As you may know, I always like to get the sowing of broad beans in early. The earlier I sow, the more I can grow and you do need a lot of plants to get a decent portion of beans. The seeds in the paper cup are left over from last year and have been sitting around in the damp, but I’m giving them a chance, you never know. The others I’ve chosen for quantity and they were bought in the autumn when I sowed my first lot straight into the garden.
I have sowed twelve of each and I’m looking forward to the first signs of growth, probably three weeks.
The ones I sowed in November are somewhere near that polytunnel that’s in need of repair (wind damage!). The water has receded now but who can say whether the broad beans will still germinate. I love the anticipation 🙂
it’s a really beautiful day today, if a little chilly, but it encouraged me out into the garden. I love being out in my garden and doing things to make it look nice. I knew one of the things I had to do was to finish cleaning the green house, so I got on with that first. Now it’s not only is it shiny on the outside…..
…..it’s (mostly) shiny on the inside. Which means I can actually see through the glass 🙂
I did some cutting back and sweeping up
and tidied up the rose arch.
I took a sneaky peak at the seeds I sowed about three weeks ago and there’s signs of life.
I love to see things growing, I find it such a blessing, I can’t wait to sow some more 🙂
I thought I’d share our garden with you, it looks so lush and green. We are having quite a rainy summer here in the UK, this does mean less time watering for me! I’m feeling very blessed at the moment with the continual harvest 🙂
We have just begun to harvest some of our vegetables. The one we look forward to with anticipation is the broad beans. Harvested young they are gorgeous! So lunch today was broad beans on toast from Hugh Fernley-Whittingstalls book River Cottage Everyday.
Saute some bacon and onion add lightly cooked bread beans, salt, pepper and a pinch of lemon juice and slide onto a nice crispy piece of toast! Go on, try it