Sunday, July 29, 2012

Vegging out

The dwarf french beans are very prolific at the moment. Super resilient to the attentions of the slugs and snails and super tasty to boot. Can anyone explain why they lose their purple colouration when they're cooked though? I'm definitely growing these again next year – very low maintenance and no supports required.
I've left a couple of pods on one plant to form beans that I can dry and save to sow next spring.

In the recent heat, the courgettes are finally putting out female flowers and setting fruit. Here's the ever-reliable Striata type. Once they start coming, they don't usually stop for a couple of months.

And a new variety – Sunburst squash – a little patty pan type in bright sunshine yellow. Not a lot to go around when you only get one at a time, but as you can see, there are more and more forming on this plant now as it spreads its way across a vacant bed.


  1. Your french beans look great! Ours didn't even manage to germinate this year...We're also just about to hit the courgette glut - looking forward to it!

  2. Heat causes the chemical that colours the beans purple to decompose. The chemical is also water soluble.