A quick update from the polytunnels:
Over the last few weeks the main vines have achieved the most desirable length for the production of a giant pumpkin and the selected female flowers cross pollinated with it’s carefully chosen suitor. A couple of pumpkins have now set and are definitely on their way to becoming a massive pumpkin for display or carving.
Rosemary is in demand not only for use in its conventional form but also as a flavouring for outdoor cooking on BBQ’s and Smokers. The sticks are placed directly onto the fire and the resulting smoke flavours the food whilst the skewers are used instead of bamboo and (supposedly) imparts some flavour whilst cooking.
We have stuck with our favourite beans ‘Ferrari’, a dwarf French bean which produces a good crop of tender beans and keeps on doing so for such a long time.
Our polytunnel tomato plants are a mixed bag this year with the stalwart varieties ‘Shirley’ and Gardener’s Delight doing really well, ‘Roma’ is just about OK with ‘Grande’ looking a bit under the weather.
I was asked to try and germinate a very old pack of seeds with a view to redistributing fresh seeds at the end of the season. The unfortunatly named ‘Cow’s Tit’ plants are doing well (a heritage paste variety) so we should have some to send back at the end of the year.
We have cut back on the number of Jalapeno plants this year to make way for having a go at the large (competition large) pepper plants grown from some very rare seeds kindly given to me. I have no idea how big these things will get but there are a couple that are presently as big as the largest found in a Supermarket. I have removed a few and they taste good as well so it isn’t all for show!
Our favourite ‘Socrates’ cucumber is again performing well and providing a very stable harvest of first class fresh cucumbers. This year we are also trying cucumber ‘Poona Kheera’ a variety originally from Poona, India. Described as an unusual cucumber which matures into what looks like a large russet potato with the smooth-skinned fruits turning from white to golden-yellow to russet brown. I have to admit to trying one at the golden yellow stage and it was really crisp and crunchy. Very nice and, I suspect, would lend itself to being thinly sliced and pickled.