One of the many benefits of living in a big, multi-ethnic city are the chance encounters I encounter with food of other cultures. The other day I went for a meeting at my colleague Sophina’s flat to find that she’d been packed back to Brum with a suitcase-full of tropical fruit and veg from her parents in Leicester. Whilst working very, very hard, I had a masterclass in how to chew tamarind flesh from the seed, how to approach a custard apple and the best way to guarantee fragrance and juice from an alphonso mango (the trick is to roll it hard on a flat surface, like you would a lemon).
In the meantime, Matt’s been busy on greenhouse renovation. I say renovation – it’s really a full remake. Over Easter he completely removed the dangerously-ramshackle old structure from the allotment, taking each panel apart piece by piece and then rebuilding it in his workshop to make accurate measurements for a replacement. The new greenhouse will be ready in a few weeks (I am promised) and will be made from American white oak. If I have any advice for aspiring young allotmenters, it would be #marryacarpenter.
I’m also getting a van-full of stakes, which will come in handy for this year’s dahlias and other cut flowers.
Speaking of which – the great plant out has begun. Last Sunday I snuck away for a few hours with my Mum, and we managed to put in blocks of ammi, cornflower, cleome and strawflower, as well as rocket, lettuce, runner, borlotti, french and dwarf beans. It’s possibly a bit early to be doing this (the weather is still nippy) but one has to take the opportunity when it arises – I have no spare days now for several weeks.
Some plants don’t need to be cosseted, of course, and chief amongst these are the hops. Now galloping their way up the hopolisk, they’ll be reaching the top in a matter of days.
Finally, pleasingly, I harvested my first real flower crop of the season. An armful of sweet rocket, which I sowed last summer, is joined in the vase with lilac and persicaria (both essentially growing wild on the allotment, planted by previous tenants).
Also this week:
Sowed: Leaf and bulb fennel
In the garden: First rose is in bloom, and the alliums are on the cusp of explosion. Matt is making footings for a new garden shed.
Cooking and eating: Hazelnut, oat and raisin cookies, lots of asparagus, bunny pie, tiramisu, fruit salad with first English strawberries in the supermarket.