We have arrived at that point in the year where we’re starting to run out of a few things, but we still have four cured pumpkins to get through for colour and flavour, greens in the garden, and plenty of vegetables in the freezer to use up.
Outside, we seem to have a few stalwart plants leading the way:
- Brussels sprouts and sprout tops
- Chard (under netting)
- Japanese bunching onions
- Leaf beet (under a cloche)
- Leeks (baby, in pots)
- Parsnips (baby, in pots)
- Spinach (under fleece)
We’ve had some stir-fries, noodle soups and curries using these up. The kale, parsnips and sprout tops have also been cooked very simply as side dishes to accompany Sunday lunch, bangers and mash, and toad in the hole.
The rocket is still growing like weeds, and had gone into some side salads and sandwiches. It will end up on top of a homemade pizza next, for a change.
It’s also time to start using up the Jerusalem artichokes which I’ve been saving for a bit of variety. They are going to be mixed into stews and soups, and perhaps a few could go into a risotto with some mushrooms as well. I’ll have to try not to eat the whole lot of them up, so there are a few to replant for the next growing season.
We’re supplementing with big carrots, potatoes, brown onions and swede, none of which are cost-effective to grow here. They bulk things out nicely and cheaply though, so no complaints.
What’s your plot feeding you with this month?