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I found one with cracks this morning and we ate it at lunch, but I think I have over-watered them, as it was watery, and dull. I shall now be more restrained, Also I wonder about picking them when they are nearly ready and leaving them in the sun.
How about bits of large cardboard box with wood chippings on top. Not that mine are perfect, but the first year is wonderful, and then things go down hill, until I can bear it no longer and start again. At least you dont get the gravel spreading into the beds.
Good luck
Pretend to be Italian, Soften onion in olive oil, add garlic then add beans you have soaked over night, cover with water plus a bit, cook slowly (you can add in some tomato too to make it even better), then cook until the beans are soft and creamy, then add salt mash the tomato into the juice, add a slick of olive oil and a scattering of parsley – delicious.
Well, I have ordered it, but decided that we should put it up ourselves. What fun, well I hope we don’t all get bird-flue, but so far it is the most wonderful excuse, and the hens etc can clean up the land under the polytunnel before the summer.
Thank you, and they will put it up, and pricewise they seem to be least expensive, so thank you for your advice. Which cover isit that one should go for?
Liz
Which sort of poly tunnel? The
only bright side to having to house my poultry 13 hens 10 duck 4 muscovies, 9 geese (6due to die next weekend for festivities) is that we HAVE to get a poly tunnel to keep DEFRA happy and them free of bird flu. Beyond the fact that straight sides are good, which brand do you recommend. Feel I need to get a shift on as there may be a run on temporary shelter, but it would be a pity to buy the wrong sort if there are better ones. So who do you recommend?Plastic hawks, suspended over plants, but you have to move them every week or so, otherwise they twig they aren’t real.
I grow scorzonera, mainly because I tried it and salsify, and scorzonera has the enormous advantage of being perennial, and after two years has decent roots, while salsify is annual and after one year unimpressive. I sow direct in spring, and eat it the winter after next – very delicious with cream, garlic and parmesan (but then what isn’t)
If the American Gut Project is to be believed, the answer is to eat them for a fortnight [presumably not daily] and one’s gut bacteria will adjust.