Tysoe Walled Kitchen Garden

Welcome to the Tysoe Walled Kitchen Garden website! We are committed to organic gardening. Using the best practices from the Victorian days (i.e. lots of horse manure) and knowledge gleaned from the Ryton Organic Gardens we have set out to tame our Warwickshire clay. It’s all about sustainability, so as well as organic gardening, we’re always looking to better ways to work with our environment.

On this site you can find out about our history and the projects we are working on. You can come visit the garden and learn about organic gardening. Follow our blog to see what’s on our mind in the garden this month.

For the first 8 years all the work was carried out by just the two of us. Now we have help and are passing on our knowledge to students on the WRAGS (Work and Retrain As a Gardener Scheme).

We also find time to be involved with the WOT2Grow Community Orchard in Tysoe and have planted a 3 acre wood close to Tysoe, just over the border in Oxfordshire with a grant from the Woodland Trust.

Tuesday, August 6, 2019

Onions

We grow quite a lot of onions, shallots and garlic and they do taste nicer than shop bought ones!

Planted in October they are ready to harvest early summer. Garlic and elephant garlic in June followed by the onions and shallots in July. A few summer sown onions will be ready to harvest in late August/September.

After last years disaster with the onion harvest, too hot and a shortage of water to keep watering, it has been good this year. We grew onion Champion, shallot Longor and shallot Giselle. There are also red onion called Electric, not quite ready yet.

When the top growth starts to flop over the onions are ready to loosen in the soil, carefully push a fork under each bulb at lift up but leave them sitting half in the soil for a few more days. Then take them out of the soil and either leave on the top to dry out in the sun or if weather is very wet, we place on greenhouse floor to dry. They are ready to store when the stalk and outer scales of the onion rub off easily. Once cleaned up the onions are stored in the shed

Champion
Shallot Giselle
Shallot Longor

Shallot Giselle were quite small and since the Longor were much bigger ( 7 cms) we decided to pickle the small ones. A good tip I found was to pour boiling water on the shallots, leave 20-30 seconds remove the water and then pour cold water on them. This loosens the skins and makes them easy to peel.

peeled shallots
Pickled now leave for at least 6 weeks

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