 GARDENING
Dahlias, Gladiolas, tuberous Begonias, Lilies and Cannas and other summer flowering
bulbs can be planted this month. Gladiolas bulbs may be planted at 2-week intervals until
the July to provide you with cut flowers until the first frost.
Delphiniums, Phlox, Carnations, Aubrietia, Candytuft, Primroses, and Saxifraga and
other summer flowering perennials may all be set into the garden anytime in May.
Break off wilting Tulip or Daffodil heads but continue to feed and care for the plants
until the foliage has died back naturally.
Pansies, Snapdragons, Dianthus, Petunias, Geraniums, Fuchsias and Impatiens should be
ready to plant by mid month.
Setting the stakes next to your taller flowers early in the season, will help to support
the plant against winds as well as making it easier to train.
Remove spent flowers from any plant unless your intent is to harvest the seeds. It
consumes the plants energy to produce the seeds, and in many species of plants (especially
annuals), removing the dead flowers will promote further blooms.
Carrots, lettuce, potatoes, beans, peas and most popular vegetables can be planted into
the vegetable garden at any time now. |
 COOKS CORNER
Creamed Mushrooms and Sweet Potato
1.1 kg (2lb 7 1/2 oz) sweet potatoes, peeled and cut into wedges
3 tbsp olive oil
2 x 250g pack large flat mushrooms, thickly sliced
3 garlic cloves, crushed
4 sprigs fresh rosemary
1 large pinch crushed chilli
250ml (9fl oz) dry white wine
1 x 20g pack flat-leaf parsley, roughly chopped
1 x 200ml tub crème fraiche
Salt and freshly ground black pepper
Place the sweet potatoes in a large roasting tin and season. Add the olive oil and stir
well, to coat evenly. Roast in the oven for 10 mins.
Remove the tin from the oven and stir in the mushrooms, garlic, rosemary, chilli and wine.
Return to oven for a further 15 mins until the potatoes are cooked through. Finally, stir
in the parsley and crème fraiche and add seasoning to taste.
Serves 6
Takes 40 mins
Contains alcohol
Suitable for vegetearians |
