As usual, Mrs Growster and I were discussing how we liked the new root veg appearing in the kitchen, and how probably we'd be fed up with the same stuff after a couple of months.
The seasonable vegetables should dictate how we plan our daily menus, and give or take freezers, its not unfair to say that in general, a salad of fresh young lettuce, with greenhouse cucumber, frothy spring onions, and a smattering of sweet little tomatoes, will just not be avalable in January, however much you like to dream...
So as we are in the throes of enjoyng the celery (shop-bought, I can't grow it well enough) with salsify and raw chestnuts, it won't be long before we both look at each other and say 'Had enough of this, what's next on the agenda...'!
When Edwardian/Victorian Farm was all the rage, we liked seeing how it was ultra-important to get the seasonal vegetables in store or easily available at the right moment, otherwise, there could be serious shortfalls, which could mean near survival in some cases. Winter veg will be either top-grown like brassicas or leeks, and a few roots like swede, turnip, carrots etc.
Because we've grown enough to make a gallon or so of green tomato chutney, that actually counts, when all there is on the table, is a bit of cold meat and a spud, done to a crisp. Perhaps, some re-visits to the stalwart gardeners - and cooks - from the old days, would explain much more about what we can do, and also, what we'd waste precious daylight hours on!
Now, I'd like to know how seasonality affects members here, it is an importsant step to planning a garden each year, and for once, Growster is (slightly), serious...!
