Veggie patch 1
a few different varieties of tomatoes -
Climbing beans -
Red brussels sprouts, red onions, rainbow beetroot -
Cavolo Nero and yellow courgettes -
There are also some soft fruit bushes behind this veggie patch, raspberries and blackcurrants -
On to vegetable patch No. 2 -
Rainbow Swiss chard -
Peas, which we love eating raw straight from the pod -
And different kinds of courgette type things, something called sweet summer dumpling, normal courgette, butternut squash and of course patisson, the very tasty white spaceships :-) -
and cucumbers, they are so lovely in salads -
We have grapes growing behind this veggie patch -
The last little veggie patch is a new one, and it is in the top field. We planted different kinds of potatoes and some sweetcorn for corn on the cob -
The potatoes have started flowering -
and the sweetcorn is doing well -
And we have started harvesting some things already, sooo delicious! -
And while I am doing this blog post, what are my darlings doing? This -
I wish we could show you all this in person, mum and dad!
xxxxx
Oh, I needed to add a couple of things, because today we picked some of the baby rainbow beetroot and the first potatoes! I love the rainbow beets, they are so pretty, and we bake them in the oven with herbs, garlic cloves, olive oil and balsamic vinegar. Totally delicious. And as a bonus, the leaves of the beetroot plants can be cooked just like spinach and taste soooo good. I cook them quickly, let them drain for a while, and then chop them finely and just heat them through again with a little sea salt, freshly ground pepper, a little nugmeg and cream. Our first potatoes, yummmm, almost straight from the ground onto the plate, lol ( I do wash and cook them, lol ). We planted our 'early' potatoes rather late, so they are only starting to get ready for harvesting now.
xxxxx
Oh, I needed to add a couple of things, because today we picked some of the baby rainbow beetroot and the first potatoes! I love the rainbow beets, they are so pretty, and we bake them in the oven with herbs, garlic cloves, olive oil and balsamic vinegar. Totally delicious. And as a bonus, the leaves of the beetroot plants can be cooked just like spinach and taste soooo good. I cook them quickly, let them drain for a while, and then chop them finely and just heat them through again with a little sea salt, freshly ground pepper, a little nugmeg and cream. Our first potatoes, yummmm, almost straight from the ground onto the plate, lol ( I do wash and cook them, lol ). We planted our 'early' potatoes rather late, so they are only starting to get ready for harvesting now.
xxxxx