Tags
dahlias, hazel, Jerusalem artichokes, mulch, propagator, shallots, spring, tomatoes, Vitopod
Signs of hope are everywhere
Well. Hasn’t it got busy around here lately.
There I was, listening morosely to the tumbleweed (well, gales and splattering rain) and wondering if the winter would ever end. And then all of a sudden spring sprung. The frosts retreated, the snowdrops came out, and everyone emerged blinking in the watery February sunlight.
And all that sulking indoors has left a ton of stuff to do in the garden, so I’m already behind before I’ve even begun. And now that we can all agree it’s spring, there are garden articles to write and book proposals to hone and student assignments to mark and garden holidays to plan… Welcome to a new year!
Here’s what’s on my to-do list right now – all to cram into the remaining fortnight before it gets even more crazy in March. Wish me luck…
Hitching up the propagator: I think I actually love my Vitopod. It’s not often I say this about a bit of kit, but this has really transformed the way I can garden. It’s eye-wateringly expensive, but believe me: it’s worth it. The moment it comes out of storage each spring is the moment my year begins.
Sowing tomatoes: See above. This wouldn’t be possible, this early, without a heated propagator – and a good one at that. I set mine to 20°C, and then once the seedlings are up switch the thermostat down to about 12°C to grow them on. Frost? What frost?
Sowing the earliest root crops: I like to get an early crop of the hardy stuff going as soon as I can (cue: heated propagator again. Sorry). It’s too cold to sow yet, even in an unheated greenhouse; my rule of thumb is 7-10°C day and night before I’ll risk it. But once the toms are finished, turnips, beetroot and kohlrabi go in at 12°C and germinate like a dream.
Planting Jerusalem artichokes: There’s planting to be done outside, too; this year I picked up some of the not-quite-as-knobbly Jerusalem artichoke, ‘Fuseau’, along with the seed potatoes. They’re tall, and have flashy golden sunflowers in summer, so they’re going straight into the ground in the exotic edibles garden. Just hope I can keep them in bounds, that’s all – I have tried (and failed) to curb their enthusiasm before…
Lovely fat Jermor shallots waiting to go in the ground
Planting shallots: Shallots go in earlier than onions, so mine are in the ground this month. As always, I’ve gone for a French variety, ‘Jermor’ – though I’d have preferred ‘Hative de Niort’, fiendishly expensive but the largest, most reliable and – most importantly – tastiest shallot you’ll ever grow.
Experimenting with new stuff: This year it’s Welsh onions – I never have any luck with spring onions, so I thought these perennial bunching onions might prove a useful substitute. Also Carlin peas, aka parched peas, thanks to a kind gift from skilled kitchen gardener and Charles Dowding‘s other half, Steph Hafferty. And tiger nuts, if I can keep them warm enough. All of which more at a later date.
Cutting hazel stems: You’ll find me swinging monkey-like among the thickets of hazel that line the back of our garden this month: they’re perched precariously on the side of the bank but produce some lovely long, straight stems. Cut at around 2″ diameter, just before the buds break, they supply all my beanpole and peastick needs.
Potting up dahlia tubers: What’s a dyed-in-the-wool veggie type like me doing growing something as fancy as dahlias, you ask? Well, dahlias are edible too, so they earn their place in my kitchen garden. Plus they’re dead pretty. I pot mine up in 2ltr pots this month to save them from the slugging they’d otherwise get in the open garden.
Ripe with promise: the potato crop chitting on my windowsill. Not strictly necessary, but I do like to get them out of their bags while they’re waiting to be planted.
Forcing new potatoes: The one time I bother with growing potatoes in sacks – otherwise an exercise in retrieving the minimum harvest possible from the maximum outlay – is in early spring, when I force a couple of sacks’ worth of new potatoes just for the smug value of eating them weeks before anyone else can.
Mulching & feeding fruit: The fruit garden gets a lot of attention this month: I’ve just about finished all the pruning, but right behind the secateurs are the spade and wheelbarrow. A good scattering of slow-release fertiliser – I’m a fan of pelleted poultry manure or Vitax Q4, but this year I have Carbon Gold to try too – topped off with a thick layer of mulch sets the whole fruit garden up for the rest of the year.
