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  • Allotments for Hatfield Peverel

    Allotments for Hatfield Peverel
    Promoting Allotment Gardening in Hatfield Peverel Essex

  • Best Allotment Competition 2017
  • Dengie 100 & Maldon Bekeepers
  • Crop Rotation: A Five-Year Plan

Welcome to HPAA

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  • History of the HPAA

    HPAA History

    The Hatfield Peverel Allotment Association has been around for over a hundred years, below is an article written by David Goodey and makes good reading!

     
  • Cultivation Policy

    Cultivation Policy

    "Cultivation” and, more importantly “non-cultivation”, can mean different things to different people and can be interpreted in various ways. If you look around the site, you will find that there are almost as many different styles of cultivation as there are plots. It is certainly not necessary to maintain strictly regimented rows of vegetables.

     
  • Important Information


    Please take some time in reading this section carefully as it will guide you through the protocols of what is expected of each persons holding an allotment and their visitors to the allotment sites.
     
  • HPAA Location

    Location of the HPAA

    Location of the Hatfield Peverel Allotment Association

Cooking Oca

How to Cook Oca

Oca can be treated much like potatoes regarding cooking but they need much less cooking time, simply boil, roast or mash!

To Roast
Just lightly toss them in olive oil or cold pressed rapeseed oil with a few twists of pepper and sea salt and put into a hot oven for around 20 minutes.

Try this maybe!

Stir-fried Chicken with Ham, Leeks and Oca over Steamed Mizuna

Ingredients

  • 1lb chicken breast, cubed
  • Rape seed oil for stir frying
  • ¼ pound ham, cubed
  • 1lb Mizuna (rocket if you have no mizuna)
  • 2 garlic cloves
  • 2 small leeks or 1 large one
  • 2 quarter slices of fresh ginger
  • ¼ lb Oca
  • Sake or water
  • 2tbsp dark soy sauce
  • Pepper jelly (depending how how you like your food)

How to cook:

  1. Cube the chicken breast into 2cm cubes
  2. Slice two small leeks or one large one, crosswise into pieces about 2 inches long, and slice the white part lengthwise.
  3. Cut about ¼ pound ham into ½-inch cubes
  4. Rinse about a pound of mizuna.
  5. Mince two cloves of garlic and two quarter-size slices of ginger.
  6. Cut ¼ pound oca into approximate ½-inch cubes. (Ocas don’t need peeling, but scrub them with a nail brush (I keep one for kitchen use only! to make sure no gritty soil is on them.)
  7. In a wok with a little rapeseed oil add stir fry the chicken till golden in colour and cooked through
  8. Add the leeks and stir-fry breifly.
  9. Add the garlic and ginger and toss, set aside.
  10. Add the Oca to the wok and stir-fry briefly.
  11. Add two tablespoon of water or Sake (Rice Wine) if you have it, reduce heat and cover wok.
  12. Cook Oca until they are just tender as you like and put them in the bowl with the leeks and chicken.
  13. Add more oil if needed and briefly stir-fry the ham.
  14. Add the pepper jelly to taste, and sake if using water if not to the wok to make a sauce, you need enough to make the final meal well coated but not completely imersed.
  15. Add the chicken and leeks mixture and coat in the sauce adding a little roasted sesame oil for flavour and toss a few times.
  16. Steam the Mizuna in the wok just until the greens have wilted.
  17. Spread the mizuna in a serving bowl or on a platter, and put the reserved chicken, ham, and vegetables on top.
  18. Serve the dish with steamed rice.

Perrywoods Garden Centre 
HPAA sponsored company - Perrywoods Garden Centre
Thank you for your recent donation of a raffle prize with raised money for our funds!

Read more about Perrywood here

NSALG National Allotments Week

Category: Recipes

Rhubarb & Custard Cocktail

Rhubarb & custard cocktailRhubarb & custard cocktail
An elegant vodka-based drink that'll wow your guests - it's made with creamy advocaat iqueur and homemade fruit syrup

 

Perfect Roast Potatoes

Perfect Roast PotatoesPerfect Roast Potatoes
My foolproof way of getting that perfect roastie!

 

Irish Stew with Parsnips

Irish Stew with ParsnipsIrish Stew with Parsnips
The Parsnips are by no means traditional in this recipe and are optional but my wife loves them so what you going to do? 

Category: The Growing Season

Jobs to do in June

Jobs to do in June

Summer should be here!

Usually the risk of frost has passed by now, and with longer days there comes more sunshine and time to be in your allotment. If the weather is dry, then water your seed drills well before sowing any seeds – this way the young plants will develop a good root system.

 

Jobs to do in July

Jobs to do in July

Harvest should be bountiful and the allotment is in full swing

Now is the height of summer, the days endlessly long, temperatures usually at their peek and you should be reaping the rewards of your hard work in the preceding months. Watering in this month is crucial to stem off premature bolting, tomato blossom end rot and splitting skins.

 

Jobs to do in October

Jobs to do in October

October is the month when it feels like the season is about to turn, the days start to shorten and the sun appears lower in the sky, the leaves change colour and fall to the ground and temperatures drop.  The first frost are likely too, which will be the end of many of your crops out in the open so if you still haven’t harvested frost sensitive crops now is the time before Jack Frost gets them!

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