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Codds Allotment Garden

@coddcropsandcompost

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West Midlands (U.K.) garden, established 2021. 👩🏻Mimi, 🧔🏻‍♂️Russell, 👦🏻Bean & 🐶 Noodle. Growing fruit, veg and flowers. Pollinator & budget friendly.

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Apple season has arrived 🍎 by @coddcropsandcompost

The hens always make themselves vocal when I step into the greenhouse, hoping they might get given a tomato or pepper as a treat. The small sweet peppers, chillies, and bell peppers are all doing beautifully this year. by @coddcropsandcompost

Spinach tagliatelle. Moisture comes almost entirely from the wilted spinach blitzed into the flour for this batch. It was a very humid day when I was making this, and I was struggling with the dough in the heat, so I chilled the dough for an hour and then worked really quickly.

No process video for this one as though I am 100% certain I took one it either didn’t save or I never successfully pressed record in the first place, probably because either myself or my phone were overly hot and bothered. by @coddcropsandcompost

Apples are loading…

Our garden, like many, is really struggling this year. We had the first little sprinkle of rain for two months finally land last night, and today has been a bit cooler.

The only thing that is really thriving is the apples. These are already far bigger than their supermarket counterparts (side note: has anybody else noticed that apples are tiny now? I am certain apples used to be a lot bigger).

These still have some growing to do and will turn a lovely pink blush when they ripen. by @coddcropsandcompost

Riccioli. This is always one of the harder shapes to get to extrude ‘correctly’ and to get the inwards curl on the pasta. I find it needs a slightly softer dough and a medium speed. Unfortunately you can’t control the speed of this machine so you’ve just got to try and control the dough as best you can through firmness and moisture. Here I had 400g semola and one medium egg topped up to 165ml with water, which is my go-to for shapes that extrude slightly awkwardly. by @coddcropsandcompost

I’m only growing cherry and miniature/micro tomato varieties this year as I don’t currently have an outside growing space, just the space inside the greenhouse, but these small little daily harvests are being put to good use as I’m batch cooking some beautiful future meals. by @coddcropsandcompost

It’s been a little while since we had a pasta extrusion video, so here is my favourite of all the pasta shapes: radiatori. Radiators. I live this shape because it just holds a nice thick sauce SO WELL. Perfect.

Made with a 40/60 ratio of egg to water in the dough for a softer, less rich fresh pasta dough today as the pesto was doing all of the heavy lifting. by @coddcropsandcompost

These peppers went from green to fully red in the space of one sunny day. When I watered them at 7am they were green, by 5pm they were bright red. What a treat! by @coddcropsandcompost

Spinach penne: 200g wilted spinach blended with 400g 00 pasta flour before adding one egg and a splash of water for a vibrant green and tasty spinach penne pasta. by @coddcropsandcompost

This little plant of sweet snacking peppers is growing beautifully, putting on a lot of fruit for such a small and easy to care for plant.

I grow peppers every year, though now I have a greenhouse I have indulged in a few more plant varieties than normal 🫑🌶️ by @coddcropsandcompost

Some #plottoplate spinach pasta today. Scroll through the pictures to find out how I made it, as I had to try a lot of things to get it to work!

I started with four massive handfuls of fresh baby spinach leaves

Which I wilted in a dry pan until bright green

I then put it in a food processor with about 500g of 00 pasta flour and whizzed it around until it was a very fine consistency, and fully incorporated.

I then added two eggs and about 30 ml of water before extruding.

Obviously these measurements would have to have some flexibility according to how fresh your spinach was, how big the eggs were (and if you were using eggs at all).

I’d tried boiling spinach and reducing down the spinach water for colour, and a number of other ideas, but this is the method that kept the best colour and the most nutritional benefit from the spinach. Thanks, as always, to our ladies for their eggs 🐓 🥚 by @coddcropsandcompost

Teatime pickings. Caledonia Pearl potatoes, a few varieties of tomato, and cucumber. by @coddcropsandcompost