March – sowing and growing

There are too many plants that can be started off indoors/outdoors in March to name! But here are a few to get you started…

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Carrots – Carrots – sown one trench outside under fleece

Spinach – Salad – Spinach – planted out ‘Turaco’ spinach sown last autumn in a cold frame with fleece and started off indoors ‘Barbados’ and ‘Emelia’, onto ‘Samish’ soon…

Lettuce- Salad – Lettuce – planted out lettuce sown last winter in the cold frame with the spinach and sown some seeds indoors

Radishes – Salad – Radish – sown outdoors under fleece between other crops

Celery – Celery – batch sown indoors

Celeriac – Celeriac – ”

Courgettes – Courgettes – sown indoors

Squashes – have yet to plant ‘Honey Bear’ and ‘Sunburst’

Quinoa – Quinoa – batch sown indoors

Chickpeas – Sown indoors, first time trying them this year!

Broad beans – Broad Beans – ready to plant out under fleece

Peas – started off indoors but can be sown directly now – post hopefully coming soon…

Okra – Okra – couple damped off so planted some more indoors

Rocket – Salad – Rocket – sown indoors, not doing so well…

Watercress – sown indoors

Herbs – sown the parsley and coriander so far

Fenugreek – damped off, need to sow some more indoors

Cucumbers – Cucumbers – sown indoors, doing best at moment, please stay that way!

Tomatoes – germinated very well indoors

Potatoes – time to think about planting them outdoors under a lot of earth and some cover

Turnips – just sown some

Purple Sprouting Broccoli – just sown some (as well as some more Calabrese Broccoli) indoors AND just harvested first batch of last year’s crop the other night to have with some of the last dug up potatoes from last season with baked beans, cheese and frozen homegrown runner beans – yum!

Leeks – Leeks – indoors

Spring Onions – indoors

Beetroot – indoors, on my list

Cabbages – Cabbages – ‘Red Rodeo’, ‘Advantage’, ‘Caserta’ – sown indoors

Brussels Sprouts and Brukale – Brussels Sprouts – quickly sow before it gets too late

Kale – The last of the Kale

Sweet Corn – on my list but I know from experience that I can still get away with sowing it in May, indoors

Rhubarb – Rhubarb – time to feed and start forcing

Fruit Trees/Bushes – time to feed!

There are bound to be plenty more veggies to sow/plant out as we plough on through the first month of spring. Temperatures are finally warming up but hang onto some fleece – the fruit trees might be lured into a false spring, deadly for blossom and fruit production… Make sure anything you sow outside/ plant out is wrapped up under cover, nice and snuggly. It will be a shock to the system if they are exposed to Britain’s ‘spring time’ too early!

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FLOWERS TO SOW INDOORS:

French Marigolds

Cosmos

Viola

Lavender

Geraniums

Calendulas

Lupins

Sweet Peas – they are ready to plant out under cover

There are BILLIONS more… 

 

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February Sowings

List of edibles you could start sowing indoors in February:

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Cucumbers: Passandra, Marketmore, Crystal Lemon.  For more information on planting cucumbers, visit my cucumber page: Cucumbers

Calabrese Broccoli – Ironman F1 – Calabrese Broccoli

Cauliflower – All Year Round

Spinach – Emilia and Barbados Salad – Spinach

Peppers – Californian Wonder

Aubergine – Black Beauty Aubergine

Rocket – Salad – Rocket

Onions – bulbs (outdoors under cover) and seeds

Shallots – seeds

Brussels Sprouts and Brukale – Maximus and Petite Posy Brussels Sprouts

Lettuce Salad – Lettuce

Tomatoes – Shirley, Gardner’s Delight, Sungold, Losetto…

Radishes – Salad – Radish

First early potatoes (outdoors under cover)- e.g. Swift, Red Duke of York, Epicure, Rocket The MIGHTY Potato

Garlic (outdoors) Garlic

Herbs indoors

Beetroot – Bolthardy

Spring Onions

Cabbages – Caserta

Oriental greens – e.g. komatsuna, pak choi, mizuna, mitzuna)

Okra

Cape Gooseberries

Rhubarb (forcing time) Rhubarb

Broadbeans – Masterpiece Green Long Pod, Aquadulce Broad Beans

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I’m bound to have missed lots – anyone got any ideas to share??

 

A January Growing List

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Here’s some inspiration of what to start sowing (indoors) in January:

Aubergines (I’ve sown some Black Beauty seeds)

Peppers (Sown California Wonder)

Calabrese Broccoli (Ironman)

Cauliflower (All Year Round)

Peas (Meteor)

Sprouting Seeds – think speedy cress, sunflower seeds, beansprouts, alfalfa etc.

Herbs – parsley, coriander, dill etc.

Rocket (Buzz, Trizona)

Baby Carrots (cold-frame outdoors under a lot of fleece)

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Have you got any suggestions? Please feel free to share! 

 

Recipe: Mum’s Fish Pies

I think it is time for another potato recipe, don’t you?

As I mention frequently, I am vegetarian and even before I made the decision, I never liked to eat fish. But my mum and brother and sister do love fish (my brother is the tuna eating champion of the world) and love a homemade fish pie – which conveniently uses lots of hearty potatoes and it is an opportunity to use that parsley herb that sits in the garden, forgotten, bless.

Mum has a usual recipe for her fish pie that she often follows that includes a cheese sauce. She also does not use a lot of fish so please feel free to up the quantity to two fillets if you have a taste for meat. I have included her usual recipe first.

This week she tried a different variation that everyone loved. It included onion, garlic and tomatoes and not a cheese sauce but just double cream, saving the cheese for only the top and not the filling as well. It used lots of homegrown produce so I have included this variation as well.

Happy cooking!

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Mum’s Fish Pie

VERSION ONE:

(Serves 6)

For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese

For the cheese sauce: -2 large knobs of butter (about 7g) – 1tbsp/1dsp plain flour – 1/2 pint of milk or 300ml cream (or mixture) – 300g cheddar cheese, grated

For the filling: – 50ml milk – 1 cod fillet – Handful of parsley leaves

  1. Preheat the grill to high or the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. For the fish: warm the cod fillet in a dash of milk over a low flame on the hob. Remove from the heat and stir in the parsley leaves, torn into small pieces.
  4. To make the cheese sauce: Melt the butter in a saucepan over a high heat. Add the flour, stirring. Remove from the heat and stir until combined. Add a little milk/cream at a time so that it becomes a thick sauce, stirring. Warm it up on a high heat, stirring, waiting until it starts to bubble. Turn down and allow it to simmer. Turn of the heat and stir in the cheese a little at a time until it has dissolved.
  5. Add the fish mixture to the cheese sauce, stirring in to combine the ingredients completely.
  6. To assemble: pour the fish filling into a large ovenproof dish. Spread the mashed potato over the top of the filling thickly  to cover it. Sprinkle the cheddar cheese generously over the top of the mashed potato.
  7. Put the pie under the grill for about 10 minutes or bake in the oven for about 30 minutes or until the top is golden brown and cooked.
  8. Serve with lots of cooked vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. My family like theirs with ketchup too.

VERSION TWO:

(Serves 6)

For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese

For the filling: – 50g butter – 1/2 onion, finely sliced – 1 giant clove of garlic, finely diced – 1 cod fillet – 3 large tomatoes – 150ml double cream – Handful of parsley leaves

Additions: – Handful or parsley – Handful of chives

  1. Preheat the grill to high or the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into another pan for boiling the tomatoes later. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. For the filling: melt the butter in a large frying pan. Fry the onion until it is golden brown. Add the garlic a fry briefly. Turn the heat down to low and add the cod fillet, letting it warm in  the butter mixture.
  4. Meanwhile, bring the old potato water to a rolling boil. Briefly dunk the tomatoes, whole, into the water for a couple of minutes so that the skins sag and are ready to peel off. Remove and place in a bowl and allow to cool before breaking them up into pieces.
  5. Pour the double cream into the fish mixture, stirring it in so that it is combined. Add the parsley leaves, shredded into pieces. Remove from the heat straight away and continue to stir for a couple of minutes. Stir in the tomato pieces.
  6. To assemble: scrape the fish mixture into the bottom of a large ovenproof dish. Put a thick layer of mashed potato on top and cover it with grated cheddar cheese. Cook under the grill for about 10 minutes or in the oven for about 30 minutes, or until the top is golden brown and cooked.
  7. Serve with lots of vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. Scatter the parsley, torn over the top along with cut up chives.

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