Seasons On The Farm - September
Anything is possible in spring…
As I look around my garden I feel a sense of overwhelm, really by my own doing but I have so many garden jobs I need to get done before we relaunch the Wool Shed and share our farm and gardens.
I have today, replanted our main raised vegetable beds to be more of a ongoing herb and flower garden that doesn’t need replanting each season or rotating crops, it can just be weeded and tended to. Perennial herbs and vegetables, annuals thrown in here and there…. Heaven!
The market garden has grown is has been freshly ploughed ready to now plant some seedlings and seeds. Really won’t be much until the frosts finally end but the greenhouse will be full to the brim with exciting things. In the garden its still citrus that is shining, and with the arrival of some plump fennel this week I am looking back to a recipe I created with Honey, a photographer friend - she made this lovely video and we together enjoyed a day of cooking and eating. Fennel is such a underrated vegetable, I love it shaved as much as I love it baked. But with the sun shining there is no better way to eat it… Add some fresh grilled fish and crisp white wine. Delish! View the recipe here.
I am thinking about the warmer months ahead, and remembering or trying to, what I needed to do to make life easier in the garden that gallops along and that I have a hard time keeping up with… any tips? I let go of the market garden come January it was overrun and I realised I couldn’t fight it… This year we have designed the middle of the garden to be a sunflower walk, isn’t gardening fun!
I took a leisurely walk around the garden today and spotted so many beautiful white flowers, screaming SPRING, I wondered is spring; green, white then purple and pink? Everything really seems to burst in that way? Do you know why that is?
Sending love for the most magical, hopeful, joy filled time of the year…. My absolute favourite!
Anything is possible in spring…
Sahra x
