I’ve been remiss in documenting this year’s allotment, mainly because progress has been slow and steady and therefore not very dramatic to photograph. Plus we have new neighbours whose efforts put me to shame (that’s retirement for you). Something has flipped in me this year though, because the self-seeded plants who have set up home on our allotment have become friends rather than foes. Last year, everything felt like a struggle, partly because I was running a festival and HAD NO TIME. This year it’s a wee bit more relaxed, though I’m only spending an hour or two a week down there and I can only do what’s possible in the time I have. The thistles and groundsel I do remove, but there’s no point fighting the borage, nasturtium, mullein and poppies. The pollinators love them and actually their colour and form are welcome elements to this year’s allotment (I have harvested some poppy seed heads for drying). Even those annoying brambles are swelling with the promise of a bumper crop of blackberries.
Perhaps because of my tardiness, the broad beans have been fine but no major success this year. They are full of weeds and I do wonder if they needed less competition. It’s a similar story with the climbing beans, whose base are overrun with nasturtium. I think the Cobra will do OK, but the purple and borlotti beans are sluggish. We will get a crop but it will be late, partly because my first set of plants were zapped by that late April frost so these are Maytime afterthoughts. The runner beans, incidentally, have completely vanished, which makes me wonder if I planted any in the first place. I’ll pop some seeds directly into the ground next time I visit, in hope of an autumn bean surge.
The things that we leave alone often do the best. The dahlias were over-wintered in the allotment, I never water them, and they are now the biggest plants on the plot. There is something to be said for leaving tubers in situ. They are just now beginning to give a crop, as are the new tubers planted last month on the gritty thin soil at the top of the path.
The onions have become fat, their leaves beginning to flop, and next to them – miraculously – we have a line of pale green parsnip seedlings that finally germinated on the third attempt.
August’s cut flowers will be dominated by cosmos, chrysanthemums, ammi and sunflowers. The sweet peas are fading now, their velvet shades become mottled as they give up the ghost.
The hop is one of those plants that is hidden in plain sight. It’s so part of the furniture that I rarely see it these days, only to look up last week and notice that one bine has collapsed under its own weight.
Because of my transformed attitude to weeds, plus the success of this year’s planting plan (every inch of ground is covered with something), the July allotment is a pleasure rather than the burden that it was threatening to become. The crops are coming weekly but in small number, which doesn’t make for good photos but does make for a more manageable life. We’re talking a courgette and a bag of broad beans a week, leaves from the trug at home, plus a few berries and two or three vases of flowers. Come August all this will change of course and the glut will hit.
Do you remember when it was warm? No I don’t either but I have pictorial evidence that, just a few weeks ago, the sun shone. At these time I become one of those highly irritating super women who produces home-made ice lollies for her offspring. (Don’t be fooled by this, because the rest of the time he exists on chocolate buttons and Aldi’s own-brand Ritz biscuits.) These chocolate mini milks are really easy and use up those smushy black bananas that are always lurking in the fruit bowl. They’re also a good way of getting milk inside him disguised as a treat.
You’ll need a blender and some lolly moulds. Little hands can join in, but make sure they know which end of the lolly handles to put into the moulds…
Chocolate mini milks
In a blender, whizz together 1 banana, 1 tsp cocoa powder, 2 tsp icing sugar and about 200ml milk. Pour into lolly moulds and freeze.
Also this week:
Harvesting: last broad beans, first courgette, lettuce, rocket, blackcurrants, blueberries, alpine strawberries, cornflower, sweet peas, dahlia, first sunflower, nasturtium, poppies. Also finding peaches, nectarines, plums, strawberries and red/white currants in the shops and farmer’s market.
Cooking and eating: Nectarine, plum and strawberry crumble. Inevitably, pasta prima vera with courgette and broad beans. Chicken marinated with Moroccan spice mix, yoghurt and garlic, roasted in a HOT oven and served with chopped salads, yoghurt and chips. Toscakaka. Black banana cake.
Also: Reading the biography of Elizabeth Jane Howard. Working back at full tilt without ever feeling any richer. Slow but steady progress on the office renovation. Taking Harry for his first hair cut since February, and then only because his fringe had become and health and safety issue.