The picture of the long border was taken only last week so it's clear that the runner beans are way behind schedule. Most of them are replanted after a slug or snail attack on the first set of seedlings. It looks like there are enough established now to give us fresh pickings, a few blanched and frozen extras as well as providing one element of the 2015 Piccalilli. Mrs. Cheoff was more than dubious about growing runner beans but young, tender, straight from the garden and lightly cooked has converted her.
The planting has varied only slightly over the years. No sweet corn, peppers, aubergines or squash this season (so far) and broad beans will be bought elsewhere, blanched, prissily peeled and frozen.
We just have a couple of four tier plastic covered shelters to protect sowings and seedlings. Without a proper greenhouse most of our crop is late to develop. That does have the advantage that most plants stand a fair chance of missing any frosts. We had to completely re-sow the carrot bed last year after heavy rains. Still, we adapt if we can and always end up beaming stupidly at any of our eventual successes
I don’t feel particularly qualified to give any tips on sensible choices or techniques, much less discuss anything like considerations for different soil types. I am too inexperienced to offer advice except for the obvious one… if I can do it, anyone can.
We use neighbours, local garden centres and the internet for advice. Five years in, and we are blissful in knowing almost bugger all about what we are doing. We remain quite happy to allow nature to take its often delightfully successful course.
The vegetables offer a pleasing structure to the garden, according to their growing habit. Ornamental, flowering plants are slowly getting a look-in. Tubs of Californian poppies are on the way but those nasturtiums are already giving a spot of complementary colour to the overall green hues while attracting any black fly away from edible crops. Ah, and a Cabbage White was laying her eggs on the leaves just yesterday.
Herbs are closest to the kitchen door. There are a few alpines and flowering plants creeping in to the next picture but for the most part it’s a collection of ready-to-snip greenery. You might identify basil, oregano, dill, mint, sage, lavender, chives, tarragon, parsley and thyme. Even if these aren’t cut for meals, any trip outside is likely to involve a gentle rub of leaves or flowers to unleash their lovely fragrance.
