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artjak


Latest posts by artjak

Help for flooded gardens

Posted: 07/03/2014 at 18:36

The forecast for this side of the country does seem to be getting warmer; so pleased it is getting drier for you in the South West. Lets hope you have lots of gentle breezes to dry out the ground

seedlings

Posted: 07/03/2014 at 18:34

Oh yes, I'm a bit obsessed about hygene in the greenhouse. I've only had a g/h for a short while; every book I read about them emphasised hygene; I thought, 'good grief; it's like having a baby!'

So all pots and seed trays get scrubbed with hot water, with disinfectant, really well, air dried and then kept in the g/h in large lidded plastic boxes until needed again. Tedious, but necessary.

Day out to RHS Hyde Hall

Posted: 07/03/2014 at 18:28

Hi Panda; you are sooo lucky to live near there; it was nearly 5.5 hours driving there and back.

http://s4.gardenersworld.com/uploads/images/original/39099.jpg?width=480&height=350&mode=max

 saw this great bench there; I have one similar, but not quite so wow.

SEEDS SEEDS SEEDS

Posted: 07/03/2014 at 18:25

Angela27, could we see a pic of this light box?

An ENVY thread....

Posted: 07/03/2014 at 18:23

I have 'space' envy, I don't exactly want 'rolling acres', but a few more sq. metres would be great

Day out to RHS Hyde Hall

Posted: 07/03/2014 at 18:19

http://s4.gardenersworld.com/uploads/images/original/39098.jpg?width=640&height=350&mode=max

 Actually, Nut, I think Verdun was there as well

Slightly off topic but preserving fruit

Posted: 07/03/2014 at 18:14

With the wine making, elder flowers will be out soon; had some stunning elder flower wine at a friends last week; the scent and the flavour were wonderful.

If you get a glut of radishes, I have a recipe for pickled minted radishes from a recent Waitrose mag; haven't tried it yet, but always end up with more radishes than I can use. Radish wine anyone

Slightly off topic but preserving fruit

Posted: 07/03/2014 at 18:10

Garden Jeannie; Pickled garlic (sorry I didn't get back to you before; you know how it is; so much to do and so few people to do it for me)

It is a recipe from Thailand, where they pickle whole bulbs, but their garlic has apparently a softer outer casing, so we do it differently.

To make 225g (?)

10 garlic BULBS, separated into cloves, but UNPEELED

1 pint white wine vinegar (BUT I use white Balsamic, jolly cheap at Lidl)

1 teaspoon salt

100g sugar

Boil vinegar in pan and add salt and sugar, stir until syrup is smooth and simmering. Drop in the garlic, bring mixture to boil and simmer for 5 minutes. Remove from heat and allow to cool.

Pack the garlic into clean sterilised jars and pour the liquid over, making sure the cloves are covered. Put on lids (I use cheap Kilner type jars from IKEA)

They will be ready to eat in 1 week, but improve with age. I keep them in the fridge once opened, but am slowly using a 1 litre jar made 2 years ago. You will want to peel off the skin before eating. I have a friend who just eats them from the jar; I use then in soups and stews.

Cleaning patio

Posted: 07/03/2014 at 17:52

I've achieved a similar ageing process in Barbados on stone work using natural yoghurt; unfortunately they only sold it in tiny pots... then (because it was hot there) water it gently every few days.

Help for flooded gardens

Posted: 07/03/2014 at 17:48

Rosie, that is such good news.

http://s4.gardenersworld.com/uploads/images/original/39091.jpg?width=480&height=350&mode=max

 Flossie-Flo; The Tiger of the Fens

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Just some pics that I took 
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1 to 15 of 37 threads