Hill Rise Allotment Association Summer 2010

Welcome to the Summer 2010 newsletter

2010-08-06T08:11:00.000+01:00

I hope your allotments are all doing well, despite the dry weather. The cold, wet winter now seems a dim and distant memory, after these rainless weeks since March and the frosts in late May. Certainly it has been another challenging year weather-wise !

As we approach the last quarter of our year I would like to encourage everyone to think about getting involved with the Association. I hope that those of you who have been to one of our events (the evening event, the fruit care practical session, the wildlife event or the BBQ) or benefitted from the membership card discounts will see the value of being in the Association and be prepared to get more involved next year.

I’m sure everyone will be keen to see the allotments improve and their impact in the town increase. Two key activities for the future and which are covered in more detail in separate articles are…

Organising a flower and produce show, and
Planning for a communal hut on site

However, none of these activities can occur without a few volunteers to help out. In these days of limited public funding we cannot rely on any sums of money from the council, and clearly will need to make every opportunity we can to apply for awards and lottery funding.

As we move towards our AGM in October I hope some of you will be prepared to sit on the committee, or even stand for one of the official positions. The AGM is an important meeting when you can ask the committee what the membership fees have been spent on and suggest ideas for the coming year. In accordance with the constitution, the posts of chairman, secretary and treasurer will be re-confirmed (or elected if any post is contested). Speaking personally, I am happy to stand down from the chairman's position if there is anyone with more time on their hands who would like to take on this role. We will send more details of the venue and procedures for making nominations in September.

Finally I would like to thanks Julia Wass, who has had to stand down from the committee for personal reasons, for all her help over the past year. In particular it was Julia's hard work that led to the expansion of the number of outlets offering us discounts, from one at the start of the year to six now. Thanks Julia!

In the meantime, have a great summer and I hope to see as many of you as possible at the produce show in September.

Richard Weightman
Chairman, HRAA

All about beetroot (beta vulgaris)

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Why plant

Easy to grow and store.

Important health giving properties.

All parts can be eaten.

Interesting uses

One of the earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.

Beetroot contains betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains trytophan which is also found in chocolate and contributes to a sense of well being.

You can use beetroot juice to measure acidity. When added to an acidic solution it turns pink but when it’s added to an alkali it turns yellow.

If you boil beetroots in water and then massage the water into your scalp each night, it works as an effective cure for dandruff.

Beetroot can be made into a wine that tastes similar to port .

Origins

The origin is wild seabeet, a native of coastlines from India to Britain and the ancestor of all cultivated forms of beet. Sea beet was first domesticated in the eastern Mediterranean and Middle East, although it was only the leaves that were eaten at that time.

The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption, becoming more popular in the 16th century.

In early times, the medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. At that time, the roots were long and thin like a carrot. The rounded root shape that we are familiar with today was not developed until the sixteenth century and became widely popular in Central and Eastern Europe 200 years later. Many classic beetroot dishes originated in this region including the famous beetroot soup, known as borscht.

Beets' value grew in the 19th century when it was discovered they were a concentrated source of sugar and the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity. Around this time beets were also first brought to the United States, where they now flourish. Today the leading commercial producers of beets include the United States, the Russian Federation, France, Poland, France and Germany.

Health benefits

Beetroot is one of the newest ‘super foods’ to hit the headlines. Packed full of nutrients, it provides a rich source of carbohydrates, protein, and has high levels of important vitamins, minerals and micronutrients. Just three baby beetroot equal one of the five portions of fruit and vegetables that The Food Standards Agency recommends eating a day.

It is a great source of potassium, magnesium, folic acid, iron, zinc, calcium, phosphorus, sodium, niacin, biotin, betanin and beta-carotene. It also contains the important vitamins A, B6 and C, plus powerful antioxidants and soluble fibre.

Beetroot is one of the richest sources of folic acid, something that is essential for normal tissue growth. It can protect against high blood pressure, Alzheimer’s and dementia. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Women who are pregnant or trying to conceive can get 75% of the Recommended Daily Allowance of folate from three raw baby beets. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw beetroot.

Research has shown that beetroot can help lower blood pressure. Because it contains the mineral silica it helps the body to utilise calcium, so is therefore important for musculo-skeletal health and reducing the risk of osteoporosis.

The pigment that gives beets their rich, purple crimson colour betacyanin, is also a powerful cancer-fighting agent. Beets' potential effectiveness against colon cancer in particular has been demonstrated in several studies.

Varieties

Chioggia is easy and fast to grow but not so suitable for boiling as the colour leaches out.

Bolthardy is globe shaped and resistant to bolting.

Burpee’s Golden produces globe shaped, golden coloured beetroot. It seems to be more difficult to germinate and not as prolific as the others. Remember to cook it separately from other varieties to retain the yellow colour.

Planting

Although preferring medium to light soil, beetroot can cope with heavy soil as well. What should be avoided is planting in recently manured soil, unless you like misshapen roots!

Plant a small amount of seeds every fortnight from mid April (or when the risk of hard frost has passed) through to mid July in rows about 2.5cm (1 inch) deep and 30cm (1 foot) apart, plant the seeds 5cm (2 inches) apart in each row. Cover with soil and water in.

The seedlings will take about two weeks to appear. If you have a clump of seedlings growing remove the weakest leaving the strongest seedling. Once about 5cm (2 inches) high you can thin or replant to their final positions of 10cm (4 inches) apart for round varieties, 15cm (6 inches) apart for long varieties.

Aftercare

Young seedlings may attract the attention of birds. If your area is troubled it’s best to cover the seedlings in netting for a while. Clear plastic plastic bottles with the top and bottom cut off and placed over the seedlings when they emerge is a good method if you plant only a few seeds.

Beetroot will definitely appreciate a thorough watering if the conditions become dry. This will encourage them to grow quickly and the roots will be more tender and tasty.

Harvesting

Harvesting of globe beetroot can begin around nine weeks after sowing the seed. At this stage the bulbs will be about 2.5cm (1 inch) in diameter and they will be at their most tender, important for salads. These first pickings should be evenly applied over the growing area to give the remaining beetroot good room to grow larger.

Continue to harvest as required until the beetroot reach about 8cm (3 inches) in diameter. At this point it’s best to harvest all the beetroot and store them. If they’re left in the ground much longer they’ll become woody and not taste so good. Another sign that the roots are ready for harvest is when the foliage starts to go limp.

When harvesting beetroot, especially if they will not be eaten immediately, cut the leaves off about 5cm (2 inches) above the root. This will keep them fresh longer and prevent them from 'bleeding'. Use a trowel to dig gently under the bulb and gently tease it away from the soil. Avoid damaging the root in order to keep them fresh for long time.

Store the beetroot in boxes with layers separated by sand or peat in a cool dark place such as the garage or shed. They must be kept free of all but a very light frost.

Recipes

Creamy beetroot risotto

Honey roast beetroot

Beetroot shots with tarragon yogurt ice cubes

Balsamic beetroot with roquefort

Beetroot, horseradish and crème fraiche dip

Common problems

Beetroot are generally problem free.

Puzzled?

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You will be when you try the following riddles. To see the answer just highlight the space between the asterisks.

QUESTION: You are walking through a field, and you find something to eat. It doesn't have bones, and it doesn't have meat. You pick it up and put it into your pocket. You take it home and put it on a shelf, but 3 day's later it walks away. What is it?

ANSWER (Highlight space between asterisks): * It's an egg! *

QUESTION: There are 20 people in an empty, square room. Each person has full sight of the entire room and everyone in it without turning his head or body, or moving in any way (other than the eyes). Where can you place an apple so that all but one person can see it?

ANSWER (Highlight space between asterisks): * Place the apple on one person's head *

QUESTION: A man has to get a fox, a chicken, and a sack of corn across a river. He has a rowboat, and it can only carry him and one other thing. If the fox and the chicken are left together, the fox will eat the chicken. If the chicken and the corn are left together, the chicken will eat the corn. How does the man do it?

ANSWER (Highlight space between asterisks): * Man carries chicken, man leaves chicken and comes back, man gets fox, man leaves fox and gets chicken, man leaves chicken and gets corn, man leaves fox and corn to get chicken, man gets chicken. *

QUESTION: I have many feathers to help me fly. I have a body and head, but I'm not alive. It is your strength which determines how far I go. You can hold me in your hand, but I'm never thrown. What am I?

ANSWER (Highlight space between asterisks): * An arrow *

QUESTION: How much dirt is in a hole that is 3 ft deep, and 6 inches in diameter?

ANSWER (Highlight space between asterisks): * None. A hole only has air in it, no dirt. *

QUESTION: A man was outside taking a walk when it began to rain. He did not have an umbrella and he wasn't wearing a hat. His clothes were soaked, yet not a single hair on his head got wet. How could this happen?

ANSWER (Highlight space between asterisks): * He was bald. *

Hayley’s Hotplate Heating… Raspberry & white chocolate tray bake

2010-08-05T17:00:00.000+01:00

Here’s reason enough to volunteer to be on the HRAA committee… this is what Hayley served up to attendees at the last meeting. It’s a great way to use up excess raspberries and end up with a DELICIOUS treat. Hayley thinks cooking time may need longer… more like 40mins, with the last 15mins covered.

Love those nettles

2010-08-05T16:57:00.000+01:00

Do you see nettles as a real pest and cut them down wherever they spring up? Fed up of being stung? Maybe you should see nettles as a fantastic asset. Quite apart from being essential for some of our more beautiful (and harmless to vegetables) butterflies and moths, you can make tea from the leaves or use the plant as a dye. But most important of all, you can make one of the simplest yet most effective organic fertilisers from nettles, rich in nitrogen and wonderful for tomatoes.

To make your nettle fertiliser you’ll need only three things… nettles, a watertight container (a large bin is adequate), and water.

Here’s the instructions…

First take your nettles, these are best as young stems but can be taken at any time
Next, crush them; this can be done by scrunching the stems in gloved hands or chopping up with shears
Immerse in water sufficient to cover the nettles
Leave to brew for about three or four week; unless you think that Swamp is the new season’s must have perfume you may want to consider placing the bucket away from the areas in the garden that you use most as the soup tends to get rather smelly
Transfer to a separate container so you can start a fresh brew with the nettles that have sprung up in the meantime
Dilute to taste, usually one part liquid to ten parts water
Water liberally around or on the plants

Survey results

2010-08-05T16:53:00.000+01:00

You may remember there were a couple of surveys run in the Spring newsletter. The results are shown below.

On the right you’ll see the survey for this newsletter is how much money you think you’ve saved with your HRAA membership card. Most discounts are probably obtained by members when they’re shopping at Huntingdon Garden & Leisure. So how much do you think you’ve saved this year so far?

Do you have an idea for a survey for the Winter issue of the newsletter? Why not add a comment about it?

What did you think of the new format?

From the fact that this latest newsletter is also in the new format you’ll guess the responses were pretty positive. Of those who responded, 95% liked the new format and 5% weren’t bothered either way. So we’ll be running future newsletters as a web site until members say otherwise.

Doing the newsletter this way gives us lots of possibilities. You may be surprised, for example, to know exactly how many times the Spring newsletter was read. A total of 129 times in fact, and it’s still being read… 3 times this week. It looks like HRAA members are still reading the newsletter, probably some of our new members. But many are not HRAA members and find the newsletter via a search engine, the HRAA web site or from an allotment forum, with the most far flung reader being from Hawaii.

One of the possibilities opened up by the new format is that readers can comment on any page. Just go to the bottom of a page, click ‘comments’ and add your text. Doing this can set up a discussion, since other readers can see your comments and may add their own.

Oh, by the way, if you would prefer to print any of the newsletter pages to read just click the Print Friendly button at the foot of any article… you can even print without images to save on your printer cartridges!

How much does your plot save you per year?

Well, at least HRAA members are honest about why they till their plot. In most cases it appears it’s definitely not to save money! Of those who responded to the survey, 72% said their net saving was less than £100. Maybe the survey should have included an option of whether it actually COST money to have an allotment!

Another 28% thought they saved between £301 and £500. Sounds like many of us have a lot to learn from those members… would one of you lucky few volunteer to write an article for the Winter newsletter about your success?

Money saving tips ~:o)

2010-08-05T08:51:00.000+01:00

In these times of economic gloom and doom we can all do with a little help in saving money. So here’s a few tips you might find helpful to boost the seed kitty for next year.

For Christmas ask for one of your presents to be The Roadkill Cookbook… anyone for a badger burger?
Send all your dirty shirts to the charity shop… they wash and iron them and you can then buy them back for 50p
Ring your friends when you know they’re not in and leave a message so they ring you back. If you do find them in they’ll be surprised when the line goes dead after you’ve been chatting for about a minute (‘cause you’ve put your receiver down). Wait ‘till they call you back (which people always do), express surprise that the call ended, and continue the conversation at their expense.
Live off free samples. For example put the contents of free ketchup, salt, pepper and sugar sachets into empty branded bottles so the family won’t twig.
In the pub let mates buy the first three rounds… by the fourth they’ll have forgotten whose turn it is and at least one will be on halves by then.
Always wash the car when it rains.
This year tell everyone you’re going away for Christmas and they’ll get presents when you get back… so you can buy their gifts in the New Year sales.
Sew all your teabags down the middle and then cut them in half.
Freeze your credit card in a block of ice… so if there's something you want, waiting for the card to defrost will give you ample time to reconsider that purchase.
Be much more attentive while in the supermarket checkout queue. If the person in front of you doesn't have a club card offer them yours… think of all those extra club points!

St Ives Flower and Produce Show 2010

2010-08-05T08:50:00.000+01:00

Do you think you’ve got a winner? Maybe you’ve never been involved in a produce show ? Well, this is the event where you get to bring your longest carrot, heaviest pumpkin, biggest Dahlia bloom, most perfect runner beans, most oddly shaped vegetable, best tomatoes, apples etc, and enter them in a friendly competition with fellow gardeners and allotment holders. Some other classes include best cake (to a set recipe), pot of jam, photograph (to a theme of ‘Through the garden gate’), handicraft etc.

After many years since the last show (probably in the 1980s) we’re going to organise a flower and produce show on Saturday 11-September 2010. Please put the date in your diary! ACE, who have renovated the new Corn Exchange, are very keen to support this event as it will be a great thing not just for HRAA, but for the town itself.

The likely programme for the day will be as follows:

08:00 – 10:00 exhibitors register and display their entries

10:30 – 12:30 judging takes place, closed to exhibitors and public

12:30 formally opened to the public

14:30 prizes presented.

Intriguingly, we’ve been told a number of prize cups reside in a bank vault in St Ives, or possibly in someone’s attic, left over from the old association. Perhaps you know something about these? If so then please get in touch - urgently!

If you can help out on the day, we’ll need people to help set the tables up and check exhibits in the morning, in the afternoon to sell refreshments and clear up at the end. We also could do with donations for raffles prizes and sponsorship.

So if you can help out please get in touch with Richard (richard.weightman@ntlworld.com; 07771 844 261). It doesn't have to be for the whole day, just part of the team effort.

Would you like improved facilities?

2010-08-05T08:49:00.001+01:00

Many allotment associations have communal huts. These can be used for committee meetings, as a base to sell seeds and compost for the benefits of members, a lock-up for valuable items such as rotavators, and a focal point for social events like BBQs. So, they can be a huge asset to members and really build a feeling of a community on the allotment site.

To get one now means a plan is needed. Assuming we don’t have a mystery benefactor sitting in the wings ready to make a big donation, we need to apply for a lottery grant.

To do this we need to…

Discuss with the council whether we can have a 5 years lease on the land on which to site the hut
Consider whether we want toilets and if so, do we need planning permission
Obtain quotations for the hut, and any ground works required to install it
Amend our constitution to show that we cater for equal opportunities and protection of vulnerable adults
Demonstrate there’s a need for the facilities within the membership
Show how these will benefit the community

We’ll need someone to manage the project and we’ll also need to ensure maintenance and ongoing costs are taken into account, for example if we have a toilet what’s the charge for emptying septic tanks?

The HRAA committee are busy in the meantime organising social events and liaising with the council on your behalf, as well as holding down full time jobs in most cases. Would you be prepared to be part of a sub-committee to plan for this improvement to our facilities, and possibly take a role in managing it if and when installed? Many hands make light work, so if enough of us chip in it’ll get done without too much resting on just a few shoulders.

If you are willing to contribute please contact Richard (Plot 50/51; richard.weightman@ntlworld.com; 07771 844 261), or talk to Ray Frodsham on Plot 95.

Questionnaire on what you want

2010-08-05T08:49:00.000+01:00

Other items in this newsletter refer to improvement of facilities. In truth we don’t know exactly what activities or facilities members want. Therefore we’ve devised a questionnaire which, for the first time, will give us a feel for what members want or need. Please take some time to complete the questionnaire which you should have received separately by email (it’s also available from the HRAA web site Home page) and fill it in as honestly as you can.

We’re happy to receive electronic versions by email (info@hraa.org.uk), or hard copies through the door (to Richard at 3 Swan Close, St Ives). This will also serve the purpose of showing to people offering awards, like the lottery, that we do know what members want.

Please return your questionnaire by Mon 16-Aug.

Freezing excess vegetables

2010-08-05T08:45:00.000+01:00

To store food successfully in your freezer you need to blanch it, essential with most vegetables. Below is a guide showing how to treat different vegetables. You’ll find more useful information by clicking here.

Blanching
Ensure water reaches a rolling boil within 1 minute then blanch for recommended time.Remove and plunge into ice cold water.

Vegetable Preparation Blanching Time

Artichokes, Globe
Remove all outer coarse leaves and stalks, and trim tops and stems. Wash well in cold water, add a little lemon juice to the blanching water. Cool, and drain upside down on absorbent paper. Pack in rigid boxes Blanch a few at a time, in a large container for 7-10
min.

Asparagus
Grade into thick and thin stems but don't tie into bunches yet. Wash in cold water, blanch, cool and drain. Tie into small bundles, packed tips to stalks, separated by non stick paper. Thin stems 2 min. Thick stems 4 min.

Aubergines
Peel and cut roughly into 1 in (2.5 cm) slices. Blanch, chill and dry on absorbent paper. Pack in layers, separated by non stick paper
4 min.

Beans, Runner & French
Select young, tender beans; wash thoroughly trim ends and blanch Runner slice thickly and blanch 2 - 3 min.

Beans,Broad
Shell & Blanch 3 min.

Beetroot
Choose small beets. Wash well and rub skin off after scalding. Beetroot under 1in (2.5 cm) in diameter may be frozen whole; large ones should be sliced or diced. Pack in cartons. Note: Short blanching and long storage can make beetroot rubbery. Small whole 5 - 10 min. Large cook until tender 45- 50 min.

Broccoli
Trim off any woody parts and large leaves. Wash in salted water, and cut into small sprigs. Blanch, cool and drain well. Pack in boxes in 1 - 2 layers, tips to stalks. Thin stems 3 min. Medium stems 4 min. Thick stems 5 min.

Brussels sprouts
Use small compact heads. Remove outer leaves and wash thoroughly. Blanch, cool and drain well before packing Small 3 min.
Medium 4 min.

Cabbage Green & Red
Use only young, crisp cabbage. Wash thoroughly, shred finely. Blanch, cool and drain. Pack in small quantities in polythene bags
1½ min.

Carrots
Scrape, then slice or cut into small dice. Blanch, cool, drain and pack 3 - 5 min.

Cauliflower
Heads should be firm, compact and white. Wash, break into small sprigs, about 2 in (5 cm) in diameter. Add the juice of a lemon to the blanching water to keep them white; blanch, cool, drain and pack. 3 min.

Celeriac
Wash and trim. Cook until almost tender, peel and slice.

Celery
Trim, removing any strings, and scrub well. Cut into 1 in (2.5 cm) lengths. Suitable only for cooked dishes. 3 min.

Courgettes
Choose young ones. Wash and cut into ½ to 1in (1 cm) slices. Either blanch, or saute in a little butter. 1 min.

Fennel
Trim and cut into short lengths. Blanch, cool, drain and pack 3 min.

Kohlrabi
Use small roots, 2 3 in (5 7 cm) in diameter. Cut off tops, peel and dice. Blanch, cool, drain and pack. 1½ min.

Fennel
Trim and cut into short lengths. Blanch, cool, drain and pack 3 min.

Marrow
Young marrows can be peeled, cut into ½-1 in (1 - 2.5 cm) slices and blanched before packing. Leave ½ in (1 cm) headspace
3 min.

Leeks
Cut off tops and roots; remove coarse outside leaves. Slice into ½in (1 cm) slices and wash well. Sauté in butter or oil, drain, cool, pack and freeze. Only suitable for casseroles or as a base to vichyssoise. Sauté 4 min.

Mushrooms
Choose small button mushrooms and leave whole, wipe clean but don't peel. Sauté in butter. Mushrooms larger than 1 in (2.5 cm) in diameter are suitable only for slicing and using in cooked dishes. Sauté 1 min.

Onions
Can be peeled, finely chopped and packed in small plastic containers for cooking later; packages should be over wrapped, to prevent the smell filtering out. Note: Small onions may be blanched whole and used later in casseroles. 2 min. Small whole 4 min.

Parsnips
Trim and peel young parsnips and cut into narrow strips. Blanch, cool and dry. 2 min.

Peas
Use young, sweet green peas, not old or starchy. Shell and blanch, then shake the blanching basket from time to time to distribute
the heat evenly. Cool, drain and pack in polythene bags or rigid containers. 1 - 2 min.

Peas,Mange-tout
Trim the ends. Blanch, cool, drain and pack 2-3 min.

Peppers
Wash well, remove stems and all traces of seeds and membranes. Can be blanched as halves for stuffed peppers, or in thin slices for stews and casseroles. 3 min.

Potatoes
Best frozen in the cooked form, as partially cooked chips (fully cooked ones are not satisfactory), croquettes or duchesse potatoes.
New: choose small even sized potatoes. Scrape, cook fully with mint and cool. Appearance similar to that of canned potatoes. Chipped: part fry in deep fat for 2 min., cool and freeze for final frying.

Sweet Corn
Select young yellow kernels, not starchy, over ripe or shrunken. Remove husks and 'silks'. Blanch, cool and dry. Pack individually in freezer paper or foil. You can also remove the kernels after blanching and store in bags. Note: There may be loss of flavour and tenderness after freezing. Thaw before cooking. Small 4 min. Medium 6 min. Large 8 min.

Spinach
Select young leaves. Wash very thoroughly under running water; drain. Blanch in small quantities, cool quickly and press out excess moisture. Pack in rigid containers or polythene bags, leaving ½in (1 cm) headspace. 2 min.

Tomatoes
Whole, placed whole in bags the skins are easily removed on defrosting for use in cooking.

Tomatoes Purée
Skin and core tomatoes, simmer in their own juice for 5 min. until soft. Pass them through a nylon sieve or liquidise, cool and pack in small containers.

Tomato Juice
Trim, quarter and simmer for 5 to 10 min. Press through a nylon sieve and season with salt 1 level tsp (5 mi) salt to every 2 pints (1 litre). Cool, and pack in small containers.

Turnips
Use small, young turnips. Trim and peel. Cut into small dice. Blanch, cool, drain and pack in rigid containers. Note: Turnips may be fully cooked and mashed before freezing leave ½in (1 cm) headspace.

Plants and water

2010-08-05T08:40:00.001+01:00

In herbaceous plants water maintains the turgidity of the plant and without it we see the plant wilt. All plants require water for photosynthesis and other chemical reactions.

Most plants have adaptations that help them conserve water, particularly plants from arid environments. Water and plants is a very big topic, I once attended a 5 day plant physiology conference (East Berlin, August 1989) solely on the subject of water and plants responses to it.

Adoptions that prevent water loss

The ones you’ll see most often, particularly in vegetables, are…

Hairs on leaves (beans, tomatoes, apples)
Waxy leaves (cabbages; beans; fruit trees)
Dissected leaves which reduce the surface area (carrots, fennel, asparagus)
Blue-grey colouration (also waxy) reflects light and heat (cabbage, broad beans, asparagus)
Small rolled leaves (rosemary, lavender)
No leaves (broom... not a vegetable I know! However, some varieties of pea have enlarged stipules but no leaves)
Thick leaves and stems (succulents)
Other less obvious adaptations are large root system, long tap roots (carrots, parsnips, tomatoes), stomata on the underside of leaves and a reduced number of stomata and sunken stomata

There are also many physiological adaptations that prevent water loss. Some plants have a high level of control over their stomata and will close them in the middle of the day when temperature reaches a certain threshold, soil water is reduced or another factor becomes limited.

Most succulents have the ability to photosynthesize at night by storing energy from the sun. Grasses including Corn have a different biochemical mechanism to fix carbon that uses water more efficiently in drought conditions.

Watering

Some of these strategies while they may be beneficial to the plant and prevent them dying during a drought may not be that useful to the vegetable grower whose main ambition is a large harvest. Watering is important in the sort of weather we have been experiencing over the last few months. However having left my neighbour to water my home garden while I was on holiday and come home to find some over watered and dying and others under watered and dead I realise not everybody quite understands how to water.

In most cases it is better to give plants a lot of water and leave them for a few days rather than just give them a dribble of water every day. Doing this makes the plant grow it’s roots deeper into the soil, watering a little everyday means it doesn’t need to and if you don’t water one day the plants may wilt and die quite quickly.

Jude

Future events

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Mid Aug… Programme and application form for St Ives Fruit & Produce Show available from the HRAA web site or St Ives Town Council office
Weekend of 14-Aug & 15-Aug… The Plum Festival an orchards in Colne, Bluntisham and Somersham, well worth an afternoon of anyone’s time. For more details click here.
Week beginning Mon 23-Aug… St Ives Music & Art Festival
Sat 28-Aug… Evening illuminated boats sail under St Ives Bridge with Huntingdon Male Voice Choir singing on The Quay
Sun 29-Aug… Street party from noon in Bridge Street
Tue 31-Aug… Closing date for entries to the RHS Photography Competition, with cash prizes and a separate category for under 18s! Entry is £5 (£4 RHS members) so not cheap but is free for the under 18 categories. For more information click here.
Mon 06-Sep… Last day for receipt of competitors’ applications for the St Ives Fruit & Produce Show
Sat 11-Sep St Ives Fruit & Produce Show in the Corn Exchange, open to the public from noon
Tue 19-Oct… HRAA AGM, venue and time to be confirmed

Cooking with Colette… Gooseberry drizzle cake

2010-08-05T08:39:00.000+01:00

Ingredients

75g margarine

75g natural yoghurt

125g caster sugar

2 eggs (free range of course)

150g self raising flour

25g butter

4 tblsp golden syrup

300g gooseberries

Method

Heat the oven to gas 4,180 degrees C, 350F
Grease a 20cm loose bottomed cake tin
Beat together the margarine, sugar and eggs. Beat in the yoghurt. Fold in the flour until smooth. Spoon the mixture into the prepared cake tin and bake for 20 mins.
Melt the butter and golden syrup together. Add the gooseberries and mix well.
Carefully pull out the shelf of the oven a little and spoon the gooseberry mix over the cake. Bake for a further 30mins until golden.
Remove and run a knife around the edge to release the cake and leave to cool in the tin.
When cool remove from the cake tin and transfer to a serving plate.
Great with custard or cream or just as it is for a picnic.

Summer walk to the Saxon ring village of Woodhurst

2010-08-05T08:37:00.000+01:00

Start this walk by parking in the Co-operative supermarket car park. Over the hedge in the fields opposite there’s a footpath, accessed to the left side of the car park. Walk right down this path until it turns left.

Good points of this route (click map to enlarge) are…

4.5 miles of easy walking across farmland
The walk around, as well as approach to and retreat from, Woodhurst is really attractive
There’s often nesting moorhens in the village pond
Woodhurst is one of the best examples of a Saxon ring villages in England.

Not so good is there’s no pub or any other kind of shop in Woodhurst, so take a flask with you.