Earlier this year, I mentioned that we’ve taken on a larger plot. We began our allotmenting journey with a ‘starter plot’, which is about half the size of a normal allotment patch. That plot was certainly management but wasn’t quite big enough for the amount of veg we wanted to grow – so when a bigger plot came along, we jumped at the chance to take it on.
However, that obviously means double the work – and twice as much space for weeds to grow! The weeds at the allotment are horrendous this year. I’m guessing it must be the combination of very wet and very warm weather that’s made the weeds really super-sized and super-fast growing.
That and the fact that we’ve been super-busy and don’t always have the time to go to the allotment every day. In fact, I’m looking forward to getting the chance to go to the allotment during our staycation summer holiday this year. (Yes, that ‘staycation’ in the truest sense of the word – we’re staying at home!)
And, when we are there, it’s more important to be harvesting our fruit at this time of year – the blackcurrants, whitecurrants and redcurrants are all ready all at once, so would fall off the bushes and rot if we didn’t focus on harvesting and freezing them.
It seems like the allotment is completely covered with weeds after just a week – I’m sure they’re not actually growing that fast, but that’s how it feels. The weeding seems endless but hubby is doing an impressive job of going to the plot regularly to keep on top of it all.
If it was down to me, the only crops we’d be grow this year would be the weeds, and nothing else!
Luckily, it’s not down to me so we’ve actually got lovely beetroots ready to harvest now. My absolute favourites of all allotment veg. They’re so easy to grow and they preserve well.
Plus, when I pickle them in sweetened white vinegar at home, they taste so much nicer than the picked beetroot you can buy in the shops. I’ve probably preserved a dozen jars already and we’ve got plenty more to do.
My sweet pickling vinegar recipe:
500ml white vinegar
500ml water
250ml caster sugar
Heat through on the hob until the sugar is dissolved and the solution is simmering but not boiling. Slice cooked beetroot and place into sterilised jars. Pour the vinegar solution over the beetroot and seal the jars to preserve.
That’s another thing on my ‘to-do’ list for our at-home holiday this week!
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2 Responses
Thanks so much for your encouragement, I’m enjoying the process of preserving (and eating!) our allotment produce and it’s nearly raspberry seasons I can’t wait to harvest them!
Your allotment journey sounds both rewarding and challenging! Transitioning to a larger plot shows your dedication. Managing weeds in the face of abundant rain and warmth must indeed be quite the task. Your commitment to harvesting during the staycation is commendable, especially with those ripe currants. Hats off to your hubby for diligently tackling the weeds. Those pickled beetroots sound divine! Your vinegar recipe is a gem; homemade always triumphs over store-bought. Enjoy your staycation, fruitful harvests, and the satisfying task of pickling – a true labor of love!