Cast your mind back to December, dear reader, when Ade and I decided to opt for the most eco-friendly of all the Christmas tree options, and decided to buy a small, pot-grown Nordmann Fir (which we named Radish) from a local farm, that we could re-pot after the festive period was over, keep him in the garden for a year, and then bring him back inside the following Christmas, ad infinitum.
All is not going to plan.
A few weeks ago, Ade and I noticed some discolouration on Radish’s needles, so we kept an eye on him, but it seems to be getting worse and worse. He also appears to be growing sideways, rather than up!
I’m wondering if the poor tree was so insulted that I named him Radish, on account of his bijou size and rotund shape, that he’s now slowing morphing into his namesake; he’s becoming redder and rounder by the day.
We’ve followed the care instructions provided; we gave him a good feed when we re-potted him, and we positioned him in a partially shaded spot, but he’s clearly not happy. Apparently, he’s a ‘disease-resistant, robust species’. Hmph. The discolouration started after we’d had quite a lot of rain, I’m wondering if it was too much for him? There does appear to be some new growth on the lower, green leaves, so that looks hopeful at least.
I’m wondering if anyone else has had any experience with pot-grown Nordmann Firs and whether this is a normal thing? Will he be okay? Will he make it to Christmas? Watch this space!
Anyway, on the kitchen garden front, everything is going full throttle, and for the first time ever, I seem to be keeping on top of the gluts. (I’m going to regret those words, aren’t I?) The fridge is comfortably full, the freezer is stashed with frozen gooseberries, cauliflower, beans, courgettes and broccoli, and the cupboards are filling up nicely with preserves. I am aware that we haven’t reached peak courgette yet, however, and looking at the number of plants out there, I’m anticipating a late summer deluge. But so far, so good.
This afternoon, Ade swapped the pruning shears for the pinny, to cook up some of our tomatoes, onions, garlic and basil into sauce for the freezer. It’s so handy having small tubs on standby, which can be quickly defrosted and used on homemade pizzas and tarts, and he’s done a splendid job.
I guess that means pizza is on the menu this week! Win! ❤️