Yesterday proved to be quite an attraction for the residents of our coppice with both hens and geese needing to see if anything tasty was being uncovered.
This field was partially planted with ash trees (all grown from seed ourselves) but after news of the breakout of ‘ash die back’ we planted the remainder of the field with a mix of Alder, Birch and Sycamore.
Where possible, the best of the harvested wood is used for a variety of crafts, but the bulk of it gets cut up for fuelling wood fired pizza ovens, wood smokers or logged as a certified Renewable Heat Initiative Biomass for wood boilers.
I don’t know if they stop growing once they have flowered so we thought it best to take a measurement…. 12′ 3″ (3.73 meters).
Definitely a personal best but I suspect it won’t be enough to win the local competition. All the plants in the local competition were from the same source so it was a level playing field.
Later on I accepted an invite to verify the height of the sunflower grown by Mr Peter Ball of Banks, Southport. It was 12’5.5″ so was 2.5 inches higher than mine. I really don’t think it counts though as he has had a massive sodium light on above it throughout the nights AND he lives in Banks. Cheats the lot of ’em.
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!