Thursday, 31 December 2015
Tuesday, 14 July 2015
It was a bit of a high risk strategy, since they were beans which I saved from 2013. I sowed some of them last year, but they were all eaten by some mysterious critter. I handed over all of the remaining beans to Year 5 during their class visit, and kept my fingers crossed.
So far they are doing really well. So who knows - maybe we'll have another crop this year? Keep those fingers crossed.
The week after the visit was the occasion of the Year 5 class assembly, which they developed around the theme of allotments and growing food.
Hayley and I were greeted at the door and ushered to named VIP seats. At the end of the very impressive assembly, we were presented with copies of a selection of poems and memoirs that the children had written, a thank you card and a beautiful bunch of flowers - all totally unexpected.
The flowers are in pride of place on the table, and the children's work is safely in my memory box.
Thursday, 18 June 2015
Fran also came down for a while and was happy for the children to ask questions and have a chat. Geoff came down too, which was lovely.
The photo shows the garlic crop assembled to dry in the sun at home. Five varieties harvested this morning: Early Purple, Lautrec Wight, Solent Wight, Red Something-or-other which has rubbed off the label, and Provence Wight. Of these, Provence Wight is by far the largest with Early Purple coming a respectable second. Red Whatsit is pretty good too.
I was too busy to take photos at the plot this morning, but plenty were taken by the teachers and their assistants. I'm expecting that they will be uploaded onto the class website so will keep an eye out for them there
Monday, 15 June 2015
Let the fun begin!
Sunday, 7 June 2015
I picked the first of this year's crop last night. After shelling them, I was about to sling the pods into the compost when I thought: "There must be something I can do with these".
Happily, t'internet being what it is, a spot of googling quickly identified someone else who had the same thought, and came up with the inspired idea of coating them in a quick batter and deep frying them. In my case the coating was gram flour with black onion seeds and cumin seeds. Absolutely gorgeous.