Propagation News

What you're looking at is the cut away, sealed connection between the mains lead and the soil-warming cable from our chilli propagating table.  We couldn't understand why there was no heat and no condensation on the plastic cover even a week after sowing.

After taking the thermostat controller apart, twice, and even taking the thermostat itself apart, I decided the fault might well be inside this sealed, plastic junction.  It did seem a bit bent.  Cutting it open, I discovered the live wire had come away from its connection to the soil-warming cable.  A pretty unlikely event.

On Thursday, I bought a unit from Dave English in Ennis for connecting cables for use in damp conditions.  It was cheaper and, I am assured, faster than sending to England for a new cable or thermostat from e-bay.  Tomorrow, I'll make the connection and seal the unit.  More pics to follow.

Today, I can report the first germinations.  There is one Filius Blue chilli sprouting.  Some of the Broad Beans have also started and the Gaillardia has germinated too.

This is the gizmo I bought from Dave English.

He the man.

Spring in increments

On Friday we did a certain amount of flower work.  T was potting on verbascums and agastaches while I sowed mullein seeds we brought back from Conques, an important stage on the pilgrimage route to Compostela, in the Aveyron in France.  We were very careful this time as our Breton mulleins turned out to be foxgloves.  I also sowed mullein seeds from a plant found growing on our own road.  I suppose we should have sown these earlier, but we just didn't get round to it.

Abbey-Church of Saint-Foy and its Mulleins, from which we extracted seeds.

I also sowed other flower seeds that need time to germinate.

Today, Sunday 23rd, we're going out for lunch, but it'll be a fruit day tomorrow, so we're sowing tomato seeds.  We'll switch on the next propagator today to start the process.

15th February: Chilli D-Day

After all the dreadful weather we’ve been having, this was a lovely day from start to finish.

We use the “Maria Thun BIODYNAMIC CALENDAR” wherever possible when scheduling our garden work.  This is particularly true for sowing and transplanting.  As most of Friday, all of Saturday and after 3.00 on Sunday are suitable for fruit-orientated work, we were in the wee tunnel sowing chillies.

On Friday, we prepared 32 modules by filling them with compost.  We generally use Klaasman, certified organic compost.  We also switched on the first of the soil-warming cables, set for just under 30°C, and placed the filled modules on the sand to have them warm up to receive the seeds next day.

As is the way of things, there were matters to attend to before we could start sowing on Saturday.  Kedi, our old cat, had to be taken to the vet and there was obligatory shopping to be done.  However, by 1:30 or so, we were ready to start.

32 modules weren’t enough because this year, we have sown some 47 varieties.  These range from mild ones to off-the-scale hotties.  We have attractive plants with smaller growing habits which can be placed on a window sill and others that really need height and a tunnel or greenhouse for best results.

Modules sown with chilli seeds on the soil-warming cables under plastic.

There are staples, such as jalapeños and habaneros; some of our own favourites, such as Cajamarca and Bangalore torpedo.  Every year we try some new varieties and this year is no exception.  The Carolina reaper is one we are trying with some trepidation.  We source seed from a variety of suppliers as well as sowing our own home-saved seed, which usually gives us excellent results.  We don’t generally go in for F1 varieties, but for the most part, these haven’t encroached into chilli growing to any great extent.

In an earlier entry, I said I would write something about our suppliers.  With regard to our chillies, we have selected seeds from 9 sources.  34% of our chilli seed is from Nicky’s Nursery, about 28% are our own home-saved seed, just over 10% are from Simpsons Seeds in Wiltshire and the remaining are from hitherto untried companies and a few regular sources. We came across one at the Hampton Court Flower Show last July called Pennard Plants from Somerset.  They had the Bangalore Torpedo we’d been looking for as well as an attractive-looking variety called Filius Blue, which loses heat as the fruits ripen to orange and red.  The Chilli Pepper Company in Cumbria are new to us.  We’re trying some of the hotter varieties they offer, such as Carolina Reaper and  Naga Viper as well as their version of the Trinidad Scorpion that was last year’s tongue-numbing newcomer.

This season, we’ve sown four of the hottest chillies in the world.  These are:-

1               Carolina Reaper

2               Trinidad Scorpion

3               Naga Viper

4               Bhut Jolokia

It’s not that we’re into the macho, heat thing particularly, but it is interesting and there is a demand for these powerful peppers.  We’re not really bothered about the Scoville Scale and couldn’t tell you anything about an individual chilli’s units, but it’s curious how capsaicin has become so popular everywhere and there’s no denying that chilli heat is somewhat addictive.

For us, the prime use of our chillies is in cooking, particularly as ingredients for our chilli sauces.  That being the case, flavour is as important as heat.

As I’m writing this on Sunday 16^th, I can also tell you we’ll sow the first batch of Broad Beans today.  We do this in Rootrainers.  We’ve been using these for years and find them unrivalled for bringing on all kinds of peas and beans, including sweet peas. 

We’re starting with The Sutton and Monica with a few seeds of the Crimson Flowered, at least we think that’s what they are.  It’s a helpfully unlabeled envelope.

BROAD BEANS SOWN INTO ROOTRAINERS

While we’re beginning this year’s sowing, it has to be said that we hope there will be a venue to sell plants this year.  Our regular Kinvara Farmers’ Market is under threat from Galway County Council.

If you’re reading this and would like to register your wish to see the market continue at its present location in Kinvara’s Market Square, which we feel is the natural place for it and where it has been trading with the County Council’s full approval for the last two years, please write to the following:

Fergal Fahy (local engineer) ffahy@galwaycoco.ie

Evan Molloy (Senior Engineer) emolloy@galwaycoco.ie

For the last two seasons, Kinvara Farmers’ Market has successfully applied to the council for a road closure to enable trade to take place in the square from 8:00 am to 2:00pm each Friday from around Good Friday to Hallowe’en.  We have done everything the council has asked of us and are at a loss as to why there seems to have been a change of mind on their part.

20th Feb. I wrote to these Engineers today.  I wonder what response, if any, will be forthcoming.

Well, I never. More rain.

Nothing much to report today. It was a bit disjointed.

I emptied the rainwater butt that is filled from the extension roof.  It had become so full of sludge at the bottom, the tap didn't work.  With all this water lying about the place - and more rain to come - I thought it would be good sense to find the waste water pump and make sure it was working.  After I'd cleaned it up, I used it to empty the barrel, tipped out the offending muck at the bottom of the barrel and re-set it to collect runoff again.  Hopefully, we won't need the services of the pump for any emergency.

As I type this, more rain is coming down outside.  I don't think it'll be long before the barrel is full again.

Yesterday was slightly more productive.  Lots of old chilli plants were taken to the compost heap, two of the propagating tables were cleaned up, given a dose of Citrox and the last of the current stock of unearthed rhubarb crowns were divided and potted up for the market.  We potted them into a mix of the usual organic compost with extra seaweed meal and blood, fish and bone added for longer lasting nutrient.

Rhuby gets ready for town.

We'll leave these new crowns under cover for a while to let them settle into their pots.  They won't need to stay indoors for long.

Tricia is having to fight one of our seed suppliers...There's a dozy bag she corresponds with who doesn't appear to know what's going on.  Either that, or she's adept at the bare-faced lie.  Hopefully the seeds will come soon.  We should sow the first chillies at the weekend.  Must switch on the propagating cables.

Tomorrow's weather forecast said there could be snow.  Judging by tonight's rain, I don't expect I'll wake up to find a white carpet covering the garden.  Probably just more dampness.

Snow etc, on the eve of St Bridget's Day

This weekend has us looking forward to more awful weather.  We're promised gales and rain with a drop in temperatures and the chance of snow.

Well, we've already had a dusting of snow this evening.  Tomorrow will see the forecasted storm reach its peak.  I've signd up for a free weather alert text service from Clare County Council.  had three texts yesterday and today. They take it seriously.

Still no more work done in the garden, but seeds are arriving almost every day.  Later posts will rate the sellers we've used in terms of value, speed of service and postal charges.

Here are the promised rhubarb pictures.

This rhubarb crown had become hollow

inside.  It was so old.

"I'm Rhubarbicus!"

One crown was successfully divided into about seven plants, each with three or four shoots.

Let's talk about the weather.

My goodness!  Such winds.

We've had wind, rain, hail and something very much like snow today and the odd rumble of thunder too.  Our phone was unplugged for a while as a precaution and the feed from the satellite dish removed from the back of the box.  Lightening has fried our equipment twice in the last year, so we don't feel like taking chances.

Kinvara Farmers' Market is holding its"Christmas" dinner tonight in the town.  We have chosen not to attend due to the weather. It is truly foul and potentially dangerous.

Once this current spate of inclement weather subsides, we'll feel more inclined to do a bit more in the garden.  For now, it's batten down the hatches and sit by the stove.

Incidentally, I was chuffed to see that the brothers have "liked" the new Beagh Herbs FB page.  Don't know where this'll take us, but we'll give it a go.

Still very damp, but change is on the way. Beginning to think about getting busy.

Here we are...24th January 2014.  Happy New Year!

It's been quite some time since we last tapped-in an entry.  So what has sparked this renewed interest in the blog?

We've decided to set up a Facebook page, for our sins, and as FB wanted a website, we thought we'd use this one and one thing led to another so why not try again to catalogue our horticultural eforts?

We have started to do things, albeit slowly.  January is a cruel month and one not suited to much enterprise.  We have begun to divide our old rhubarb plants.  Thus long-overdue task entailed giving the beds a serious weeding, uprooting the rhubarb and slicing the crowns with a spade so that each new section has two or three shoots.

Some of these will be re-planted in the garden and others put into pots for sale.

It continues to be very wet outside and not conducive to happy gardening.  However, there are things to be done in the tunnels to prepare them for the start of propagation.  We sow chillies in mid-February on soil-warming cables set to around 27 degrees C.  We cover the whole bed in plastic too providing a warm and humid environment for the chillies.  Still, we're not there yet.  Our seed orders are going in now. Plenty of time to get the tunnels ready.

After the chilli successes brought on by last year's summer, we have hopes for another good season this year. Look out for some lovely specimens and a few very hot ones as well.  Fingers crossed.

Hopefully we'll post some rhubarb pictures soon.