Project 63 - Update

This article, rather lengthy, hopes to make up for the lack of information or posts in relation to progress with Project 63 during 2019. Apart from a request for help whilst one of the principal protagonists spent 6 weeks up and down the country photographing the Cricket World Cup, radio silence has prevailed.

During 2018, we probably went a little overboard with the experimentation, whilst producing a host of crops which were continuously delivered to our charitable outlet, Sanctus. We have stopped delivering to two other charities, as it didn’t seem the produce was being used, and we couldn’t really get any feedback. From time to time we have excess fruit and vegetables and have a further outlet in the form of a charitable soup kitchen run by volunteers, and we occasionally deliver produce to the local sheltered accommodation. In this respect not too much has changed.



In addition to the charitable exploits, the other purpose of project 63 was to grow some more experimental fruit and vegetables, share the outcomes, and encourage others to grow varieties they maybe would not previously have considered. Some of these experiments have proved to be successful, some moderate, and one or two not to be repeated, all of which have been expressed on this blog section at some time over the last couple of years.

Knowing part of the year was going to be difficult owing to the World Cup Cricket, we took an early decision to cut down on the experiments, and focus on the most productive crops for the charity, and whilst we are only delivering once a week at the moment, this delivery comprises 7-8 full trays of crops, plus donations from other plot holders, which is hugely appreciated.


A view of Karen's jalopy with the trays of fruit and vegetables to be delivered to Sanctus

Over wintering onions, garlic, early potatoes and leeks formed the basis of the early period deliveries, and we are now at the point where a glut of courgettes, squashes, potatoes, carrots, tomatoes, runner beans, are being topped up with spring onions, cucumbers, beetroot, Kohl Rabi, French beans, blackberries, apples and raspberries. Over the last couple of weeks we have also delivered several Tromboncino squashes (See later in the article), and these along with the petit pan squashes have proved extremely productive.



On the experimental front, we re tried Asparagus Peas, which have a beautiful snow flake type growth, red flowers, and the fruits up to about an inch or so long are good. However, they need to be harvested and used pretty immediately, and whilst productive, probably not in the volumes useful enough. If the fruit is not caught early, they become very woody. We are also re trying the Oca or New Zealand Yams, which were partially successful last year, although we viewed we harvested too early. These need to be left in the ground for at least two to three weeks after the first severe frosts. We harvested quite a decent crop last year, offered out to various plot holders to try, and then re planted two dozen further tubers to see if we could improve our outcomes.

One of the failures last year was the attempt to grow Edamame Beans, and we are trying a small batch again this year to see if we can catch the harvest point at the right time, as these seemingly are compact enough to be grown in reasonably tight spaces, or even raised beds.

One of the big plusses early on was the crop of Elephant Garlic, which produced massive sweet bulbs, which we are now going to separate and grow on again over the next winter. We discarded the Sharks Fin Melon, which despite running rampant and producing copious fruits, was not able to be used by the charity, and there are only so many bowls of soup you can consume!!!



The major plus this year has been the Tromboncino or Tuscan Squash. Inspired to give these a bash following a visit to the Amalfi coast last year where they could be seen hanging over most walls or trellises. We even followed the planting instructions – unlike the famous Peruvian Stuffing Cucumber debacle – built a framework for them on part of the bean trellis, and have watched them vigorously take over and produce a swathe of trombone shaped fruits. We have given several away to fellow plot holders for a try, several to Sanctus and have experimented with various recipes in the kitchen. This particular squash is proving to be hugely versatile; we have stir fried, roasted with onions and rosemary, formed the base ingredient for a simple curry, added as an extension to a ratatouille, and best of all made Tromboncino fritters from a recipe sourced from the Internet of Things.


Tromboncino fritters, grated tromboncino, tomato, onion and mint, mixed with egg and flour and fried in shallow oil.

The curry and fritters received a hearty thumbs up from all concerned, and would recommend those interested to give this extra ordinary squash a try.



The two other experiments (outside some different chilli varieties), were a variety of outdoor melons (we are growing two plants outside and two in the poly tunnel to see how big a difference), and two varieties of gherkins. However, due to running out of space in the poly tunnel, have grown the latter two in our conservatory. The gherkins, we are just waiting to try out – have pickled them and waiting to pop the jar, and unfortunately the West Indian Gherkins haven’t really produced, the one I really wanted to succeed with.



On the Chilli front, we have again given away Piemento de Padron to various plot holders this year, a success from last, and have pickled a batch of teardrop chilli’s (Biquinho) to try later. These are sweet chilli’s, low on the Scoville heat factor and can often be found on pizza’s or pickled. An update to follow, hopefully a little quicker than this article has taken to publish.

Project 63