March Blog
Spring is nature’s way of saying…. ‘Let’s party’
Robin Williams
Perfect words to describe how eager we all are to welcome Spring. Every good party starts with planning and preparation, however, this ‘garden party’ is more an enduring celebration of mother natures daily surprises found around the garden as Spring arrives. Already there are thousands of crocuses, blooming daffodils, and if you look closely at the feet of the pear tree arches there are the most perfect bluest of blue anemones.
Walk on further and you’ll find cherry blossom then if you turn to the right, and walk towards gardener’s cottage you will find the first apricot blossom. The first flower this year of those particular fruit trees was the 26th February, coincidentally the same date as last year.
Our two varieties, Tomcot and Moor Park can be found against the wall on the left of gardener’s cottage.
If you pass by the large greenhouse near the café you’ll to see and smell the pervading scent of delicate paper white daffodils.
This is a time of planting, potting and patiently waiting, and right now we are potting up Dahlias. Dahlias do not like frosty toes so last year’s tubers were put to bed in the autumn after the first frost. Wrapped in a fleece blanket lined crate they were cocooned in sawdust then huddled snug and warm covered in fleece to be stored in a safe place away from hungry mice.
Now is the time to give them a gentle nudge and they have been brought out of storage. Before potting them up this year the Dahlia’s have been split. Some tubers split easily because they do so when shaken, others do not. They are all potted into multi purpose compost, watered in and left in the warm greenhouse to slowly awaken. It will take 3 to 4 weeks until shoots appear. Then there will be time to take soft wood cuttings from the new growth before we plant everything out into the cut flower beds later in the year.
Dahlias originated in Mexico, grown by the Incas and prized for their beauty and medicinal properties – how could this all come from such a bare wrinkled tuber? The Dahlia family will be planted out into the garden after the last frosts in late May or early June ready to don their vibrant finery. So, as they say, watch this space or perhaps we should say flower bed!
Planning ahead, snowdrops have been transplanted into the lawns to die back naturally. This makes it easier to know where they will flower to create a drift of white next February.
The start of the year has had much to do with ‘weather permitted pruning.’ Fruit tree pruning is finally at an end and the rose bushes are trimmed back into shape. There are still spaces available on the Cut Flower Garden workshop on April 26th where our garden owner, Zara, and our head gardener, Jennifer, will run you through how to set up a cut flower garden and sow your seed. The workshop also includes refreshments, lunch and a course handbook to take home with you.
Flower and vegetable seeds sown during February are sprouting vigorously encouraged by the moist warm climate of the small greenhouse. Brassicas have been pricked out and potted on with the second sowing of those already underway. Already growing well are sweet peas, cosmos and centaurea seedlings that will soon move into pots.
All on their journey towards the garden to find their home for this year in the cut flower and vegetable beds. This leaves space for another round of seed sown trays to begin growing.
The sowing, seeding, potting and hardening off will continue until June. Enthroned on a step in the big greenhouse sits the giant bird of paradise surveying the planting scene for it too began life as a small seed planted in 1982! As the weather improves being in the greenhouse will give it the boost of warmth and light it needs. Will it flower again this year? Absolutely yes! In fact, our bird of paradise has produced a beautiful orange flower.
The Castle and Walled Garden Café kitchens source fresh salads, parsley and spring greens from the large greenhouse not forgetting apples from the bumper harvest of 2024. Serving freshly prepared meals using fresh garden produce as much as possible. The café is open Wednesday to Sunday from 11am till 4pm. The gardens are open daily from 11am till 4pm, you can book garden entry tickets here. Perhaps you will hear the plaintiff cry of the oyster catcher family as they return to their spring and summer home in the gardens!
Spring apricot and coriander cake
Makes a 20cm square tin (16 portions)
200g margarine
150g caster sugar
50g golden syrup
4 large eggs
200g self raising flour
1 teaspoon ground coriander
100g apricot jam
Heat the oven to 180C ( 160C fan) 350F, Gas 4. Oil and line the cake tin. Cream the margarine sugar and syrup till light and fluffy. Beat in the eggs one at a time. Sift in the flour and coriander and fold into the mixture. Spread half the mixture in the base of the tin then dot with teaspoons of jam. Spoon the remaining mixture over the jam and spread gently to cover. Tap the base of the tin sharply on the counter to even the mix then bake in the middle of the oven for 25 to 30 minutes till risen and firm and the point of a skewer inserted in the mixture comes out cleanly. Cool in the tin. Dust with icing sugar and eat freshly baked.
