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Home and Gardens

Published on January 30th, 2013 | by Angela Boobbyer

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Fork It – Down at the Veg Patch

Having been a keen gardener for many years now, I can honestly say that it’s a wonderful but frustrating past-time!

Gardening is about planning ahead, sometimes you reap the rewards quickly (annuals flower within weeks of planting) or in years (Asparagus beds take a few years to give good crops). The thing to remember is that it’s not an exact science; you’re at the mercy of so many variables – mainly due to the weather. This dictates everything from the rate of germination, to plant growth, flowering and ripening.

So, if you’re growing your own this year, here’s some advice……..

  1. Once the ground has thawed and is reasonably dry, mark the shape of your veg patch with sand trickled from an old plastic bottle. Remove the top layer of growing vegetation and dig the ground over, incorporating as much organic matter as possible. If you are making a bed in the lawn, remove the turf and stack it upside down somewhere out of the way – after a year or two it will rot down into fantastic compost.
  2. Start off with a small veg patch this year; if you find you enjoy growing your own and have some success, you can always make it bigger next year – assuming you have the space.

Jobs for the Month of February

Sow

Broad beans

Early peas

Lettuce, rocket and radishes

Summer cabbages, turnips and spinach

Seed onions

Aubergine and peppers

Plant Out

Jerusalem artichokes

Shallots

Harvest

Leeks

Parsnips

Swede

Turnips

Perpetual spinach and chard

Purple sprouting broccoli and kale

Brussels sprous

Salsify and scorzonera

Chicory and endive

Celeriac, celery and Jerusalem artichokes

 

Seasonal Recipe

Here’s a recipe for Parmesan Parsnips. A great accompaniment to the Sunday Roast.

Takes approximately an hour, you’ll need parsnips, oil, butter and Parmesan cheese.

  • Peel the parsnips and cut into batons
  • Par-boil for 5 mins. and drain
  • Add olive oil and a knob of butter to a baking tray and place in a pre-heated oven at 180 degrees, until oil / butter is hot.
  • Tip the parsnips onto the tray and turn to ensure covered in the oil mix.
  • Grate Parmesan cheese over the parsnips and place in oven for 10 mins.
  • Remove, turn and grate more cheese on top, replace in the oven.
  • Check periodically and turn – until golden.

Fruit

Finish pruning currants (black, red and white), and gooseberries.

Force rhubarb.

 

 

Readers Tips

  • Talk to your neighbours and find out what fruit and veg they grow – will give you an idea as to what grows well locally. J.D. – Tunbridge Wells
  • Use cloches to warm and dry out the soil before sowing seeds. K.D. – Crowborough
  • Start your war on the local slug population now, using natural means if at all possible (beer traps and nematodes). Paddock Wood

General

Prepare vegetable seed beds, and sow some vegetables under cover (see above)

Chit potato tubers

Net fruit and vegetable crops to keep the birds off

Prune winter-flowering shrubs that have finished flowering

Divide bulbs such as snowdrops, and plant those that need planting ‘in the green’

Prune Wisteria

Prune hardy evergreen hedges and renovate overgrown deciduous hedges

Prune conservatory climbers

Cut back deciduous grasses left uncut over the winter

 

 


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