At this time of year everything seems possible in the garden. There’s still time to plant whatever we want to grow. Perhaps if I spent as much time gardening as I do getting myself inspired by reading about it and watching Gardener’s World, I’d get a bit further.
I’ve enjoyed two recent books which offer different approaches to which varieties of vegetables to grow and how to grow them. Kew on a Plate takes the view that for taste we might try going back to the heritage fruit and vegetables that predate the standardised, high-yield varieties required by the supermarkets. There’s been a tendency to go for varieties with a long shelf life, which are tough enough to survive transportation, but that doesn’t always go hand in hand with improved taste. But things are changing and most supermarkets are now making efforts to offer a range of locally grown produce.
The book tells the story of the project to reestablish the Royal kitchen garden at Kew. One problem that the gardeners had was with the heritage soft fruits which attracted the attention of grey squirrels, foxes and probably even a few human visitors who found them just too tempting.
Raymond Blanc devised the recipes, often inspired by his memories of the kitchen garden of his childhood in a village in Franche-Comté, eastern France.
In Grow for Flavour, James Wong takes a rather different view. For instance he reminds us that it’s not always true that heritage varieties are the tastiest.
He looks at simple ways to boost flavour, for instance by cutting down on watering. Overwatering results in bigger fruits and vegetables but often at the cost of diluting the flavour.
Trials have demonstrated that it’s possible to get improved results by deliberately putting a plant under a modest amount of stress, by tricking it, for instance, into thinking that it should start producing more fruit or into protecting itself from attack by pests, sometimes producing bitter-tasting compounds which result in a more complex flavour.
Links
James Wong, Grow for Flavour
Grow for Flavour seeds are available from Sutton’s who also produce a Stacks of Flavour Crate Collection with all you need to grow salad leaves in three weeks, or if you’re more patient, a Pizzabox Crate in which you can grow the entire topping for a pizza in 8 to 10 weeks – blight resistant tomato, basil and oregano (pepperoni not included). You can even have your crate personalised with a message.
The Kew on a Plate garden
There are carved heads on keystones above the entrance and the windows of this Venetian palace style branch of the Wakefield and Barnsley Union Bank (now occupied by Barclays) built in Ossett in 1870. The Santa Claus lookalike above the door seems to be a portrait, perhaps of the first manager, but this woman over the window has classical proportions and probably represents a mythological figure.
Jack across the road has offered me a bucket of spawn which he always clears from his tiny pond. I don’t really need any more but I’d rather take it because otherwise he’d put it in the stream, which is fast flowing so it would just get flushed away into the river. I’m trying to work out if I can fit in a mini-pond or two into the odd corner of my garden as I know ponds have been filled in in adjacent gardens and the frog population will soon start struggling.
Hedgehog Dropping
I enjoy drawing bits of buildings, often the side that the architect didn’t intend us to see. This window showroom at the top end of Cluntergate, Horbury, was drawn with a fine Faber-Castell Pitt artist pen as we sat in the Caffe Capri opposite.