cropping spring vegetable. Because it so often eaten as a pud we tend to think of rhubarb as…
Memories of watery boiled cabbage and poorly seasoned cauliflower cheese have done little to endear cauliflower to many people. Not the easiest member of the brassica family to grow cauliflower…
Judging from customer feedback and the fact that my own plants are groaning under the weight of fruit, this seems to be the year of the cucumber glut. One of…
Almapaprika is a wonderful sweet pepper and as the name suggests is the source of the versatile spice, paprika.
Kale has successfully moved from being classed as cattle fodder to becoming a superfood. Delicious, exceptionally high in vitamins and fibre kale is really easy to grow, even in a…