... of new growth. These onion sets and a tray of shallots were set out in compost in the cold greenhouse a few weeks ago to allow them to root before they are transferred to the garden. Partly this is so that they get a good start when they do go in, and partly because I knew I'd be 'messing about' in the garden for a few weeks so I wanted to avoid putting anything directly in the soil in the meantime. The messing about consists of digging out a couple of inches of soil from the area that will be the hen-run and spreading it evenly around the other veg beds. This will allow me to put some flagstones and gravel (on landscape fabric) in the run so I can hose it out when necessary. The aim it so keep the run from becoming a mud-bath and make it easier to clean. 
Little red nubs of new rhubarb are beginning to show through the soil. I shall give them their usual top-dressing of garden compost as soon as I dismantle one of the bins. It has reminded me that I still have a few puddings-worth of rhubarb in my freezer. I feel a cobbler coming on this weekend!
All the seeds sown in the last couple of weeks - mainly aubergine, peppers and the first two types of tomato - my own Sungold un-hybrids (these will be F3 plants) and a few Brandywine, are all up and growing well. In the last couple of days I have sown some Crimson Flowered and some Red Epicure broad beans and some Samara (heritage) and Bright Lights Chard in modules in the greenhouse.
Today I've put in a dozen of my Lancashire Lad x Oregon Sugar Pod seeds into root trainers. This will be my F1 generation and should give uniform plants. Seeds from those next year will give me a spread of genetic material to start making selections of my own.
I've also sown the first of my Tiger Tom (heritage) x Sungold seeds. As Sungold is already a hybrid, heaven knows what the shake-down of genes will reveal. Who said gardening was boring? "Not I," said the cat!
7 comments:
Lovely to see the first signs of the new season, isn't it?
Mind you, the amount of time I spend in fearsome scrutiny of the pots of seeds that I've sown, I'm surprised that they aren't too embarrassed to sprout!
Our rhubarb is (unsurprisingly) a little further ahead of yours - we have one particularly early crown that is only a couple of weeks away from first pickings!
I also have entirely to much rhubarb in the freezer still. Do you have any good recipes for rhubard?
I have yet to get much done in the garden as it is still frozen here in Ontario, Canada. My cold tolerant crops can not go in until April, I have been pocking around in my cold frame though.
I'm going to add your blog to my blog roll so I can keep checking in.
I am sure when the run is complete your Girls will be very pleased you did so much "messing about"
Yes! my shallots are just starting to show just like yours. I also found a black plastic dustbin in a skip last week and I have put it over my rhubarb to blanch it. I peeked at it yesterday and the colours of the stems are a vibrant pink. Will have to photograph it for a blog!
Hi Hazel - this variety of rhubarb (Stockbridge Arrow) although the name suggests it might be forward, is never very early.
Hi Dan - I like rhubarb stewed with sugar and a little stem ginger (the sort you get preserved in a jar in thick syrup.) Chop a lump of the ginger very finely and add it to the rhubarb when it's cooking. Then I make pies, crumbles, cobblers, anything really - and the ginger really gives it a shot in the arm.
I also like rhubarb in any chutney recipe. Just replace some of the fruit - apple for instance, with rhubarb.
Still messing about Bilbo. I've mentioned that I want to collect the pullets in 5 weeks time - we are slowly creaking into action!
My Dad had an old metal bucket with a small hole rusted in the bottom Matron. He used to blanch rhubarb with that. Jealousy rears its ugly head - people will be eating new season rhubarb before me. Again!
The shot of your rhubarb is VERY exciting - I have yet to investigate mine. Exciting to hear of your crosses - looking forward to seeing what comes of them!
I am not the biggest fan of ginger but it sure sounds like a winning combination. I will have to give that a try, I think I have seen the jarred ginger at the grocery store. I will keep you posted on my results :-)
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