More Veg is another one of my go too seed suppliers, excellent germination and value for money quantities of seeds for a reasonable cost.
For those of you that have little idea what to grow in September consider the two collections I have purchased today
September can still give us some gorgeous warm days, but there’s usually a point when you suddenly fancy something hot for dinner rather than another plate of summer salad.
That’s where these five come in.
Pick the young leaves while September is still feeling summery and you’ve got plenty of fresh crunch for salads and sandwiches. Let them grow on and, as the evenings get cooler, out comes the wok, frying pan or saucepan. A quick steam, a speedy stir fry, a bowl of soup... suddenly the same patch of garden is earning its keep in a completely different way.
Get them sown while there’s still some warmth in the soil and you can keep picking fresh leaves as autumn settles in.
Komatsuna Comred: rich ruby-red leaves and contrasting green stems that look rather fabulous on the plate. Pick them young for salads and sandwiches, then shred the bigger leaves into a stir fry or give them a quick steam. (100 seeds).
Minutina: succulent, crunchy young leaves with a flavour somewhere between parsley, spinach and kale, but sweeter and nuttier. Add them to salads while they're small, then sauté or steam the mature leaves or pop them into soups and stir fries. The flowers and buds are tasty too. (100 seeds).
Mitsuba: delicious lobed leaves with nutty overtones and tasty stems. Young leaves and seedlings are lovely in salads or used as a garnish for soups. As they mature, add the leaves and stems to rice, fish or egg dishes right at the end of cooking. (50 seeds).
Mustard Leaf Green in Snow: a vigorous & generous grower with a long season of deliciousness. Small leaves are sweet, herbal and slightly cabbagey with just a hint of spice, making them perfect for salads. Leave them to get bigger and the heat develops, ready for cooking up a storm. (50 seeds)
Pak Choi Tatsoi: those glossy spoon-shaped leaves are lovely picked young for a simple salad with spring onions, chives and vinaigrette. When cooler days arrive, cook the leaves, juicy stems and even the flowering shoots. (50 seeds).
Sow once, then let the autumn weather decide what's for dinner!
There’s an awful lot of goodness wrapped up in gardening.
There’s the time spent outside, the bending, stretching, digging and carrying. There’s that bit of peace and quiet for your head while your hands are busy. And then there’s that lovely little “I grew that” feeling when you wander back indoors carrying something for dinner.
And, of course, there’s what ends up on your plate too.
These six bring plenty of flavour to the table, with vitamins, minerals and fibre tucked in there too. Some will give you fresh leaves surprisingly quickly, while others are an investment in meals still to come. Eat them fresh, steam them, sauté them or cook them gently. There’s something rather satisfying about knowing you grew them.
Never underestimate the goodness of gardening
Cauliflower All Year Round – autumn sow, overwinter and enjoy next year. Yes, these take time. Yes, they taste divine. And yes, there’s a huge pat on the back waiting when you finally carry your own cauliflower into the kitchen! They’re a good source of vitamin C and fibre too, so there’s more than great flavour hidden in those white curds. (18 seeds)
Chicory Brussels Witloof – one of the finest and tastiest winter salads or try braising the small whole heads in butter. Chicory also contains inulin, a prebiotic fibre. Something rather special to be harvesting when the winter garden has gone decidedly quiet. (40 seeds)
Leaf Beet Rhubarb Red – a ‘must have’ for the winter garden. Seeing those vivid crimson stems out there makes me feel better just looking at them! Packed with vitamins and minerals, these are versatile, tasty and beautiful. And they’re easy to grow! (40 seeds)
Purslane, Winter – this winter green can give you a quick crop, then resprout so you can cut it again. You get a mild, fresh taste with a slight tang and succulent crunch, with leaves, stems and flowers all edible in salads or as a cooked veg. Oh, and there’s plenty of vitamin C tucked away in there too. (100 seeds)
Spinach Giant Winter – this fantastic variety has large tasty dark green leaves. A real workhorse in the garden, sow it now and it can give you hearty goodness in the depths of winter, with iron, fibre, and vitamins thrown in for good measure. (50 seeds)
Turnip Snowball – sow now for greens and tops that can be cut and will shoot up again. They taste fantastic sautéed with garlic and onions and a splash of cider vinegar, or simmered in a savoury stock. Nutritious, delicious and coming straight out of your own garden. That’ll do nicely! (100 seeds)
Get sowing. There’s an awful lot of goodness waiting to grow!
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