Grow Your Own Magazine

Just thought I would show you my beautiful broad beans, I'm so proud of them, these were the first seeds I sowed and they now have shed loads of flowers on them.

Also pic of onions and garlic (I have weeded since the pic was taken), these are also strong and beautiful. Can't wait to taste them.

Attached Thumbnails

     

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Bex

Cracking plants Bex. So now you want a recipe with all 3 in?

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated October 12th

Bex those all look fab! Did you say when you sowed the broad beans? I sowed direct in the mid of Jan and mine are no where near flowering! Well done.

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Hazel
www.hazelandjanesallotment.blogspot.com
update Sat 04/10/2008......sorry, Keats......

Think some varieties flower (and fruit) earlier than others, Hazel. I've got two types in and one is flowering but no signs on the others yet. Must check and find out what type they are for reference next year.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Hi Hazel

It was an autumn sowing, think it was first half of November, same with the onions and garlic.

I'm not even sure I like broad beans but I'm so looking forward to eating them, a recipe to make the yummy would be good Flummery.

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Bex

Hadn't thought of that - mine are aguadulce.

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Hazel
www.hazelandjanesallotment.blogspot.com
update Sat 04/10/2008......sorry, Keats......

My all time favourite broad bean dish:

BROAD BEANS WITH ONIONS AND BACON

8oz broad beans, shelled
1 tablespoon olive oil
1/2 onion, chopped
1/3 pint chicken stock
4oz smoked bacon, thinly sliced
juice of 1 lemon
salt and pepper to taste

1. Cook the broad beans in boiling salted water for 2 minutes.
2. Drain and cool. Peel and discard the outer skins.
3. Heat the oil in a large frying pan over a medium–high heat.
4. Add the onion and sauté for 5 minutes.
5. Add the broad beans and bacon and sauté for a further 5 minutes.
6. Add the stock and bring to a boil.
7. Reduce the heat to low, and simmer for 15 minutes, or until the broad beans are tender.
8. Add lemon juice and season to taste with salt and pepper.
9. Eat and enjoy either as a side dish or with some crusty bread as a yummy meal.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Mmm, thanks Alison. Funny thing to say but in my thirty-something years I don't think I have eaten a broad bean.

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Bex

I sowed the red broad bean Epicure in the autumn and they are full of flower now, even after having to transplant them a couple of weeks ago from my old lottie to my new one!

PS Shame the flowers aren't red though!

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My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

Bex,I am a good bit older than you and I have'nt eaten a broad bean either. I will wait and see what you think and perhaps grow some next year.

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And when you're back stops aching,
And you're hands begin to harden.
You will find yourself a partner,
In the glory of the garden.

Rudyard Kipling.

Just cracking Bex. I'm sure you'll love eating them. Cook with the onions and garlic. I'm sure I've got a recipe which involves black pudding - if that's your thing.
I only planted mine last week, but they're up and looking good.

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From each according to his ability, to each according to his needs.

Broad beans, new potatoes a thick slice of gammon the fat pured over & brown sauce hmmmmmmmmmmmmmmmm. (Not good for the waistline )

They look good Bex, I'll have to send you some of my crimson flowered ones V decorative & V perfumed!!

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

That would be very nice of you Nick.

Like your food ideas too, sounds very tasty.

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Bex

Forget the brown sauce it's parsley sauce for me!

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I cook with wine, sometimes I even add it to the food.
W. C. Fields

Thats OK as well Bubblewrap.

Here you go Bex this is a close up of the flower.

http://www.growfruitandveg.co.uk/gra...3&d=1145097108

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Wow, that certainly is a gorgeous flower. What variety is it and where can I get some from? Can they be autumn sown or just spring?

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Bex

Don't know if you can autumn sow them or not. That was taken about this time last year but I had grown them in pots for seed ( I'd been given 4 & 3 germinated) this yea I have about 30 I think so I hope to eat a few and grow the rest for seed.

As to name, would you believe it's called Crimson flowered not very imaginative but there you go. I think Robinsons sell them ( about £3 for 20) and maybe the Organic gardening catalogue might but if you don't mind waiting you can have 10 seeds off me for nothing then all you need to do is grow them for seed next year yourself. (I may be able to spare more it depends how many I get). then you can save it every year just don't grow it close to any other sorts just incase they cross or save 4 plants or so and grow in pots at home they are super flowers and the scent is stunning.

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Thanks Nick, I'll take you up on that, very kind. Crimson Flowered, someone must have busted something to come up with that name.

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Bex