2016 Lemongrass Plants

It’s a bit late but today I eventually got around to separating out the overwintered clumps of Lemongrass and re-potting them as single stems to make this years crop.

Overwintered lemongrass ready for repotting
Overwintered lemongrass ready for repotting

All these lemongrass stems are from a one clump which in turn was a single stick of Lemongrass a year ago. You tend to get around 25 new plants from every stem over the 12 months.

The difference between shop bought (air freighted) sticks and freshly cut homegrown lemongrass is poles apart and the fragrance given off when working with the plants is lovely.

Lemongrass plants separated out and replanted in 9cm pots
Individual stems of lemongrass potted on to make new plants

Once established, the new plants will be sold locally or potted on to make more plants for next year.



Polytunnel Progress

Growing French Beans & Tomatoes in a polytunnel
Growing French Beans, Lemongrass & Tomatoes in a polytunnel

Having caught out with the very late frost last year I have delayed the sowing of outdoor crops by two weeks which has allowed me more time to get the polytunnel better organised.

We have used reservoir trays for the tomatoes for a few years now and, by maintaining the compost moisture levels, they have proved effective at minimising blossom end rot.

For the first time, we are also trying some miniature french beans in the same system.

A tray is reserved for some Clive Bevan long runner beans which hopefully will provide a competitive entry for the longest runner bean category at the Hesketh Bank Village Show.

In the top left of the photo you can see a tray of lemongrass which has overwintered without protection in the polytunnel and is now bursting with life.


Rustic Chopping & Serving Boards

The past few days have taken place in a large cloud of sawdust as we try and catch up on a few bespoke orders for BIG chunky chopping boards.

Thick milled planks are cut to best make use of their individual natural grain patterns. All boards are marked out by hand and consequently no two boards are ever the same.

Our boards grace many a TV studio kitchen and are also used in photo shoots for an ever increasing amount of in house and retail food magazines.

Interestingly, when our chunky chopping boards leave Lancashire and travel down the motorway, somewhere around Watford they become ‘Rustic Serving Platters’ and the price quadruples!

Massive chopping board sealed with olive oil before use
Beech chopping board sealed with olive oil before use

As the trend for rustic weddings has increased so has the demand from caterers and wedding planners (professional or DIY) for these boards. Subject to availability (and enough notice) we also do log rings and slices for cake stands.

For a small additional fee, we can also personalise a board with a text message or logo burnt into the edge or surface of the board.

Thick beech chopping board with two waney edges
A large double waney edged beech serving board – a bespoke  order for a restaurant.

We can’t do ‘urgent’. We may have something suitable already in stock but if not it takes time to locate suitable logs and get them transported and milled. It then takes at least two years for the milled boards to be air dried sufficiently before they are ready for turning into our lovely rustic serving boards.