As winter sets in, I’ve been busy trying to get set for the new year. It’s hard to believe I’ve had my plot for a whole year now! I’ve learned so much along the way, with plenty of advice, tips, and encouragement. I’m grateful for the wisdom of seasoned plot-holders who’ve been generous in sharing their experience—what a difference it makes!
I’ve taken a moment to step back and appreciate how far the plot has come. This time last year I was working my way into a bramble filled plot with a mound of rubbish at the back. This is helping to keep me motivated whilst preparing the new plot. The first section went smoothly, but as I’ve moved further back, the tangle of roots and a channel of stones and rubble have slowed things considerably. It’s a bit of a slog, but it’s satisfying work, and I’m reminding myself that it’s all progress.
November’s weather hasn’t exactly been inviting. Rain and wind meant I didn’t make it to the allotment as often as I’d hoped, except for a couple of quick trips to harvest vegetables for Sunday roasts. There’s something so satisfying about serving homegrown vegetables alongside a roast chicken—worth braving the drizzle for!
One lesson I learned the hard way this month was about wind-proofing the plot. I left it a little late to secure things as the storms set in, but thankfully, there wasn’t any major damage. The polytunnel cover came off but was retrieved and is now stored away for the winter.
I’d like to say a big well done for those that helped with the massive task of extending the water points. Digging a really long channel must have been back breaking work! The new water point will make such a difference to the plots at our edge of the allotment. Next summer, I’ll (hopefully) be making fewer trips back and forth with the watering can, which will save so much time and effort. Thank you!!
In the kitchen, I’ve been making the most of the last of the apples, trying to use them up before they got too soft. I had a few sloes left over from this year’s sloe gin brewing so I’ve paired the apples with sloes and rosemary to make a jelly. I’m looking forward to enjoying the jelly alongside some cheese this winter.
I’ve also been thoroughly enjoying the seasonal vegetables, in particular theJerusalem artichokes. These were a little bit of an experiment and were grown in pots to prevent them spreading uncontrollably. This is definitely something I’ll attempt again next year. They’ve been delicious —particularly baked in a rich, cheesy sauce. They’ve been a real treat on these chilly evenings and a reminder of the rewards the allotment continues to bring, even in the quieter months. I’m next looking forward to tucking in to some celeriacs as these are almost ready.
As I wrap up this month’s blog, I’m struck by how much this past year has given me. It’s been a place of learning, growth, and solace. I’ve enjoyed planning, planting, harvesting and cooking the fruit and vegetables we’ve grown. I’m looking forward to feeling a little more in the know for next year. I just could do with a few more dry weekends to close up this season.
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