Our 2015 onion and garlic harvest began in earnest. The onions and garlic had been pulled and left to dry on the soil but now it is time to dress them up a little and then store them in racks at the shed.
A quick view on the progress of our fresh lemongrass being trialled in two simple hydroponic systems; both in a polytunnel that has no electrical supply.
One is a very simple ‘pot culture’ system where the plants are in a soil medium with a capillary wick which dangles down into a reservoir containing the nutrient solution.
When the sun shines, our solar powered pump circulates the nutrient solution from the reservoir to the top of the clay balls in which the lemongrass plants are sitting. There is no other medium around the roots, just the clay balls.
Both systems are performing very well and a nice fresh Thai curry is very much anticipated soon!
Even though we are nearing the end of July, the sun has not done much shining, whilst it is relatively early in the growing season yet we have more than enough home grown vegetables to warrant a real treat of mediterranean style rustic roast vegetables (with a sneaky little sweetcorn starter while we are waiting).
Roughly chopped onion, courgette, tomato and garlic with rosemary, sea salt, ground black pepper and a good slug of extra virgin olive oil and a splash of good quality balsamic.
40mins at 200 degrees. Mmmm. Could only be bettered if done in a wood fired oven!