Its raining, its raining

The title is not strictly true. It has been raining and raining. I have been very busy with family commitments over the past few weeks which is just as well considering the weather. My auntie had her 60th birthday, so that was a day out being plied with food and drink. She lives near Ashton-under-Lyme so it was drive to get there and meant that I could not imbibe. My brother flew in from Fuertaventura, where he now lives, for a visit. He and his good lady, Tracy, stayed with us over night before returning to Manchester. Mum and Dad came too. We did go and have a look at the lottie though. Fencing continues on Tuesday nights. A team of us went to fencing competiton near Nottingham last Sunday. I had a series of close fought bouts in the pool rounds which damaged my position for seeding into the direct eliminations. I had a good outing but came mid field whereas Peter came third.

I keep going up to the lottie for an hour. Partly to weed and partly to see what has happened with all the rain we have had. My buddy Steve emailed me to say i had a massive puddle where my Patio [posh name for a bunch as paving stones at the entrance to my plot]. By the time I went to the plot the next evening the waters had subsided. I got the mattock out and hacked out a rough channel away from the plot towards the ditch. The water hosed along the channel. Since then the pond has not reappearred even though it has rained in biblical proportions. I have away dug a ditch round my large beds partly:

1. to give me some where to walk
2. as a boundary
3. to create a raised bed
4. to create a ditch
5. to a create a void that creeping weed roots can not cross or at least slow them down

The down hill sides of these ditches have been constant puddles and when it rain hard they are linear lakes. As I have said before the substrate of the site is clay over laid with imported aluvial soil. Because of the way I make big raised beds the top 4 to 6 inches of soil tends to drain quite well unfortunatley the underlying clay is slow to drain. This is a handy feature in dry weather as the clay holds the moisture for the plant roots. Just now my plants are suffering. Chic peas and Garlic in particular. I think I will have the garlic up this weekend and dry it out to see if a can salvage a crop. All the other plants seem to be making a living although they are covered in soil which has been bounced off the surface of the earth and been disposited on the leaves by the down pours.

Elderflower Heaven

This is the season for the Elder to flower. The Elder grows as a small tree or shrub. H and I have been watching the weather to gauge when we can go to collect Elder flowers. The Elder flowers during June and July depending on local conditions. We make the flowers into a cordial and a Champagne.

Cordial
One needs about thirty, big, full open flower heads per gallon for the cordial. The cordial has a uses 4lb of sugar, three Lemons, squeezed and zested with 80grams of Citric Acid. Bring the water to the boil and dissolve the sugar. Then the other ingredients are added and syrup simmered with until it reduces. Take the pan off the heat and allow the mixture to stand for twelve hour, over night in our case. Filter the contents of the pan through a muslin jelly bag or other such fine filter to remove the flower parts and bugs. The filter should not be too fine as the syrup will be quite thick. Then bottle. It freezes really well. Use the cordial 1:4 with sparkling water or white wine over ice, drop in a sprig of mint for a really refreshing summer drink. You will not have tasted anything so nice.

Champagne
This champagne is not alcoholic but refers to the fizz. Take a gallon of water and bring it to the boil. Take it off the heat and dissolve 1.5kg [3.3lb] of sugar. Zest two lemons and juice. Add the juice and zest to the water. Also add 2 tablespoons of White Wine vinegar. Allow the liquid to cool the blood temp [37 degrees C]. Add six Elderflower heads to the water. The water has to cool so that the natural yeasts are not killed. The yeasts are going to give the fizz. Let the whole thing stand 24 hrs. Strain the infused liquid to get rid of the flower bits and any bugs. Then bottle the liquor. Use bottles that can stand some pressure. Screw cap pop bottles are ideal. Leave the bottles to stand in a cool place for ten days. Check them every day to ensure they do not explode. One needs to let off some pressure so the bottles don't explode but you want some pressure so you get fizz. The Champagne does not keep long but that will be a good excuse to drink it and go and make some more.

The Elderflower is quite delicately scented but is pungent when infused. It is at its best if picked after a few days of dry, sunny weather. One should select the flower heads that are in full bloom and facing the sun. Since one only requires a handful of flower heads there is no point choosing anything but the best flowers, in peak condition. Flowers that not quite open or gone over impart a distinct "cat pee" odour and spoil the flavour of the product. H and I seek out Elders that do not grow near roads or heavy industry. We apply this rule to any hedgerow goodies we pick.

The other thing is that because so few flower heads are needed there are plenty left on the trees to run to berries which can be turned into jam and wine later in the year. Take note that the flowers and berries should not be eaten raw as they have a mild laxative effect.

Ooh the pain

Since the last post I have had four days in Dublin over the May Bank Holiday. In the days before I went to Dublin I planted lots of seeds and watered them in. The greenhouse was emptied again. We were promised and got plenty of rain which suited me since I was not to be stopped working and benefited from the down pours.

We stayed with our ex-neighbours who have moved to Dublin for work. We did the usual holiday things of too much to eat and too much too drink which incidentally, are my two favorite hobbies. In between eats we had a look round the countryside and the city. Top weekend out! On return from Dublin it was straight back to work. I did not get to the plot until Wednesday evening. The weed seedlings are starting to appear. My lottie buddy throught there might be a frost again as there had been one on Tuesday night so we fleeced over the tender plants and earthed up the spuds. The Ulster Prince potatoes got a dose of frost burn but I hope that will not set them back too much.

I got side tracked at home on Thursday night and we had friends over on Friday evening so no lottie those days either. In a fit of enthusiasm I accepted Tony's offer to go rock climbing the following day. Tony picked me up the 08.30 Saturday and we set off for Stanage Edge, Derbyshire.
It is ages since I climbed and although a could remember the techniques I did not have the strength or endurance for it to be an easy outing. On the third climb I stretched my forearm muscles and made it worse on the next pitch. Tony nipped off and solo'd a couple of pitches whilst I rested. But it was no good I am out of condition for that sort of exercise. Given it was only 3ish we packed or bags and went for a walk to Stanage Pole. From the Pole we took a wide right ward circular walk passed Redmire reservoirs circling back across open moor land to the car park on the Ringinglow Road behind the edge. We saw Curlew, Grouse and Snipe and at quite close quarters too as well as thick swathes of Heather and uneven tussocks of grass. It was hard going but enjoyable. We had an ice cream at the van in the car park and a well earned rest. Then it was a twenty minute walk back to the edge and down to where Tony's car was parked at it's foot. The walk turned into a hike of about six miles with all our climbing gear. It was 6pm by the time we got to the edge again. The sun had been out all day and was starting to journey toward the horizon. The edge glowed in the evening sun and since most of the climbers had left for the day it seem really quite tranquil with a gentle breeze blowing to take away the heat of the day.

Click the link for information about Stanage Edge. Movie buffs will probably know that High Neb was the location where Keira Knighly stood in the film adaptation Pride & Prejudice.
Having shimmied up Stanage Edge in the finger holds of greats such as Joe Brown and Don Whillans and stood breathless, albeit from exertion rather than emotion a la Knightly, I considered we had had a very fulfilling day which was topped off with a pint in the Little John at Hathersage.

My arm, shoulders and chest muscles were over worked so there was no point even attempting to do anything at the lottie on Sunday. After a leisurely breakfast and a potter in the garden H and I went for a walk round our locale. This walk turned into a ten mile hike. All this walking is good training for my summer holidays walking Wainwright's coast to coast.

I made an effort to go to the lottie on Monday evening mainly because I was able to finish work early. I planted out the Sweet Corn, Broad Beans to replace those scoffed by the mice, the remainder of the Leek and Parsnips. I also put in a few Marigolds. After the planting which was quite fulfilling I set about hoeing. It was tough at first but became easier as my muscles loosened up. I am happy to report that the Brassicas that I though had been attacked were in fact the victim of slugs. Since pelleting the area the damage has stopped and the plants have relished not being eaten and are grow like mad. I think the next visit will be Thursday evening if it has not rained. I might even go even if it has!

A Photo History

I was looking round my PC and found the photos I have taken since we started at the lottie. The ones shown here are taken from the same corner of the plot. I stand on the corner post of the boundary fence look out across my plot in the foreground to the carpark at the top of the plots. Click on the pictures for an enlargement.
The first photo was taken on the day we took on the plot in the Autumn of 2003.



The next photo is how it looked in the summer of the following year, 2004.



Next up is the Summer of 2005. If you look closely you can see the beginnings of a path. [bottom, left of frame]



I can not find the summer 2006 picture. I have winter 2005 picture which is will post as soon as I get it off the camera. In the meantime here is a picture from last weekend. Not quite summer but all is set.


That's all for now. I will get a proper summer picture when the summer arrives!

Last Chance to Plant

The pressure has been on for a couple of weeks now to get as much in the ground as possible bearing in mind the Mice scoff the juicy seeds such as Pea and Broad Beans and that in April it hardly rained. I took the plunge this weekend and emptied the Greenhouse. I planted out the Jolent & Musselborough leeks, Gherkins, a few remaining Rainbow Chard and what I think is Celeriac. I had a tray of what are clearly Brassicas but what sort? I think they are Cauli's. I also planted seeds for Parsnip and four rows of Carrot. It remains to be seen if I have missed the first flush of carrot fly. My other job that took quite a bit of time was weeding the onion bed of renegade spuds that I missed in the harvest last year. It is always a mystery to me why plants grow so well when they are weeds versus when they are grown as crops.

The trays had to go from the Greenhouse in order for me to remove the staging that creates a shelf under which the Tomatoes are growing. Taking out the staging out has increased the light and before to long the Toms will be requiring the space to grow.

I decided it was time to remove the bird feeders. I reckon the birds can look after themselves for the summer and autumn. I also hope that they will look round the plot for alternative food and help themselves to the aphids and anything else that might eat my crops before I do. I have a couple of Robins that dive into any earth I disturb as soon as I am a safe distance away. So I make a point of stopping now and then to empty the wheelbarrow or do another short job just to give the Robins a few minutes to pick over the new ground. My allotment neighbour told me that a Greater Spotted Woodpecker has been visiting my feeders. That is quite a larger bird. Apparently to had no trouble getting through my netting. My plot is covered with 4" [100mm] pea netting to keep out the Pigeons, Peasants and Canadian Geese. It is a shame the Thrushes have not sussed out how to negotiate the netting. There are plenty of snails waiting for them.

H and I had a bonanza of Victoria Rhubarb. I was going to make some wine and jam and bit for stewing but I had a little "cash crop". We dropped of my daughter for a baby sitting job with our friends. Their kids had been out collecting Strawberries [not surprising since they live on a strawberry farm] and gave me a pound and a half punnet. As soon as I got home a turned them into Jam. I am going to make some bread to do it justice.

The last job I did on Saturday was to bottle the Apple wine. On tasting it is wickedly sweet, specific gravity 1.030. It may reduce with age but it does taste like apples. The wine is quite cloudy but that too might resolve whilst it is sitting in the rack.

How did the tipples turn out?

As blogged in 06 I made an attempt to make wine from various free sources, Vegetables from the allotment and fruit from the hedgerows and fields. On the whole I would consider it a success. I made wine from Nettle, Dandelion, Plum, Damson, Rhubarb, Pear and Apple.

I executed the same process for all the wines and used, more or less, the same recipe. Stage 1: Take the fruit or veg, wash the dirt off and shake to remove the excess. Chop the up the fruit or veg into smaller portions, usually about 1 inch cubes [25mm] or bruise the fruit or to break the cell walls. This all goes into a big bucket followed by any other ingredients, sugars and boiling water. They are given a vigorous Stir and left for a week in a warm place.
Stage 2: After a week [5 days] I strain the mixture through a muslin cloth. I add the required amount of Yeast, another stir and then bottle the liquor into a demi-john [DJ] and fit an air lock. I put a luggage tag on the bottle with the date of transfer to DJ and the specific gravity.
Stage 3: Stand back. The DJ's live in the garage which is quite warm. When the fermentation dies down to a stop, I rack the liquor into another DJ and refit the air lock. The new DJ sits in the garage for as long as it takes to stop fermenting completely and become clear. If I find that during this period that a lot of sediment is collecting at the bottom of the DJ I will rack into another DJ. At each racking I record, on the tag, the date and specific gravity.
Stage 4: Bottling. I do not throw out any wine bottles that we might buy. I try to collect similar wine bottles by shape and colour. I try to achieve sets of five. When the time comes I syphon off the wine in to the bottles and cork. I like to have corks in bottles but I will use screw caps if I have a set of five. Then I hang a label round its neck. The label says what sort wine, date and specific gravity. The bottles go out to my shed to "have a little rest". The rest can be anything from 3 to 6 months. The run up to Christmas is the time to have a tasting. Depending on the tasting the bottles are rearranged in the shed so the "drinkers" are near the door and the "resters" are further away.
Stage 5: Have friends round and pop a few corks. If you can manage that with a warm summer evening, goodies from the allotment you are in my idea of heaven.

How did they do?
Nettle: A little dry for my taste but I have a sweet tooth. It is getting better with age.
Dandelion: Rich and medium sweet. A bit like a light sherry.
Damson: Rich, deep and sweet but with the sharp fruity acid at the end.
Yellow Plum: Everyone's favorite. Light, fruity, quite sweet but with body.
Rhubarb: A bit insipid. It is not punchy like those above. Very dry with the slight hint of Rhubarb.
Pear: Just bottled. At his stage it is light and clear. It is dry with a hint of fruit.
Apple: Still in the DJ but on sampling dry and fruity. Just waiting for corks for the bottles.

I am not sure I would do nettle again however if it is getting better in the bottle perhaps I should make more and lay in down for longer. I would do all the others again but limit my self to one DJ [Five bottles] of each.

I intend to do Broad Bean, Pea pod, Parsnip and maybe Potato wine this year as well as the fruit wines. I do not think I will be able to resist making several DJs of Damson. I have a good supply so their is plenty for Wine, jam and gin.

The other tipple that has gone unmentioned is the Sloe Gin. For this you need a DJ, a kilo of Sloes that have been frozen and thawed and kilo of sugar. Put the sloes and sugar in a clean DJ and top it up with cheap gin. In fact it seems to be better the cheaper gin. Try Aldi or Netto gin [£7 per bottle]. Stick a bung in the top, it does not need an air lock. Shake the DJ every day until the sugar is dissolved. The shake the DJ up once a week thereafter. I started mine in the autumn and it was ready for Christmas day. I bought a 1 pint decanter to display and serve the Sloe Gin. It is beautiful shade of Crimson. A gallon of Sloe Gin goes a long, long way. I am think of doing the same process except with Damson as the fruit. I have some sloes in the freezer from Christmas so I am considering getting a DJ going very soon so it has 6 months to infuse.

Ten Rows of Cara

It did not rain yesterday and I managed to finish work a little early. Whilst waiting for tea to be ready I knocked in the posts for the fruit cage and screwed the post to the base boards onthe bed. They feel quite secure. After a quick tea I went to the lottie to plant up the remaining part of the potato bed. I dropped in two rows straight into the area that was prepared at the weekend before I was rained off. Then I tackled the remaining couple of foot of bed that needed digging over. The extra rain really loosened up the soil without making it sticky. In no time at all the bed was completely dug over and weeded. Then in went another two rows of spuds. I use Cara as a main crop. They have some resistance to Potato Blight and are very resistance to Scab. They also crop heavily, are very tasty and store well which is about as much as you can ask from a humble spud.

I had a real feeling of pleasure when I looked over the bed. The first four rows are Ulster Prince which have just popped their heads above gound. There is stirrings in the next four rows which are Charlottes. The haulms are barely breaking the surface of soil. Then there is the ten rows of Cara, quietly busy under the damp earth running out roots and pushing up sprouts of haulm to the sun. Spuds are my favorite crop.

Follow the link to the British Potato Council.