The Tabasco chillies have been suffering a bit from the cold over the last week or so, so today I picked all the fruit, ripe and unripe from the plants. From all NINE plants I harvested only 391g of peppers at various stages from line green to deep red. So in total from these plants this year I have got a total of only 607g of Tabasco peppers. So won’t be doing these in the future.
Composted five of the plants that where the ones on the bench, but kept the four on the floor for now after removing any decaying growth that was visible as there where a few signs of white mold on the stems in places, these have only been kept as the plants looked quite healthy and if we get a mild winter they may make it till spring. It’s not a problem if they don’t survive it just felt a shame to bin these at this stage.
Brought home another cabbage and some kale for meals this again week. Got a Cabbage (Kilaton F1) set aside for Xmas that get extra attention as I think we have a outbreak of Brassica Alternaria Leaf Spot.
Looks like we still have a shout at having our own home grown Brussels Sprouts (‘Bright’ F1 Hybrid) for Christmas, they have a few weeks left to grow some more, but looking pretty good.
On the Christmas veg list from the Allotment are, Green beans that we froze in the spring, Fresh Brussels, Cabbage, Kale and Parsnips. Five home grown veg on the Xmas dinner plate. Plus red currant jelly that I also made from currants from the Allotment, along with probably a couple of bottles of home made country wine, also from fruit from the plot. Maybe a beer or three, with the Hops that I also grew this year. Almost a homegrown Xmas.
One of the black currants got all leggy last year, so as a bit of fun, I turned it into bit of allotment art, platted up 3-4 stems in bundles then joined them all at the top like a kinda wigwam. No idea what this might do to it come spring so I’ll just have to wait and see.
The Cabin Brewery and Smoke House, Allotment plot 119 