A bit surprised that anyone would need to buy these seeds. We have an abundance here, and would be easy to find along verges 

https://www.premierseedsdirect.com/produ...elion-new/

Just for PP, and any other that is not particularly keen on a sharp pickled beetroot, here is a recipe handed down from my grandmother.

6lb of Beetroot, boiled until you can stick a knife in and it comes out easily.
1 3/4 Pints Malt Vinegar
1 1/4 Lbs Sugar
2 Tbsp English Mustard Powder
2 Tbsp Salt
2 Tsp Ground Black Pepper

Cook beetroot and chop as per preference, if they are little keep them whole. fill appropriate lidded vessel just below rim. Bring other ingredients to a boil, with the extractor going full blast boiling vinegar really clears the sinuses!! Fill jars to the top and store. Leave at least 3 months before opening so to allow the beetroot to absorb the flavours, these are a great addition to a salad, or my favourite beetroot and cheese sandwiches.

Don’t worry the liquor looks cloudy that’s perfectly normal, it’s the mustard.

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Just wondering how you use your undercover areas (that's the GH & PT, you norty minds) through the winter months.
What do you grow or do you empty it out, clean it up and close it down for spring?

So as my daughter is already discussing it and her and her mother are at least 75% ready I realised I’m already behind schedule!!!

I should have planted my ********* potatoes a few weeks ago. Ahhh.

Have you got yours in yet and if so which are your favourite varieties. I like a mix but for different purposes a few International Kidneys as I love their firm texture as new potatoes for Boxing Day and some Maris peer for roasties and mash.

You probably have just about enough time if like me you were a little behind the curve just pop them in the greenhouse to bring them on.

I have muddled along using cheap knife sharpeners most of my life.  Now I'm finding they just don't do the job.  I don't want to spend a fortune,  I see some listed at £150+.

What's your favourite sharpening system.  I'm not sure i could get the hang of using a steel effectively.

Who could resist this plea?

Henmergency rehome
12th September
These are just some of the 2500 hens we are due to rehome on 12th September, a date we have stepped in at the last minute to help with to ensure the slaughter lorry is cancelled.
These hens live in colony cages and will never have experienced the conditions your back garden hens take for granted - the sun on their backs; scratching in the ground for bugs; running down the garden when they see you emerge from the back door; nibbling on fresh, sweet grass.
If you want to be part in helping them experience ALL their 'firsts', please complete the waiting list form on our website for one of the following collection points. We will need to see and approve photos of your hen accommodation and receive your donation (£2.50 per hen). Both these conditions must be met in advance of collection and we will be operating on a first come first served basis. https://freshstartforhens.co.uk/



I've offered a home to 3 hens - to keep Mrs Brown company. Just have to wait to see whether I'm a suitable "parent". 

I’m not great at identifying moths, but apparently this one was sat on my face when the missus came to bed last night. She was disgusted with me as I hadn’t woken up.

Nothing is waking me in the dead of the night.

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I've only ever used sprouted garlic from the grocery store, so I need some advice, please.

Do you have a favorite variety of garlic? Any go-to suppliers?

I'd like something that can be stored after harvest. Thanks for your help!

Please add any offers you see, with Codes and Expiry dates as a lot of offers are short-term ones like Bank Holidays. Always useful if you want something heavy like onions or spuds or just one packet of seeds.

Mr Fothergill . Free P&P on online orders until midnight, Monday 31st August. Code F21EAUG
DT Brown      Free P&P on online orders until midnight, Monday 31st August. Code D21ESAVE

This is the first year growing this and it has quickly gone to the top of the To Grow list!
       
It is a big beef type with almost no pips and hardly any core, just firm, dense flesh - perfect sliced with some garlic, basil, oil & seasoning. The flavour is sweetish but with a good amount of tartness to make it savoury enough. I've only picked four so far so it hasn't been cooked, and to be honest is unlikely to be. It has a pretty pink blush and has not suffered from blight in quite the same way as the black krim, marmande & pineapple, but it has been very slow into production. But then almost all of my plants (this one included) were almost levelled by blight back in June so it is amazing to have fruit at all.