April Blog
‘I love spring anywhere, but if I could choose, I would always greet it in a garden’ – Ruth Stout
Forty shades of green leaves and dappled sunlit paths to The Walled Garden. A profusion of blossom illuminates’ tree and bush while fragrant petals float down like confetti – a fitting prelude to a Tapestry of Tulips and WOW! Brigades of vibrant colour greet the eye, no need to tiptoe just enjoy!
Bright warmer days bring plenty of work for the gardeners and a growing team of willing volunteers. The list includes flower and vegetable seeds to be sown, seedlings to prick out and pot on, pulling out the explosion of weeds, and planting out potatoes.
This year’s selection of seed potatoes is now in the soil; the brassicas, onions and first salad crops are also planted out while the endless cycle of grass mowing has begun.
Sowing outside is in progress with love-in-the-mist seeds into the flower trial beds while the vegetable plots are filling with carrot, beetroot, spring onions and the first sowing of radish seeds.
Ground preparation for the planting of new lavender plants continues. We’ve added to the soil leaf mould for bulk and to improve soil structure, sand for drainage and home-made compost to provide food for the new plants which wait patiently in the large greenhouse.
Sadly, in our lavender beds is an abundance of mare’s tail. It’s difficult to eradicate and really rather prolific. It has a protective waxy outer surface and a long running black root that worms its way through even the smallest of cracks. Our garden policy is to remain as organic as possible so it falls to our gardeners and fabulous volunteers to keep on top of weeding. A great excuse for much good-humoured banter!
Now for an update about the wild flower meadows; sown with Pictorial Meadows annual seed mixes.
The smaller meadow has been sown with ‘Aqua’ a mix of varied blues, whites, mauves and purple colours, and was originally designed to represent shimmering waters of the Olympic aquatic centre. The crab apple tree meadow beyond, in contrast, is sown with an unusual combination of dwarf varieties of pinks, purples, yellows, and oranges called ‘Pixie’. A vibrant mix of contrasting colours which will be worth waiting for.
Both will provide a feast for insects and bees, and, for the beholder, a wild beauty which keeps on giving.
We’ve already begun to harvest the first of the asparagus, which will be cut every couple of days by the gardeners until the end of May. It will then be left to grow on through the season to allow the asparagus to take in enough energy to produce its brilliant shoots again next year.
The herb beds provide chives, our greenhouse have parsley and the trial beds are growing Welsh onions (a larger more flavoursome version of chives). All for sale in the Potting Shed Shop along with bunches of asparagus, rhubarb, potatoes strawberries and tomato plants, not to mention, sweet peas and snapdragons ready to help grow your own.
Freshly picked Spring cut flower bouquets are available Thursday to Sunday.
The Walled Garden Café uses fresh garden produce (the first salad leaves, asparagus and herbs) Brunch is served from 10:30am-11:30am and lunch is served from 12pm-2:15pm, open Wednesday to Sunday. You can book a table or view our menu here
Oyster catchers return each year, their poignant call heralding spring in all its glory. As ground nesting birds they find strange places to do just that, this year they chose the children’s play area! Not to be out done a mallard duck has decided on the asparagus beds to raise her brood! However, they are not the only birds worth mentioning!
The Bird of Paradise plant, hidden in a private corner of the greenhouse, has, after 43 years, switched into flowering mode. Head gardener, Jennifer, hopes that warmer weather will allow it be moved outside for all to see. Meanwhile, here is picture of the strange flower – the stem its head and petals for wings tapering into the tail spike.
‘We might think that we are nurturing our garden but it is really our garden that is nurturing us’ Jenny Uglow
So it is with The Walled Garden which is open seven days a week from 10am till 4pm.
Kindly written by Liz Ashworth for Gordon Castle Walled Garden.
Rhubarb Crisp
Serves 4
Ingredients:
225g chopped rhubarb
45g granulated sugar
Head gardener Jennifer’s tip is to add a splash of ginger cordial.
115g porridge oats
60g self raising flour
Vanilla essence
85g soft brown sugar
75g margarine
Heat the oven to 180C ( 160C fan) 350F, Gas 4. Put the rhubarb into a pie dish and scatter with sugar. Drizzle with ginger cordial. Put the porridge oats, flour and sugar into a bowl. Add a few drops of vanilla essence. Melt the margarine and stir in. Spread evenly on the rhubarb. Bake in the middle of the oven for 30 minutes till golden and crisp. Enjoy hot.
