Garden week of 24-Apr

Things are going well in the garden this year :)

Herb bed is going manic already.  The mint is going wild at the moment and I have decided to let it go for this year and then in the winter dig it all out and put some concrete slabs in to divide the bed up and stop it taking over.  Most herbs have come back apart from some of the thyme plants and 2 of the sage plants.

Onions were planted in March in sets and put under sun tunnels and have a huge growth on them, lettuce is also coming along well under the tunnels.

Have covered another bed in the tunnels and germinating carrots, parsnips, turnip, swede and beetroot under it.  Peas and mangetout in as well.

This year have special containers for the beans to keep them out of the main beds, and inside the house the tomatoes, cucumber, courgette and squash are coming along.

Got seed beds set up germinating cabbage, broccoli, kale and cauliflower but not much coming from them yet, everything crossed.

New potato salad

Fantastic for BBQs in the summer :)

• 1 bag small new potatoes like Charlotte
• 3 sticks celery, chopped
• 4-5 spring onions, chopped
• half cucumber chopped into quarters
• half tub reduced fat creme fraiche
• half tub low fat Philadelphia (I used the chive one, but any could work)
• 1 teaspoon wholegrain mustard
• 1 teaspoon english mustard
• salt and pepper

Cook the potatoes and leave to cool.  Any large potatoes slice in half so all potatoes are roughly the same size.

Put the creme fraiche, Philadelphia and mustards in a small bowl and mix together.

Get a large bowl and put in the cooled potatoes, celery, onions and cucumber and mix well, then add the creme fraiche mix and mix until all the potatoes are coated.  Add salt and pepper to taste.