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Comment by maggie turp on May 1, 2017 at 9:35

Great work on the plots yesterday and a nice lunch and chat in the cafe for those who could stay on - and it even rained overnight to help the plants we put in get established!

Helen was asking about my (very wonderful!) perennial kale plants. The link is here:

https://www.pennardplants.com/products.php?cat=401

Quite expensive to begin with but they really do keep on giving!

Maggie

Comment by maggie turp on May 1, 2017 at 9:35

Great work on the plots yesterday and a nice lunch and chat in the cafe for those who could stay on - and it even rained overnight to help the plants we put in get established!

Helen was asking about my (very wonderful!) perennial kale plants. The link is here:

https://www.pennardplants.com/products.php?cat=401

Quite expensive to begin with but they really do keep on giving!

Maggie

Comment by maggie turp on May 1, 2017 at 9:35

Great work on the plots yesterday and a nice lunch and chat in the cafe for those who could stay on - and it even rained overnight to help the plants we put in get established!

Helen was asking about my (very wonderful!) perennial kale plants. The link is here:

https://www.pennardplants.com/products.php?cat=401

Quite expensive to begin with but they really do keep on giving!

Maggie

Comment by maggie turp on April 26, 2017 at 9:34

Lots of lovely chard in the world right now! Fausto asked me to post this recipe, which uses 500g of it a go (and tastes delicious...)

'This is lovely warm, but also good at room temperature, ready sliced and packed for a picnic. The sorrel adds a lovely, lemony kick, but don’t worry if you can’t find any: just use two teaspoons of finely grated lemon zest instead, and add 100g more chard to the mix. Serves eight as a main course if served with a simple salad.

 

100ml olive oil

1½ tsp caraway seeds

2 garlic cloves, peeled and thinly sliced

1kg plum tomatoes, skinned and roughly chopped

500g swiss chard, washed, leaves and stems separated, leaves roughly chopped and stalks finely sliced

Salt

130g sorrel, roughly shredded

25g mint leaves, roughly chopped

25g dill, roughly chopped

8 spring onions, cut into 1cm pieces

200g feta, roughly crumbled into 2cm pieces

60g pitted kalamata olives, roughly chopped

2 eggs, lightly whisked

190g greek yoghurt

40g parmesan, finely grated

150g coarse polenta (fine polenta will do, if you can’t find coarse)

 

Heat the oven to 200C/390F/gas mark 6. Heat two tablespoons of oil in a large saute pan for which you have a lid, then fry the caraway and garlic over a medium-high flame for a minute, stirring most of the time. Add the tomatoes, chard and half a teaspoon of salt, cover and cook for 15 minutes, stirring every now and then, until the chard has wilted and the tomatoes have broken down. Take off the heat and stir in the sorrel, mint, dill, spring onions, feta and olives.

Put the eggs, yoghurt, parmesan, remaining 70ml oil, polenta, 150ml water and a half-teaspoon of salt in a large bowl and mix to a thick batter. Pour half the batter into a 20cm x 30cm ovenproof baking dish, so it completely covers the base, then spoon the greens evenly over the top. Pour over the remaining batter – it won’t completely cover the greens, but that’s OK. Bake for 40-45 minutes, until risen and dark golden-brown on top, leave to stand for 10 minutes, and serve hot.

Comment by maggie turp on April 25, 2017 at 12:58

Big Dig on Sunday ... Starting at 12.00 noon. No need to bring anything, Barbara, just yourself. 

Refreshments and coffee provided in cafe.

I will have courgettes, squash and tomato plants for anyone who wants them.

 Come if you can! Bring a friend (or two!) 

Maggie

Comment by maggie turp on April 25, 2017 at 12:58

Big Dig on Sunday ... Starting at 12.00 noon. No need to bring anything, Barbara, just yourself. 

Refreshments and coffee provided in cafe.

I will have courgettes, squash and tomato plants for anyone who wants them.

 Come if you can! Bring a friend (or two!) 

Maggie

Comment by maggie turp on April 25, 2017 at 10:08

Hi Kate and other would-be waterers! The reason there is sometimes no tap top and/or connector in the tennis hut or the shed is that gardeners have repeatedly borrowed these and forgotten to return one or both of them. I have replaced them several times and feel I have to move on to a different system, as I can't keep doing this.

Anyone who would like to be able to use the host can buy a tap top in Moran's in Kilburn High Road. (They only have one kind of garden tap with a detachable top.) You can buy the little screw-on connector that allows you to attach the hose to the tap in Homebase or Robert Dyas. 

Sorry to have to resort to this but the old way is just not working... Best, Maggie

Comment by maggie turp on April 25, 2017 at 9:41

Thanks a lot, Mark! Alas, when I try to view the plan, I get a message 'blocked plug in' and have no idea how to 'unblock.' Can anyone help? Maggie

Comment by Mark on April 24, 2017 at 21:01

170424_QP%20Plots.pdf

Dear All,

Ahead of the dig on Wednesday 
Please see the link above for a sketch plan of the plots. I hope that this is okay, but if it needs updating please let me know.

Mark

Comment by Mark on April 22, 2017 at 4:59

I'm afraid I'm away that weekend so cannot make it, I'll aim to get the plan of the beds drawn up ahead of this though. Have fun!
Mark

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