Just June

Picked asparagus and the first strawberries on Saturday- just what summer ought to be, although now the rain is pouring down outside-this is obviously the type of summer it's going to be.We planted out the sweetcorn and squash so they have had a good watering in,hopefully they are not standing in water like last week.

Sweet Potatoes

I am always interested in trying new varieties and types of veg- sweet potatoes don't grow easily in Britain but thought I would give it a try. This method seems to be working to get them started, the tubers came from Sainsbury's and I have suspended them in water in a jar and after about 2 weeks this is the result- roots and shoots. I tried 2 tubors but the other I put in an opaque pot- that one did not shoot at first so I have transferred it to a glass jar and that is now growing away. The next step is to pot them in to compost and see what happens over the summer!(Tried hard to get a pic that did not look too rude!)

Hungry Gap

We are now well and truly into what gardeners call the 'hungry gap'- this week we finished our last stored onions,potatoes and squash. I'm really pleased with how long our produce has lasted this year- of course we still have vegetables and fruit frozen or made into jam or chutney to use.
I like to think we eat more seasonally now and in the allotment there is now asparagus to pick along with leeks, sorrel ,spinach, chard and a few little carrots-it looks as if the spring cabbage could be cut and Trev has seen a tiny cauliflower just developing!
News on the bee front- in about four weeks we should be welcoming a nuc of bees to our garden!! Can hardly wait!!!

Cheese Making

I have been interested in trying to make some cheese for a while and had gathered equipment, cultures, rennet and so on over a period of time, waiting for what seemed the right time to have a go. The easiest and quickest recipe appeared to be a soft cheese so here's how it went-
Used 2.5 litres of whole milk ,direct vat culture and vegetarian rennet.

The curds were flavoured with salt, walnuts, black pepper, garlic chives and herbs as they were put in the moulds and then left for about 24hours, turning about three or four times.

You can see how much the curds shrank as they whey drained out of them- it was easier to turn the cheese as it became more solid.

The finished cheese- very tasty, quite mild but delicious!!

Overall pleased with the result- have frozen one to see how it will keep and packed the others in the fridge, but judging by the amount we have already eaten will probably not last long!
Next time would like to have a go at a semi hard or hard cheese which will need pressing and maturing for longer.

Allotment in April

The allotment is coming on well for the time of year- some leeks still to crop, all the potatoes in and peas and beans- under cloches and nets for a bit of protection. Onions and garlic in second bed down have picked up from the winter. Today picked our first asparagus as well as carrots, chard and some sorrel for dinner.

Beeing Ready

On Tuesday we spent the day preparing the site at the top of the garden for our hive- moving and levelling the slabs and making sure there is space to work around it. Very pleased with the result although both of us tired out at the end of the day!
Next step is to put up screening on the fence at the back so the bees will fly high over next doors garden and hopefully not bother them too much!!

Garden looking lovely and some fantasic plants out -

Hepatica Nobilis

Jeffersonia dubia

Sanguinaria canadensis

Our Garden

I love the spring garden- this time of year the flowers are fantastic! The Magnolia Stellata is amazing, so bright -almost luminous,especially in the slightly cloudy weather today. The Erythroniums are out and the Fritallaria meleagris nodding above the grass.
The Trillium is amazing- this photograph was taken last year before we had had the garden done- so must take more this year and compare.