#6 still growing our own

courgette flowers

As relative novices at this, we seem to have an abundance of certain things such as rocket and nasturtiums and this will happen with the lettuce, carrots, cabbage and corgettes too.  Staggering the planting of your produce every two weeks has been lost in translation somewhere!!

Not to be daunted by too much produce for our consumption rate, some has gone to grace other people’s supper tables other things like the spare rocket has been turned into rocket pesto for later use.

I recently found a recipe and a few suggestions for the use of the green tops of carrots so as we thin them out and eat them as baby carrots (delicious!!), we are also using the leaves in salad.  We haven’t tried wilting them into pasta or scrambled eggs yet but it works just like doing it with spinach. The flavour is quite different to spinach and it is definitely reminiscent of carrots.

huge courgette flowers

The substantial courgette coverage that we have has also offered enormous flower heads which we will be coating in batter and frying (yum yum) along with lots of baby courgettes for salad and pasta.

courgettes and flowers

We have enough Pak Choi to stir fry until christmas, the strawberry plant has taken on trifid like proportions and although it has produced a limited harvest, the strawberries that we have enjoyed have been very sweet and full of flavour; perfect to liven up a breakfast bowl of cereal.

curly red lettuce

The crispy green lettuces seem to have suffered from a bit of unwanted insect attention but are still edible if chopped into a mixed salad. The curly red ones on the other hand are looking amazing and certainly add colour.

crispy red lettuce

I don’t think we have ever eaten so healthily or so cheaply though JC wonders how cheap it is if you take into account the time spent planting, tending, maintaining, picking and preparing.  Regardless of this, our salads and vegetables have never tasted so good and it most definitely makes an enormous difference when it is straight from the ground to your dinner table.

mini tomatoes

We have learned a lot from our short venture into vegetable growing like how important it is to space things properly, how important it is to spread your harvest over as long a part of the season as possible by staging your sewing and then of course there is the things you begin to understand about the general care.  It will all hopefully contribute to making us more successful and more efficient as we progress.


One thing that has been unexpected and has proved interesting is our compost.

We’ve been making our own compost for quite a while now in a concerted effort to drive down our rubbish production and having sieved it and stored it, we only got around to using it for the first time this year for our veggies.

Everywhere that we used it, almost without exception, there are mini tomato plants popping up which must be germinating from the tomaotoes that have ended up in our composter.

Free tomato plants too!