Post by Stuart@AmericaLane on Nov 21, 2015 21:12:21 GMT
It looks like winter has arrived for a week or so at least. Although the growing season is pretty much over what I like about this time of year is that thought turns to what to grow for next year. We all have our perennial favourites of course but I also like to try one or two new things each year. Even better if it is something somebody recommends that I haven't tried before. I'm a mere baby of course at this growing business with about 5 years under my belt but I am already building up a team of varieties that have served me well and that I will always grow and recommend. Wilbarra has promised us some Ryders Blue beans for next year so I already have one new variety which I can't wait to try out. I'd love to hear what other varieties folk recommend based on past success. To get the ball rolling here are my top 5. Nothing exotic here, actually mostly very common, but that is probably for the good reason; they are reliable, easy to grow and good to eat.
Beetroot Cylindra - OK so beetroot is not the most exciting vegetable. If it were a football team it would probably be Tony Pullis West Brom, safe and steady. No offence baggies fans I remember you were exciting once under big Ron with Cycil Regis.
But if I could grow just one veg it would be beetroot. Almost indestructable with few pests that I know of, healthy and can be used many ways. Boil, roast, raw, juice. And of the varieties I have tried cylinda is the star so far. Deep purple, full of beetrooty flavour and almost the perfect shape for slicing.
Pumpkin Mars F1 - So far the best cooking pumpkin I have grown. Football size, skin not to hard, soft and really tasty flesh. Yes it is F1 and I don't buy F1 without good reason but these seem to be worth it.
Cabbage Greyhound - I love cabbage but they can be a challenge to grow sometimes. But this old variety is about as easy as a cabbage gets. Grow them all summer, fast maturing (the hint is in the name) and great to eat. I think they are much better fresh as they can get a bit watery when frozen. Grow and eat these in the summer and grow something else for the winter.
Tomato Ildi - (no not lidl) A yellow cherry plum. I grow mine as a cordon and strip off all the leaves to eventually leave a stalk with the fruit trusses and little else. I have grown them for two years now and they are totally reliable. I grew a red cherry plum alongside this year that got about 50% blossom end rot. The ildi didn't suffer at all. And they taste superb.
Cavelo Nero / Nero di Toscana - Last but not least. You knew it was coming right? I know quite a few grow this down America Lane already but if you don't then I can't recommend it enough. It has to be the easiest most prolific brassica to grow. So much easier than cabbage or sprout. It crops for months and months off a single sowing. It does get attacked by cabbage white even though I have heard it said it does not. And the pigeons will strip it given a chance. So I would recommend covering with a micro mesh. I did but have taken it off now as they have got too tall for my hoops and so far it has remained untouched. The cabbage white have gone and the pigeons have obviously got better options right now. I expect they will have a go eventually but no worries I have another autumn sown crop safely under mesh ready to take over. It is superb just steamed as a side veg like cabbage but can be used for so much more. I fry some garlic in a decent glug of olive oil then add the washed, de-stalked and shredded cale to the oil for a minute or two until it is wilted. Add to cooked pasta and serve with grated parmesan. Belissimo!
Those 5 will be top of my list next year but what else does well in Hayward Heath?
Beetroot Cylindra - OK so beetroot is not the most exciting vegetable. If it were a football team it would probably be Tony Pullis West Brom, safe and steady. No offence baggies fans I remember you were exciting once under big Ron with Cycil Regis.
But if I could grow just one veg it would be beetroot. Almost indestructable with few pests that I know of, healthy and can be used many ways. Boil, roast, raw, juice. And of the varieties I have tried cylinda is the star so far. Deep purple, full of beetrooty flavour and almost the perfect shape for slicing.
Pumpkin Mars F1 - So far the best cooking pumpkin I have grown. Football size, skin not to hard, soft and really tasty flesh. Yes it is F1 and I don't buy F1 without good reason but these seem to be worth it.
Cabbage Greyhound - I love cabbage but they can be a challenge to grow sometimes. But this old variety is about as easy as a cabbage gets. Grow them all summer, fast maturing (the hint is in the name) and great to eat. I think they are much better fresh as they can get a bit watery when frozen. Grow and eat these in the summer and grow something else for the winter.
Tomato Ildi - (no not lidl) A yellow cherry plum. I grow mine as a cordon and strip off all the leaves to eventually leave a stalk with the fruit trusses and little else. I have grown them for two years now and they are totally reliable. I grew a red cherry plum alongside this year that got about 50% blossom end rot. The ildi didn't suffer at all. And they taste superb.
Cavelo Nero / Nero di Toscana - Last but not least. You knew it was coming right? I know quite a few grow this down America Lane already but if you don't then I can't recommend it enough. It has to be the easiest most prolific brassica to grow. So much easier than cabbage or sprout. It crops for months and months off a single sowing. It does get attacked by cabbage white even though I have heard it said it does not. And the pigeons will strip it given a chance. So I would recommend covering with a micro mesh. I did but have taken it off now as they have got too tall for my hoops and so far it has remained untouched. The cabbage white have gone and the pigeons have obviously got better options right now. I expect they will have a go eventually but no worries I have another autumn sown crop safely under mesh ready to take over. It is superb just steamed as a side veg like cabbage but can be used for so much more. I fry some garlic in a decent glug of olive oil then add the washed, de-stalked and shredded cale to the oil for a minute or two until it is wilted. Add to cooked pasta and serve with grated parmesan. Belissimo!
Those 5 will be top of my list next year but what else does well in Hayward Heath?