Our own damson tree has a good amount of damsons this year and they’re nearly ready for picking. I think last year we got about five damsons, this year there are at least enough for a batch of chutney.
I’ve starting picking the squashes. Once picked they need to be “cured” in a warm spot for ten days or so. In theory this means they will keep for a few months once picked. I grow Uchiki Kuri squash, it’s the most adapted to our unhelpful climate and the plants are extremely vigorous. I’ll probably put some in the weekly veg shares next week. They’re also a good chutney ingredient mixed with apples and plenty of chilli.
It’s nearly leek picking time, they look good, if not enormous. Leeks really do enjoy a lot of rain and the Isle of Skye usually obliges, just not this year. The purple sprouting broccoli could do with a bit of a deluge as well. If this happens I’m sure I’ll complain about the mud and wish it was dry again.
I’ve still got a few beds of Charlotte potatoes to go. They really do well in raised beds. They were planted through a layer of old hay. We’ve found that the hay can just be peeled back and hey presto there are the tatties just sitting on the soil, no annoying digging!
I hope to have salad leaves on the menu again in September, they always do better in the cooler months. The tomatoes still have plenty of fruit left to ripen, particularly the medium sized red ones.
This week’s Croft Shares will have:
Small – potatoes, tomatoes, French beans, courgettes and beetroot.
Medium – potatoes, tomatoes, French beans, sugar snaps, courgettes, beetroot, and kale.
Large – potatoes, tomatoes, French beans, sugar snaps, courgettes, beetroot, kale, chard, onions and herbs.