One great way to control Aphid in your garden or vegetable patch is to encourage Ladybirds, there are a couple methods and probably the best guaranteed one is to find trees / plants which aphid go for in serious numbers, Linden ‘Tilia cordata’ or Lime tree as it is wrongly known as is a great example, they get covered in Aphid every yea and subsequently attract ladybirds, you can collect ladybirds and their pupae into small bottles to spread around your garden or you could order them online! Another method is to research which umbellifer wild flowers are native locally and plant a mixture of them, umbellifers are plants which have flat clusters of small flowers which are often umbrella shaped, these usually attract aphid and result in Ladybird and hoverflies coming in to look for food! Often ants fight off the ladybirds, one method to distract the ants is to have a sugar water source nearby …

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Organic Pest Control by Encouraging Nature – Permaculture Allotment

Keep in mind, only release ladybirds in the evening and it helps to spray your plants with water as this will dissuade them from leaving right away however, if you place them in the day by hand directly onto a plant covered in Aphid, they usually start chomping immediately.

Store them in their bottle (with breathing holes and some leaves / twigs inside) inside the fridge if you cannot get them in place the same day …

The above photo is of two newly ‘hatched’ ladybirds hence why they are only orange at this stage, going back to my allotment the next day I saw the plant already had at least 50% less aphid just within 24 hours!

Today I had a short watering and planting session and can confirm that companion planting potatoes around a french bean tipi delivers good foliage and healthy plant results! If I remember, I will do my best to weigh the resulting potato harvest – Beans are natural Nitrogen Fixers and they help feed nearby plants in a symbiotic relationship (The potatoes will deliver a ground cover and reduce moisture loss).

Further, small frogs are leaving the pond and again I harvested 1 large and 3 smaller Courgettes (Zucchini) from only two dwarf bushes! I am on a mission this year to be sure to keep harvesting them when small to see how much yield I can get from those two plants, I have germinated two others to be able to possibly pickle their yield for winter use. The dry weather is actually a welcome! I have had far less slug and snail damage this year when compared to previous years …

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Over the last decade or so, you could consider me to be one of those people who have become more and more aware of the collusion between Governments, Media, Corporations and Banks – I used to think all was dandy and the western world was a pinnacle of what would be considered ”right” and how civilization should be.

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John Perkins

One book I would point readers to read and be able to overstand what I overstand and become more aware of day by day, would be ”Confessions of an Economic Hitman – by John Perkins” – the latest book is actually called ”The New Confessions of an Economic Hitman”. In this book you quickly become aware of this collusion, mainly between American Corporations which are actually NSA offshoots and the IMF / Wold Bank etc.

Today I was about to go to the WordPress general page and saw a news snippet from two days ago about an Ex US Military General joining the ranks of the board of directors of the company which owns Wordpess, further in, the article states the following: ”This is the latest in several recent executive hires for Automattic, including former New York Times executive Kinsey Wilson joining as president of WordPress.com in March 2018.” < so here we have a mainstream corporate media executive getting involved in the top management of a very popular alternative media blog host which claims that it covers at least 30% of the Internet, this should be ringing alarms bells in most people, most people are unfortunately too busy to take note or even care …

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John Perkins Quote

In John Perkins’ Non-Fiction book, there is a passage where he mentions how Robert ”Strange” McNamara went from being President of Ford motor company, to Secretary of Defence in the US Military under J.F. Kennedy – straight into presidency at the World Bank! Need I point out the obvious ? Is this normal in the main ”Western World” powers? I find information like this can often be seen as normal even here in the UK, hardly anyone bats an eye …

Do yourself a favour, get hold of the book, even if you need to buy a second hand one online.

Here in the UK we have a brand of non-animal meat substitute called Quorn, they do a Vegan range other than their normal vegetarian meat substitute products. It is made from Mycoprotein which according to my research is made from a fungi called ‘fusarium venenatum’, once the fermentation process has finished, it can either be Vegan by seasoning and mixing with Potato Protein or just Vegetarian by mixing with free range egg. Quorn is used as the meat substitute in this recipe, however please note, I am not a Vegan and, as I couldn’t get hold of the Vegan Minced ”Beef” from my regular shop, I used the egg based one – there are also other brands of Meat Free alternatives out there, the market is growing …

 

 

I have started using Non-Meat alternatives mainly because of the fact that most farm animals in the UK and Europe have been fed with GMO feed for many years despite the general opposition to GMO ”technology”, the other alternative if you can afford it is to buy only Organic Meat products.

I use Bolognese sauce not only as a nice family dinner but also ensure to bulk it up a lot so that I can freeze perhaps 2 or maybe 3 takeaway containers full of the lef-tovers for future last-minute quick dinners or for work lunch (In a food flask).

Another option if you don’t have a lot left over, is to chop up the pasta and mix it into the remaining sauce, you can throw this into a container in the fridge and can use it as a toasted sandwich filling the next day!

Ingredients:

  • Pack of Vegan or Vegetarian ”Beef” (Usually 300g),
  • Spagetti or Fuscilli etc,
  • Peas,
  • 1 or half of an Aubergine (Egg plant / Brinjal),
  • 2-3 Tbsp Lentils (Any colour),
  • 3 Tbsp Bulgar Wheat (Optional, but helps to bulk it up),
  • Chopped Onion,
  • Tin of Organic Chopped Tomatoes,
  • Bottle of Organic Passata (Not entirely necessary but makes it nicer),
  • 1 – 2 Tbsp Tomato Puree,
  • Salt, Pepper and Italian herbs such as Basil, Oregano and Rosemary
  • Nettle Seeds (Optional – these need to be foraged, they are already available Now due to the weird season we have had this year – June 2018)
  • Optional – if needed, you may find this recipe to be quite sharp / sour, if so you might need to sweeten it a little bit, I recommend using ketchup instead of sugar

Method:

  1. Throw in some Olive Oil into a decent sized Medium – Large pot, heat up and add in your Meat or Substitute, cook for a few minutes then take out and place in a temporary bowl,
  2. add a cup or slightly more of water into the same pot and cook the Lentils and Bulgar Wheat, you can sprinkle in the nettle seeds if using any, cook for 10 or so minutes, then scoop out into the same bowl as the Meat or Substitute – it does not matter if there is any water remaining,
  3. Add more Olive Oil and fry the Chopped Onion and Chopped Aubergine (Brinjal / Eggplant), cook until the Aubergine is lightly brown but mostly soft throughout – you can add in some salt here if you like, perhaps some spices like Paprica,
  4. Add in the Passata and tin of Chopped Tomatoes, as well as the tomato puree, you can throw in some stock too at this point (Beef stock for non-vegan and Vegetable stock for everyone else) – Creating liquid stock from store-bought product is quite easy, I will post soon on this subject,
  5. Once all is mixed in, throw in your herbs and add the bowl of ”Meat / Substitute” and Lentils / Wheat, mix all in and let simmer for 30 mins to an hour – in the meantime you can heat a pot of water to cook your chosen pasta in.
  6. For further bulking up, you can also throw in some Grated Carrot (Don’t use more than half a carrot), chopped celery, Courgette (Zucchini) etc! Try not to skip the Aubergine, they really do add a great taste to this recipe!
  7. Serve and Enjoy!
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Vegan Spaghetti Bolognese

For all of my recipes including Vegan, Cakes, cough / cold medicines, jams & Jelly, Chutneys, Soups, Pies, Smoothies, Cider and Vinegar, Wine and CompotesClick Here.

This really is a very delicious soup and people who don’t like broccoli much will usually say it’s actually quite nice!!

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Organic Vegan Broccoli Soup

  • 3-4  Heads of Broccoli – chopped (or 1 per person being served),
  • 1 tbsp Olive Oil,
  • Big pot of Boiling Water (enough to cover the Broccoli),
  • Salt ‘n Pepper to taste

Bring the pot of water to boiling point, throw in the Broccoli and let go to boil again, add in some salt (skip the salt if you are going to use the excess ”stock” as liquid plant feed). Once boiling, time 3.5 – 4 minutes then switch off. It’s best to let it cool down a bit before throwing the broccoli chunks into the blender, blend some with about half a cup of the remaining water and keep blending / adding water little by little – DON’T add too much in one go! Just keep going until you have a nice smooth consistency, once you are happy then throw in the olive oil and blend again with your salt and pepper. Serve with some nice Crusty Soup bread – I like to do a large batch and freeze a couple servings to take to work in the coming months…

With the price of Organic produce going lower and lower, there’s no excuse anymore in not having at least a part-healthy diet! Yes, a head of Organic broccoli is about a third smaller than non-organic, but it’s the nutrient content and health benefits we are looking at, not the size (bulk) – FACT: Chemically treated produce has less nutrient value and ARE subsequently, bad for your health!!!

For further Vegan recipes that also have non-vegan options, check out:

Mushroom Soup and Berry / Fruit Smoothies

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I’m not aware of any parts of the UK that have had any reasonable rain over the last four or so weeks, this has not been a major issue for plants in the ground but potted plants and crops have been suffering! I now have to be 100% sure to do a watering session almost everyday at home and at least 2-3 times per week at the Allotment – BE CAREFUL with newly planted seedlings / plants !!

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During June we are officially in Summer, but this doesn’t mean your seed germination should halt.

This is a great time of the year to work hard on your compost production! The extra warmth is great in getting the beneficial microbes going in order to break down biomass quicker, adding in just enough grass clippings twice a week will ensure your compost will be ready by Autumn or Winter depending on what was / is in there to begin with …

Outdoors:

  • Frenh / runner beans
  • Sweetcorn
  • Root crops: carrots, beetroot, turnips, and also swedes for the winter
  • Swiss chard & leaf beet
  • The last of the summer salads, then after the middle of the month including oriental salads (mizuna, mibuna, mustard greens etc)
  • Herbs including parsley, coriander and others
  • Fennel

On a windowsill or germinator (this is your last chance for these):

  • Courgettes, squashes, cucumbers and melons (start of the month)

In a polytunnel or greenhouse border

  • Basil & coriander
  • Plant out summer crops started indoors

Before I forget, remember to always check out the Companion Planting Guide so that you can eliminate the need for pesticide, Herbicide and Fungicide use – why not let nature just do the work ?

Every month I will be posting the Monthly Sowing Calendar and these will always remain in the archives for future reference.

 

This recipe is actually a non-vegan smoothie which I adapted after having vegan friends around whom I didn’t know yet were vegans!

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Vegan Blackberry Smoothie

  • A cup full of Berries (Preferably from last year’s food foraging?),
  • A cup full of Fresh Apple Juice,
  • 1x Ripe Banana,
  • Not necessary but, honey to add in if you or your expected guest/s have a sweet tooth (usually about 1tsp to 1 tbsp depending how keen you are on your dentist!),
  • For Non-Vegan, add half to one cup natural yogurt,
  • Optional: Pre-soaked Nettle seeds and/or chia seed, you could even throw in some home made Elderflower Cordial!

Place all ingredients in a blender, blend until smooth and serve – honestly, honey is not necessary as the apple juice and banana are more than enough for sweetener.

If you find yourself saying that this is not sweet enough, then you should look at gradually reducing your sugar intake. The way I reduced my sugar was to have half a teaspoon less in my tea / coffee and every few months reducing a bit more, I am now down to no sugar at all in tea and only one teaspoon in a coffee. I can now have a little as a teaspoon of honey in my morning porridge – compared to the early / mid nineties where I would have 2-3 Tablespoons in a cereal.

Hi all, I know, it’s been long! Busy is again, the usual excuse …

Here is a quick update on early – mid year harvesting, I waited longer than usual to plant out my squash family plants and it paid off! Although I still had them out much earlier than what seed companies and most gardening books in the UK recommend. Basically, I try to plant out say one third of my squash every year (Courgettes (Zucchini), Cucumbers, Pumpkins and the other unusual ones (Such as my Summer Crookneck) – with the other two thirds to go in a few weeks later, you always still have the time to germinate the first third again if the first batch fail.

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Salad, Herb and Veg Harvest – Permaculture Organics – June 2018

After chatting with a fellow allotmenteer, he told me that he came across some older information which shows that our area has never had frost anytime in May as per records – which now means anything recommended to plant ”later on in may after the last frost dates” can be pushed a few weeks forward with some small risk possibility.

Anyway,to the main story, whilst almost all of my fellow allotmenteers are only just planting out their squash, I’ve already been harvesting!! In the above photo there is some fresh Lemon Balm (for calming tea), Terragon (cooking herb – I have added this into tea as well), Sorrel (Sour, as a salad addition) and 4.5 Courgettes (one had a bit of rot on the blossom end). I have a larger batch of Lemon Balm drying in the shed at the allotment, I just wanted some to bring home fresh.

Foraging wise, I have been able to get hold of Tilia Flower for tea (Linden tree – known incorrectly as Lime tree, latin= ‘Tilia cordata’), this makes a very soothing, calming subtle tea and is probably my favorite tea – mix with Lemon Balm too! Elderflower has been harvested and kept in the freezer (might try make the wine again, if not, there are other recipes especially a cordial I want to try out).

In the kitchen, I have produced three batches of Jam so far, the first was the rushed Dandelion Flower jam which I made a few jars that should last until next year, the second was a Strawberry jam from store bought berries, then again more Strawberry as a friend who has another allotment not far from my neighbourhood went on holiday and aid I’m welcome to go there to pick them, all in all I think I got at leat 4 kg of Strawberries on the two occasions I went there. So the second batch of jam was inevitably made from Organic / Semi Organic strawberries which were sweeter, I decided to reduce the sugar content by 250-300 grams and my jam still set fine!

Finally, another thing to note – in the above photo, of all four produce harvested, Three are perennials! Permaculture emphasizes on the importance of Perennials in a food producing system… and for good reasons.