Casa Garden

Those who have been fascinated by the bowls of Alpine strawberries offered to them on the Continent may like to grow their own.

They can be planted in rows 18 inches apart, leaving a foot between the plants. The fruits, of course, are small and the propagation can be done by splitting up the clumps after fruiting has finished in the late autumn. Fifty plants are ample for a normal family. This is a strawberry which. will grow on a partially shaded border which has been enriched with plenty of fine old compost or, if preferred, sedge peat. It is possible to raise plants from seed or to buy them from nurserymen early in September. Pick off the first few flowers that appear and the plants will then. crop heavily from August to October, when the ordinary varieties are over.

About the third week of July it pays to mulch the ground with sedge peat so as to keep the heavy crop of berries off the ground. There seems to be no clearcut end to a truss of flowers which may continue to grow until it is about 20 inches long. The planting should be done in rows 2 feet apart, allowing 18 inches between the plants.

When raised from seed the bulk of the plants produce red fruits, but one or two may bear white berries. A heavy cropper over a long period. Excellent for jam.

Red Alpine Improved is very similar to Baron Solemacher though claimed by some to have a better flavour. N.B. Neither of these varieties produces runners.

Some choice varieties for compost growing of strawberries are Cambridge Favorite. The Hartley Mauditt strain of this variety is outstanding. Captain A. W. S. Agar, V.C., who supplies this variety, sends the plants to growers on or about August 22nd. A very heavy cropper. Fruit very large, conical and salmon scarlet. The plants arc compact, the runners have strong crowns and make rapid growth. An excellent variety for ganwicks and cloches. Season second early; Cambridge Late Pine. A strong-growing variety which because it flowers late is very resistant to frost and mildew. Produces large, round, conical, crimson fruits of excellent sweet flavour. First class for bottling and canning. Season late; Cambridge Prizewinner. Plants are tall with spreading foliage. The berries are light scarlet in colour but they are nice and firm. The first fruits are large and conical, the later ones smaller and more rounded unless the plants are properly fed and mulched, when the size keeps up. Loves being given a little extra potash in the form of wood ashes. Season early.

Aphides will pucker and curl the leaves and cause the tips to be twisted. Spraying with a 5 per cent emulsion of a tar-oil wash in December kills the eggs.

Capsid bugs puncture the leaves and shoots, causing the former to be spotted and the latter to be injured. In cases of very bad attack, the top leaves turn a yellowish hue. Prevent this trouble by spraying in February with a D.N.C. and omit the tar oil this season.

Be sure to buy healthy blackcurrant bushes which have been ‘certified’ by the Ministry of Agriculture. It is most satisfactory to buy two-year-old bushes which will carry from two to four shoots a piece.

These should be cut down to within 2 inches of their base in the February after planting. These shoots being used to raise new bushes. Do not be tempted to plant the more expensive two- or three-years’-old bushes as offered by some nurserymen. These will only have to be cut down just as hard and the one-year-old bushes invariably settle down far more quickly and crop just as well in the long run.

In small gardens where it is not desired to use straw, sedge peat could be used to a depth, say, of 2 inches. This would be cleaner, may be easier to obtain, though certainly dearer.

Leaf spot can cause premature defoliation, especially in wet seasons. Spraying with colloidal copper wash has proved a good method of control. The Rust disease usually comes from the Weymouth Pine after picking probably, and it is never advisable therefore to grow blackcurrants in proximity to this tree.

As winter approaches, we crave warm, comforting food. Soup is a comfort food that can be found all over the world. Each country has their own variation of soup that uses chicken stock, so there are lots of varieties to play with.

Chicken stock is the cook’s best friend. Whether you use homemade or commercial stock, you cannot beat it for versatility in the kitchen. While stock and broth can be used interchangeably, technically stock is made from meat bones and broth is made from the meat only. Bony portions of the chicken make great stock. Use wingtips, backbones, and necks make great stock.

You really notice the difference between broth and stock when you cook with them. Since stock is made from bones, it contains natural gelatin, also called gelee that makes foods taste richer. When stock is used in deglazing a pan, for instance, it helps bind the drippings better than broth. Stock that has been reduced has more gelatin than stock that has not.

So Easy

Making your own stock is actually very easy. Just add the chicken bones from last night’s roast chicken or add a whole raw chicken to a large pot of water. Let it slowly warm to a simmer and keep it going for about three hours. Strain the liquid and add some vegetables like carrots and celery to add some depth. Simmer for another hour or so, and then remove them. Your stock should be ready to cool. Let it sit overnight in the refrigerator. In the morning, skim off the layer of fat that has solidified on the top. The

Top Stock Recommendations

Soup is usually the first thing that comes to mind. Add whatever ingredients you want to make anything from a Chinese chicken soup to chicken soup with rice. Add whatever you want to create the taste you love.

Stock also makes incredible rice. Whether you are just making plain rice or a risotto, using stock will make a big difference in the final product. Use it when making couscous as well for a flavorful alternative.

Take an ice cube tray and freeze some small cubes of stock. This lets you use just a little when you need a bit of flavor and moisture when heating leftover casseroles, vegetables, or stir-fries. Take one and use it to baste your roasted chicken, pork, or beef. The stock adds moisture and flavor to the meal.

You can also use stock to saut. Instead of adding oil, add the same amount of stock. Watch the pan carefully since the stock will evaporate during cooking. Stock also makes a great choice when deglazing a pan after frying. The results will make an incredible sauce or gravy. Stock is one of the most versatile ingredients you can have in your kitchen.