November 2020 – Rumwoldstow

Last carrots of 2020

I harvested the last few carrots from the Rumwoldstow garden yesterday, as they’re starting to go manky in the ground, plus some beetroots.

The carrots and beets have been surprisingly successful, given the bed was only built this year and the seeds planted in July. The white beetroots are very tasty and the leaves make an excellent spinach substitute. And the fact that they’re providing fresh green veg in November is amazing – even with the mild weather it’s impressive.

Oh, the garden is so full of weeds and overgrown…I have been reluctant to cut back flowers because they feed bees, but I really do need to start tidying things up. Except that right now I have No Time…so it’ll probably be a New Year job.

The orchard is now resting, I guess. The sheep are long gone, all the fruit harvested.

Skirret for dinner

Back in 2019, Al bought me a packet of skirret seeds off the internet, and because I am not a confident gardener, the wonderful Freya germinated them and gave me back young plants. I planted these out round the garden, where they did OK and I gathered seeds and in the spring of 2020, germinated and planted out some more skirrets.

These plants are perennial and it was clear from the first-generation plants that I moved, that the roots take a while to develop. So I waited until now, November of 2020, to dig up one of 2019’s seedlings and try cooking the roots.

As I’d hoped, the plant was easily separated into three, and I replanted one section. However the roots were not that big.

Some plump roots but lots of little ones

White beetroot and skirret ready to be washed

I cut off the larger roots and washed them, then scrubbed them with an old toothbrsh. The soil came away fairly easily but it wasn’t a quick job, with so many little roots.

Roasted white beetroot and skirret. What’s left, anyway.

I roasted the beetroot and skirret in beef dripping, putting the beetroot chunks in first so they got half an hour or so, and the skirrets 10 – 15 minutes. The skirrets became very soft when cooked, and the texture was creamy and very pleasant, apart from the sinewy cores of the narrower roots. It’s pretty easy to eat the soft outer and leave the core.

The larger roots were soft all the way through. The flavour is indeed somewhat like parsnip but more peppery.

Our guest found a use for the cores – they can be used to floss your teeth!

Overall I’d say skirret is a success, but you’d need much bigger plants to make a meal – I served these as a side dish. I hope that by next year, or the year after, the older plants will be more productive. A skirret bed clearly takes several years to establish.

November flood

Early November and it’s the second flood of the year, and still weirdly warm in the sun. The trick with coracling is to find a day when the water is high enough, the sun is out and the wind is light; any kind of breeze and the Bootle-Bumtrinket just skitters away over the water…