Hi all. My allotment is thriving (as much as it can with the weather) and now is the time I think, to start to look forward to harvesting and storage of a few things - and also towards what will be in the plot next.
So to start, a few questions for the more experienced (or indeed, people with any experience!).
1. SPUDDIES
My allotment is only a few hundred yards from my house, so I walk. This will make harvesting a big old load of spuds a bit of a problem, won't it? Carrying them home to store will be a pain (in the arms and elsewhere) - can I leave them in the ground and harvest as needed, or will being in the ground too long cause them to rot? If I can, should I chop the foliage to remove the risk of blight, then leave them buried?
2. SHALLOTS
I have lifted my shallots and they are in the shed to dry. I would like to pickle some or most of them (yum!) - I get the basics of pickling, I just wondered if anyone had a killer mix of spices etc they like to use. If I can replicate the taste of the Garner's ones my parents buy they'll love me forever.
Thanks, folks! I'm really getting into this now.
Spring cabbages have just germinated so I'm looking forwards now to something for over winter. I'm thinkin Japanese onions, spring cabbage, maybe Caulis and also garlic (never successfully grown, though never really tried).
So to start, a few questions for the more experienced (or indeed, people with any experience!).
1. SPUDDIES
My allotment is only a few hundred yards from my house, so I walk. This will make harvesting a big old load of spuds a bit of a problem, won't it? Carrying them home to store will be a pain (in the arms and elsewhere) - can I leave them in the ground and harvest as needed, or will being in the ground too long cause them to rot? If I can, should I chop the foliage to remove the risk of blight, then leave them buried?
2. SHALLOTS
I have lifted my shallots and they are in the shed to dry. I would like to pickle some or most of them (yum!) - I get the basics of pickling, I just wondered if anyone had a killer mix of spices etc they like to use. If I can replicate the taste of the Garner's ones my parents buy they'll love me forever.
Thanks, folks! I'm really getting into this now.
Spring cabbages have just germinated so I'm looking forwards now to something for over winter. I'm thinkin Japanese onions, spring cabbage, maybe Caulis and also garlic (never successfully grown, though never really tried).
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