Carrying on from https://gardenandgossip.org/showthread.p...792&page=7 

The bit I forgot to mention     .

Today we will be dissecting the mill engine because it went bang! ( big bang !! ) . Luckily no pistons came through the casing. So hopefully it won’t be to expensive to fix. Fingers crossed everyone. We’re supposed to be milling all this week as well. 
Before it went bang it tried to break my arm. It failed     .But a little uncomfortable for a while there!

   

Oh yeah and the journey there and back was ……………. I have no polite words! The truck kept dropping into limp mode. Because it thinks it’s some sort of princess and can’t cope with the slightest little fault! 

Even after all that. We both still had a really enjoyable weekend. Nutty?

A recipe for using leftover sourdough bread from Riverford organic veg growers :-

We're big fans in the field kitchen of reducing the amount of food waste that comes off the back of the dishes we prepare. And to help you do this at home, we thought we would share a few of our favourite tips as part of Zero Waste Week.

And to give you a bit of a flavour of things to come, we wanted to share a great method for using up any leftover pieces of sourdough bread to create an environmentally friendly alternative to soya sauce.

If you soak leftover or stale sourdough in water overnight, the natural yeasts are released to create a fermented liquor. In the morning, remove the bread and reduce this liquor down to a more concentrated amount. You can then use this in the same way as soya sauce.

In the field kitchen we use it as a glaze on roasted vegetables. One great example is to pour it over roasted broccoli, before rolling in toasted sesame seeds to create a fantastic umami pre-dinner snack.

Thought some of you may like to share your Beds with the rest of us.

A photo before its prepared/sown and a follow up photo when its grown.
Just an idea that came to me when I was clearing a patch in the old chicken run today - how different I hope it will look in a few months time.

[b]The price of a first class stamp is to rise above £1 in April, Royal Mail has announced.[/b]

From 3 April, first class stamps will increase by 15p to £1.10p, while second class stamps will rise by 7p to 75p.

https://www.bbc.co.uk/news/business-64840646

Time to stock up? I'll be buying Large Stamps. 

Thought this was a useful list of what we may be able to have in the Little Shop each month. 

https://vegsoc.org/cookery-school/blog/s...96d22b8002

January
Apples, Beetroot, Brussels Sprouts, Carrots, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Red Cabbage, Salsify, Savoy Cabbage, Spring Greens, Spring Onions, Squash, Swedes, Turnips, White Cabbage.

February
Apples, Beetroot, Brussels Sprouts, Carrots, Celeriac, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Purple Sprouting Broccoli, Red Cabbage, Salsify, Savoy Cabbage, Spring Greens, Spring Onions, Squash, Swedes, White Cabbage.

March
Artichoke, Beetroot, Carrots, Chicory, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens, Spring Onions, Watercress.


Other Months to follow...............

It’s growing in a pot with my wallflower

   

I’m I right thinking it’s forget-me-not?

I was wondering whether this was a nationwide phenomena?

I sometimes find little painted oval rocks around the countryside whilst walking Kato.I always leave them where they are after having a good look at them.

I have just joined a local facebook page dedicated to them and vaguely remember someone jokingly getting me a rock painting kit one Christmas? I migt try and find it and have a go because I enjoy the quirkiness of them.

https://www.organiccatalogue.com/seeds/v...e_mh-63961

I picked up some of these seeds today. Has anyone grown them? I'm not a lover of knobbly tomatoes but these are a bit different, so it says! You can break the nobbles off and eat them whilst leaving the rest of the fruit intact.
Is it worth giving up a space in the GH to grow it or is it just a gimmick, since I'm never likely to go on a long journey with a knobbly tomato in my pocket!

Pretending to jump on the turnip bandwagon       .
How do you prep, cook, eat yours ?

I’ve only ever roasted mine. It’s also a vegetable I’ve never brought. If I don’t grow it, I don’t eat it.

https://www.bbc.co.uk/news/business-64729317

I expect most of you have heard that supermarkets are struggling to source tomatoes, peppers, cucumbers and more because of extreme weather in Spain & Morocco. For example, Asda, has restricted sales of lettuce, salad bags, broccoli, cauliflowers and raspberry punnets to three per customer, along with tomatoes, peppers and cucumbers. 

The UK also gets some produce at this time of year from domestic growers and the Netherlands. But farmers in both countries have cut back on their use of greenhouses to grow winter crops due to higher electricity prices.

Tim O'Malley, managing director of Nationwide Produce, one of the UK's largest fresh food producers, said British carrots, parsnips, cabbages and cauliflower had been affected by the poor weather. He said on Tuesday that there may be price rises as a result of the shortages in the coming weeks.


When I read this news, it makes me all the more determined to grow more of my own food and only eat seasonally. 

Like Bren, I have plenty of lettuce and "salad bags", and raspberries in the freezer. However, I must try harder on the winter veg production for next year.