@tessagardenbarmy, re the fartichokes I have heard there is a herb you can cook them with that reduces the windiness. Alice Fowler mentioned it in one of her programmes post the Berryfields era. Can't remember what it was now but someone on here will know.
I've been looking this up as we look to have fine crop judging by the top growth. Apparently boiling them in acidulated water converts some of the high inulin content,which produces methane in the lower bowel, to fructose and glucose thus making them taste sweeter too. I might try this if I make soup or do a gratin dauphinois type dish and maybe even for parboiling before roasting.
Lemon juice gives the best flavour apparently whilst vinegar leaves them a bit too astringent.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Hi @Allotment Boy Already onto this herb it's called winter savoury I use it in bean stews all the time problem is you need quite a lot for it to be effective!
Just to prove that we can still harvest some produce at this time of the year. I have about another 5 to come after this one. Sorry the camera seems to have focused on the net not the cauliflower. These are the best I have managed for years!
I only have a few Parsnips as the germination was so poor (sowed 3 times). I am saving them & the sprouts for Christmas dinner! Tried a root of celeriac but it was all fibrous- nothing usable, hoping others will make something before the tops go down.
I didn't have time to post this before the big day but here is some of the Christmas harvest. Potatoes came from store but the rest was fresh dug/ picked. The salad leaves are in an unheated greenhouse.
There is a bit of purple spouting broccoli hiding under the cauli. Parsnips were reasonable after all the worries of poor germination and dryness in the summer. Tey had all grown right down into the clay layer over 2 spits down!
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Lemon juice gives the best flavour apparently whilst vinegar leaves them a bit too astringent.
Already onto this herb it's called winter savoury I use it in bean stews all the time problem is you need quite a lot for it to be effective!
im still picking Swiss chard
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
There is a bit of purple spouting broccoli hiding under the cauli. Parsnips were reasonable after all the worries of poor germination and dryness in the summer. Tey had all grown right down into the clay layer over 2 spits down!
I just pick loose leaves from these