Vegetables, salad and soft fruit crops we are growing: 2014-15

We thought it might be useful to make a list of the vegetables we are growing in 2014 through to Spring 2015. It will be useful for us to document it and also give our readers some idea of the range of food that can be grown in a temperate climate that has all year round growing conditions.

We use a crop rotation system that makes the best use of companion planting in the two large and two smaller raised beds situated past the orchard at the bottom of the garden.

Product	Cropping
Celeriac	Feb 2015
Carrots	October 14
Beetroot	Since April through to February 2015
Tomatoes, Spring onions	Current
Leeks	September onwards
Cauliflower, Broccoli, Flower Sprouts	November onwards
Turnip, Swede and Chard	November onwards
Aubergine, Peppers, Butternut Squash	September onwards
Beans (various)	Current
Basil, Parsley, Coriander	September onwards
Lemon Grass and various herbs	Current
Fennel	Ongoing until early Spring
Marrows, Cucumber and Kohl Rabi	Ongoing until September
Chili Peppers	Current
Raspberries and Blackberries	Current
Red and Black Currants	Cropped and frozen
Peas, Onions and Potatoes	Cropped and stored
Winter Lettuce	November onwards
Gooseberries	Crop Failure 2014
Horse Radish	November

No doubt we will be challenged with black fly, aphids, opportunistic intruders, mildew, watering, wild animals and birds but with careful management, pest control and natural defences such as companion planting, we should be able to provide more than enough fresh vegetables, salad crops and soft fruit to see us through the year for eating, processing into jams and pickles and, for preserving in the dehydrator or freezer. The excess we will distribute amongst friends or compost and return the goodness to the soil.

In addition to the vegetables we also grow a range of fruit including peaches, oranges, apples, pears, plums, greengage, rhubarb and physalis as well as a range of plants we will use in hand-creams, soaps and herbal teas: lemon verbena, lemon balm, mint, calendula, lavender, comfrey, sage and so on...

Lemon Verbena - harvested for drying

There is little doubt that growing your own food is hard work and never ending but the rewards are worth the effort. In our experience, it tastes so much better and we can be confident that no harmful chemicals have been used in its production. Friends often say that they wish they had the space to grow food, our reply is always the same: a window box, tub or series of plant pots can produce quite a bit of food. If you've thought about growing your own but never got around to it, it is not too late, have a go and let us know how you get on.

Geraldine the Hedgehog - slug control...

The garden in Autumn - chores to cherish

There is something rather beautiful about the onset of autumn. The growing season stalls as the days shorten, the sun and sky work together to cast the autumn glow.

The autumn crocus push through and bring a vivid blue and gold highlight amongst the leaves and grass. Where there were once was blossom, there are now seeds and berries. The leaves are changing shape and colour then will fall to the ground ready to be collected.

The leaves are disturbed by the strengthening southern winds that signal rain and storms. The winds can reach a balmy 26 degrees at any time of the day, evening or night-time.

The animals, birds and insects are preparing for wilder weather. Harvesting and nest building in readiness for a new season when hunters roam and resources fade.

Always something to harvest; apples, chillies, cauliflower, carrots, beetroot, kale...

A veil of wood-smoke drifts across the surrounding pastures as the sun sets and the temperature dips.

Autumn, the guardian of energy and new life.

And to finish, some beautiful words from Sarah Mathew at The Cailleach Writes...

Samhain blessing

As winter knocks upon your door and fires are lit within,
Open up your mind, your heart,
And let the seasons in;
Look past at bounty, harvests won,
Respect the earth, the moon, the sun
And when the winter seems too deep,
Remember close your friends to keep.
Take your peace and take your rest,
Live for now and know you're blessed.

Blessings

Making Piccalilli from home-grown vegetables

It's that time of the year again when the lure of Piccalilli can be heard calling from the green tomatoes, cucumber, celery, cauliflower, onion and green peppers. You cannot beat a home-made piccalilli relish for bringing to life savoury dishes, cheese, rices, tagines or meat (if you eat it).

Much to my surprise and delight, I found two jars in the store room just the other day. They are from last year's batch and still wonderfully fresh and crisp. We just couldn't resist opening one. Enjoyed with chestnut stuffed marrow last night for dinner.

The recipe I use is one which has been in our family for at least 5 generations. I have still to taste one that can beat it. They don't sell mustard powder in Spain so I usually bring it back with me, along with several litres of malt vinegar, when I return from the UK.

We have published this recipe previously but felt it was worth repeating two years on. Let me know how you get on with it if you decide to make it. We usually double this quantity.

Piccalilli

2 cauliflowers

1 cucumber

2 lb of shallots or onion

2 lb of green tomatoes

1 head of celery

About 6 lb of vegetable in total. Chop all the vegetables into small pieces. The cauliflower should be broken into small sized florets and if small enough, the shallots left whole. Soak overnight in a brine solution made with 8 pints of water and 1/2 lb of salt.

The following day, drain and rinse well, leave to drain whilst you make the sauce.

4 oz of mustard powder
1/2 oz of Turmeric
1 lb sugar (can be reduced if necessary)
2 1/2 pints of vinegar
1 cup of plain flour

Make a sauce with all the ingredients, thicken with the flour and gently bring to the boil to cook out the flour. Be careful not to burn the sauce, stir constantly. Add the dry vegetables and bring to the boil and immediately remove from the heat. Cover and leave to cool. Bottle and seal in sterilised jars the following day and label. Hide from everyone except your best friends....

Fruit and vegetables we are growing this summer/autumn

It's been a cold start to the growing season with an exceptionally high rainfall and much cooler temperatures than normal for Asturias. Most seedlings and young plants are behind by a few weeks and we are hoping that now the warmer days are upon us, things will have a growth spurt.

2012

We run a crop rotation system and try to ensure that all the beds are given fresh nutrition from home-made compost. Most of our seedlings are started off in pots, seed trays or half pipes; this ensures we can give them the best start possible and protect them from slugs, disease and adverse weather conditions.

2012

So here we are, this is what is currently growing at La Pasera:

Cultivated Fruit: red currant, black currant, gooseberry, rhubarb, blueberry, raspberry, pear, apple, plum, peach, orange.

Wild fruit: piesco (wild peach), hazelnut, walnut.

Vegetables: potato, pea, mangetout, sugar-snap peas, fennel, chili and salad pepper, flower sprouts, cucumber, squash, marrow/courgette, lettuce (3 types), succession of beetroot, tomato, beans (2 types), red and white onions (400), kohlrabi, succession of carrots, butternut squash, spring onions...

Flower sprouts and tomatoes (under plastic)

Herbs: sage, dill, oregano, thyme, chive, mint, borage, comfrey, parsley, coriander, basil

and for later on in the season: cabbage, cauliflower, leeks, aubergine, broccoli, winter lettuce, swede, celeriac...

The good news is that most of the seedlings are now planted, protected and positioned to perform their best given good weather and appropriate attention. We will feed some crops with nettle juice and spray mildew prone plants with horsetail water. Insects will be kept at bay through symptomatic spaying with rhubarb leaf water or squishing by hand....ewe. Details of natural insecticide and fungicide here.

The slugs and the snails are on a late, hungry start this year also so we have added extra protection around young vulnerable plants by creating barriers of wood ash, broken eggshells or sheep fleece pellets.

The various pea crops are growing well but the Jays are enjoying early morning snacks and ruining the fattest pea pods. The scarecrow didn't seem to deter them but it took the cats two whole days before they approached it or dared to walk past it. They still give it suspicious looks when on their way to the bottom meadow.

Colour in the garden

Approaching our village on the Camino de Santiago

Asturias is not known as a Natural Paradise without reason. It's lush landscapes, almost pristine coastline, soaring majestic mountains and mosaic of many colours however, come at a price: rain. Generally speaking this temperate climate is lovely but when the rain comes it certainly makes its presence known. Hard, long, persistent and powerful rain.

As we head though Spring the colours are vivid, all around the meadows are blooming, trees are blossoming and flowers bow from bud to bloom and fade from bloom to fruit and seed. The cherry trees have suffered these past few days with the intense hard rain and occasional hailstorm. Thousands of tiny flowers have been stripped from the branches and pollinating insects have been few.

Between rain showers is is always good to wander around the garden and appreciate the beautiful spring colours in the beds, borders, trees and bushes.

We encourage a mix of semi-formal planting and wild, natural areas where orchids, bluebells and grasses can thrive.

It never ceases to amaze us how quick things can grow and spread here. Perhaps it is the warm and humid conditions.

The vegetable beds have been cleared of the last broccoli, celery and beetroot plants. Whatever we collect, we compost and add back into the beds later on in the year. We are currently harvesting cauliflowers, the last of the leeks, broccoli and mange tout. We also have many lovely local avocados kindly gifted to us by friends.

    

If you go down to the beds today... Cauliflowers

Since we turned the clocks back at the weekend it is, once again, a pleasure to take a stroll around the garden at first light and take in the views we never tire of. Our neighbour has brought his few cows to the bottom field and their tinkling bells greet us as we take in the morning air.

Cauliflowers, we knew they were there but we weren't expecting to find them ready for harvesting. Taking an early morning stroll around the vegetable beds we suddenly spotted 8 full size, white and crisp, cauliflowers.

The warm weather, recent rains and bright autumn sunshine has worked their magic and everything seems to be growing vigorously and lush.

The cabbages are not far behind and many are ready for harvesting. The early sprouting broccoli seems happy and will shortly need further staking to protect them from the stronger winds we get at this time of year. We are using the leeks already but like the carrots we have plenty to go at. The fennel have regrown tender young heads from the first cut - often two or three on each plant.

I picked four beautiful cauliflowers today and I probably will make a large pan of cauliflower and cumin soup and a cauliflower cheese pasta bake. Luis took one to our neighbours who often brings us jars of jam and other gifts.

Elsewhere in Toriello the trees have shed their walnuts, hazelnuts and chestnuts. The birds are busy stripping the berries from the hawthorns and sloe bushes, the buzzards soar high above and the cooler nights draw ever nearer.

Perfect for supper - cauliflower cheese pasta bake

Cauliflower cheese pasta bake:

1 lightly steamed cauliflower
600 mls of cheese sauce - flour butter roux, add milk, thicken and then add cheese, salt and black pepper
100gms grated cheese
1 good handful of boiled pasta.
Pumpkin seeds

Mix all ingredients together - put in oven proof dish, sprinkle with a bit of grated cheese and a few seeds, bake in a hot oven for 15 mins until cheese is browned.