Here at Stephanie’s Kitchen Garden this week we will be planting out our runner beans and climbing french beans. These are currently growing like mad in our cold frame, but with frosts forecast we have held back from planting them out until now.  Jo has already prepared the ground by digging in lots of lovely home made compost from our compost bins and has put up the bean frame to give them good support.

Also this week we will be potting our aubergines into their final pots. They are good size plants now and growing fast. They will be potted into Duogrow pots to keep them supplied with plenty of water to keep them happy.

The jobs are coming thick and fast now as the season really gets underway. The potatoes will need to be earthed up again this week, and we will be sowing more seeds to keep the crops coming. We will be sowing carrots, beetroot and salad leaves.

This week we are harvesting rhubarb, asparagus and lettuces.

Stephanie's Roasted Rhubarb with Maple Syrup and Ginger Recipe

Wash and cut 2 lbs of rhubarb into 1" pieces

Lay out on a large baking tray with sides and sprinkle over 4 tablespoons of sugar and 2 teaspoons of grated ginger, I teaspoon of good quality vanilla extract or the seeds of a vanilla pod and 2 tablespoons of maple syrup; stir to coat thoroughly, cover with foil and roast in a hot oven for 20 minutes

Serve with creme fraiche or I have just served this with creamy rice pudding made with coconut milk and a tablespoon of desiccated coconut instead of whole milk.....Excellent