At sheringham paper, norfolk uk

@ Sheringham Community Paper - Issue 108 - 18 December 2009

Gardening Column, @ Sheringham PaperGARDENING

A crop rotation plan

It is not practical to divide your allotment into three equal parts and rotate the vegetables in a 3 year plan. The area occupied by potatoes is much larger than for other crops and this makes crop rotation a problem. In addition, some vegetables such as runner beans cast a considerable shadow so moving their position each year might well cause other vegetables a problem.

By rotating crops round your allotment, the build up of pests and disease in the soil will be significantly reduced. The brassica family of vegetables (cabbage, cauliflower, broccoli etc) will particularly benefit from rotation.

Try to grow your brassica family of vegetables in different plots each year, as if you do get club root disease it can affect the soil for anything up to 8 years.

Other vegetables are not so prone to the build up of disease. Peas, French Beans and Runner Beans can be grown in the same plot for several years without problem.

If you do not have space to grow vegetables in an allotment, many can be grown in pots.

This year I have grown potatoes, peas, beans and carrots in containers, I found this to be easier to maintain and the end result very tasty indeed.

Remember, home grown vegetables may not look good, but by golly they taste good!

Cooks Corner, @ Sheringham PaperCOOKS CORNER

Apple and Turkey Pie


Ingredients
1/4 cup chopped onion
1 tablespoon butter or margarine
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large unpeeled tart apple,
cubed 1/3 cup golden raisins
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1 packet either Flakey Pastry or Shortcrust Pastry according to taste.


In a large saucepan, saute onion in butter until tender.

Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.

Spoon into an ungreased 11-in. x 7-in. x 2-in. baking dish.

On a lightly floured surface, roll out pastry to fit top of dish.

Place over filling; flute edges and cut slits in top.

Bake at 425 degrees F for 25-30 minutes or until crust is golden brown and filling is bubbly.

Serve with seasonal vegetables for that feel good factor