https://www.bbc.co.uk/news/world-europe-...E29X_XDucM

Weirdest story I have read today!

So, I know allotments are based on "poles" though haven't a clue how many

I have a large garden but I always go back to my greenhouse area. I don't really care what it
looks like. It does get in a bit of a mess at times but it's where I enjoy myself most.

Now I'm busy planning seed sowing and I know what I want to grow won't fit  so I think I will dig up the patch that I let go a few years ago. I think flower growing is easier than digging up spuds? I maybe wrong but I do have more time to myself now the boys are mostly away from home.

So the area by the side of my greenhouse is 30ft x x30ft?  The area by the second greenhouse is 16ftx30. Though I do have the garden itself which has some serious big borders.... 


So, how big is your garden, veg plot or whatever you tend?

This is an evergreen ground cover plant:

       

I thought it might be a periwinkle, but I waited all year for it to flower, it never did.

Any ideas, anyone?

Is this a flowering currant? which is currently (sic) in full bloom. If so, I want one for my garden as it would cheer me up no end when not much else is flowering.

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I love my Sunday dinner whether it be a roast or not, but alays a little bit special. I was brought up in an age that when you walked up the street on a Sunday lunchtime you could see steam bellowing from kitchen windows and all the aroma's  from the different meats people were having. Sunday dinner was always between 12 and 2.00 so was what people nowadays call 'lunch'.

None of my offspring bother with Sunday dinners as a rule and even if they do, they go out to lunch. The smells in the street are gone and it appears Sunday dinners are just a memory.
Not in this house though! As long as I am able I will always make a Sunday dinner (even if most of the time it is for me only).

LONG LIVE THE SUNDAY DINNER!

As they say, every day's a school day. A new word for me  Forb

I'm sure you horticulturists will know the word, but it was new to me today

advice if poss please.
I’ve got a golden leaved philadelphus that has been in the same spot since we moved here about twenty years ago. It’s cut to “tidiness” every year so is kept to about five feet tall. Problem is that just as it starts to look (and smell) amazing, the sun comes out and scorches all the leaves. Have finally decided that I have to take a chance and try to move it to a shady corner. (If it dies, then I’m afraid that’s just too bad as the sunburnt bush is a real eyesore - and I’ve put up with it for twenty years.)
Now the question...... I have bought two new small philadelphus plants (Snowbelle and Manteau d’Hermine). These are green leaved rather than golden. Are they likely to get burnt too does any one know? I was hoping that green leaves would stand up to sunshine so that I could plant them in the same place.
Phew!!

I'm looking in to this as a way of processing our kitchen waste. We are adjacent to farm land and I try to avoid putting food in to compost bins as it attracts vermin. 
Has anyone tried a bokashi bin? After its done its thing could I add it to compost without any worry re attracting my long tailed friends?

Am I the only one who gets confused about all the different names for plants of the Malvacae Family?
There's Malva, Mallow, Althea, Alcea, Lavatera, Hollyhock, Malope.
In my very limited experience of growing these, they all end up looking the same - same shape flowers and velvety leaves.
I'm trying to put my seeds into some sort of order and this lot are really bugging me. I'm going to call them all Mallows because they're squishy and its easy to say.

What thinkest thou?

Does anyone make their own yogurt? 

I'm picking up a Freebie EasiYo yogurt maker tomorrow. Looks just like an insulated flask to me!!  Like this one https://www.easiyonline.co.uk/easiyo-yog...ker-marked
Most of the instructions online use Packets of yogurt mix that you reconstitute with water - about £3 a sachet to make a kilo of yogurt.
However, on the Lakeland site, people say that they use some live yogurt as a starter and UHT milk, which would be a lot cheaper.

Anyone made yogurt this way?