Latest posts by Obelixx

Hello Forkers.....It's October!

Posted: 29/10/2017 at 18:48

GWRS - try making some.  It's easy?   Trouble is we don't really eat much bread so I have a store cupboard full of jams and jellies I make from fruit from the garden or neighbours including quince jelly from last year.   We'll be testing the new quince preserves recipe with ice cream this evening.

That chuck looks good Dove.   Apart from pushing spiced butter under teh skin I haven't stuffed a chicken for decades.  Usually do 'm spatchcocked for speed and lots of crisped skin.   Have dusted mine with sumac for dinner tonight.

Onion, bacon and potato are heavenly Liri.  No wonder I like tariflette so much!  Wine and Reblochon and maybe some cream too.  Yummy.

Acers - help

Posted: 29/10/2017 at 15:48

They are deciduous so will naturally lose their leaves in autumn.   Keep them ticking over quietly for the winter and then move them to the sheltered spot again in spring and start proper watering and feeding.   If you don't have hard winters, they could go to the sheltered spot now and free up space for more tender plants in the greenhouse.

They do need protection from drying winds and hot sun especially when they are in bud and the new leaves are unfurling so remember to keep their compost moist then well drained too and not sitting in a stagnant puddle.

Hello Forkers.....It's October!

Posted: 29/10/2017 at 15:44

Ha!  I checked the weather for Bilbao earlier in the week.  Next week was supposed to be cloudy and 13Cish.  Now they've decided it's going to be sunny and 23Cish.  Won't need my new coat then!

Roast chuck here too but spatchcocked and then spiced and some form of Swiss chard with romanesco/broccoli/Savoy cabbage.  I have a yen for Pan Haggerty but no potatoes so will maybe do us a veggie dinner upon my return.

Last edited: 29 October 2017 15:45:07

Hello Forkers.....It's October!

Posted: 29/10/2017 at 14:41

I saw that infinity pool on TV recently on a hotels programme with Giles Coren and Monica G??and had to wonder why you would want to frolic in a pool high up and take stupid photos when there was so much to see and do and eat and enjoy in the vicinity down below.

Hello Forkers.....It's October!

Posted: 29/10/2017 at 13:23

Hope you do get out in time to enjoy time with friends and hubby  Hosta.

A wormery is something I've only recently realised I can probably manage here as it won't get frozen to death and if a frost is forecast, a blanket will suffice.  Research needed.  Do I really need one given the compost heaps and lack of cooked food waste?

It's gone very grey and dark here now.   Not enticing for a walk on the beach as OH was planning.  Maybe it'll have improved by the time the chilli jam has reduced and been potted up.

Polytunnel or Plastic Greenhouse

Posted: 29/10/2017 at 12:17

My polytunnel is clear plastic but has a green net mesh thrown over it to reduce light levels in summer.  I have it in a spot sheltered from strong winds and chose a polytunnel for all the extra spoace I could afford plus ease of erection.   In addition, in our Belgian garden we always had to replace glass panes in our greenhouse, every year.

I think, if you check prices, that, per square metre, polytunnels work out cheaper and also simpler to construct than greenhouses whether glass or polycarbonate.   The only thing is that you may need to replace the polythene sheet every few years to maintain light levels but I believe polycarbonate also degrades over time and lets less light in.

Hello Forkers.....It's October!

Posted: 29/10/2017 at 11:58

No DL.  Not a chap with developed taste buds.  His BBQ was always beef burgers bought at the supermarket   His breakfast had to be white toast with home made marmalade which his wife did by blitzing ordinary oranges in a processor then adding sugar ad boiling till she got a semblance of marmalade.   His mother was a no nonsense frugal Yorks lass who did not waste money on fancy food.  I hope he at least dicovered marinaded ribs and so on in the USA!

I have used Guinness for beef in stout casseroles but prefer it in chocolate Guinness cake......     

My 4 kilos of quinces have boiled down to 3 litres of quince pieces in cinnamon spiced syrup plus enough left over for OH to finish off with his ice cream during the week.  I now have about 3 litres of chilli jam simmering and reducing.  Yum yum.

Hello Forkers.....It's October!

Posted: 29/10/2017 at 10:36

LP- have a lovely day.  Used to know a chap in Belgium who insisted on BBQing every Fraiday evening, whatever the weather.  Needed a large golf umbrella half the year but then they moved to Atlanta (coca-cola chappie) so I expect he could BBQ most days..

I have 4 kilos of quince in a preserving pan with lemon, sugar and cinnamon.  Not making jam.  Should be good with ice cream or in apple pies.  Now to start on chilli jam.

Coping with withdrawal symptoms

Posted: 29/10/2017 at 09:07

FG - I think this is about withdrawal symptoms form GW rather than gardening, unless someone out there really thinks you should only garden when Monty is there to remind you what and when to do!  That's more about BBC schedulers and Monty's contract isn't it?

Certainly for me, gardening only stopped in heavy rains, impossible winds or deep frosts - all of which were usually plentiful in the Belgian garden.  The only thing to stop me here is the lack of rain as this drought continues.   Heavy grey clouds all round today except for us, sitting in a pool of bright sun.

Pruning a young Japanese blossom tree

Posted: 29/10/2017 at 09:02

I would wait till after you've enjoyed all the blossom next spring and then prune the stems which are too long back to just above a leaf joint.   Make sure your secateurs are very clean and very sharp and, if the branch is long, remove half to two thirds of the length before making the final cut to help avoid splitting the bark and making an open wound.

It is tempting to do it when the tree is bare so you can see the shape more easily but, in fact, prunus trees are prone to a disease called silver leaf if pruned in winter so wait and do it between May and July.

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