Life on The Weald - March 2020

Life on the Weald (and other places) - March 2020 

It's now official; February was the wettest month since records began and at the beginning of March the soil was still waterlogged and heavy. The last day of February continued with very heavy rain, with Storm Jorge arriving on 27 Feb, so Sunday morning, 1st March, was a complete surprise with clear blue skies and sunshine.  Unfortunately we weren't at home, so another possible day on the allotment was missed!  But it was very good news for the Big Half, the half marathon being held in Greenwich.  It was cold but dry and we had a great viewing spot on board the Cutty Sark overlooking the finish line.

1 March - Selfie on board Cutty Sark in front of Royal Naval College and Maritime Museum

It was great to see the World 5,000 km and 10,000 km champion, Bekele, break the course record and come home in just over 1 hour.

Bekele wins the Big Half (half marathon)

A slightly slower finisher was former World Heavyweight boxing champion, Frank Bruno, now 58!  We had met over thirty years ago at the London Marathon when I was Mayor of Greenwich.  Frank was the official starter for the London Marathon Elite Race in 1989 and I had been the starter for the public mass start (after starting the race, I stripped off and ran the 26 miles!).

With Frank Bruno outside Greenwich Park before the 1989 London Marathon

I missed seeing Frank's finish but caught up with him after the race - interesting to see if we had changed at all in over 31 years!

With Frank Bruno under the Cutty Sark after the 2020 Big Half

I was also pleased to meet up with the Leader of Greenwich Council, Danny Thorpe, after he had completed the run.  It seems I have established a tradition of Greenwich Council Leaders and Mayors running marathons.

With Cllr Danny Thorpe (and medal) after the Big Half 2020

With such a change of weather, I was hopeful for a good week on the allotment but was soon brought back to reality arriving back in Brighton to pouring rain and cold winds!

Monday morning, however, 2nd March was another pleasant surprise, cold but with clear skies and little wind so I ventured to the Weald.

At The Weald, Monday 2 March

Despite the pleasant weather, some of the tracks and footpaths were still full of deep puddles and the ground underfoot was soggy.  I attempted to do some digging but it was an uphill task.  I managed to turn over a couple of rows where the brassicas will go and remove some of the weeds and this will help the ground dry out a bit.  If we do have a frost that will be a bonus I (although it might not be such good news for the autumn sown broad beans which are beginning to flower!) 

Extending the cabbage patch - 2 March

I inspected the broad beans.  The autumn sown Aquadulce were in flower and although the later planted out beans were battered, they had survived Storms Ciara and Dennis.

Bunyard's Exhibition broad beans, planted out in February

Aquadulce broad beans planted out in February

Although the pigeons had pecked at the broccoli leaves, the florets seemed intact. Last month I had picked the growing heads and was pleased to see that the side shoots were now looking good and I was able to pick a reasonable crop.

Purple sprouting broccoli - 2 March

Purple sprouting broccoli - 2 March

I also picked some rather good looking rhubarb which I had put a bucket over last month to slightly force, but it didn't need it.

First picking of rhubarb 2020

On 6th March I dug two narrow trenches on the area where last year's brassicas had grown

trench for potatoes

I partially filled the trenches with well rotted compost (some from the wormery mixed with a commercial brand) so that the trench was 6 inches deep.

trench partially filled with compost

I planted my chitted 1st early potatoes (Duke of York, red) firming them into the compost with the sprouting shoots upwards. 

1st earlies planted

I then covered the potatoes, filling the trench with the soil that had been removed and gently raked over.

two rows of first early potatoes - 6 March

We have enough potatoes for a third row but this will require clearing a bit more of the old brassica bed and I decided that was a task for another day!  Time for a sit down and admire my work.

Time for a rest and admire my handiwork

I had also been persuaded by Sylvi to plant some asparagus and we had bought 6 crowns.
We decided to use two of the raised beds where shallots had been grown last year.  Unfortunately the beds had been invaded by raspberries which have a habit of sending out runners, spreading across the plot and are quite deep rooted.  Together, on 9 March we made a determined effort - it was quite hard work as the raspberries were quite deep rooted. I am sure there are still some runners lurking deep so we will have to keep an eye out and remove any shoots in their infancy.

the beginning of the asparagus bed

Having dug a trench about 8-10 inches deep we created a mound at the bottom of the trench on which we placed the asparagus crown, draping the roots over the sides

asparagus crown planted with roots draped over mound

All that was now needed was to cover the crowns by returning the soil to fill the trench.

On 28 February there had been a report of the first Coronavirus, Covid19 infection in UK but contacts had been tracked and the number of incidents in early March were low in the UK but there was a large outbreak in Italy. We had planned to go to Spain on 12 March and checked the Foreign Office travel advice.  They did not advise against travel but suggested avoiding Madrid and an area in the north.  As the government advice was that it was OK to travel, we would not have been able to get a refund if we changed or cancelled our flights and, as there had been no identified cases in the south and south east of Spain, where we were planning to go, we decided to proceed with the trip.

On arrival we decided to stock up for the week but found that, due to panic buying, some of the supermarket shelves were empty.

Supermarket Santa Pola 14 March

Fortunately we were able to get basic necessities - and of course being a fishing port there was no shortage of fish and I always have a supply of preserved lemons

preparing fish for supper

Although there were still no reported cases where we were, the number of cases of Covid19 in other parts of Spain had risen dramatically and the Spanish government had declared a state of emergency and gone into lockdown with people advised to stay indoors.  We decided to change our flight and return home early but Easyjet (with whom we were booked) could offer nothing and the following day they informed us that they were cancelling our return flight, scheduled for Saturday 21st and were not able to indicate when we might be able to get a "rescue" flight.  After many hours on the internet we did manage to book a flight with BA and came home on Thursday 19th only to find that the UK was experiencing a similar hike in cases to that in Spain and Italy.

Surprisingly there were no health checks and no advice or information on our arrival at Gatwick Airport and although travellers from Spain had been in lockdown for several days, some in areas where there were many confirmed cases, they were free to get on to public transport and travel anywhere in the UK.  It was only when we arrived home that we heard on the news that returnees from Spain were advised to go into self isolation (i.e. stay at home) for 14 days.  A few days later the same advice was given to the whole UK population other than essential workers. The government then said that one trip a day to go shopping for food and essentials or for exercise was OK so long as a 2 metre distance was kept from other people.  It was a great relief when, on the following day, the government said going to the allotment was OK so long as social distancing was observed. So, on 23 March I made a brief visit to our plot.

I managed to find a few remaining baby leeks.  The main crop had all been lifted but there were a few which had remained in the original seed bed that had not been planted out and there was plenty of chard and rhubarb to be harvested.  

last of the baby leeks

I was happy to spend some of my self isolation using the chard and leeks to make Spanokopita and the rhubarb to make a rhubarb and yoghourt cake with a recipe given to me by Selina, a nearby plot holder.

Spanokopita

Rhubarb and yoghourt cake 

At home the garden was beginning to look spring-like and the mulberry bush was breaking into leaf

Charlotte Russe Mulberry bush

At present during the Covid virus epidemic, government advice about staying at home allows one visit per day to the shops for food and one excursion for exercise and the government clarified that visits to the allotment were permitted for both collection of food and exercise.  Whilst I have taken advantage of this I am conscious there are fears that the advice may change and the lockdown become more severe, so I took the precautionary decision to convert part of the garden at home to vegetable growing.

In addition to the main lawn, we have a small secondary lawn which was in poor condition and in need of relaying, so I decided to dig this up and grow some potatoes.  This part of the lawn was very patchy and past attempts to reseed it had failed.

the rather patchy lawn

When I removed the top layer, the answer was clear.  The whole area was choked with roots from next door's large cherry tree, conifer and bay tree.

roots under surface of the lawn

It was a hard task digging out the roots as the soil was very compacted and in places just hard clay.   I have dug in some compost from the wormeries and hope that there will be sufficient nutrients for the potatoes to flourish and hopefully help to break up the soil.  I also dug in the fresh mowings from the main lawn.

the former lawn in transition

the former lawn almost ready for planting

Back on the allotment, there was the same problem in some areas of compacted soil..A couple of weeks earlier the clay soil was so waterlogged and heavy it was almost impossible to dig, now it had set like concrete

27 March - compacted clay

On a brighter note, the onions and garlic planted towards the end of last year appeared to be thriving and would soon need hand weeding and possibly feeding.

27 March - garlic

27 March - Electra onions

The plot was beginning to look a little tidier, with some spinach and plenty of chard which had overwintered and the broad beans for this year seemed to be doing well

27 March

There was still some work to be done on the new potato patch to get it ready for planting a third row of first early Duke of York potatoes.

extending the potato patch 27 March

21 days after planting the first two rows of first earlies
we were ready to plant a third row

I didn't have quite enough seed potatoes for a full row, so I have kept the remaining space for planting some 2nd earlies next month.


Time to relax at home and enjoy some of the home-grown broccoli with some locally caught fish from our fishmonger by Hove Lagoon who, during lockdown, are delivering to our door.

dinner with home grown broccoli

Looking forward to some better weather in April and to getting new crops planted.

John Austin

Hove, March 2020

RECIPES Spanokopita

Spanokopita

Cheese and spinach pie

Spanokopita March 2020

Spanokopita October 2019

Spanokopita is a traditional Greek dish but similar varieties are to be found throughout Europe and the Arab world. In Montenegro, Serbia, Bosnia-Herzegovina and Croatia and other parts of the Balkans this would probably come under the general name Burek (börek in Turkey, byrek in Albania). 

The north African version, Brik, popular in Tunisia, is often deep-fried rather than baked. 

Many people will be familiar with a sweet version of börek, made with cream cheese and honey found in Turkish and Middle Eastern grocery shops and restaurants but, throughout the Balkans, it is a very popular savoury dish - sometimes filled just with cheese and herbs and sometimes with other ingredients such as spinach. Spanokopita is almost always made with spinach. When made only with cheese the Greek version is called Tiropita or Tyropita.

When staying with my friend Vlado's family and friends in Montenegro several years ago, both on the coast at Bar and in the mountains in Durmitor, cheese pie was always on the menu, sometimes served at breakfast time (with the compulsory glass of Rakia or Rakija- the local firewater) but more often at lunchtime or for the evening meal - often accompanied by more cheese! Two things to note about Montenegrins - one they eat more cheese than any other people I know and secondly they are the second-tallest people in the world (for some reason they appear to have been overtaken by the Dutch)!

If you google Spanokopita you will find numerous recipes, usually with spinach or chard and feta or ricotta cheese.  I have made it in the past (or something similar) using grated cheddar and a little Parmesan and also smaller individual filo/phyllo parcels of Blue Stilton and spinach.  I have also made these with puff pastry. 

Making Filo or Phyllo pastry is a laborious and highly skilled process and not one to be recommended when it is readily available, ready made, chilled or frozen in most supermarkets in the UK.  If you visit a Turkish, Middle Eastern or North African grocer you may be able to get the Turkish version, Yufka or sheets (warka) of Tunisian or Algerian Brik.  Yufka is heavier than phyllo and the name may also refer to a round, unleavened flatbread.

Some recipes for Spanokopita include onion and garlic.  You may also find recipes with leeks or spring onions. Some suggest a dash of balsamic vinegar or Lea and Perrin's Worcestershire Sauce - (I suppose my Sheffield friends could add a dash of Henderson's Relish instead, which I describe as the vegetarian alternative to L&P).  On occasions I have added some Cavalo Nero or Kale - depending on what was available on the allotment - but we almost always have chard and perpetual spinach for twelve months of the year. In Albania they use dandelion leaves and nettles - we have plenty of these too but haven't tried them as yet!

Some of of the photos posted here are of a pie I made in October 2019 just after returning from Montenegro where I had been attending the Cetinje Forum but I never got round to writing up the recipe. I posted a photo of my recent pie on Instagram...

Cheese pie 23 March 2020

.............. which prompted a response from Vlado, who naturally insists that the best cheese pie is produced by his wife Marina and is best made with pljevaljski cheese, from the north of Montenegro.

Pljevaljski sir is a staple of many Montenegrin meals. It is a white cheese, traditionally made from sheep's milk, although cow's milk or a combination of cow's and sheep's milk is often used nowadays. It is matured in wooden barrels which produces its unique taste and then salted and immersed in brine.  Unlike the Greek Feta, which is crumbly, it has a creamy texture. I will try Marina's recipe on another occasion.

This is the recipe I am using now but it is fairly adaptable.

Ingredients:

500g Chard or spinach

1 red onion (chopped)

4 baby leeks 

1 clove garlic, finely chopped

2 tbsp olive oil

200g feta cheese

Oregano

Nutmeg

Black pepper

Zest of 1 lemon

250g Phyllo (Filo) pastry

1 egg (beaten)
50g butter (melted)

Method:

Wash the chard, place in a steamer or in a large saucepan with just the water clinging to it and boil/steam for a few minutes to wilt.

Chard (March 2020)

 Leeks are not essential but I had a few baby ones from the allotment that had been left in the seedbed and not planted out. 

Baby leeks (March 2020)

chopped leeks (March 2020)

Gently fry the chopped onion and garlic in olive oil until it softens but do not allow to brown. 
Towards the end of cooking add the chopped leeks and stir heating gently for a couple of minutes.  

chopped onion, garlic and leeks

 Allow to cool.

Drain the chard and squeeze out all excess liquid, allow to cool and then roughly chop.

Put the chopped chard in a bowl. Add the fried onion mixture and gently mix together. Crumble the feta with your fingers and add to the chard/onion mix.

chopped, cooked spinach and feta cheese (Oct 2019)

Add the beaten egg and a good glug of olive oil, and season with freshly ground black pepper and salt - go easy on the salt as feta cheese is quite salty. 

Lemon zest

Add the lemon zest and herbs.  If fresh herbs are available, add a few chopped leaves. Oregano and mint go well.  Normally I would have used fresh chopped oregano or marjoram, from the garden but as it is winter I am waiting for the oregano to reappear and on this occasion added 1/2 teaspoon of dried oregano. I topped this with a generous grating of nutmeg.


It is now best to ensure everything is well mixed together, without breaking up the cheese too much and the best way to do this is with your hands.  Set the mixture to one side.

the mixture is ready for the pie

I had some frozen phyllo which I had defrosted overnight in the refrigerator.  It is advisable to take it out of the fridge half an hour before using to bring it closer to room temperature.


Take the pastry from its packaging, unroll and lay the pile on your worktop and cover with a damp tea-towel to prevent it drying out.  Take a suitable oven proof dish and brush the inside with melted butter.

Brush the top sheet of pastry with melted butter... 

Filo pastry brushed with melted butter (Oct 2019)

...and lay on the bottom of the pie dish with the sheet overhanging the dish, do the same with a second sheet of pastry overlapping the first.   

buttered sheets of phyllo in the baking dish

Continue building up several layers until you have used about half of the pastry.  

Remember, each time you remove a buttered layer of pastry from the pile, cover the remaining sheets with the damp towel. 

have a damp tea towel to hand

Spoon the chard and feta mixture into the dish and spread evenly.  Fold over the overhanging pastry, brushing each with melted butter as you do so.

the pie is filled!

Butter a couple more sheets of pastry and lay on top, tucking the excess in at the sides.

With the remaining sheets, butter them one by one with melted butter, then roughly scrunch up and put on top of the pie.  

finishing touches almost oven-ready (Oct 2019)

Continue until you have covered the whole pie with the scrunched up phyllo pastry.

Oven ready

Place the dish in the pre-heated oven.  Ovens seem to differ widely - some recipes suggest pre-heating to 190C/170C fan and cooking for 30 minutes, others 180C/160C fan and cooking for 40 minutes.  I pre-heated my fan oven to 160C and took it out when the pastry was golden brown after 30-35 minutes.

It looks cooked (Oct 2019)

Remove from the oven and allow to cool slightly

Ready to serve (Oct 2019)

Cut into portions and eat whilst still warm.

left-overs for the next day (Oct 2019)

What goes in the filling is pretty much up to you - whatever you like and whatever is available, so have fun experimenting.  Good baking.

John Austin

Hove, March 2020