The dry spell is gone, and the weather has been cheating down here – last Friday was sunny and warm – now it is Sunday and it is freezing – with sleet and snow forecasted.
I was going to start sowing but when I walked into the tunnel I realized I still had to wash half of the cover – and I did not sow a single seed! Which considering how cold it got it is a good thing.
Instead I cleaned the tunnel, weeded and finally assembled the heated propagator:
As very clear it is home-made with bits of wood left over from other projects, or salvaged. Ideally I should build a support on wheels, it is quite heavy once filled with sand, but the camping table will have to do for the moment. The only purchase consisted in the heating cable and the thermostat, and some sand from the building suppliers.
Tomorrow will start some seeds!
It got very cold, the temperature plummeted down and at around 5pm in the tunnel there were only 4˚C – compared to 25˚ on Friday!
Luckily I had a meat craving after a week of quasi-veganism and I had a bit of lamb slow roasting in the oven…
This is a perfect winter gardening recipe (I know, it is supposed to be spring..) – it only takes about 20 minute to prepare and then it cooks slowly in about 4 hours – when you come back in, half-frozen with your fingers nearly falling off dinner is ready!
A shoulder of lamb – or a piece of it, depending on how many you need to feed. Leg is also good.
Stock or water or even better white wine
Preheat the oven very hot – 220˚C
I put some garlic and rosemary in the lamb, then put it in the hot oven for 20 minutes.
While the meat is searing, slice the onions and fry in a casserole with a little olive oil. Let them brown very slightly. Add salt and pepper.
Peel and slice the potatoes quite thickly – about 5 mm, and add to the onions, sprinkle a pinch of salt, a few lives of thyme and pepper.
Add just enough liquid – water or stock or wine, so that the potatoes are nearly covered, put the lid on – it has to be tight-fitting, you can use tin foil instead.
Place in the oven and cook for about 4 hours. The meat will be coming off the bone without needing to use a knife.
Serve with a green salad or some steamed greens.