I had a pretty successful growing year last year, but made a few mistakes with what I grew. My theme for 2014 was ‘grow stuff which is expensive in the shops’, which was a nice idea on paper.
For the sixth year running, I used an entire raised bed (50% of my growing space) to attempt pumpkins, which (for the sixth year running) grew to the size of an egg then withered away. I love pumpkins, but 2014 confirmed that we’ll never be mother and child. As a result of this, I lost an enormous amount of growing space, given that each pumpkin takes up a minimum of 1m squared.
I grew globe artichokes, which looked magnificent and tasted immense, but they look a tremendous amount of effort, for a very small return (I grew four).
Celeriac grew, and survived winter, but the resulting vegetables were tiny. This was a big shame. I did all I could for those boys, but they just didn’t deliver.
I am 99.9% sure that I am at fault for these failures, due to not watering enough/watering too much/not feeding enough/not feeding appropriately etc etc. Therefore, as the sort of gardener who stubbornly prefers to experiment, wing it and find my own way, I’ve absolutely no right to complain. I have to take what comes.
2015 has been officially named the year of frugality in our house. We’re having an extension built and are planning a trip to New York, so we’re squirrelling away, staying in and basically being incredibly boring for the next six months. With this in mind, I’ve decided that growing this year will be all about going back to basics. I’m going to grow the stuff we need and use on a daily basis. I’m going to sow monthly, to ensure an ongoing supplies of the staples. I’m going to grow in bulk, store things away in my shed and hope the mice don’t catch wind of my secret supplies.
One of the raised beds is going to be my salad bed – full of a readily replenished supply of radishes, lettuces, pakchoi and onions. In pots I’m going to have potatoes, cucumbers and tomatoes. In the other bed, I’m going to for hardy staples which can hack the colder months and keep us supplied through winter – kale, chard, leeks, broad beans and beets. This year I’m going to beat the squirrels to the hazelnuts on our hazel tree, freeze the surplus raspberries instead of leaving them to wither on the plant, and dry as many of the herbs as I can. All sounds very optimistic doesn’t it? I’m looking forward to blogging about how it all pans out.