Here at Stephanie’s Kitchen Garden this week we will be dividing our mint plants. These are divided every year to ensure vigorous lush growth for picking. We want our plants to be growing well when our early potatoes are harvested.
Jo will be sowing sea kale seeds this week. Sea kale is a useful perennial crop that can be picked year round. It takes two years to reach maturity when harvesting can begin and will provide around seven years of cropping.
We will also be checking the autovents on the greenhouse this week. On a warm sunny day we will be checking that they are opening and closing at the correct temperatures. Ventilation is important in the greenhouse so it is a good idea to make sure everything is in working order before the greenhouse is full of crops.
This week we will be harvesting spinach and chard.
Stephanie’s recipe for 'healthy creamed spinach':
Heat a tablespoon of rapeseed oil in a frying pan add small knob of butter. Add a couple of cloves of finely chopped garlic and ginger if liked. Cook for 2 minutes, add the washed spinach and a dessert spoon of creme fraiche and a squeeze of lemon. Heat through.
Season and enjoy!
