The big autumn clear up on the allotment has begun. It’s that time of year to bring in whatever is left on the plot and clear the ground ready for next year or for any over wintering crops. The maincrop potatoes have been dug up and stored in a sack, the courgettes had stopped producing and have been hauled out of their bed and the ground cleared, a few remaining spring onions and beetroot taken out, and the squashes severed from their creeping stems which were in danger of taking over next doors plot.
I just managed to take a few pictures of the Turks Turban squashes before my camera battery ran out. These have been the most prolific squashes yet, I had ten squashes from only two plants.
Some are the size of a smallish pumpkin and others are much smaller, but all equally beautiful or ugly depending on your view.
I also wanted to pass on a potato recipe. We’re still working our way through a hoard of salad potatoes. These are Anya, they’re small and nobbly with a nutty taste to them. Unlike large maincrop potatoes, which can be mashed, baked whole, turned into chips or roasters, they are slightly less versatile. However I can recommend this method. Boil them whole for 5 or 6 minutes, tip them into a baking tray, and then use the back of a fork to lightly crush them, just until they split open. Mix together some minced garlic with a good glug of olive oil, and optionally a little balsamic vinegar. Dollop this over, give them a shake to coat them in the oil, and then sprinkle over a generous handful of chopped rosemary. Season with sea salt and pepper and bake in the oven for 20-30 mins.
Squash recipes to come.