Offers Are Available On Selected Models And For A Limited Period Only Offers Are Not In Conjunction With Any Other Offers Prices Exclude All Building Work Free Delivery To Mainland Uk

Fat Burning Soup Recipes For Weight Loss

Fat Burning Soup Recipes

Get Instant Access

Kitchen Garden Offer

Save £5.05 on pea seeds

Regular sowings of peas will provide fresh pods from spring to autumn. This money-saving collection from Thompson & Morgan normally costs £10.04 (inc p&p), but KG readers can save £5.05 by ordering now.

Twinkle', 'Jaguar', 'Endeavour' and 'Balmoral' are resistant to pea wilt, with good downy mildew resistance and all, except Twinkle', are resistant to powdery mildew - a real boon for later crops.

The KG pea collection

  • Meteor' Very hardy and at just 45cm (18in) tall it is ideal for exposed plots. Sow this first early from autumn onwards for over wintering plants that produce pods in spring. In cold areas it can be grown in a polytunnel, or given cloche protection.
  • Twinkle' At just 45-55cm (18-22in) tall, this first early is ideal for growing under cloches for a May picking, or sow in the open March to April, for tasty pods in June and July.
  • Jaguar' Sowings of this second early from March to June will give high yields of fresh pods for picking from June to September.
  • Endeavour' This semi-leafless maincrop variety will support itself if grown in a block rather than a row. Sowings from April to June produce long pods packed with flavoursome peas, from July to October.
  • Balmoral' A late maincrop for sowing in May or June for bowls of fresh peas into September and October.

Offer

■ One packet each of 'Meteor', 'Twinkle', 'Jaguar', 'Endeavour' and 'Balmoral' for just £4.99 (inc p&p), saving £5.05 on the catalogue price*.

To order, call the 24-hour credit card order line on 01473 695225 quoting order code GRR9130.

Or send a cheque, made payable to Thompson & Morgan (UK) Ltd, along with your name and address and quoting order code GRR9130 to:

Kitchen Garden Pea Offer, Thompson & Morgan, GRR9130, PO Box 162, Ipswich IP8 3BX

• If you do not wish to recieve details of future offers, please mark X under your address.

Offer closes on 28 April 2006 and is subject to availability. In the unlikely event that a variety becomes unavailable, Thompson & Morgan will select suitable substitutes.

(*Thompson & Morgan's The Seed Catalogue 2006.)

d Continued from page 12

early varieties you can sow are the same as those used in February under glass. If you want to sow second early varieties for a slightly later harvest the best I have found are 'Jaguar', 'Progress No 9', and 'Canoe'.

From these sowings you should be harvesting peas from late June to mid-July.

April-early June

From April to June you can sow maincrop varieties in succession, directly into the garden. As a rule maincrop peas give the biggest harvests and are usually ready to pick in 12-14 weeks from sowing depending on the weather. For these sowings I like to use 'Endeavour', 'Hurst Greenshaft', 'Greensage', 'Show Perfection', 'Alderman' or 'Rondo'. With successional sowing you should be able to pick peas from mid-July to late August.

Mid-late June

If you sow an early, maincrop or late maincrop variety from mid to late June, you will still be picking peas in September. This crop is worth a try for those delicious sweet flavoured peas late in the season. Some gardeners believe this sowing is doomed to fail, because of the very hot summers or possible bad attacks from mildew. So it is important to keep plants watered regularly in hot, dry weather, but more importantly choose a variety that has some mildew resistance. I find the mildew is more of a problem on the early varieties, so I have now changed over to growing maincrop

SUPPLIERS

  • Balmoral' T&M,
  • Feltham First' TS, U, ET, K, SH, O, M, HG, FVC, F, DTB, C, SBS 'Meteor' K, O, F, DTB 'Endeavour' T&M, SBS
  • Hurst Green Shaft' T&M, TS, Sh, U, ET, TO, K, S, SH, I, S, O, HG, F, D, DTB, C, SBS 'Greensage' T&M, TS, K, S, SH, M, DTB, SBS 'Show Perfection' KF, Sh, ET, K, R, MS, SBS 'Alderman' TS, Sh, U, ET, TO, K, SH, I, S, O, M, HG, FVC, D
  • Rondo' T&M, H, Sh, ET, TO, SH, O, F, SBS 'Jaguar' T&M, F, DTB, SBS 'Progress No 9' H, TS, ET, K, SH, O, SBS 'Canoe' T&M, ET, SBS 'Starlight' T&M, O 'Twinkle', T&M,
  • Kelvedon Wonder' T&M, U, ET, S, O, M, F, D, DTB, C, SBS
  • Early Onward' T&M, U, ET, K, S, O, M, D, DTB, C, SBS
  • Celebration' T&M, Mangetout peas
  • Oregon Sugar Pod' T&M, TO, K, S, I, S, M, Mr F, DTB, SBS
  • Norli' H, TS, ET, SH, SBS Snap peas
  • Sugar Snap' TS, ET, K, SH, Si S, O, HG, F, DTB, C, SBS
  • Sugar Ann' TO, F, D, SBS 'Sugar Rae' SBS
  • See seed company details on page 90
Mangetout peas should be picked while still young and tender. Sow little and often

Mangetout or sugar snap peas

For these flat-podded types I usually sow in succession from mid-March to May, so I get a plentiful supply of young fresh pods to pick throughout the season. I find that by sowing this type of pea little and often, it is easier for me to keep up with harvesting and the pods do not get too old too quickly. The best varieties for mangetout peas are 'Oregon Sugar Pod' and 'Norli'. For snap peas try 'Sugar Snap', 'Sugar Ann' or 'Sugar Rae'.

types. The best I have found for this sowing are 'Balmoral' or 'Starlight'. Even if you have some seed left over of an earlier type and decide to sow this, I certainly think it is worth a gamble.

October-November

For that first pick of the season you have to start sowing over-wintering round-seeded peas in October or November.The timing of when you sow will depend on where you live. We sow in November down here in East Anglia but further north you would be best to sow in October. For these early sowings I like to sow direct outside under cloches, or under a framework of fleece to give a little protection through the cold winter months.

The best first early varieties for this sowing are both 'Feltham First' and 'Meteor'. You will be enjoying the fist pick in May or June depending on how cold a winter we have and how early and warm the spring has been.

February

If you didn't get around to that October or November sowing or you just want an early crop, you can make your next sowing in February. For this sowing I sow the peas in pots or Rootrainers filled with multi-purpose compost. Once sown the pots or Rootrainers are placed in a heated greenhouse 10C (50F) to germinate. Once the plants are big enough they are then stood in cold frames to harden off before planting out on the plot in April. For this sowing I use an early variety like 'Twinkle', 'Kelvedon Wonder', 'Early Onward' or 'Celebration'. These will be ready to harvest from June.

■ Next month:Getting the best from parsnips

ABOVE

Head kitchen gardener Pete Belben and his young helpers from St Mary and St Peter's first school im

ABOVE

Head kitchen gardener Pete Belben and his young helpers from St Mary and St Peter's first school

Lessons that last a lifetime

Rebecca visited the National Trust property of Barrington Court in Somerset, to discover how the old walled gardens have become a place where local school children can learn about the delights of growing, and eating, their own food. Lessons that some of them will clearly never forget

It's a crisp autumn morning and crunching along the gravelled pathways of the walled kitchen garden at Barrington Court in Somerset comes head kitchen gardener Pete Belben like the Pied Piper, followed by an army of chattering school children complete with wheelbarrows, diminutive gardening tools and gloves. There's an air of great excitement among the merry band of seven- and eight-year-olds, for today is the day when they will harvest the vegetables they have been nurturing since spring. Even more fun - they will be cooking what they have grown and eating it for lunch.

This month we welcome Rebecca Pow to the pages of KG as a regular contributor. Rebecca is a popular gardening journalist and TV presenter. She was the environment correspondent for HTV for many years, and presented Channel 4's organic gardening series Loads More Muck and Magic. She has produced and presented Farming Today on Radio 4, and the Channel 4 series Garden Club. Rebecca grows her own veg at home in Devon and also enjoys wildlife gardening and keeping hens

1 Pete oversees the harvesting of Swiss chard 2 The boys struggle with one of the Pumpkins they helped to grow 3 The children were taught all about composting, too 4 Now all the boys, know where chips come from!

"Over here, over here, here's one," a cry goes up as the children dive for the line of carrots, half digging with forks and half yanking by hand to get the massive orange specimens out of the ground. Pete Belben takes his pen knife, cleans one of the carrots and hands out slices for tasting. Munch, crunch, everyone agrees this 'Autumn King' carrot, the tiny seed which they had sown themselves, is wonderful.

Handfuls of spinach are torn from the plants, giant 'Robinsons Mammoth' onions are eased from their rows, and the hunt is on for sweetcorn and runner beans hiding beneath foliage. More squeals of delight as eyes alight upon the pumpkin patch, now swollen with produce. So big and round are the pumpkin 'Conneticut Field' the marauding children can hardly stagger to the wheelbarrow with them. Some go about their harvest with a kind of desperate roughness as if life depends on finding that last parsnip, and others with a loving tenderness, that shows how attached they have become to what they have grown. This vegetable adventure which takes the children from preparing the ground, to sowing the seed, harvesting and ultimately eating the fruits of their labours, is a learning experience on many levels. Another cry goes up: "I've got one of these... but what is it?"

In his gentle reassuring manner Pete explains that it is a squash, and it will be great for eating. He has been working with this group of children from St Mary and St Peter's First School, near Ilminster, since March. A large patch of the impressive working kitchen garden, which is one of the star attractions at the National Trust property of Barrington Court, has been devoted to the school for the Trust's 'Plot to Plate' programme, run as part of its Guardianship Scheme whereby Trust properties form partnerships with local schools carrying out a range of projects. The aim of Plot to Plate is to celebrate local food and put fun back into it by helping children discover more about where their food comes from and how it is used, through gardening and cooking.

Teacher, Alison Tulloch has been involved with the project for several years. "There are a lot of children who only eat pre-packed food, so this is great for getting them used to the idea of vegetables coming straight from nature. It gives them the whole cycle of plant life from seeds to growing, picking and we're really lucky to cook it, too."

In addition to the obvious benefits, the kitchen garden experience is referred to in a wide range of other curricular activities such as literacy, art, history, science and ICT. Through these subjects the vegetables will be drawn, written about, analysed and even reported on in a school newspaper.

Pete Belben, who has worked in the kitchen garden for almost 30 years, puts much thought into the seed selection for his young horticultural students. Giant onion seed is chosen for its impact, mini sweetcorn for fun and Heritage beans will give the opportunity to discuss vegetables from the past and the importance of safeguarding their genetics. Some of the seeds are sown in pots and sheltered in the greenhouse before planting out, others are direct sown. Pete is quietly confident that the scheme has made a difference: "I've enjoyed it, the children always seem pleased to come, few of them had any idea what to do at first - didn't know how to make a drill or sow seeds, but they've learnt fast and now they' re mentioning that they are going out with their grand-dads in the garden and doing it at home."

Rachael Brewer, a trainee gardener who's been helping with the children, is amazed at the influence the growing has had on them: "It's been a really good exercise in getting the children to try vegetables they wouldn't otherwise eat. Once they've seen them growing and they know about them they're much more prepared to eat them."

With the barrow groaning with produce Mr Belben and his happy entourage set off for the kitchen. Waiting at the door is chef and catering manager for all the Trust properties in the area, Helen MacDonald. She soon has her little helpers unloading the produce and quickly captivated by her quick fire questions while she speedily dices and slices: "What do you get from corn on the cob?" The children yell out: "Popcorn." "What do we eat with onions?" The predominant answer is: "Burgers." "Who knows what this is?" Chef is brandishing a leek, and a surprising number think it's a radish or a spring onion.

Canadian born Helen, explains that they will be using the harvested vegetables to make a soup and dessert will be an apple and pear crumble using fruit from the garden. One by one the group take turns to drop the handfuls of chopped vegetables into the bubbling saucepan that is on the stove. As they go along chef imparts all kinds of fascinating foodie titbits.

A mouth-watering chocolate cake is passed around and the children are invited to taste it and guess the secret ingredient. The cake is a roaring success but no one can guess that the secret ingredient is beetroot. Chef explains that because of its natural sweetness, it was used in baking before sugar was readily available. A whole range of beetroot varieties are then introduced pickled in jars - gold, white and patterned (Chioggia) together with beetroot chutney. More samples are on offer and the most cautious of the group become increasingly brave, even sampling the spicy Swiss chard relish which incorporates onion, mustard seed, flaked chillies and curry powder.

Next they line up excitedly to be given spoonfuls of raspberry jam, tasting to see whether there is any difference between that made from yellow 'Fallgold' and that made from red autumn raspberries,

The proof of the pudding

Chocolate beetroot loaf

MAKES 1

The addition of raw grated beetroot gives this cake a lovely moist texture. Use a really good dark chocolate with a cocoa content of 70 per cent.

225g/8oz self-raising flour 28g/1oz cocoa powder (mix with a little hot water to make a thin paste) pinch of salt

1 tsp baking powder 115g/4oz caster sugar 115g/4oz fresh, raw grated beetroot (peeled weight)

85g/3oz dark chocolate, melted 85g/3oz butter, melted

2 eggs, beaten

1 Preheat the oven to !80C/gas 4. Grease and line a 900g/2lb loaf tin. Sift together the flour, cocoa powder, salt and baking powder into a bowl.

2 Stir in the sugar, beetroot, melted chocolate, melted butter and the eggs. If the mixture is thick and dry looking add some milk to thin it down. Older beetroot won't have the moisture needed to keep this cake moist so the addition of milk can help.

3 Transfer into the tin and bake for 50min-lhr until firm on top and an inserted skewer comes out clean.

The children were encouraged to prepare and cook their own produce, with the help of Helen. Here are some of the delicious, yet simple recipes they tried

LEFT Chef Helen MacDonald quizzes the children on their veggy knowledge RIGHT The children enjoy the vegetable soup they have helped to cook

Carrot, apple and celery soup

SERVES 10

20ml/3/4fl oz vegetable oil I bunch fresh basil

1 medium onion, roughly chopped 20g//2oz tomato puree

2 vegetable stock cubes I.2 litres/2pts water

800g/Ilb I2oz carrots, roughly chopped 500g/Ilb 2oz Bramley apples, peeled, cored and chopped

I head of celery, sliced (reserve the leaves for garnish)

I00ml/3|2fl oz apple juice or cider salt and pepper

LEFT Chef Helen MacDonald quizzes the children on their veggy knowledge RIGHT The children enjoy the vegetable soup they have helped to cook

1 Heat the oil with the basil and some pepper. Fry the onion until soft and transparent, and then add the tomato puree. Crumble in the stock cubes and add all of the water. Bring to the boil, stirring from time to time.

2 Add the carrots, apples and celery and simmer until soft. Puree the soup in a food processor.

3 Return to pan. Add salt and apple juice or cider to taste. Bring back to the boil, and serve garnished with shredded celery leaves.

TOP LEFT AND TOP MIDDLE Can we eat these? The children were fascinated by how fast the produce had grown ABOVE MIDDLE Harvesting big onions can be hard work

TOP RIGHT AND RIGHT Colourful squashes and sweetcorn were popular with the children

TOP LEFT AND TOP MIDDLE Can we eat these? The children were fascinated by how fast the produce had grown ABOVE MIDDLE Harvesting big onions can be hard work

TOP RIGHT AND RIGHT Colourful squashes and sweetcorn were popular with the children children with our busy, ready-made food lives the culinary skills are dying out."

Half-an-hour later, there is an audible hush, as the steaming home-made soup is ladled out. It is substituting the students' normal packed lunches comprising sandwiches, crisps, biscuits and for some, fruit. Many had never eaten vegetable soup before. The response was overwhelmingly positive summed up by Tom slurping: "It gets better with every spoonful," and Emily confiding: "I liked it, I've never had it before. I might ask my Mum to make it."

And that is the essence of what Plot to Plate is all about, getting both children and adults to celebrate food, to discover where it comes from, to learn how to handle it and to enjoy eating it. If the words of eight-year-old Jodie are anything to go by, the project can be deemed a success: "It's been fun coming here, I've loved getting to taste everything, it's really yummy. I loved seeing things grow, and I like the colourful vegetables, especially the Swiss chard - it's really, really pretty. And my Mum just won't believe I've eaten chocolate cake from the kitchen garden!" W

'Autumn Bliss.' All are agreed that yellow is sweetest and best.

As he drops some diced carrots into the cooking pot, student, Aran turns to chef: "We normally buy our vegetables from the shops but it's much more fun to pull them from the ground and cook them yourself."

This confirms Helen MacDonald's view that the Plot to Plate project is playing a vital role: "I trained as a teacher, so I do like having the children come in and I think it's very important they learn about fresh vegetables and how they can diversify their meals. I think we need to educate our

Gardeners in the making - the children all enjoyed their veg-growing experience

WANT MORE INFO?

Plot to Plate

[email protected] Tel: 07887 627850 www.nationaltrust.org.uk/plottoplate

National Trust Guardianship Scheme

Project Officer

[email protected] trust.org.uk Tel: 07786660358

Barrington Court

Barrington Ilminster

Somerset TA19 ONQ Tel: 01460 241938 [email protected] Open 2 March-31 Oct 2006 Daily (except Wednesday) 11am-4.30pm Mar and Oct 11am-5pm April-September

Special events in Barrington Court kitchen garden

Thursday 18 May 10am-1pm Seed Sowing Day Thursday 15 June and Thursday 27 July Talk and Walk 7-9pm To book call 01460 241938

6 OFFERS FOR ORGANIC GARDENING!

BBS'

SAVE

UP TO

Was this article helpful?

0 0
Building Your Own Greenhouse

Building Your Own Greenhouse

You Might Just End Up Spending More Time In Planning Your Greenhouse Than Your Home Don’t Blame Us If Your Wife Gets Mad. Don't Be A Conventional Greenhouse Dreamer! Come Out Of The Mould, Build Your Own And Let Your Greenhouse Give A Better Yield Than Any Other In Town! Discover How You Can Start Your Own Greenhouse With Healthier Plants… Anytime Of The Year!

Get My Free Ebook


Post a comment