TIME FOR A CHANGE

Press, Volume CXIII, Issue 33384, 16 November 1973, Page 11

TIME FOR A CHANGE

Planting and sowing in the vegetable garden will be at full pitch now and for the next month or two to come. In the main, attention will be centred on the more common kinds and varieties, without much thought for the wide range of alternatives that eould be tried. True, it is difficult sometimes to get unfamiliar foods accepted and this can be discouraging, particularly if one has gone to considerable trouble to grow them. However anything is worth trying once, and if one is to believe that “variety is the spice of life” perhaps some interest in the less commonly grown vegetables can be aroused. Celeriac (pictured) is known as turnip-rooted celery. A well-grown plant has much to commend it. It is grown predominantly for its roots, but the leaf stalks are also edible. Culture is practically the same as for celery. FREE SOIL Essential, however, is the need for a soil free of obstructions and to which no organic matter is added before sowing. Where these conditions cannot be met a poor root development is likely. During the growing period, side growths should be carefully removed and a watch kept for the appearance of leaf spot. This disease can severely reduce vigour and quality much the same way as it does to celery. Blanching of celeriac is not necessary. Seed can be sown between September and November, spacing should be about six inches apart and the product

can be eaten cooked or raw in salads or soups, as a main vegetable, or a flavour-' ing. Choko is probably more' suited to warmer area?, f whwe reasonable protections from cold wind and heavier? frosts can be given. PUMPKIN FAMILY This vegetable is of Cen-' tral American origin and is also known as chayote and Mexican marrow. It belongs to the same family as the pumpkin and has the same rampant growth so characteristic of some of these vine-like plants. The choko is variably shaped and even the size and colour of the fruits tends to differ from ivory white to dark green. Under good growing conditions one plant will be enough for most requirements. FROST DAMAGE It is best to give these plants some support, such as a trellis. Where frost damage to the roots can be prevented the plant can be retained as a perennial and will continue to bear for many years, but generally annual resowing will be necessary. Choko can be sliced and boiled, served with sauce, baked or pickled or sliced, parboiled and served with butter. Collards are actually a kale but they can be described as a non-heading cabbage. The edible portion is the green rosette of tender leaves produced at the top of the stalk. Collards are more resistant to extremes than cabbage and quick maturing. No special care or attention is required to grow them, recommendations being 1

much the same as ‘ for, cabbage. VITAMIN VALUE Collards are of high vitamin content and harvested leaf by leaf or by decapitation of the stalk head. Spacing depends on the variety. Jerusalem artichoke is not an artichoke; nor does it come from Jerusalem. It is of Canadian origin. It forms a herbaceous perennial arising from a fleshy root stock which bears oblong tubers and under cultivation it is handled as an annual. It is quite hardy and although responsive to organic matter in the soil, it will grow and crop satisfactorily in most soils other than wet ones. Planting is similar to the procedure adopted for potatoes.

I The tubers (seed) can be [planted whole or cut up (with at least one “eye” left on each set, to a depth of at least 4in; 12 in to 15in apart and, with 30in between the rowf. As these plants will grow to at least sft tall they can provide excellent shelter for other crops. They can be dug in late autumn and lifted as required. Digging must be done with care to avoid damaging the thin skins and also to ensure removal of even the smallest tuber, as anything that remains will subsequently grow. To get the best from Jerusalem artichokes, they should be prepared and cooked properly. They can be eaten boiled or roasted or used as a flavouring for soups.