March 2012
20 posts
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King's Ramson
Spring has very definitely sprung and with it, the foraging season starts in earnest. One of the earliest, and in my opinion among the best, wild foods is wild garlic (allium ursinum), also known as ramsons, bear’s garlic and many other local names. It grows all over the UK in the sort of woodland where you might see bluebells, or along shady rivers and streams. It’s easy to find,...
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Getting the spuds in early
Yesterday morning was absolutely glorious. Everything was white over with frost and mist first thing but it soon disappeared under the warm spring sunshine and a cloudless sky. Having an unexpected reprieve on a deadline, I decided to make the most of the fabulous day and toddled off to the allotment to get my spuds in.
It’s a bit on the early side, but the recent warm weather and a bit...
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Planting raspberry canes
When I first got the chickens, I had this romantic notion of them pottering round the garden with me, clucking away as I tossed them the odd slug. In reality, they are voracious creatures that have to be securely fenced out of anything I don’t want eaten or trashed by their constant scratching. They can wreak total destruction on a bed of salad in less than five minutes. Up to now over the...
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Rhubarb and custard for grown ups
This recipe makes the most of the first forced rhubarb of the year as well as some of the stockpile of eggs we keep accumulating as our six chickens go into full scale spring time production. The contrast of the soothing, golden custard and the flamingo pink rhubarb is lovely. The orange adds a warm note to the sharpness of the rhubarb - if you have one of those citrus peeler doodads used for...
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Cymru am byth
It’s St David’s Day and these daffodils on the River Rea have shown excellent timing by choosing today to begin to flower.
