Allotment sort out

Things are winding down a bit at the allotment so it's time to start sorting out ready for next year.

The wild flowers are still looking great though, here's are pretty poppy.

We decided to create more growing space to join two of the beds together and extended out into the path a bit. We have gained quite a lot from doing this actually. More space for yummy veg. Have of the bed is planted with garlic, red onions and fennel. The other have has been manured ready for runners, courgette and squash next year.

Clearing the beds we harvested leeks, parsnips, a few courgettes and the lovely lady next door gave us some potatoes and a squash which looks like a mini pumpkin. Very festive

Also picked some rhubarb and some cooking apples going free for some puddings.

Carrot and Parsnip Soup

Before we got our allotment a friend very kindly let us plant in his. The only crop we had left growing there were parsnips which have had to come up. They could have done with more time as they are little small but they are a fine looking bunch and damn tasty too.

Along with some of our carrot crop I've made a creamy carrot and parsnip soup for lunch today. Really simple recipe, so here it us for you to try.

Creamy carrot and parsnip soup recipe

Ingredients:
A knob of butter
1large onion, peeled and chopped
450g carrots, peeled and chopped
2large parsnips, peeled and chopped
Thumb sized piece of fresh ginger, grated
1 tsp of grated orange rind
600ml/1 pint of veg stock
125ml single cream
Salt and pepper, to season
Fresh coriander, to garnish

How to make it:
In a large saucepan melt the butter over a low heat. Add the onion and cook for 3 minutes to soften.
Add the carrots and parsnips. Cover with the lid and cook until the vegetables have softened.
Stir in the ginger, orange rind and stock. Bring to the boil, reduce heat and simmer for half an hour. Allow to cool a little and then blend until smooth.
Stir through the cream and season.
Bowl up and garnish with the coriander.

Enjoy with a nice fresh crusty loaf.

Original recipe can be found here