April ‘to do’ list

In terms of seed sowing this is the busiest month of the year.  In the vegetable garden the first outdoor sowings of peas, including mangetout and sugar snap can be done. Other  vegetables to be sown outside include:

Broad, runner and french beans, beetroot, carrots, chard, onions, broccoli, brussel sprouts, cabbage, kale, leeks, parsnips, peashoots, and spinach. Many of these can be sown ‘successionally’ meaning you have the chance to sow them for two or three months, sometimes more with crops like spinach, chard, and  broccoli able to be planted through the summer and into autumn. The vegetables in italics are all ones with categories in the show.

In the flower garden many varieties can be sown direct - Agrostemma, hollyhocks, ammi, calendula, cornflowers, cerinthe major, cleome, larkspur, cosmos, sunflowers, sweetpeas, lupins, nicotiana, nigella, corn poppy, sweet scabious, marigolds, pansies, and zinnias are all favourite annuals in the garden and can be sown now and entered in the annuals or flower arranging categories.

Remember, for the Show nothing has to be grown from seed. Bought in seedlings are fine to use. 

If you are growing your own and find you have far too many seedlings please save them and bring them to our Bring and Buy Sale on Sunday May 26th. We will be outside the village hall ready to receive them from 9.30 onwards. Equally, if you are looking for something to fill a gap in your beds and borders come along between 10.30 and 1pm and see if you can find what you’re looking for!  All proceeds from sales will go to the RNLI who are celebrating their 200th anniversary this year. 

A few other jobs for this month include:

  • Earthing up any potatoes you have planted. This protects them from a late frost and ensures that the young potatoes are not exposed to light which is what turns them green and inedible.
  • Snowdrops and Aconites can be lifted, divided and planted ‘in the green’- meaning with their leaves still on. So now is the time to do it.
  • Plant dahlia tubers individually in 3l pots under cover to protect them from late frosts. If you have lots of them lay the tubers out in a shallow tray, packed tight and cover with compost.  

On the culinary side of things -  

One of the new categories this year is a bottle of homemade liqueur. Now is the time to think about making some to enter into the show. The possibilities are endless with fruits such as oranges, lemons, and peaches being popular as well as coffee and  almonds. Many people will have access to fresh mint which can be used for Crème de Menthe. Most liqueurs need at least two or three months before they are ready, especially ones like Limoncello.

Please note that in the schedule a miniature bottle is specified. Any small bottle will do so please decant your liqueur from a large bottle if necessary and label it.  

Don’t forget there is a category for cordials too.

Please find below the recipe for a sourdough starter. This is the bread category this year and, although it is easy to buy a ready made starter on line or in some shops and supermarkets, it might be fun to make your own and, in keeping with an old tradition, name it!  

Sheila Parry, who has been making her own sourdough bread for many years has helped me hugely with the recipe, and has said she is very happy to hear from  anyone who would like advise on making a sourdough loaf. If you haven't got her email address please contact one of the committee and we will put you in touch.  

The Horticultural Committee

Betsy Lemmon

Suzzie Godfrey

Paul Bradley

Diana Wright

Nicky Thorpe

 

Sourdough Starter

To create a sourdough starter will take at least 7 days, if not longer, but it could last indefinitely if fed correctly.

What you will need to start:

1x 3/4 litre jar- a kilner jar is ideal.

60 grams wholewheat or plain flour

60 grams warm water

What you will need to feed the starter daily:

60 grams wholewheat or plain flour

60 grams warm water.

The amount of flour and water used for a starter can be adjusted but the ratio must be the same. The ratio is the amount of starter to flour and water. There  can be different ratios for creating and then maintaining a starter. We are using the 1:1:1 ratio.

Try and feed your starter at the same time everyday, ideally in the morning.

Method:

Day 1:

  • Combine 60g of flour with 60g of warm water in the jar.
  • Mix with a fork until smooth. The consistency will be thick and pasty.
  • Close the lid of the jar and let it rest in a warm spot for 24 to 36 hours. Day 2/3:

Your starter doesn’t need feeding yet but you may notice bubbles appearing which means fermentation is taking place. A dark liquid might also appear which might smell slightly unpleasant. This is quite normal and is an

indication that the starter is ready to be fed.

Day 3:

  • Remove and discard approximately half of your starter- You should have about 60g left. It will appear very stretchy.
  • Add 60g of flour and 60g of warm water. Mix with a fork until smooth. The texture should resemble a thick pancake batter. Add a bit more water if it seems too thick.
  • Replace the lid and rest it in a warm place for 24 hours.

Days 4-6:

  • Repeat the feeding process from Day 3.

As the yeast begins to rise bubbles will begin to form throughout the culture.

Day 7:

The starter should have doubled in size, have plenty of bubbles and have a texture that is spongy and fluffy. It should also have a pleasant smell. However, it may take a bit longer depending on your environment and the flour you use.

Transfer your starter to a clean jar and name it! This is a tradition lost in the mists of time!

It is now ready to use but it will need feeding just as in the first 7 days.

If you bake frequently keep your starter at room temperature and follow the daily routine but if you don’t, keep your starter in the fridge and and only feed it once or twice a week. It doesn’t have to be warm to feed it and can be returned to the fridge. However, bring it up to room temperature before using it.

There are 100s of different recipes for sourdough adding all sorts of extra ingredients and using all types of flour. For the show any can be used and the bread can be any size or baked in a tin.