A late seed order to top up autumn sowing. The plan, to fill allotment gaps that are starting to open up. I’ve called in new “leaf” packets. Urgent, next-day delivery.
Two small bean beds have emptied. The beetroot rows are thinning. The chards need replenishing. Lettuces are being pulled. It is fast getting past the time we sow cool-weather salads.
For hardier leaves, we are sowing a winter lettuce mix (marveille de quatre saisons, salad bowl, etc). Plus, an autumn salad selection: red and green mizuna, komatsuna, a spicy mustard and rocket.
After last year’s success with chervil (Henri is Danish and has cherished memories of a favourite childhood soup) we will be again growing a few more patches of this lacy, gentle herb. I’ll try to be more careful with over-sowing as it grew wildly everywhere.
There will be “Bull’s Blood” beet, maybe the most beautiful of the cooking leaves, sown almost as much for crimson colour as taste. We will also be topping up a classic white-stemmed chard.
We’ll look for space to sow late Italian chicories and a spiky hardy mustard mix. Though, as always, this will be more for me than Howard.
Our flower sowing is almost over, though I couldn’t resist a packet of Grandpa Ott ipomea (morning glory). Even though I’ve already resown a couple of weeks ago. Plus, of course, I fell for a new nasturtium: a compact Red Velvet, for its rekindled memories and glorious colour.
The new seed is to be sown in short rows when space opens up as we take more crops home. We are currently enjoying climbing beans and beet leaves. Often to be eaten on their own, simply steamed and dressed with good olive oil.
Time then to get to the allotment. New seed packets are calling. Howard’s waiting. Wishing you all good growing.
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