Harvest happiness happens in autumn, which can be an amazing time of year. Trees transform throughout October and the colours everywhere, including within the vegetable garden, turn golden. You can reap what you have sown and those with the time and inclination are researching recipes for preserving. So how can you preserve all that food to make it last as long as possible?
The 'no dig method' of gardening is a growing trend, try it before the main vegetable planting season arrives
So, here we are, more than three quarters of the way through January already. Grow your own enthusiasts and those with an allotment will already be champing at the bit, eager to start sowing and growing. Lets look at what you can be getting on with right now. Its a great month for preparing the plot. For some, this means digging. This helps to bury weeds and loosen the soil. Digging the vegetable garden or allotment in order to prepare for spring growing and sowing is the traditional way to go about things, but with the benefit of ecological understanding together with science, it might not be necessary.Read more
Anyone with a kitchen garden or allotment should be enjoying a harvest glut in September. Apples are ripe for plucking, courgettes are still coming, onions are ready for drying, tomatoes are ripening on the vine and potatoes are inviting you to dig for their delicious treasure. There are still runner beans hiding amongst the climbing green foliage, autumn-fruiting raspberries and tayberries are luscious, blackberries taste beautiful and beetroot is bursting from the soil. But how do you cope with a glut of wonderful produce?