Terry Walton has enjoyed a busy week on the allotment
Another busy week on the plot, but I wouldn’t be anywhere else
Whatever is thrown at them, a gardener tends to be a happy person and copes admirably with the changing elements. This week I read an article about the trend towards low-maintenance gardens but, to a seasoned gardener like myself, there’s nothing more therapeutic than pulling out a few weeds and constantly harvesting and replacing plants.
This brings variety every day to the gardener’s life and they say variety is the spice of life. A constantly growing and evolving garden is a treat to behold every day and to walk around and observe these changes lifts and invigorates me. If you don’t believe me, try it!
We all know of the health benefits from growing your own fruit and vegetables, and it’s the humble tomato that is singled out for high praise this week. A variety has been bred that contains a high level of selenium, which has high antioxidant properties. Most vegetables eaten fresh and grown in safe, clean environments have a beneficial effect on our health and life and I think that, physiologically, the art of gardening has a hugely helpful effect on our wellbeing, giving a greater inner peace.
The leeks, which started their cycle much later this year, are finally big enough to be ‘collared.’ Below the surface of the soil, about 10cm (4in) of leek is being blanched by the soil but I need more! The leeks stand about 38cm (15in) high and are just right for threading through plastic tubes. These tubes are carefully placed over the flimsy leek leaves and pushed 2½cm (1in) into the soil to firmly anchor them.
As the leeks grow and swell, these collars will shut off the light from the 12½cm (5in) of leeks above the surface. Once harvested in autumn, I’ll have 23cm (9in) of white shank on my leeks and that’s the way I like them!
A casualty of the weeks of hot, dry weather has been the beetroot. My main variety – ‘Boltardy’ – hasn’t lived up to its name and some have sent up seed heads. These are not much use for the kitchen, since the roots will be woody and useless. Pull them out and consign them to the compost heap.
The shallot tops have started to die back rapidly and this is a sure sign that they’ve completed their growth cycle. These can be carefully lifted by pushing the fork under the roots and easing them from the soil. Shake off excess soil from the roots and place them in plastic trays in the sunshine, turning them daily, to thoroughly dry off. If rain is forecast, pop them into the shed or greenhouse to complete the drying process. These can then be pickled or stored all winter long for use when required in numerous dishes.
Alongside the shallots, garlic is dying back rapidly. Those with yellowed leaves can also be harvested and fully dried out for autumn and winter use.