It’s month since Christmas, hasn’t that flown by?! I’ve been busy getting ready for new sowings in February: most of the seeds have been ordered, I have my seed potatoes, onions and shallot sets, potting compost is ready and I have almost finished repairing my greenhouse.
I grow a lot of veg, herbs and fruit in planters at home, to make a largish area of old concrete productive. In November Vegepod sent me* one of their large pods to try out. Here’s how I filled it with different composts to help create a richly diverse environment for the soil life that will enable the plants to thrive.
This works for any large container (smallish ones too!)
A recent discussion on Twitter about homegrown harvests in January, has inspired me to write a blog about all of the lovely homegrown veggies I am cooking in my kitchen.
January may be a long, dark cold month but there’s still a lot of homegrown deliciousness. With planning, and some growing space, you could be making some almost entirely homegrown meals next January too. Alternatively, these are the kind of veggies that will have the fewest food miles in shops and markets.
It’s the last day of 2019 …. didn’t that pass quickly? I’m sure there are things on my “to do” list from February that I’m still meaning to get round to!
November has been a month of contrasts so far: sparkling frosts, glorious sunrises and rather a lot of rain. It has been pouring down here all day.
Brussels Sprouts are one of my most favourite vegetables. It is a happy day when the first sprouts are ready to pick, I even like to eat them for breakfast! Every year I grow several varieties to extend the sprout harvesting season – but sadly this year, it hasn’t gone according to plan.
A nourishing, flavourful salad, autumn on a plate! I used Uchiki Kuri squash for this – easy to grow, sweet, nutty and you can eat the skin – but any firm fleshed squash or pumpkin is fine.
I was recently interviewed by Alison at Burgon and Ball – the interview is now live on their blog and there’s a great grow (and eat!) your own competition.
How to grow using no dig methods veganically, also known as “stock free”, without animal manures or other animal derived inputs.
October is such a busy time in my garden – harvesting, clearing, sowing, planting and getting everything ready for the winter months. Gardening plans have been hindered however by so much rain!
An easy to make delicious, seasonal, healthy, economical and very, very green hummus with a moreish crispy kale topping.
I’m speaking about no dig gardening at the Malvern Autumn Show on Sunday 29th September at 12 in the Potting Shed Theatre, and I have two free tickets for that day to give away.
It’s been a busy few weeks, lots of travelling about inspiring people (I hope!) to try no dig gardening methods. And we won an award 🙂
Now is the ideal time to sow many different kinds of vegetables and herbs, for cropping through the winter and into next spring, and beyond!
It’s our annual open day at Charles Dowding’s no dig market garden Homeacres on Sunday September 1st, where he grows over £22,000 of veg in only 1/4 acre of no dig beds. Here are some photos of his abundant plot, showing the beauty of a productive edible garden.
I’ve spent much of yesterday standing under the apple tree in the back garden where I have my outdoor potting bench, sowing seeds. Some are for cropping in autumn, others will be for winter and spring harvests. There is a list of everything I’m sowing at the end of this blog post.
Sweet, crisp and so fruity, this delicious salad makes use of summery gluts. The raspberry balsamic dressing is delicious poured over mixed leaves and roasted chicories, and is a great way to use less than perfect raspberries.
Hasn’t the month passed quickly? I can hardly believe that it is August on Thursday. Today I’ve been enjoying more of an indoor kind of day, catching up with things at my desk and general chores, because it has – finally, oh joy! – been raining. I love sunshine and warmth, but it has been very dry for my garden and the polytunnel has become so hot.
What do you do when you have an abundance of courgettes and some over ripe bananas? Make muffins, of course!
What a contrast with last year. Cool nights and grey days slowed down the garden’s growth for weeks but now sunshine and warmth is providing a much needed summery energy to my home kitchen garden.