On the train home from Alexandria last night I was browsing through the photos on my iPad. This can be useful, as it helps gauge the progress made over the past year or two. However, the downside is that it invites comparisons with previous years and anxiety about why this year’s effort in the garden doesn’t quite match up.
Somehow, in 2016 courgettes, peppers, tomatoes were well ahead of this year’s. I was temporarily unnerved. Was the winter this year so much worse? Did I forget to plant on time? One reason for the difference is that the peppers were grown from “shatalaat” or seedlings bought by our then garden engineer from Ministry of Agriculture suppliers. The others, however, were sown as seed and were more advanced at this point last year.
Does it matter? Well, I am still feeling my way as to when is the best time to sow crops in our garden in New Cairo. Also, like all dedicated gardeners everywhere, I can be thrown by unpredictable changes in weather. Frost in more northern countries; sudden gales that blow blossom from trees; unexpected temperature spikes that whack tender seedlings – these can wreak havoc with our plans, wherever we are.
So I held back with sowing some seeds this year as we had quite harsh weather rather late in the season. The instructions from the Real Seed people are that aubergines, courgettes, squash and tomatoes all need warmth to germinate; aubergines are particularly fussy creatures in this respect. Further, the Italian heritage chilli pepper seeds I planted recently (“Joe’s Long”- which doesn’t sound very Italian to me), sourced from Marshalls in the UK, also need warmth and moisture at all times – and so on. It’s a wonder that seeds ever germinate given their (apparently) demanding nature. I once tried to get acacia to work – then discovered that the seeds needed to be burnt in a forest fire (or was it scored and scratched?) if they were to condescend to sprout. Needless to say, nothing happened!
Below left, the top balcony garden has pots of heritage tomato and squash seedlings, while aubergines, chilli peppers, lovage have yet to appear. At right, larger pots in the garden contain sowings of the same squash and tomatoes “Rose de Berne” plus “Chadwick cherry”.
On the balcony, the courgettes “Verde di Italia” (below left) and the squash “Summer Crookneck” (right) have all come up and are looking promising, so much so that two courgettes have already been transplanted to raised bed 1.
I have never grown squash before and have no experience with it in the kitchen, but I fell for the Real Seed company’s smart marketing blurb: “always picked early and used young like a courgette. It is much better than courgettes though – and more productive and better flavoured.” We shall see.
As for the herb lovage, this is a nostalgia trip. My mother used to grow it in the garden of our family home, and to use it in a wonderful mixed winter salad she made (which in turn was a recipe from a much-loved aunt). Botanical name Levisticum officinale, it is a tough perennial that grows tall and bountiful, with leaves that taste somewhat like celery. “Superb with new potatoes” I read – according to Jekka’s Herbs – which should work well with Egypt’s wonderful crop.
So I may be behind – or not quite so far forward – this year. But the diversity of our veg and herbs is new; and the adventure is more interesting because, for the first time, we are growing heritage varieties with different qualities and the capacity to form our own landraces if they adapt to local conditions down the timeline. Fascinating!