Well it really seems to be the thinning season, not to mention fighting off attacks from would be savages. Spring onions, leeks and brassicas all needed thinning while the beetroot awaits its turn. The good news is that the beetroot is getting to the stage where it is looking good to be used for salads, a nice tender sweet size. I have to say, I don’t understand why there is this fixation for growing whopping great vegetables as in my view this tends to result in tough, woody and generally inedible specimens. The smaller ones on the other hand are often typically sweeter, succulent and can encourage a plant to produce more offerings.
On the whole progress has been good. The Sage and his wife have been merrily tucking into potatoes from the plot and mightily pleased they are too. The peas have come on and are flowering away, while the broad beans continue to swell their pods. While it still all seems a little late, most of the produce is coming on nicely and the blackcurrant boughs are heavy with berries and the colours of the berries are turning as they ripen.
The Ugly
One of the biggest problems with the plot is to protect it from predators. To-date we have been watching the leaves of the brassicas and all seems fine there, but the slugs are on to the radishes and, in particular, strawberries where they have managed to gorge more berries than the humans. The blackbirds are starting to show a bit too much interest in the blackcurants so these have now been wrapped in netting.
The Really Ugly
Last week I decided to clear out the young celery that had not been thinned as those plants transplanted had already taken well to their new positions and taken root. Roll on a week and this is the sight below that greeted me when looking at the former seed bed of green celery. Burnt out, almost extinguished, but there is yet hope as the flourishes of new bright green leaves testify. For one who loathes celery I guess I am not too upset.
We will be up at the plot again in the next few days to see what we can reap. Until then enjoy the days.
Meticulous Mick 
That beetroot looks delicious. Our family are big fans of beetroot. I buy lovely (smallish) organic beetroot from my local inner city food market and cook them myself. Can’t bear tinned stuff (of any kind of vegetable, actually).
Have you tried steaming beetroot first and then putting them in to roast (with your other roast vegetables)?
I also roast whole bulbs of garlic in with the roast vegetables (no need to peel). When cooked you just squeeze the soft delicate flavoured garlic paste out of the papery covering and eat with your roast meat or spread on lovely fresh sourdough bread – Yummy!
Gosh I’m getting hungry just thinking about it.
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Haven’t tried the roast beetroot but am gonna have to now. It’s funny when I was a kid I didn’t like beetroot but now I really like it – in soups, as a vegetable, with salads…..As for the garlic, yep we do that, we both love garlic and we are trying to grow some this year- first time. Mmmmmm by MM
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Don’t forget to steam or boil the beetroot first (depending on the size of course). Beetroot is too dense and takes more roasting time that other veggies.
I also like lemon wedges roasted with my veggies. When cooked and on the plate, I put veggies and squelshy bits of soft lemon & herbs on my fork before putting in my month. In fact, I like a mix of onion, parsnips, potatoes, pumpkin, lemon wedges and later in the roasting time, red capsicums chunks. I sprinkle freshly ground rock salt and lots of fresh rosemary spikes all over the lot. (sometimes also fresh thyme or lemon thyme as well).
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Oh yes, herbs are a must (fresh from the garden obviously) as is the rock salt. Isn’t there so much out there to try, it’s brilliant, it’s exciting. Thanks for all your suggestions. Keep them coming. MM 🍳
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