Finally the sun is shinning and we are getting the much needed spring weather that we have so needed. I have been desperate to get cracking on my neglected gardening. This weekend I pretty much stayed covered in dirt and loved every minute of it. I just finished putting in broccoli, curly kale, beets, cauliflower, french beans, peas, 3 types of tomatoes and peppers. So far my tomatillo, courgette (zucchini) and squash seedlings haven’t sprouted like but I am hoping this weather will help encourage them.
Do you do much gardening? I remember for years thinking I had a black thumb because I just seemed to kill everything I tried to grow. But I know understand that I just didn’t know what I was doing. Learning more about growing and taking care of plants has shown me that I can do it. And I love it so much. I would spend every day out in my garden if I could. Feeling the warmth of the sun on my back and my hands in the soil is so therapeutic.
The one thing that I struggle growing are parsnips and carrots. My soil is very rocky and things like carrots and parsnips really do better in less rocky conditions. I made an attempt last year but I have decided to hold off on trying again until I can either build an above ground garden with soil without rocks or we finally sift out some of the rocks. So until then when I want to enjoy amazing dishes like this cottage pie with parsnip mash I am going to have to sick to the parsnips I get from the market.
If you do garden what is the one thing that you struggle to grow in your garden?
Cottage Pie with Parsnip Mash
2 onions, chopped
2 garlic, minced
4 carrots (about 450g/1lb), peeled and coarsely grated
2 Tbsp Worcestershire sauce
2 Tbsp tomato purée
2 beef stock, cubes dissolved in 425ml/ 3/4 pint boiling water
1 tsp cornflour
350g (3/4 lb) potatoes peeled and cubed
350g (3/4 lb) parsnips, peeled and chopped
2-3 Tbsp skimmed milk
Recipe adapted from BBC Good Food