Despite our usual New Year optimism for the gardening year ahead, an unexpected combination of care duties, hospital treatment and Covid, meant that we are having a very slow start to our spring at The Secret Acre.
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Followers of our adventures at The Secret Acre will know that we go wild for Wild Garlic.
It’s usually one of our first big forages of spring, and one of the easiest for beginners, growing profusely in woodlands over a long period, and not easily misidentified, smelling and tasting of, well, garlic.
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A lot of people made a lot of banana bread during lockdown. We made red wine and cheese. But apparently, four-time Formula 1 World Champion Sebastian Vettel completed an internship in organic farming. He is not alone of course, 1979 World Champion, Jody Scheckter, owns Laverstoke Park, a biodynamic farm in Hampshire. Continue reading
The mad rush to catch up in the garden at the end of May was immediately followed by the mad rush in early June to catch the Elderflower at its sunny best.
After this year’s whopping 4kg of wild garlic pesto making, we made Continue reading
April was unusually warm and dry, ensuring Spring arrived with a vengeance, underlining the timeless wonder of it all.
At The Secret Acre it proved a busy month recycling, creating new borders, as well as cutting the grass, planting the potatoes, planting extra successional broad beans and onions, and bottling the last of the cider. Continue reading
Today is officially the first day of spring, if you’re a northern hemisphere type of person that is.
Of course the early signs of spring have been popping up everywhere already, but today the sun has done its stuff, at 10.28am to be precise if you were in the UK. Continue reading
Our first ever step on the road to greater self-sufficiency, even before discovering wild garlic, was making Elderflower Champagne.
Once someone has shown you what Elderflower looks like, you can’t help but see and smell it everywhere you go in early June.
And what’s not to like about an alcoholic fizzy drink that is as simple as sticking it in a bucket for 6 days, bottling and drinking! Continue reading
Spring’s arrival of wild garlic has usually been our second major event in the kitchen store cupboard calendar, even as urban foragers before moving to The Secret Acre.
Of course moving to a new area this year first necessitated seeking out local woodland areas suitably carpeted with the Ramsons. But wild garlic has to rate as the easiest of forages. Continue reading
“I got the blues thinking of the future, so I left off and made some marmalade” – D.H. Lawrence.
This year we really need to make a start on the whole becoming more self-sufficient thing, now the house is fairly finished. Our store room is imposing an air of expectation upon us. Continue reading
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