The First Signs of Spring
O wind! If winter comes can spring be far behind
(Ode to the West Wind – Percy Bysshe Shelley)
The Walled Garden’s year began under the care of new Head Gardener Jennifer Wright and already, the gardens are a hive of activity.
The vegetable plots have been spread with well rotted horse manure which when rotavated and dug in will provide nutrients to help maintain soil health that will reap benefits in the months ahead.
In the soft fruit area plans to propagate and replant are taking shape. Last year, new strawberries were planted in the soft fruit area. The old strawberries were replaced as the plants already there had reached the end of their productive life, or become over run with invasive mare’s tail. In January, from these new plants all the runners and dead leaves were removed. The strongest runners were kept then re-potted to mature prior to replanting in this spring. A total of eighty of each strawberry variety have been kept with names like Christine, Florence, Malling Ace, Malling Opal, Fenella and lastly Red Gauntlet; inspired by Sir Walter Scott’s book of that same name perhaps!
We’ve also now pruned the summer raspberries. The old flowered raspberry canes were taken out and the new growth from last year has been tied onto wire supports to prepare for summer fruiting. The Autumn fruiting raspberry canes were pruned to the ground.
This is a good time to take hardwood cuttings from healthy winter dormant raspberry, red and black currant bushes. Each cut the thickness and length of a pencil, buds at each end. Old compost bags were cut into 4 strips. Each strip laid flat then topped evenly with potting compost, the cuttings lined up, each strip rolled tightly, then tied with twine to stand upright in the shelter of the large greenhouse. They’ll be kept moist but not wet throughout the year. The raspberry cuttings should root by the summer for September planting. The red and black currants will take longer but hopefully can be potted on in September for spring planting 2026. (An easier way to propagate is called layering but it is time consuming and uses more space.)
Winter pruning of apples and plum trees and digging over the emptied lavender beds to remove as much mare’s tail as possible continues as the weather permits. New English lavender plants arrive in early summer, fragrant vibrant blue ‘Hidcote’ and startling white ‘Beezee White’, a treat for Gordon Castle bees.
Spring flower surprises, using bulbs lifted after last years flowering, have been planted in unexpected locations in and round the garden. I wonder where they will appear!
The bird of paradise grown from seed forty-three years ago graced us with its very first bloom last year. At present, it is resting in the small greenhouse and with a boost of warmth and light perhaps it will flower again this spring! We shall have to wait and see.
To supply the café, fresh salad leaves are growing in the large greenhouse along with abundant parsley.
The variety is called Champion Moss curled which obviously likes its glass house home. (A recommended hardy variety to grow at home.)
The café is open from 11am till 4pm each week from Wednesday to Sunday serving freshly prepared meals using garden produce including freshly picked salad leaves!
Already signs of spring emerge. Snowdrops hidden in the grass verge nod welcome while the cold clear light of day invites an invigorating walk round a garden in the throes of preparation and anticipation.
St Brigid’s day on 1st February heralds the beginning of spring, may it be so as we journey into the dawning season of new life connected once more with mother nature, our biggest teacher.
Boxty in the pan
Boxty is a traditional Irish potato pancake often served to celebrate St Brigid’s day.
Makes 8 pancakes
100g grated raw potato
100g mashed potato
115g plain flour
½ teaspoon sea salt
2 teaspoons baking powder
2 eggs beaten
75ml milk to mix
Oil or butter to fry
Put the grated potato into a clean cloth, twist and squeeze to remove moisture. Sift the flour, salt and baking powder into a bowl. Add the grated and mashed potato, eggs and enough milk to make a stiff batter. Heat a heavy frying pan on low to medium heat. Add a tablespoon of oil or butter. Do not overheat the pan. These thick pancakes must be cooked for 3 to 4 minutes on each side to avoid raw middles. A timer is handy. Drop tablespoons of batter into the pan and flatten a little with the back of the spoon. Cook for 3 minutes or till bubbles rise and burst on the surface. Turn to bake a further 3 or 4 minutes till cooked through. Drain on kitchen paper. Serve hot. Traditionally eaten spread with butter and a sprinkling of sugar, and at breakfast fried as part of the famous Ulster fry. Modern recipes add spices, cheese, herbs and or garlic.
Colcannon
A winter dish associated with St Brigid’s Day.
Serves 4
60g butter
450g mashed potatoes
450g cold cooked carrot, turnip and cabbage mashed together
Salt and ground black pepper
Brown sauce
Melt the butter in a saucepan, add the potatoes and vegetables. Keep stirring over medium heat to mix till bubbling. Season to taste with salt and pepper and brown sauce, if liked. Serve hot.
To make a meal add chopped cooked bacon or sausage then top with grated cheese.
Dark chocolate ginger flapjacks
Makes 16
115g margarine or butter
85g soft brown sugar
85g golden syrup
280g porridge oats
85g chopped crystallised ginger
60g dark chocolate chips
Heat the oven to 180C ( 160C fan) 350F, Gas 4. Oil and line the base of a baking tin 20cm square. Melt the margarine, sugar and syrup over a low heat. Put the porridge oats, ginger and chocolate chips into a mixing bowl. Pour in the melted mixture then stir together. Spread evenly in the prepared tin. Bake in the middle of the oven for 30 minutes or till risen a firm. Cool in the tin. Mark into squares while still warm. Cool completely to set. Store in an airtight tin. Do not over bake.
