Hungry Gap

What to think of growing for next winter’s hungry gap?

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Kale

It will start to flourish in the most ‘hungriest’ gap of all, around February when all of your stores have dwindled. Boil, steam, fry or add to stews, curries, soups, pizza toppings, lasagnes, bologneses, casseroles, etc and it will wilt down to nothing but is so good for you!

The last of the Kale

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Cabbage

Kept under only insect netting, cabbages can be grown for an early spring crop or throughout the autumnal and winter months for a warming cooked green due to their hardiness.

Cabbages

Spanish Tree Cabbage

Huge plants that should last for two-three years once sown. They are frost resistant and produce huge green leaves that you harvest like kale. Pull them off, cut them up, and cook like cabbage/kale. They taste just like them.

Purple Sprouting Broccoli

This one will not be ready until just before spring each year, but it will give you an early green before the calabrese broccoli has even been planted out into the ground. Snip off the little flowers as the grow and boil or steam for some homegrown goodness before the rest of the veg is ready for harvesting. The plants are frost hardy during the winter months.

Swiss Chard

Giant spinach that lasts all year round and self-seeds magnificently. Plant a few and they will die back when they get worn out but will regrown pretty quickly. You will want to cook these leaves as they are a bit strong – avoid the stalks, they are not very tasty. I like putting mine on top of homemade pizzas or chucking them in a stir fry.

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Potatoes 

Plant lots of potatoes, store some and cover the rest in the ground with tonnes of soil and some horticultural fleece to prevent frost damage. They might suffer a little from slug damage but I promise that they will still be completely edible and wonderful! They last a lot longer in the ground than they do in storage.

The MIGHTY Potato

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Swede

Swedes can be left in the ground, like potatoes, all winter long. You don’t need to fleece them but can if you like. They will be exhausted by mid-spring so aim to pull them all up then.

Turnips

Same as swedes.

Beetroot

Cover your beetroot with fleece and they will stay in the ground throughout the winter.

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Carrots

Again, keep covered with fleece and dig them up throughout the winter months. The green tops will die back but the roots themselves will stay fresh in the ground.

Carrots

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Brussels Sprouts and Brukale

These need a little frost to keep them tender. They should be pickable around Christmas time and thoughout the winter months. Boil or steam.

Brukale is a cross between a Brussels Sprout and Kale – I personally think it is even more delicious than either!

Brussels Sprouts

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Leeks

Will last longer than onions in the ground that will rot when the frost strikes.

Leeks

Celeriac 

These should be ready to harvest after the frosty time, during December and throughout the winter months. They can be roasted, boiled, mashed, made into soups, added to stocks etc. for a nourishing root vegetable.

Watercress

I was surprised when our watercress flourished in the cooler months than it did throughout spring or summer. Grow it in pots and cover with fleece and it will be a salad leaf that will see you through winter.

Rocket

It won’t last as long as watercress in the cold months but it will see you through a majority of it as long as you keep it fleeced.

Micro-Greens

Grow these on your windowsill indoors. These can include speedy cress, sunflower seeds, beansprouts, alfalfa, pea shoots, and lots more sprouting seeds are available in the shops.

 

Do you have any winter veggies to grow through the ‘hungry gap’? 

 

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Brussels Sprouts

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Sow: February-April

Harvest: October-April

Brussels Sprouts are members of the Gemmifera Group of cabbages, Brassica oleracea, grown for its edible buds. They look like mini-cabbages and taste like slightly stronger versions. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

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‘Maximus’

Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome. Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels from which they supposedly derived their name. The French coined the title in the 18th century. It was common to put a landmark on a food. Whether they actually were developed in Brussels is not certain but there are records of Brussels Sprouts around where Brussels is as far back as the 13th century. During the 16th century, they enjoyed a popularity in the Southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.

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I grew this year the brilliant ‘Maximus’ which I highly recommend. I sowed it in February and planted it out after the frosts had gone. I did not harvest any until Christmas Day, Boxing Day and the day after but they could be picked from September onwards if you are lucky. I still have a few small ones left to develop that should see us through the winter months.

Other varieties to consider:

‘Noisette’ and ‘Groininger’ are good earlies, pre-Christmas.

‘Seven Hills’ is recommended for the Christmas season.

‘Wellington’ will offer a late winter harvest as will the red coloured ‘Red Rubine’.

Start sprouts off indoors in February in pots of compost, 1.5cm (1/2 inch) deep. Transplant April-June when the plants are big and strong with at least three leaves growing. Plant firmly in a trench with well rotted manure and Blood Fish and Bone mixed in. Space them 60cm apart. Water well – brassicas need hydration. Prop the plants up with sticks, especially as they get bigger. You will want to net them straight away to keep out the pesky Cabbage Whites, and I am afraid you will have to keep the insect netting on them all year round. However, these hardy plants will not need fleecing or any type of frost protection. In fact, they need a little cold to prosper.

Pick the sprouts from the bottom of the plant upwards, the largest ones first, a few at a time. However, don’t ignore the leaves of the actual plant. They make good cut-and-come-again greens and often taste milder than the sprouts themselves. Take a few at a time. Another thing you can do is chop the tops of the plant off. They taste very mild and are like mini-cabbages when boiled.

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Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. They are also a good source of iron, vitamin B2, protein, magnesium, pantothenic acid, vitamin A, niacin, calcium and zinc. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones and phenols. Brussels are credited with reducing cancer, cardiovascular disease and supporting the dietary system as it contains a good amount of fibre.

Steaming or boiling sprouts should only take about 6 minutes. Cook until just tender. They are of course brilliant with Christmas dinner or any other boiled veg meal (sausages and mash, roasted chicken are such examples) but don’t just reserve them for roast dinners. Shredded bacon mixed with Brussels Sprouts makes a good side dish. Bubble and Squeak is a classic. Chestnuts is another good one to mix in. Melted parmesan cheese on top. I personally like boiled potatoes, Brussels sprouts and cranberry sauce mixed together in the form of a dish – a light, warming continuation of Christmas dinner.

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‘Brukale’ Petite Posy

Brukale

Another veg to consider is Brukale – which I actually prefer to Brussels Sprouts. It is a cross between a Brussels Sprout and a Kale. It is basically mini-kales that grow like Brussels Sprouts. Sow indoors in February (try ‘Petite Posy’ from Mr Fothergills) and plant out along with the Brussels Sprouts. Pick them like you would pick Brussels Sprouts and boil them for slightly less longer. Their taste will be less potent than a sprout.

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Brukale and Brussels Sprouts picked for Christmas lunch 2016
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Boiled Brussels Sprouts
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Boiled Brukale
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Christmas Lunch 2016 – homegrown Brussels Sprouts, Brukale, Potatoes, Carrots, Runner beans and cranberry sauce (unfortunately, roasted parsnips and peas were not, fortunately the sausages, bacon, turkey and homemade stuffing were not too!)

Tis the Season for Brussels!

The weather has been awful this week. Not even my trusty fleeces could stop the frost. it has been too cold and dark for me to do any work in my veg garden this week which has made me very low.

However, last week I uncovered my brussels sprouts to give them some new sticks for propping – and look at how beautiful they are!

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The purple plants are Brukale – cross between brussels and kale. Aren’t they sweet? You can buy seeds from Mr Fothergills.

Let’s hope they are still looking as beautiful by Christmas lunch!

Happy December all, hope no one gets too cold.

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