Carrots and parsnips are the only veg I sow direct into the ground.
They don’t like having their roots disturbed whereas other seeds can be multi sown and then planted out when they’re bigger giving them a better chance against the birds and slugs.
Always sow parsnip from fresh seed. I picked up some Hollow Crown in the supermarket today – and fingers crossed they do better than last year when they completely failed to germinate.
I don’t have much success with carrots either – again dodgy germination seems to be the problem.
So despite the rain and the drop in temperature I’m giving them both another go, inter-sown between my rows of onions.
I’m hoping the smell of the onions and garlic will deter carrot fly.
I created four shallow drills by drawing the sharp end of my dibber across the veg bed, then watered them before sowing half with carrot seeds half with parsnip seed as evenly as I could.
I drew the earth back over them and tamped them down lightly with the back of the rake. No watering in needed as the drills are already moist.
I’ve also planted out some lettuce and kohlrabi seedlings.
Talking of carrots – I braised some shop bought ones with my indefatigable ruby chard. Just steamed in veg stock until almost all the liquid is gone.
The other vegetable that has overwintered despite everything is fennel. The bulbs are really quite small once I’ve peeled away the rough, frost-burnt outer leaves.
But they were delicious with crushed chopped garlic, olive oil and stock – again allowing the liquid to evaporate until there’s an unctuous sauce in the bottom of the pan which gets a hit of lemon juice stirred in right at the end as the pan comes off the stove.
So fresh and completely different from raw fennel which I know many people don’t like because of the strong aniseed taste.
The other thing I did was brine some oriental mustard leaves. It’s a key ingredient in several recipes I love including a silken tofu soup from cookery writer Fuschia Dunlop.
I’ve started growing them under fleece after I was given some plugs by the Escape Project at Swaffham. They’re creating a therapeutic show garden at Chelsea this year!!
Previously I bought it ready made from a stall on Norwich market – imported from China.
Now I make it myself following this amazing recipe – although I only made a third of the quantity.