- More raspberrries
- Flat-leafed parsley
- Rainbow chard
Elsewhere – Apples, plums, quince, thyme, sage (green and purple) , chives, rosemary, mint, curly parsley, oregano and marjoram.
Plans – Erect a little greenhouse and grow tomatoes.
I’m highly excited about the forthcoming weekend. For the last few months there has been a possibility floating around that I would be moving to a different house this summer and so I held off from planting my vegetables: it would have been terrible to sow them and then abandon the seedlings. Yesterday I found out for certain that I’m staying put. Thought I’d be rather upset if this were to be the outcome as the house I was hoping to move to is in a spectacular location but, after so much waiting and uncertainty, my overwhelming feeling is one of relief and contentment. I do, after all, love my current wee house. It’s wonderfully cosy and I’m more than a little proud of my vegetable patch.
So, this weekend I’m going to get all grubby and get planting. Hooray! Having been weeded and fertilized and repeatedly forked, the soil is more than ready to host some seeds and young plants. I may even erect a proper greenhouse this year. Last year, the wee plastic contraption I bought was so flimsy it flew away in the gales, leaving behing lettuce, basil and tomato carnage.
Lots of tomatoes would be lovely this year. Not least so that I can make this salsa with fresh, sun-warmed tomatoes. 🙂
Chunky Tomato Salsa
300g cherry tomatoes, halved and seeded
1 red onion, chopped finely
1-2 cloves of garlic, crushed
1 green chilli, finely chopped
Juice of 1/2 a lemon
Handful of coriander or parsley, chopped
- Simply combine all the ingredients in a bowl, cover and leave to marinate for an hour (or overnight in the fridge).