One of the many wonderful things about gardeners is that when a crop fails or a plant turns up its roots, we dust ourselves down, work out what happened, and look forward to next year when conditions will be better. We might be in this optimistic state of waiting for an improvement for several years until we reluctantly call time on that crop or plant and move on to a more reliable substitute. This happened to me with a whole group of plants: the brassicas. Sick of slugs, snails, pigeons, caterpillars, greedy hens, ugly netting and dangling CDs, I ruled out pretty much every brassica known to gardenerkind and welcomed other edible lovelies onto my veg plot.
This year I have reneged on my anti-brassica stance and depending on the outcome, I have The Blogosphere to thank or blame for this. After all, there is a limit to the number of seasons that a gardener can sit back and watch glistening white cauliflower curds and beautiful broccoli florets paraded across a computer screen before a toe is tentatively dipped back into the brassica pond. So far this gentle return to brassicas has involved seventy broccoli raab plants, more red cabbage than there is the spirit to braise, four varieties of brussels sprouts and a whole bed dedicated to swede or rutabega. I say so far because turnips are waiting in the wings along with kale, cauliflowers and winter cabbages.
|Red Cabbage and Scarlet Kale|
In the unlikely event that these brassicas should make it to harvest, there will be a glut to manage so I have been scouting around for delicious recipes. Love Your Greens is a site dedicated to brassicas and I am salivating in an unseemly manner at the prospect of swede cake and swede ice cream (not necessarily together, but I am happy to give it a go).
Perhaps it's time to sow another bed of swede... or three.
Love Your Greens may be found at: http://www.loveyourgreens.co.uk/recipes/#top