I used 8 canes, tying it together with string. I also added some string around the base to stop the canes from moving outwards with the weight of the plants when they get bigger. To support them as they grow, I made this star-shape. It will also guide the 2 black-eyed susan vines out to the canes. I got them to grow with the beans as they're so pretty. Nick thinks it looks a little cult-ish but was impressed with the wigwam itself :) So, there are 8 runner bean plants. Will see how they do.
I also planted some 'diablo' dahlias surrounded by celariac. There are 2 identical beds like this.
Whilst I was weeding the 2nd bed to prep for planting, I had a very random find. This rotten egg was in the soil! I wonder how it got there.
So, now the 'road end' bed is looking quite good. I also did lots of raking. It will look great once everything is established. I have some purple sprouting broccoli to go in, spring onions and some leeks. I've read up on how to plant the leeks out as my lot last year just died. I know my error now - not planted deep enough. Gonna get the dibber out :)
I also needed to do something with the 1st batch of radishes I harvested. I thought perhaps pickling would be something to try. I found a recipe and made up a batch.
I have to say, the end result looks disgusting in this photo! I am yet to try any yet. The recipe sounds tasty though :) It's all foamy as instead of getting a bowl to mix the vinegar, sugar and soy, I shook it together in the jar. The proof is in the eating I guess!
- 20 radishes
- 1 tsp salt
- 1 tblsp soy sauce
- 3 tblsp rice vinegar
- 2 tblsp light brown sugar
- 2 tsp sesame oil
1. Clean the radishes and cut off both ends - make 2 or 3 small slashes on each one to allow the pickle to infuse, but keep whole.
2. Place in a bowl and sprinkle with salt. Leave for 5 mins.
3. Mix the soy sauce and vinegar in a separate bowl, add the sugar and stir until dissolved. (This is where I shook the ingredients together in the jar.)
4. Pour the pickle mix over the radishes and finally dribble in the sesame oil.
Store in the fridge.