A Review.....Allan Jenkins' Plot 29, A Memoir

I first read an extract from Allan Jenkins book, Plot 29, in the Observer Food Monthly and was somewhat bowled over by its honesty then, from a tiny segment. Having waited with baited breath for the book to be published, I bought it without any thought of requesting a review copy, because I just wanted to read it, so I've not been paid or sponsored in any way to write this.....

The book is a story of Allan's life, and in particular that life seen from the view of a year of discovery. It covers hard and upsetting issues. Abuse, childhood neglect, fostering and adoption, death; they all raise their heads and are talked about with frank honesty. Mixed with these difficult and very real, painful stories are tales of the allotment Allan grows on, with his friend Howard. The allotment is a space that holds community, forges and supports friendships. The allotment is a safe space where contemplation happens. A safe space. A haven.

 

The story is raw. It is uncomfortable, sad, revelatory. But most of all, for those of us who use our allotments as places of refuge where our minds can relax, restore themselves, work through issues, it is a memoir that makes sense to the reader of the importance of that piece of land. The importance of the seasons and the tasks that must take place within each of those periods of time. The importance of the sowing of seeds, the miracle of germination, of growing, harvesting and eating by the seasons.

A book that makes the reader cry on a train, smile wryly, be shocked, saddened, relieved, pleased and all those emotions again and again  might sound a bit too hard to read, but in fact this is one of the most fascinating stories I have ever read. The complexity of lives is fascinating. The effect of adults behaviour on young lives startling and the ongoing effects of that behaviour profoundly saddening. 

I'm aware I'm not painting a great picture but throughout the sadness the reality of this memoir is that it is brilliant. Without even trying the importance of that piece of land, of the growing of crops and the deep friendships forged there allow the reader to know that the author has hope. That there is something bigger than him urging him forwards, giving not just hope but deep levels of support.

So get this book, and read it. Then read it again. It's bravery is what you're left with, alongside a deeper understanding of the importance of being in touch with seasons, soils and food and how for so many allotments, gardens and growing spaces are vital for far more than growing some veg. 

 

Today's Favourite.........Nasturtiums

So Nasturtiums.........

What is not to love? They come in every flower colour from deepest crimson to pale tones of creamy yellow. Some of them have mottled leaves, some are green and some are even a bluey tone. They grow really easily from seed, and can be sown in situ and still be relied on to grow. The happily trail over a wall, or live in a hanging basket, asking only for watering and little else.  They are a great plant for those areas where you can see the bare earth and will clamber through other plants, making a border rich with colour. Of course they will also tempt the blackfly away from your roses and tomatoes, and will get going early in the season for companion planting in a polytunnel or glasshouse and be ready long before the traditional tagetes.

But what I love about them most is that in terms of edible plants they are amazingly good doers. The flowers offer their peppery taste to salads and also add that flash of beautiful colour to the bowl of mainly green. It adds a touch of glamour and decadence, and who doesn't like that? of course the leaves also offer a peppery hit to a salad and are not to be treated as second class citizens. In particular is the variety Blue Pepo, a unique variety bred for it's steel blue leaves, which are delicious and add another layer of colour to a summer salad.

And finally of course are the seeds which can be used to make what is known as "poor man's capers". They are delicious and can be used instead of capers in dishes and are amazingly simple to make. Below is the recipe from the River Cottage Preserved book, which has been my go to recipe book for all things pickled and preserved for many a year!!

Ingredients
15g salt
100g nasturtium seed pods
A few peppercorns (optional - I used them)
Herbs, such as dill or tarragon sprigs, or bay leaves (optional - I used bay leaves)
200ml white wine vinegar


Method

1. Make a light brine by dissolving the salt in 300ml water 
2. Separate out the seeds from any stalks or other plant parts and compost the latter. Also discard any seeds which are yellow or brown, these won't be tender and flavoursome after pickling
3. Put the remaining seeds into a bowl and cover with the cold brine. Leave for 24 hours
4. Drain the seed pods and dry well
5. Pack them into small, sterilised jars with the peppercorns and herbs, if using, and leaving 1cm at the top so the vinegar will cover the seeds well
6. Cover the seeds with vinegar and seal the jars with sterilised vinegar-proof lids
7. Store in a cool, dark place and leave for a few weeks before eating. Use within a year.

Makes 2 x 115g jars.