Allotment picnic

Sometimes when we have lots to do at the allotment we like to stay all day.   So we take food with us to keep us going. When our daughter and the grandchildren are there too we have a sort of bring and share lunch. Helen often brings a flask of her home made soup, usually made with allotment veg.  Last week it was spicy parsnip, another time it was pea.  I brought crusty bread, cheese and salad stuff.  I like to make a cake to munch on, a  fruit cake is good.  I have a recipe that I call allotment cake only because it's not too messy, and very wholesome. Other times I have called at the pie shop on the way or our son-in-law has bought fish and chips. Not very healthy I know but very welcome when we've been working hard.

We have  plenty of chairs to sit on and a table to spread our offerings on, even a tablecloth. And with tea or coffee to drink we have a lovely feast.

What do you take to eat at your allotment?

Gluts

This year has been fantastic for growing vegetables, everything has done so well on our two allotments.  But some things we've had just a bit too much of.  First it was the lettuce—lollo rosso and little gem. We’d planted too many thinking some would get eaten by slugs or just not survive.  But they grew and grew, we ate what we wanted, gave some away and when they went to seed we threw them on the compost heap. At least they will rot down to make something good.

Then there was the rhubarb.  We’d moved it from our old plot last autumn and it had been a fairly new plant then, so we hadn’t expected great things from it. People told us not to pull much from it the first couple of years, but there was so much, so we just took what we wanted. They also say don’t pick any after July, but it was still growing like mad during August.  So I picked even more.  I froze most of it.  It freezes well, just wash it, trim the stems, cut into short pieces and bag up. We’ve had one or two rhubarb and ginger crumbles and in the next few weeks I shall be making rhubarb and gingervodka in time for Christmas.  It’s really easy to make and is delicious, it doesn’t last long in our house.

The beetroot has gone mad too. It’s lovely in salads cooked or raw. Helen has made some beetroot chutney and we have also pickled some of it. I haven’t yet tried roasted beetroot which I’m told is really good.

The biggest glut of all on our allotments this year is runner and French beans.  Much as I love this type of bean, I may get fed up with them soon and we’re running out of freezer space.  I have given plenty away to neighbours. The runner bean variety is Czar and the seed packet says any beans not picked can be left on the plant to dry and use as butter beans.  That seems a good idea, we like butter beans in soups and casseroles. French beans can also be used in soups if they get a bit too old to pick for boiling. I made a broad bean and runner bean risotto which was really good

I have also been making soups  full of allotment vegetables, turnips, carrot, kale, cabbage, broad beans, French beans and leeks.  It’s getting to that time of year when a big hearty soup is very comforting.

What gluts have you had on your plot this year?