M a s D u D i a b l e

M a s D u D i a b l e Mas du Diable is a small organic farmstead in the Cevennes mountains of Southern France. The website includes an organic kitchen garden blog, recipes, articles and resources for living life on the land. http://www.masdudiable.com/A55C37/mdd.nsf/ en-us Mon, 12 May 2008 19:28:21 +0200 Broad Beans & Fennel tops Mon, 12 May 2008 19:28:21 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/broad-beans--fennel.htm Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/broad-beans--fennel.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/broad-beans--fennel.htm

Fennel tops are often thrown away, which is a waste of such a wonderful vegetable, or pot-herb, with all its lovely aniseedy flavours. Fennel makes a great partner for broad beans and this 'little dish' of broad beans stewed in olive oil is pepped up with the addition of garlic and shredded fennel tops. You can serve this vegetable dish as one of a group of mezze or tapas, on rice or on a bed of dressed lettuce leaves see pictured.

Serves 2 Prep / cook 10-15 minutes

Broad Beans (shelled)
handful fennel ferns (or other herbs such as dill, parsley, or tarragon)
2 cloves garlic
olive oil
salt & cracked black pepper
lemon juice

Put a wide pan on the hob to heat up and add a thick layer of olive oil. Bash up the garlic and throw it in along with a little sea salt and cracked black pepper. After a minute or less throw in the beans and cook gently until the beans are soft. Meanwhile wash and finely chop the fennel ferns and throw these into the pan once the beans are ready. Stir once or twice to wilt the fennel then serve with a little squeeze of lemon juice.

Variations

For a delicious creamy version stir in some crème fraîche at the last minute, stir to warm through and serve.

Broad-Beans-&-Fennel+-salad.jpg

Serving idea warm on a bed of dressed lettuce makes a great summer lunch

Gardeners Note
I would normally be starting to harvest my fresh young broad beans about now but last autumn I couldn't sow the beans, as planned, because the wild boar were still getting into the garden. Curiously I feel like eating beans, it must be hard wired for this time of year, so I got some out of the freezer and perhaps this recipe might be useful for anyone who is harvesting this years beans soon. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/broad-beans--fennel.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/broad-beans--fennel.htm?opendocument&comments Fennel Soup Mon, 12 May 2008 11:52:32 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-soup.htm Soups Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-soup.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-soup.htm

Fennel bulbs, stalks and ferns
1 onion, peeled and chopped
2 cloves of garlic roughly chopped
Olive oil
cracked black pepper
1 tsp verdurette (home made vegetable stock) (optional)
2 litres water or chicken stock made with a stock cube
1 apple, cored & chopped
2 bay leaves
1 tsp caraway seeds

In a large roomy pan add a thin layer of olive oil. Throw the onions and garlic, with a pinch of black pepper and the caraway seeds, into the pan and fry gently for a few minutes, until the onions are soft. Wash and finely chop the fennel and add it to the pan, stir well and let it sweat. Add the rest of the ingredients cover and simmer for 1 hour. Remove the bay leaves and liquidise the soup. Check the seasoning and serve as it is or as one of these variations, with a scattering of chopped fennel leaves.

Variations
I was on a roll with this fennel soup and ended up making several different versions, all delicious in their own way.

Fennel Velouté
Follow the recipe as above and after liquidising the soup pass it through a sieve to make an extra smooth and thinner soup, mix together an egg with a little crème fraîche and stir into the hot soup and you've got yourself what the French might call a Velouté de Fenouil. This version is delicate enough to be served at swanky dinner parties or in cups as a taster. More down to earth I drank the thinner soup before adding the crème fraîche and egg and it was great, a cup-a-soup on the move.

Fennel & Smoked Salmon Soup (pictured)
Follow the recipe for the Velouté and just before serving top with thin strips of smoked salmon.

Freezing
The basic soup can be frozen. I recycle wide neck 1 litre plastic milk bottles, which are perfect for freezing soups. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/fennel-soup.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-soup.htm?opendocument&comments Fennel Harvest Fri, 9 May 2008 11:52:57 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-harvest.htm 2008 Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-harvest.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-harvest.htm

I've not managed to get fennel to grow for me here until this year, so this is my first real fennel harvest. So what made it work this year, what was the difference?

I bought new seed, sowed it undercover and sowed at a different time of year. The new seeds came from Seeds of Italy and I sowed it in the polytunnel in November. Previously (4 years in a row) I've sown spring-summer outdoors, at the same time as autumn beetroot, and it just has not germinated in the hot spring to summer months. So this year I tried sowing it in the polytunnel just before the first frosts (when I also sow beetroot and carrot) and I am harvesting it now.

It has not been altogether successful but that was entirely my fault. I did not thin out the row of fennel, being lazy and not wanting to pull up plants I've found so difficult to grow. The result was that they have not had enough room or nutrients to grow properly and as the temperatures soar they are just going to seed in the tunnel before bulbing up. I did manage to get a few heads though, as you can see in the picture, so I am happy.

With so many changes I will need to unpick what really made the difference so I will sow the new seed outdoors, as I have done previously, in summer. In November I'll sow at the same time undercover but really thin them out. I will also sow in August, which is when the Italians sow it for a harvest in December and January.

I must say my polytunnel really has made a difference, I love it. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/fennel-harvest.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/fennel-harvest.htm?opendocument&comments First Strawberry Bite Wed, 7 May 2008 09:31:06 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/first-strawberry-Bite.htm Bug Watch Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/first-strawberry-Bite.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/first-strawberry-Bite.htm

I picked my first strawberry from the veg patch yesterday, a variety called Mara de Bois. But it looks like something beat me to taking the first bite. We have had lots of rains over the last 2 months and an army of slugs have miraculously appeared out of nowhere. Normally the land is too dry and stony to even get any slugs, but this year has been a different matter. They have eaten trays of my seedling peppers, herbs and all sorts in the polytunnel. I've been fending them off my newly planted pepper seedlings with coffee grounds spread around the base, which seems to work so long as the band is wide enough and without breaks. For the strawberries I use a pine needle mulch which obviously needs a top up. Pine needles are a great mulch for strawberries helping to keep the soil acid and replicate their natural forest setting and it helps to keep the slugs off.

If only we had too many snails, a dash of garlic butter and voila! ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/first-strawberry-Bite.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/first-strawberry-Bite.htm?opendocument&comments Kale & Potato Mash Wed, 7 May 2008 09:15:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Kale--Potato-Mash.htm Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Kale--Potato-Mash.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Kale--Potato-Mash.htm Colcannon, this is an Irish invention of potatoes mashed with cabbage. It is a poor man's country dish which, the Irish and Scots took with them wherever they settled. I love it. It is simple, hearty and actually very tasty, it is particularly good if you use black Tuscan kale. As you would expect, with an old country dish, there are many variations to it, some add meat or other vegetables, mine is fairly straight forward but with onion and garlic and is made with olive oil rather than butter.

Serves 4

Potatoes
Kale
Olive oil
Half a small onion
1 clove garlic
Large pinch sea salt
Large pinch cracked black pepper
knob of butter to finish (optional)

Wash and chop (peel if you want) the potatoes and put on the stove in a roomy pan of boiling water to cook. Boil for 15-20 minutes until the potatoes are tender, but not falling apart, and drain. Meanwhile wash and shred the kale, chop the onion finely and crush the garlic. In another pan put a good slosh of olive oil in the bottom add the onion, garlic, salt & pepper and fry until softened. When the alliums are softened add the kale stir well to coat it in the oil, add a little water, cover and simmer/steam on a low heat for 5-7 minutes until the kale is tender but still has some bite. Tip the simmered kale and its juices into the pan of drained potatoes and mash. At this point you could also add a little butter or the dripping from roast meat or chicken.

Freezing Kale for storage
I harvested the last of our Tuscan Kale this week to make room for the Tomato beds and there is quite a bit of it, so I will freeze some of it in batches. To freeze kale wash and shred it then drop into a large pan of boiling water, lift it out after 2 minutes and plunge into ice cold water to halt cooking. Drain well then put useable size portions into freezer bags and freeze immediately. Frozen kale lasts for about a year at -18 and keeps its colour, texture and taste. It is great in dishes like this one or added to vegetable soups like Ribolita or vegetables dishes such as Tuscan Kale in Pepper Sauce ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Kale--Potato-Mash.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Kale--Potato-Mash.htm?opendocument&comments Sicilian Green Sauce Tue, 6 May 2008 17:00:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Sicilian-Green-Sauce.htm Sauces & Condiments Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Sicilian-Green-Sauce.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Sicilian-Green-Sauce.htm

A fist full each of fresh Basil, Parsley and Mint
2 cloves of garlic
2-3 tsp pickled capers
Sea salt
Olive oil
a little lemon zest & a squeeze of lemon

Grind the herbs, garlic, capers and a pinch of salt with enough olive oil to make a fluid paste. Stir in a little lemon juice and zest to taste and it is ready tpo use.

The original recipe came from Claudia Roden's book Mediterranean Cookery. Variations: There are many variations for this sauce. To the basic herbs oil and garlic some add capers, anchovies, mustard, lemon juice and even rocket. This recipe is my favourite combination, kept fairly simple to dress pasta such as this Cappelletti, small pasta parcels these ones are stuffed with ham.

Storage
It stores well in jars; pour into sterilised jars seal tightly and store in a cool dark place. Once opened keep in the fridge where it will last 3-6 months. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Sicilian-Green-Sauce.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Sicilian-Green-Sauce.htm?opendocument&comments Oatcakes Tue, 6 May 2008 14:40:28 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/oatcakes.htm Appetisers & Snacks Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/oatcakes.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/oatcakes.htm

I brought oatcakes back from Scotland on my last visit home but I was really disappointed with the taste of them, they just didn't taste like the oatcakes I remembered and when I looked on the packet I was amazed to see a string of incomprehensible stuff along with flavourings that, frankly have no right being in an oatcake. Oatcakes, in true Scottish style, are just oats, salt and water and made that way they are a delicious vehicle for all kinds of dips and cheeses. I used to make oatcakes for breakfast at home when I was a student but they were pretty rough, a bit dense not rolled out properly and cooked on the stove top in a crap frying pan. So I asked a friend of ours and gastronome, Peter, who makes the most delicious light and crisp oatcakes for his recipe. Peter described the process as following: simply empty the contents of a packet of porridge oats into a bowl, add water and mix to a dough, leave the dough to rest for half an hour before rolling out thinly then bake in the oven on a large flat baking sheet until golden and crisp. Cool then break into rough cakes.

With Peter's instructions in my head I set out to make real Scottish oatcakes. The first thing to know is that there is a knack to getting the right consistency. The first batch I made were, by accident, perfect but the second batch was too wet so the dough was a nightmare to roll out and it took longer to bake. What you are aiming for is a dough that is as dry as you can get it whist still being kneadable and flexible enough to roll out. I don't have quantities just start with the oats and add the water slowly until you have a good consistency. My only addition to Peter's recipe is to add a little sesame oil, a hangover from my student days, and I still think it improves the texture and the flavour of the oatcakes.

Oats
salt
warm water
some sesame oil (optional)

Put oats, salt and sesame oil in a bowl and add warm water slowly until the oats bind together. Knead lightly in the bowl then cover and leave to rest. On a scrubbed kitchen top scatter a little flower and put the ball of dough or a clump of dough, depending on how much you have made, on the surface and use a rolling pin to roll out the dough, keep turning and flouring to prevent sticking, and when thin enough either take the whole cake or slice into pieces and place on a baking tray. Bake at a warm oven 180c for about 15 minutes or until golden and crisp. Remove from the oven and leave to cool. Store in an airtight jar. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/oatcakes.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/oatcakes.htm?opendocument&comments Salted Parsley Preserve Tue, 6 May 2008 12:58:14 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Salted-Parsley-Preserve.htm Pantry Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Salted-Parsley-Preserve.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Salted-Parsley-Preserve.htm

300g parsley, washed and dried
1 bulb green garlic, peeled (optional)
5 heaped tsp rock salt

Grind the ingredients together, empty into a clean bowl cover with a plate and leave for 24 hours. Next day stir the mixture well and spoon into sterilised jars, loosely cover and leave for 2 days. After 2 days seal tightly and store. Use this preserve as you would verdurette as a seasoning ingredient for soups, salad dressings and pasta sauces.

Garden Note
In May, before last years parsley starts to go to seed and in October before the first frost we have a plentiful supply of parsley leaves to preserve. I make this or freeze it. I use the Italian flat leaf parsley.

Please Note
Beware of adding any salt to dishes if you are using this preserve as it is very salty.
]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Salted-Parsley-Preserve.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Salted-Parsley-Preserve.htm?opendocument&comments Gremolada Tue, 6 May 2008 11:49:56 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Gremolada-.htm Sauces & Condiments Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Gremolada-.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Gremolada-.htm Gremolada is a classic Milanese flavouring of parsley, citrus peel and garlic pounded together. It is traditionally sprinkled over braised or grilled meats but it's delicious on, or in, almost anything.

2 bunches parsley
thin peel of 1 orange, minced (optional)
thin peel of 1 lemon, minced
2 cloves garlic
1/2-1 tsp salt

Mince or grind together the citrus peel, parsley, garlic and salt and use to stir into soups or sprinkle over food such as grilled steak or as flavouring for pasta such as Spaghetti with Courgettes, or in soups such as Broad Bean & Rice Soup. Gremolda will keep well for several weeks in the fridge.

Preserving for longer
To keep Gremolada for longer add salt or oil to preserve the paste and keep in the fridge in glass jars.
]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Gremolada-.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Gremolada-.htm?opendocument&comments Gardener’s Log April 2008 Wed, 30 Apr 2008 22:15:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/gardeners-log-april-2008.htm 2008 Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/gardeners-log-april-2008.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/gardeners-log-april-2008.htm

April is a big sowing month, all the summer crops are sown in pots ready to be planted out in May and the peppers, aubergines and tomatoes sown earlier are all potted on to give them room to grow on before being planted out. Outdoors a little work on the soil will benefit the next crops to go in. I've added goat manure, seaweed meal, bone meal and woodashes to our soil ready for planting and sowing. The first direct sown summer crops go in with the French Beans and the last of the storage onions are set out. Its also time to start sowing the earliest of the winter crops leeks, roots and the first winter brassicas. It is also time to direct sow flowers in and around the potager, I do it to attract bees and other pollinating insects and for a bit of cheery colour, most of the flowers I plant are also edible or useful in some way so they do work for their space.

Image Florence Fennel growing in the polytunnel April 2008

Images: Lettuces, Valdor and Dorée de Printemps in the polytunnel

Image: Chicory Catalogna Gigante Chioggia growing in the polytunnel

Image: Chard growing in the potager

Weather
The weather this moth is really worth noting. It has been awful; cold, wet and windy. Outdoor sowings have failed and delayed repeat sowing until the weather is warmer. Undercover the seedling plants (particularly peppers) in the tunnel are growing very slowly. This time last year my pepper plants were a good 20cm high. This year many are hardly past the true leaf stage despite being sown in some cases as early as February in heat.

Note
One thing I have noticed is that the tomato seedlings growing in a high sided polystyrene box have been doing rather better than others not in polystyrene so thumbs up on that one. I've asked friends to save me their large polystyrene boxes used as packaging so i can grow all my delicate crops in them in future.

Vegetable Patch
The veg patch is pretty much planted up now with garlic, onions, spinach, beetroot, parsnip along side the perennials: Jerusalem artichokes, asparagus, strawberries, red currants. I am leaving the last of the Tuscan kale until the space is needed for the seed crops of Tomato, Peppers and pumpkins.

Polytunnel
The polytunnel has had a complete turn over from the winter to spring crops and spring summer planting is underway. Cleared Tatsoi, Pak Choi, spinach and scarole. Planted out some of the chilli house plants and direct sowed lettuces and Mesclun for baby leaf CCA production.

Potager
The restructuring of the potager is complete and some sowing and planting can start this month, though the bulk will be next month with the summer crops to set out. I've mostly been measuring out and putting in poles for the summer crops, you can see the aubergine poles in the picture above.

Herbage
The herbage is still providing us with leaves for salad from the original sowing & planting. I've sown lettuces in trays this month that will be set out next month for the summer, as the Herbage is shaded for half of the day. I am hoping it will be a good place to grow salad leaves in summer.

Image preparing the support poles for this years tomatoes.
JOBS

Clear winter / spring crops from polytunnel
Spring sow & plant polytunnel
Harvest oriental brassica seeds
draw up potager layout and planting plan
draw up polytunnel layout and planting plan
draw up veg patch layout and planting plan
Sow cucurbits
Sow corn
Sow beans & peas outdoors
Sow leeks
Sow brassicas I
Prick out / pot on Tomatoes
Construct Pea frames
Prick out / pot on Peppers
Cut and prepare plant stakes 1m, 1.5m and 2m
Prepare planting mix
Collect & stack manure
Turn compost
Collect & sieve woodash
Spread woodash on allium beds
Strimming terraces
Spread coffee grounds around seedling plants in polytunnel to deter slugs
Tidy Herbage and add compost and seaweed meal.

Image: Onion, Rouge de Florence seedlings ready to set out April

PROPAGATION RECORD APRIL
Key Pot Potager, Patch Perennial, allium and seed saving veg Patch, Poly unheated polytunnel Nursery Warm light bathroom
S sow SU Sow Undercover, T transplant/ prick out, P plant / plant outdoors PU plant / plant undercover Row = 10ft

Date	Sowed Transplanted Planted WHERE	Variety & quantity
3	SU Polytunnel 24 cell tray	Lettuce Merveille des Quatre Saison - sporadic germination (too hot in the tunnel)
3	SU Polytunnel 40cell tray	Lettuce, Paris Island Cos - sporadic germination (too hot in the tunnel)
3	T Poly	Lettuce, Red Leprechaun (20)
3	T Poly	Lettuce, Paris Island Cos (20)
4	S Patch, 1 row	Parsnip, Guernsey
4	S Patch, 1 row	Beetroot, Bolthardy
4	S Patch, 1 row	Beetroot, Crapaudine
4	P Patch 3.5 rows	Onion sets, Stocarda da Sohina
4	S Patch, 2 rows	Mangetout Peas, Corne de Belier - almost no germination seeds are too old I suspect
4	S Poly, half row x2	Coriander
4	T Nursery	Tomatoes, paste (18+ 12)
4	T Nursery	Tomatoes, Cuostralle (18+ 4)
5	SU Nursery biopots	Pumpkin, Muscade(3), Red Kury(3), Butternut Ponca(3), Buttercup Bush(3) No germination Muscade seeds are too old.
5	SU Nursery biopots	Courgettes, Tromba D'Albenga (3), Gold Rush(3), Dwarf Verde di Milano (3)
5	SU Nursery biopots 1 seed	Cucumber, Marketmore (3)
5	SU Nursery 24 cell tray	Endive, Frisee
7	SU Nursery long trays x 5	Basil one of each Large Leaf Green, Citron, Marseillais, Genovese, Aramatico Violetto.
7	SU Nursery cells	Peppers; Padron(5), Doux D'Espagne (10), Cayenne (5), Sweet Cherry (5), Pimiento de Barcelona (5), Black Sea Chillis (5), Lombardo (5)
7	SU Nursery Pots	Peppers; Turkish Sweet Cayenne (2), Chervena Chujski (3), Maroccan Green (3)
7	SU Nursery Half Tray (20)	Okra shoots start to appear April 21
11	PU Poly	Gherkins (5)
11	PU Poly	Chilli, Golden Greek Peperoncini (2)
11	S Poly re-sow in gaps	French Bean, Duel
11	SU Nursery Pots x 39	Sweetcorn, Sweetie (45) shoots start to appear April 21
11	S Poly 4 half rows	Mesclun, own mix and Cote D'Azur
12	P Potager 4 rows	Onions, Rouge de Florence (own grown seedlings)
12	S Potager 1 double row	French Beans, Butter Maxidor -No germination????? temperature outdoors
12	S Potager 1.5 rows	Parsley, behind Aubergine poles
12	P Potager 4 half rows	Agretti
12	S Coldframe	Leeks
16	T Nursery	Tomatoes, Black vars (11 + 15)
16	T Poly	Chilli, Cayenne (2)
18	SU Nursery 6 pots (18)	Cardoon
18	SU Nursery 4 pots (8)	Cucumber, Marketmore
18	SU Nursery 6 pots (12)	Luffa
18	SU Nursery 2 pots (4)	Pumpkin, Butternut Ponca
21	SU Nursery 4 cells (4)	Pepper, Pasilla Bajio
21	SU Nursery 4 cells (4)	Pepper, Chilli de Abrol
21	SU Nursery 4 cells (4)	Pepper, Ancho San Luis
21	SU Nursery 4 cells (4)	Pepper, Ancho 101
21	SU Direct Poly 4 half rows	Lettuce, Verde Ricciolina
21	SU Direct Poly 3 half rows	Lettuce, Brunia
21	P Potager	Lettuce, Laura (20), Regina dei Ghiacci (20)
22	T indoors	Tomatoes, potted on all cherry tomatoes
22	P Herbage	Lettuce, Regina dei Ghiacci (8)
24	S cells (potting shed)	Lettuce, Sherwood (40), Soulie (20), Great Lakes (20)
24	S Polytunnel	Yard Long Beans to fill gaps made by slug damage
24	S Polytunnel	Pepper, Celiegia Piccante - Direct sown in stations in the polytunnel just to see how well they will grow.
28	PU Polytunnel	Tomatoes: planted out one of each variety of cherry tomato: blackcherry, whaite rabbit, sungold, green zebra, gardeners delight, for an early crop.
30	S Potager 1 double row	French Beans, Fin de Bagnol
30	S Potager 1 double row,	French Beans, Butter Maxidor (re-sowing)

]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/gardeners-log-april-2008.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/gardeners-log-april-2008.htm?opendocument&comments Salad Harvest April 2008 Wed, 30 Apr 2008 22:00:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/salad-harvest-april-2008.htm Salad Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/salad-harvest-april-2008.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/salad-harvest-april-2008.htm

One of the things I focus on in our food producing garden is vegetables and leaves for salad. I want a really great selection of salad ingredients right through the year. Salad is something we enjoy every day and I want to make sure that we are able to pick a mixture of tastes, textures and colours that not only changes with the seasons but are always interesting and delicious. A salad from Mas du Diable has become our signature at bring a dish parties and it is what friends ask me to bring if I am popping round. Nothing beats freshly picked home grown leaves for taste, crispness and variety.

Lettuces

Valdor (Butterhead), Red Salad Bowl (Loose-leaf), Ubriacona (Batavia), Dorée de Printemps (Batavia), also young leaves of Red Leprechaun (Romaine),and Paris Island Cos (Cos)

Herbs

Laksa / Vietnamese coriander, coriander, mint, tarragon, garlic chives, parsley, angelica, garlic chives.

Chicories & Endives

Radicchio Palla Rosa Variagata di Chioggia, Radicchio Red of Verona,Endive, Frisee, Chicory Catalonia, Chicory Sugar Loaf

Other Salad Leaves

Rocket, Misuna,

In the Wild

Image Hedge Garlic (Jack-by-the-Hedge) Alliaria petiolata
Along with the leaves I grow there are plenty of tasty leaves and flowers to gather growing wild around the land this month.
Marigolds, Salad Burnet, Dandelion, Sheep's Sorrel, Land Cress, Ramsons, Hedge Garlic to name but a few.

Keeping track each month of what is harvestable will help me to refine sowing plans for future years. I also want to have a good record of the leaves that can be available each month as I've been asked to produce speciality salad leaves for a local up-market catering business, who want to source local, organic and unusual leaves and vegetables. Having a good idea of the wild leaves available as well as the cultivated will help me plan a good mixed production.

Note a few weeks ago i went on a wild salad identifying walk with a French botanist and learnt loads about the local hedgerows. I had planned to post a page on wild salad hunting but unfortunately the photographs I took got lost in my digital ether. I am going on another wild foods outing and I plan to photograph all the wild edibles on our land so I may yet be able to post something. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/salad-harvest-april-2008.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/salad-harvest-april-2008.htm?opendocument&comments Harvest April 2008 Wed, 30 Apr 2008 13:52:55 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/harvest-april-2008.htm 2008 Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/harvest-april-2008.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/harvest-april-2008.htm

April is really the month of asparagus, few vegetables, at this time of year, beat it for flavour. Once you have an asparagus bed going you hardly need do any work to get 6 good weeks of delicious pickings, we harvest a small bunch like this every 2 or 3 days from just 10 plants. There are plenty of other tasty veg ready for picking this month. The winter grown beetroot and carrots are at their best now undercover along with plenty of sald greens see April's Salad Harvest . Outdoors Swiss chard, spinach, oriental brassicas as well as the last of the sprouting broccoli and black kale make great pickings.

We also have our first peppers this month in the polytunnel from the Doux D'espagne and Pepperoncini. Not the best looking peppers I've ever grown but what the hell I am picking them in April and very welcome they were too. I've really missed the taste of fresh peppers since our very last pickings in January undercover.

Images Beetroot Bolthardy, Fennel, Sprouting broccoli in the kitchen sink, carrots harvested in the polytunnel, Valdor Lettuce and a basket of Mizuna harvested from the polytunnel

Image Leaf harvest of Pak Choi, Tatsoi, Spinach and Chicories from the polytunnel April 16th

Last of the over-wintered Veg

Image Swiss Chard Verte a Carde Blanche plants produce huge delicious ribs in spring

I find that I get the best harvest from Swiss Chard in spring from plants that have been in the ground all winter, particularly the varieties that have large white midribs.
The Tuscan Kale and sprouting broccoli have continued to provide pickings right through the month, which is unusual. I think it is due to the late planting last year and more importantly the cold wet month we've had. These two would normally start going to seed before now.

Oriental Brassicas in Spring

Images Chinese Cabbage harvest and Pak Choi growing outdoors in the potager.

I normally grow oriental brassicas in the autumn and winter but this year i tried an early sowing to see if I could also get a spring crop. These plants are a great crop but they do need to be grown carefully see Growing Oriental Brassicas. I sowed them in cells undercover in January and then set them out mid February. I set half out in the tunnel which, bolted early in the month but those sown outdoors provided a crop. It was worth a shot as the chinese cabbage Pe-Tsai, yet another variety that does not form a tight head as described, got big enough to be destined for the kitchen to make Kim Chi and the pak choi reached a full and very tasty size. They started to bolt in the last week of April as the temperatures rose.

A run down of what we are harvesting this month
For Salad leaves, Chicories, Endives, lettuces and herbs see Salad Harvest April
Outdoors
Mangetout Peas 1st pickings just a couple of pods really so far
Asparagus
Swiss Chard
Spinach Ist of the spring sown
Chinese cabbage, Pe-Tsai
Chinese cabbage, Pak Choi, Green Revolution
Mizuna
Sorrel
Rocket
Purple Sprouting Broccoli (still going)
Tuscan Kale (still going)
Undercover
Peppers
Carrots
Beetroots
Fennel
Chinese cabbage, Tatsoi Yukina (then cleared)
Mizuna (then cleared)
Spinach (then cleared) ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/harvest-april-2008.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/harvest-april-2008.htm?opendocument&comments Morelle De Balbis Wed, 30 Apr 2008 11:31:33 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Morelle-De-Balbis.htm 2008 Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Morelle-De-Balbis.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Morelle-De-Balbis.htm Morelle De Balbis (Solanum Sisymbriifolium) or Litchi Tomato stood out as I had no idea what it was so I had to buy one to plant out in our garden and see what it would become.

The plant I've bought is about 12cm high in a 9cm pot. I'll harden it off over the next few days and plant it out with the other solanums; tomatoes, aubergines etc in the next week or so. By next week the forecast predicts night temps won't drop below 10c, which is what I am after for my solanums.

After doing some research I've found out a little about the Morelle De Balbis. It is a fairly rare Solanum producing sweet, red, 4-5cm fruits, the fruit are cherry-like and are enclosed in a prickly husk. The husk splits open when the fruit is ripe. Plants grow to 4 or 5 feet and are thorny and the flowers are white. Taste, well as I've never tasted one I'll have to go on what others say about it Baker Creek reckon they taste 'like a cherry crossed with a tomato'. The fruit can apparently be eaten raw or cooked and are used to make sauces and jams.

Cultivation
These plants come from the tropical regions of South America and are not frost hardy. Best grown like tomatoes; sown in heat in early spring and planted out after the last frost. Matures 90days from transplant.
Seed Sources
Unusual Edible Plants & Herbs, UK
Baker Creek Heirloom Seeds, USA ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Morelle-De-Balbis.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Morelle-De-Balbis.htm?opendocument&comments First Tomatoes Planted Wed, 30 Apr 2008 10:09:32 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/First-Tomatoes-Planted.htm Fruiting Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/First-Tomatoes-Planted.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/First-Tomatoes-Planted.htm
Tomato, Black Cherry sown March 12 and set out April 28

I've been known to plant out tomatoes in the last two week of April, sometimes with the protection of a movable cloche, but still it is a little against the grain round these parts and probably a little foolish. Local tradition has it that the solanums should not be set out before May 8th.

It has been a funny spring here this year; loads of rain, freezing winds and yo-yo temperatures. So this year I am playing it safe and have planted out the first of the tomatoes in the polytunnel. It will be too hot for them in there later on in the year but these guys can be sacrificed for an early crop. I should probably have set them out earlier but I had not planned on putting any tomatoes in the tunnel this year. At least I may get a small crop before it gets too hot for them. Cherry tomatoes tend to be early to produce fruit so I have planted one of each of the cherry varieties I am growing, which should make for an interesting a colourful harvest.

Black Cherry (black)
White Rabbit (White)
Sungold (yellow)
Greed Zebra (green striped)
Gardeners Delight (red)
Peace Vine (red)

The rest will be set out in the potager next week as the weather seems to be settling into a warmer stable spring-like warmth. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/First-Tomatoes-Planted.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/First-Tomatoes-Planted.htm?opendocument&comments Beetroot & Yogurt Salad Thu, 24 Apr 2008 19:44:43 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/beetroot--yogurt-salad.htm Salads Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/beetroot--yogurt-salad.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/beetroot--yogurt-salad.htm
Beetroot-&-Yogurt-Salad-(1).jpg

Serves 4 Prep 5mins

250g natural yogurt
1/4 tsp salt
3 heaped tbsp grated raw beetroot
2 cloves garlic
fresh or dried herbs to taste

Put the garlic, salt and yogurt in a dish and beat until smooth. Wash peel and finely grate the beetroot, I use a food processor because I hate grating anything by hand (who wants grated knuckle although at least the blood can't be seen in a beetroot salad:-). Stir the beetroot into the yogurt sauce, sprinkle with chopped or crumbled herbs and serve chilled.

Variations
drizzle a little home made chilli oil on top to give it a little bite. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/beetroot--yogurt-salad.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/beetroot--yogurt-salad.htm?opendocument&comments Spinach & Chickpeas Thu, 24 Apr 2008 08:43:12 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach--chickpeas.htm Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach--chickpeas.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach--chickpeas.htm

Serves: 2 as a main or 4 as a side

Olive Oil
250g freshly cooked chickpeas
4 large handfulls spinach
1 tsp cumin
2 dry bird eye hot chillis
pinch sea salt
2 cloves garlic
1/2 tsp smoked Spanish Paprika
1-2 tbsp red wine vinegar

Soak the spinach in cold water to refresh, wash well then drain and shred and set aside. Put the cumin, chilli, salt, garlic and paprika in a pestle and crush to a rough paste. Put a large pan, a wok works for me, over a medium heat and add a good slosh of olive oil, when its hot add the paste. Fry the paste for a minute or so then add the chickpeas cook and stir for another minute before adding the spinach. Stir well to coat and add a sprinkling of vinegar. Cook until the leaves are soft and wilted. Serve as it is with country bread or as part of a mezze or tapas of other small dishes.

Cooks' Tip I cook chickpeas in large batches, because they take time to cook then freeze the cooked chickpeas in batches of 250 and 500g. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/spinach--chickpeas.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach--chickpeas.htm?opendocument&comments Tomato Cultivation Log 2008 Tue, 22 Apr 2008 11:00:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/tomato-growing-log-2008.htm Fruiting Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/tomato-growing-log-2008.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/tomato-growing-log-2008.htm Updated Version 2
As with the peppers I am growing a lot of tomato varieties this year and I want to keep track of their cultivation; germination rates, quantity of plants and resulting harvest. I 've sown plenty of plum cooking tomatoes for making preserves, various colours of cherry tomatoes, we just graze on them all day every day in the summer, some classic red juicy tomatoes and a selection of different coloured tomatoes picked for their slicing and eating qualities. I am growing many of our favourites again this year see last years harvest, along with lots of new varieties in search of the best tasting tomatoes. Read more about growing tomatoes.

Notes on losses I've had a bit of a battle with slugs munching my seedlings in the polytunnel. We have had lots of rain this spring which is unusual and out of nowhere an army of slugs have arrived and caused havoc with my seedlings. Luckily I have plenty of tomatoes so some losses are not too much of a problem. I also had a problem with temperatures in the tunnel on April 6th, the day after pricking out a bulk of the tomatoes it was suddenly a baking hot day, temperatures soared in the tunnel while I was not on hand to get them out or ventiliate, causing some losses too.

Variety	Cultivation	Plants & Harvest
Tomato, Cuostrallee (K) A French beefsteak heirloom that produces huge red, meaty fruits with intensely rich tomato taste. Ribbed shoulders, 10cm across and weigh 500g to 1kg. Indet.85days Growing this year for seed as a guardian for Kokopelli	Sowed Half tray (25 seeds) 12/03/08 Germ 22 PO 5/4/08 PO Spares 16/4/08	18 Plants + 4 Spare brought in house to protect from slugs.
Tomato, (plum paste) Roma(V) Small plum shaped tomato for cooking and conserving. Det.78days	Sowed Half tray (30 seeds) 12/03/08 PO 5/4/08 PO Spares 16/4/08	6 Plants + 6 Plants spare
Tomato, (plum paste) Principe Borghese (SW) Said to be the best tomato for drying.	Sowed Half tray (20 seeds) 12/03/08 PO 5/4/08 PO Spares 16/4/08	6 Plants + 8 Plants spare
Tomato, (plum paste) San Marzano(F) Excellent Italian plum tomato makes great passata, susceptible to blossom end rot. Indet.	Sowed Half tray (35 seeds) 12/03/08 PO 5/4/08 PO Spares 16/4/08	6 Plants + 6 Plants spare
Tomato, (Red) Red Pear (F) Unusual large pear shaped Italian red beefsteak tomato with vertical ribs. Indet.75days	Long cell (6 seeds) 12/03/08 PO 5/4/08 Lost 2 PO Spares 16/4/08	2 Plants + 2 Plants spare
Tomato, (Red) Brandyvine Dates back to 1885 and is regarded as one of the world's finest flavoured beefsteak tomatoes	Long cell (6 seeds) 12/03/08 PO 5/4/08 Lost 2 PO Spares 16/4/08	2 Plants + 1 Plant spare
Tomato, (Red) Double Rich (K) (SS) Delicious largish red fruit with firm flesh, great taste and high levels of vitamin C. Grown for Assocation Kokopelli 2007 see See Technical Seed Saving Record TSR Indet.65-70 days.	Long cell (6 seeds) 12/03/08 Lost 2 PO Spares 16/4/08	2 Plants + 2 Plants spare
Tomato, (paste) Cornu des Andes(SW) Pepper shaped rich, red meaty fruits. Excellent cooking tomato. Semi- Det 75days	Long cell (6 seeds) 12/03/08 germ 5 PO 5/4/08	2 Plants
Tomato (Red) Oroma (K) Russian heirloom. 120g long sometimes pointed fruit. Det. 85-90days trying this one because they are said to be easy to peel and therefore be will useful in the kitchen for me.	Long cell (6 seeds) 12/03/08 Lost 2 PO Spares 16/4/08	2 Plants + 2 Plants spare
Tomato, (Black) Noir de Crimee(V) Outstanding large black tomato with green shoulders and dark savory flesh. Resistant to draught but does crack. 70-80days	Sowed 16/3/08 Own Seed 4 pots (3seeds) 100% germ Bought seed 4 pots (3seeds) 75% germ	2 Plants 2 Plants + 2 Plants spare
Tomato, (Black) Carbon(K) Dark purplish brown on the outside with a deep brick red interior. Flavour is rich and sweet. Medium to large fruit, flattened round and smooth. Crack and blemish free. Indet.80 days	Sowed 16/3/08 3 pots (3seeds)	2 Plants + 4 Plants spare
Tomato, (Black) Japanese Black Trieffle (SW) Said to be big on taste so trying this for the first time.	Sowed 16/3/08 3 pots (3seeds)	3 Plants + 4 Plants spare
Tomato (Pink) Eva's Purple Ball(SW) Pinkish Purple round fruit with a good flavour Indet.65-75 days	Sowed 4 cells 12/03/08 lost 1	1 Plant + 2 Plants spare
Tomato, (Yellow) Taxi Yellow (K) Smooth round yellow fruit with great flavour. Compact, cold tolerant Det. 65days	Sowed 4 cells 12/03/08	2 Plants + 2 Plants spare
Tomato, (Orange) Caro Rich (K) Fruit are a deep orange, delicious and productive. High provitamin content. Indet.80days	Sowed 4 cells 12/03/08	2 Plants + 2 Plants spare
Tomato, (Green) Charlie's Green (SS) Fantastic tasting green tomato. Not sure of purity until grown, saved by fellow grower.	Sowed 2 pots (3 seeds) 12/03/08	2 Plants + 1 Plant spare
Tomato (Green) Cherokee Green (SW) Yellowish green skin with green flesh and lovely rich flavour. Indet. 85 days .	Sowed 2 pots (3 seeds) 12/03/08	2 Plants + 1 Plant spare
Tomato, (bi coloured) Green Zebra (HSL) Flavour is mildly sweet and tangy green & yellow verticle stripes. Indet.85days	Sowed 2 pots (3 seeds) 12/03/08	1 Plant + 2 Plants spare
Tomato, (bi coloured) Marvel Striped (K) Beefsteak from Mexico. Large yellow/orange with pink stripes and rich, sweet fruity flavours. Does not like a wet climate. 85-105day	Sowed 4 cells 12/03/08	1 Plant
Tomato, (bi coloured) Marizol Gold (K) Large slightly flattened fruit are deep gold with a red blush on the blossom end and red streaks throughout the flesh and ribbed shoulders. Heirloom from the Black Forest region of Germany. Indet.85 days	Sowed 4 cells 12/03/08	1 Plant
Tomato, (cherry) Gardener's Delight Red cherry tomato, some say the best tasting cherry tomato and it is pretty good	Sowed 3 pots (3 seeds) 12/03/08	3 Plants
Tomato, (cherry) *Peacevine*(HSL) An American heirloom with sweet tangy flavour and very high amino acid content. Indet.70days- det.75days	Sowed 3 pots (3 seeds) 12/03/08 germ 8/9	3 Plants + 5 Plants spare
Tomato, (cherry) Black Cherry (K) Smallish fairly tasty brown cherry tomatoes.	Sowed 4 cells 12/03/08	2 Plants + 3 Plants spare
Tomato, (cherry) White Rabbit (K) Creamy white cherry tomato a recent development by Joe Bratka, NJ. 1.5m sprawling plants bare clusters of tiny fruits with excellent flavour. Indet.	Sowed 3 pots (3 seeds) 12/03/08	2 Plants + 1 Plant spare
Tomato, (cherry) Sungold (SW) Very sweet orange coloured cherry tomato. Prolific cropper but i think it is an F1 Indet.57 days.	Sowed 3 pots (3 seeds) 12/03/08	2 Plants
Tomato, (Storage) Golden Treasure (K) This tomato is said to be a good storing tomato. "picked green the 2 ¼-2 ½ inch fruit will be golden and ripe within 1-1 ½ months, and then will store another 1 ½-3 months longer" Indet. 70 days.	sow later

]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/tomato-growing-log-2008.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/tomato-growing-log-2008.htm?opendocument&comments Mexican Chillis Fri, 18 Apr 2008 15:49:19 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Mexican-Chillis.htm Fruiting Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Mexican-Chillis.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Mexican-Chillis.htm
I've not gone for Mexican type peppers before really because I don't cook Mexican or South American style food. But it is about time I gave them a go, after all the capsicum originates from this part of the world. But I think I am going to need some help.

The information I have listed here is bits and pieces I've gathered from a number of cross-referenced sources but as I have not grown any of these chillis before I am not sure how accurate this information is. So if anyone knows more about these chillis I would love to get your feed back, on accuracy and details. I would also like to know of any other Mexican type chillis that anyone would recommend I grow, what they taste like and any recipes for cooking them.

Chilli de Arbol or Tree Chilli C.Annuum Origin Oaxaca and Jalisco states in Mexico.where they are called pico de pajaro (bird beak). Plants are extremely vigorous, growing up to 120cm is a single season. Fruit are slender pointed chillis, 1cm wide and 7-10cm long they mature from light green to dark red and are mild to reasonably hot. Thin fleshed they dry well and make lovely wreaths or 'Ristras'. Flavour: The de arbol has a sharp, distinctive flavour that develops further when the dried pods are roasted in a frying pan for a few moments. Use: This chilli is predominantly used in the making of hot sauces, though a couple of common uses in Mexico are frying them whole with black beans, and roasting them until very crisp, grinding to a powder and sprinkling across sliced fruit or cucumber.	Heat Level Medium
Ancho *101* and San Luis C.Annuum Origin Puebla region, south of Mexico City Plants are multiple-stemmed and grow to 75cm high. The corollas are white are appear at every node on the stems. Fruit are large fleshy, heart shaped peppers 7.5 cm long by 5 cm wide that ripen to a deep red colour. They mature from dark green to a brownish red in 76-80 days. Known as Ancho when dried and Poblano when fresh. Flavour pungent, sweet, mild, aromatic, fruity flavour with notes of raisins or liquorice Use: Fresh or dried. In Mexico these are used to make mole and chile rellanos. They are dried to make powders, slow cooked, pureed, stewed or stuffed.	Heat Level 3-4 / 10
*Pasilla Bajio* C.Annuum Origin Plants grow to about 1 metre high, have smooth, ovate leaves, the fruit grow erect (point up). Fruit are a glossy black, long & narrow with a blunt, or slightly pointed tip, about 15cm long and 3cm wide. Dark green before ripening to dark brown (75-80 days). Known as chilaca when fresh and pasilla when dried. “Pasilla” means “little raisin” in Spanish and refers to the wrinkled, deep brown dried pods and raisin like aroma. Flavour a mild smokey flavour and when dried a dark chocolate, dried fruit flavour with a distinctive astringency similar to that of tamarind Use: Fresh they add a rich flavour to enchiladas and chile sauces, soups, and stews.	Heat Level
*Guajillo* C.Annuum Origin northern and central Mexico Plants have an erect habit Fruit are large with thin translucent walls, pods are 10-18cm long by 5cm and mature to russet red in colour. Flavour sweet, medium-hot flavour. Use: in salsas and sauces. Turns black when dried and seeds detach from the placenta and rattle around inside the chilli or 'little gourd' when dried.	Heat Level 2-5 / 10
Serrano C.Annuum Origin mountain ridges, Mexico Plants can grow to 5ft in height Fruit are bullet-shaped and thick walled the pods grow up to 6cm long and 1-2cm wide. Mature from green to red, brown, orange, or yellow in 85 days. Flavour Very strong clean or is it savoury flavour ? Use: serranos are popular in Mexico and commonly used in salsa and guacamole also used in sauces, stews or casseroles.	Heat Level 6-8 / 10
*Jalapeño* C.Annuum Origin Veracruz state, Mexico Plants have an upright habit Fruit are blunt, almost oval pods 5-7cm long and 2.5-4cm wide with thick flesh walls often cracked looking or striated with thin brown lines. Fruit mature from green to red in 70-75 days. When smoke-dried, red jalapeños are called chipotles. Flavour Medium hot to hot, sweeter when red Use: most commonly used green and very popular in US	Heat Level 5 / 10

NEED SEEDSfor Serrano and Guajillo
see Capsicum Cultivation Log 2008 for the other peppers i am growing. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Mexican-Chillis.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Mexican-Chillis.htm?opendocument&comments Spinach Spanish Style Fri, 18 Apr 2008 14:06:25 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach-fried-in-garlic.htm Vegetables Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach-fried-in-garlic.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach-fried-in-garlic.htm

Heat a large pan, a wok works for me, add olive oil and when that's hot throw in lots of chopped garlic. As soon as the garlic starts to brown throw in the spinach, washed chopped, stir well to make sure it is all coated in the oil and sweat it down until the spinach is tender, which won't take long, and keep it moving so as not to burn the garlic or the leaves.

Gardeners Note
I cleared the row of spinach in the polytunnel this week as it was starting to bolt in the heat. I still have another batch coming through outdoors so there will be more to harvest soon. ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/spinach-fried-in-garlic.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/spinach-fried-in-garlic.htm?opendocument&comments Something New, Agretti Thu, 17 Apr 2008 02:30:00 +0200 http://www.masdudiable.com/A55C37/mdd.nsf/dx/Something-New-Agretti.htm Salad Laura Hudson http://www.masdudiable.com/A55C37/mdd.nsf/dx/Something-New-Agretti.htm?opendocument&comments http://www.masdudiable.com/A55C37/mdd.nsf/dx/Something-New-Agretti.htm L'agretto cultivare from an Italian seed company. I've since shared the seeds with Lieven in Belgium. That's the beauty of seed sharing and swapping, the seeds come from Italy and are now growing in three countries.

Image: Agretti seeds

I wanted to grow agretti because I'd read several references to it as a delicious salad leaf and prized food in Italy, Japan and elsewhere. It is often described as something like Samphire grass, which I love and anything that gets top billing on the plate is really up my street, so I just had to have a bash at growing it.

By all accounts Agretti is a salt-tolerant annual shrub, native to the Mediterranean basin, with thin succulent like leaves. Wikipedia says that 'this plant is not a summer green and should be started early indoors or in Autumn'. I started mine late February and set out early April, so we'll see how it does. As a salt tolerant plant Agretti is said to desalinate soil so it could be useful as a companion plant or for those who garden by the sea. If salt water can be used to irrigate it, agretti could also prove very useful in the future.

Image: Agretti sowing February 28th

Image: Agretti ready to set out April 11th

About Agretti

This is what i found out about it so far...
Germination
According to the wikipedia the seed is notorious for poor germination at about 30% to 40% standard'. However Colin, myself and Lieven have all had about 90% germination rates with our batch of seed, so that statement may not be entirely accurate.

What the suppliers say about it
Real seeds say 'This is an overlooked vegetable that is easy to grow and tastes great. Salsola has a beautiful 'candelabra' shape and crisp, crunchy thin leaves. The whole plant is simply gathered in bunches when small and either used in salads or boiled and eaten as a vegetable. Raw, it makes a really good addition to salads, slightly salty and crunchy.'

Seeds of Italy say 'When mature(50 or so days) they are a 12 inches wide, 24 inch tall bush that looks like a huge chive and they are used mainly in Rome and Umbria. Really good with fish and seafood, it is a mild flavoured green which is a little bit bitter, a bit sourish, but a lot wonderful !! Almost impossible to find in the UK and very, very gastronomic. You can just braise them in some olive oil w/ garlic and serve as a side dish. Can also boil them and dress with some olive oil. Plant as soon as the ground can be worked. Sow and cover with 1/2 inch soil. Space seeds 4-6 inches apart. Thin to one plant 8-12 inches apart in row or raised bed. Germination time: 7-10 days Start cutting from the plants when they are about 6-8 inches tall. Cut the green tops or sections of the plant; it then will regrow.'

Both suppliers agree that the seeds are rare because they are difficult to harvest and do not keep for long. It also has a very short growing window as it does not grow well in heat.

Seed Source In Europe you can get the seeds from Seeds of Italy or Real Seeds see my recommended seed suppliers list for contact details.

Read more about Agretti on wikipedia http://en.wikipedia.org/wiki/Salsola_soda ]]> http://www.masdudiable.com/A55C37/mdd.nsf/dxcomments/Something-New-Agretti.htm http://www.masdudiable.com/A55C37/mdd.nsf/dx/Something-New-Agretti.htm?opendocument&comments