Allotment Update: French Beans, Pumpkins, and a Morning of Homemade Bread

 This morning was a bit different from the usual rhythm. While I normally head down to the allotments with the family, today I stayed back at home. It wasn’t a lazy morning, though—far from it. While Sam and Iris took charge of the plot, I got stuck into something I’ve been meaning to get back into for a while: baking our weekly batch of homemade bread cobs.

It’s funny how a change in routine can remind you of the things you truly enjoy. The allotment may have been buzzing without me, but the kitchen was no less productive.

French Beans Still Going Strong: Another Half Bucket Harvested

Sam was first out the door this morning, mower left behind for once, but hands ready for harvesting. He’s got a good eye for the French beans, and today he brought back another half bucket full. That’s on top of the impressive haul we’ve already had this season. The plants are still producing well, and it’s clear they’ve enjoyed the mix of sunshine and showers we’ve had lately.

We’ve been blanching and freezing a fair bit, and Sara’s already hinted at a few new recipes she wants to try with them. It’s satisfying to know that what we grow is not only feeding us now but will be part of our winter meals too.

Iris Takes the Lead: Deadheading and Seed Saving for Next Year

While Sam was busy with the beans, Iris got straight to work on the flower beds. She’s taken a real interest in deadheading lately—not just for tidiness, but with a keen eye on next year’s planting. This morning she collected a good handful of seed heads, carefully chosen and set aside to dry.

It’s lovely to see her thinking ahead. There’s something grounding about saving seeds from your own plot. It’s not just about frugality—it’s about continuity, learning from the land, and building a rhythm that carries through the seasons.

Once she’d finished with the deadheading, Iris moved on to watering the usual suspects. She’s got a steady hand and knows the routine well now. The pumpkins, courgettes, tomatoes, and cucumbers all got their share, though some are starting to wind down for the year.

Pumpkin Season Wrap-Up: Letting the Foliage Die Back Naturally

The pumpkins are officially done for the season. They’ve ripened early this year, and we’re now at the stage where we leave them be—letting the foliage die back and the connecting stems harden. It’s a crucial step if you want them to store well and last into the colder months.

We’ve had a good crop, and it’s always a bit of a visual treat seeing them lined up on the plot. There’s something about pumpkins that feels celebratory—like nature’s way of saying, “You’ve done well this year.”

We’ll be moving them soon, once the stems are ready. Sara’s already planning soups and roasted dishes

Courgettes Nearing the End: Powdery Mildew Creeps In

The courgettes are starting to show signs of powdery mildew now, which is usually the signal that their season is nearly up. It’s been a solid run, and we’ve had more than enough for grilling, baking, and preserving.

We’ve tried a few tricks over the years to extend their life—airflow, spacing, and even milk sprays—but once mildew sets in, it’s usually best to let them finish naturally. Iris gave them a good watering today, but we’ll likely start clearing them soon to make space for autumn prep.

Staying Home to Bake: Getting Back Into the Bread Routine

While the allotment was in good hands, I stayed home and turned my attention to something I’ve missed doing regularly: baking our bread cobs. It’s a simple pleasure, but one that makes a big difference to our week.

I’ve always preferred the taste of homemade cobs—crusty, warm, and far better than anything from the supermarket. Sara agrees, and so do the children. There’s something comforting about knowing exactly what’s gone into your bread, and shaping each cob by hand is oddly therapeutic.

I haven’t been baking as regularly as I used to, but I’ve decided to get back into the rhythm. My aim is to bake every Wednesday and Sunday if possible. It fits nicely with our weekly routine—fresh bread midweek and again for the weekend.

Why Homemade Bread Is Worth the Effort

There’s a lot to be said for homemade bread. Beyond the taste, it’s about the process. Mixing, kneading, proving—it’s a rhythm that slows you down and gives you space to think. This morning, while the dough was rising, I found myself reflecting on the allotment, the changing seasons, and how much joy we get from growing and making things together as a family.

It’s easy to let these routines slip when life gets busy, but they’re the ones that bring the most satisfaction. I’m hoping to stick to this new baking schedule and maybe even experiment with a few new recipes—wholemeal, seeded, maybe even a sourdough if I’m feeling adventurous.

Seasonal Transitions: Preparing for Autumn on the Allotment

With the pumpkins finishing early and the courgettes winding down, we’re clearly heading into the next phase of the allotment year. It’s a time for clearing, composting, and planning ahead. The seed heads Iris collected today will be part of that future, and so will the  onion beds we’ll be prepping soon.

We’re also still weighing up polytunnel options, which will open up a whole new set of possibilities for winter growing. I’ll be documenting that process on the blog once we’ve made a decision—it’s a big step, and one we want to get right.

Family Teamwork: The Heart of Our Allotment and Kitchen

Today was a reminder that even when we’re not all in the same place, the rhythm of our family work continues. Sam and Iris handled the allotment beautifully, and I kept things ticking over at home. Sara’s already eyeing up the French beans for dinner, and the fresh cobs are cooling on the rack, ready for sandwiches and soups.

It’s this kind of teamwork that makes our lifestyle work—not just the growing and harvesting, but the baking, preserving, and sharing. Everyone plays a part, and even the quieter mornings have their own kind of productivity.

Looking Ahead: Autumn Projects and Blog Plans

As we move into September, I’ll be updating the allotment planner on the blog to reflect the seasonal changes. I’m also hoping to add a printable bread schedule for anyone who wants to join me in the Wednesday/Sunday baking rhythm. It’s a small thing, but it’s part of the bigger picture—making life smoother, tastier, and more connected.

If you’re local to Grantham or just enjoy following along, keep an eye out for updates on the polytunnel project, seed saving tips. There’s always something brewing, whether it’s in the garden, the shed, or the kitchen.

Thanks for reading, and as always—happy growing, baking, and sharing.