It's ages since I've posted here - for the simple reason the weather has been so bad. Worst in over 60 years. We are at least 3 weeks behind in growth.
For the record, here is my messy garden, weeds and all!
These are the salad greens and herbs, which I put under protection. Not much growth, but I have been able to harvest some leaves from time to time. The storms have blown away my tent several times, so I'm wondering it has been worth it, to use a tent like this next year.
One of two beds of garlic, which has sprouted up nicely. I am still using last years' garlic, and have not had to buy any garlic this year. The seed garlic I've sown this year is from the garlic I grew last year.
Swiss chard. This is a great winter vegetable. You cook it something like spinach. Swiss chard comes in red and green colours. I would definitely sow that again next year. You can cut leaves off it and come again.
Beetroot - my fave! Is doing well and will soon be ready to harvest. I so love beetroot in all its forms, but especially as part of a goats' cheese and beetroot salad.
Purple-sprouting broccoli. I think it is, though you can't depend on the labels from my local garden centre. Should be ready to harvest soon, once the weather gets warmer.
Supposed to be savoy cabbage but They got the label wrong in the garden center. It's never going to turn into savoy cabbage. It's some sort of sprouting broccoli. I've already harvested some of it, and it is delicious. The plants under plastic bag protection are lettuces. They are coming on. Left out in the frost and snow, they would have been dead by now.
Next time you see my garden. I hope everything will be much bigger, and there will be less weeds!
Last Edit: Apr 18, 2013 23:04:12 GMT -1 by Whisker
Purple sprouting broccoli is a member of the brassica (cabbage) family. You can buy it as a veg in the supermarkets, Penny.
Swiss chard is something like beetroot tops, AC. It cooks down like spinach. It's a great winter veg, as it grows right through the cold weather without protection.
My garlic has really taken off now that the weather is getting finer. I'm still using last years' garlic in the kitchen. Have not had to buy any all year. I bought special garlic to start off with, which has been proven to grow well in our cooler climate. The garlic you buy in the supermarkets comes from Spain and China and is not recommenced for planting here, as it would not stand up to the cold. You only have to buy the seed once, as you can use last year's crop to provide seed for the next year. Just separate the cloves and stick them in the ground.