Soggy

'Soggy' makes a change from 'wet'. I pulled onions and shallots at the weekend. 'Lift onions and shallots and leave them on top of the ground in the sun until they have dried off', say the books. Not this ground.





Isn't that just disgusting? Wet and weedy.
Nevertheless, I lifted the rest of the shallots
and most of the onions.
We've run out of space at home to dry off
the oniony harvest, so I laid the shallots on a former
IKEA shoe rack in the shed, and took the onions home
to dry in the porch. Ideally they should all dry in the shed
and be stored there too, so that they don't begin to sprout
in the dark. As it is we'll just have to use them quickly.
The onions and shallots will get used up long before the
garlic - there's only so much garlic a Scottish family can eat.

We used to have a window in our shed, but we boarded it up after the first break-in, and after a second break-in we have no intention of replacing it. There's nothing of value in the shed any more, but I think the board is there to stay. The joys of city gardening. If we DID have a window, this is the sort of set-up we would have (perhaps without the Tibetan prayer flags).





I love this - it's so...'allotment'. Often I'll down tools and wander off round the site to see what's new, what's quirky, what's growing.















The ground still wasn't fit to be stood on, much less dug or weeded.

There are a couple of miniscule yellow courgettes just
peeking through. Normally by this time we would be
putting a brave face on yet another meal featuring courgettes, but this year I think we've picked four so far.
















One crop that is doing well is the slug. The little horrors were feasting on every head of shallots I lifted. Some were the fat little pink-ish cream beasts as here, others were vast, bilious khaki green tiger slugs.








Thank goodness for dahlias.