August in the Garden
By Molly Hibbert
August is probably the best time in the kitchen garden. Black birds hop between blackcurrant bushes, stealing fruit we haven't been quick enough to pick; lettuces - almost alarmingly - seem to double in size overnight; runner beans race up poles. Each day we prowl row after row of courgettes: Nero Di Milano, Ambassador, Genovese, Tiger Cross. With backs bent, we hunt for marrows, and select the tiniest, tasty courgettes for the kitchen to serve with roasted fresh onions, or in a cold buttermilk soup.
Vic’s pea shoots:
1. Take a few handfuls of dried marrowfat peas (you can buy these from supermarkets or online) and leave them to soak in plenty of cold water overnight.
2. The next day, fill a small tray one-third full with multipurpose compost.
3. Spread the soaked peas evenly over the surface.
4. Cover with more multipurpose compost and lightly press the soil down with the palm of your hand.
5. Water well and leave in a sunny place. The peas will likely germinate in three to five days.
6. Cut the shoots, as you need them, once they’ve got two or three sets of leaves. If you cut them above the first plant node, leaving 2-3cm of stalk to regrow, and continue to water them, they will give you a second - or even third - crop.