We seem to have skipped autumn here, following up the best weather of the year only a week or so back with a maximum of 6 deg yesterday. The relentless march of the seasons signals a shift in the diet for the struggle through winter. My orderly ranks of celeriac look up for the fight. Unlike most vegetables, there is no advantage in growing small celeriac. These are my biggest yet.The key, apart from abundant natural watering, is space and I have plenty of both of those commodities. I'll let you know if I think of any recipes for it. My neeps, your Swedish turnip, I will treat as a learning curve. Transplanting, like I did successfully with the rest of my brassica, has set them back, although not quite following the trend in microveg.
Next year I will sow direct, thin slightly and leave plenty for the mice over winter. It's not all wintry harvest though. We continue to be weighed down with alpine strawberries. They have a fragrant sweetness that sets them apart from the overbred versions but leave them too long and they start to taste like dolcelatte. I have nothing against blue cheese but it's probably not what you aim for in a strawberry. These were destined for Scotland's finest culinary invention, Cranachan, of toasted oatmeal, cream and a splash of the finest Glen Rothes 12yo, or more soberly with the oatmeal, plain yogurt and maple syrup. To complete the annual cycle, we also have a taste of spring with the purple sprouting broccoli.That's not what it said on the tin but we must just give thanks for a freezer-full of broccoli soup.
We seem to have skipped autumn here, following up the best weather of the year only a week or so back with a maximum of 6 deg yesterday. The relentless march of the seasons signals a shift in the diet for the struggle through winter. My orderly ranks of celeriac look up for the fight. Unlike most vegetables, there is no advantage in growing small celeriac. These are my biggest yet.The key, apart from abundant natural watering, is space and I have plenty of both of those commodities. I'll let you know if I think of any recipes for it. My neeps, your Swedish turnip, I will treat as a learning curve. Transplanting, like I did successfully with the rest of my brassica, has set them back, although not quite following the trend in microveg. 
Next year I will sow direct, thin slightly and leave plenty for the mice over winter. It's not all wintry harvest though. We continue to be weighed down with alpine strawberries. They have a fragrant sweetness that sets them apart from the overbred versions but leave them too long and they start to taste like dolcelatte. I have nothing against blue cheese but it's probably not what you aim for in a strawberry. These were destined for Scotland's finest culinary invention, Cranachan, of toasted oatmeal, cream and a splash of the finest Glen Rothes 12yo, or more soberly with the oatmeal, plain yogurt and maple syrup. To complete the annual cycle, we also have a taste of spring with the purple sprouting broccoli.That's not what it said on the tin but we must just give thanks for a freezer-full of broccoli soup.
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