Just finished eating the last of the sprout tops that had run on, kindly givento us by Roy. Roy used to own this cottage before us and his allotment runs parallel to my back garden. They were delicious and something we had never eaten before.
I am also in the throes of making Spring rhubarb sorbet. I have more than enough rhubarb left to make another batch for the freezer tomorrow. Spring Rhubarb Sorbet
500g Pink Spring Rhubarb - washed & trimmed into 1" pieces 225g Caster Sugar 1 lemon - juice only
Heat rhubarb, sugar and lemon juice in a pan with lid on for 15-20mins until soft. Whizz until smooth with hand blender. Let it go cold. Pop in ice cream maker until almost frozen - then transfer to tub for freezing.
The mix is almost cold now and the ice cream machine is ready for action - will let you know how it tastes tomorrow...
I moved house last year to a country cottage with a huge garden - .25 of an acre. It had 3 well tended veg plots and the previous owners are a hard act to follow on the gardening front.
I wanted to start a blog mainly to help with diarising (is that a word?) my planting and making it easy to look back on year after year. My successes, my disasters etc.
Today after much internet research I planted out my 10 x Gijnlm (don't ask me how to pronounce that!) Asparagus Crowns.
I dug a trench- 8" deep , filled 2" of it with compost, topped the compost with soil in a ridge shape and laid the crowns in a spider like fashion on top of the ridge about 4" from the top of the trench. Then back filled the trench.
Boy they need some space - luckily that's not something I am short of right now.
They also need plenty of time - its going to be 3 years before I can tuck into a plate of buttered asparagus tips!