A rose by any other name

Close up photo of a watering can rose

Last September, the Quest for Veg were invited to Glee – a show for the garden center trade.

Glee is the place where the garden industry comes together to launch its new ranges, latest innovations and next bestsellers. Over three days, 7,000 plus visitors come looking for the products that will fill the shelves of garden centres, high street stores and supermarket shelves in the season ahead.

We were invited as part of their bloggers publicity programme. Continue reading

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Recipe: Roasted pumpkin wedges with oca

Roasted pumpkin with feta and oca on a bed of salad leaves

All too soon we’re down to our last pumpkin. We grew Invincible, a variety with an unusual bluish flesh and a lovely creamy flavour.

Ok, so ours didn’t turn out as dramatically blue-grey as on the seed packet. They were more of a pale green. But the contrast with the orange flesh is very pretty.

Pak Choi and Pumpkin

We didn’t get a huge crop and were through our harvest before we knew it. So how best to savour the last one? We put the call out for suggestions on social media.

On Instagram, Katrina from the Homegrown Garden suggested a curry with chickpeas and green peas.

Meanwhile on Facebook, Don suggested a popular eastern Mediterranean dessert.

A screenshot of Don’s suggestion of using the pumpkin to make a Mediterranean dessertHe suggested cutting the flesh into 1 inch dice, making a stock syrup with cinnamon, cloves and nutmeg to flavour, then poaching the cubes until the pumpkin is cooked. Leave the pumpkin to cool in the syrup, he advised, then drain and serve with natural yogurt, creme fresh or cream.

Then Darren from Allotment Notes told us on Twitter to ‘oven-roast that bad boy until the edges go all crispy and caramelised and then stuff it into your face until the juices run down your chin’.

Screenshot of Darren’s suggestion on TwitterWe liked all of those suggestions. If only we’d asked while we had more pumpkins!

Perhaps it was Darren’s descriptive turn of phrase that persuaded us to try the roasted pumpkin route. We thought it would allow us to create a tasty supper that would put the pumpkin centre stage and allow us to show off the attractive contrasting skin.

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A shelving unit for the shed

A view of the shed from across the plot with Andrew sitting inside surrounded by parts of the shelving unit

You know how it is, you get a new shed and think you’ve just built a Tardis. Look at all that space, you say. Oh, the possibilities.

Perhaps you will put in two (maybe even three!) easy chairs and there you will sit, making tea and bacon rolls over a camping stove, admiring your beautifully manicured allotment.

Perhaps there will be a Welsh dresser (painted a heritage colour) behind you, a rug on the floor. Perhaps George Clarke will drop by to admire your handiwork over a chilled glass of something fizzy.

And then all of a sudden the shed is full of stuff. And not chairs and Welsh dressers, either. It’s all the stuff that didn’t previously have a home: rakes, hoes, bamboo canes, spades, my fork, our little draper cart.

It’s full of bags with potatoes because we finally dug them up since we now had somewhere to store them.

And then there are the plastic bags with all the sundries we’d either had to bring with us every time or hide in the compost bin. Plant pots, string, tubs of fertiliser, bottles of tomato food, hand tools. And it now takes five minutes to find my gardening gloves because I can never remember which bag they’re in.

Time to get organised!

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