The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.
Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.
Friday, 2 June 2017
Now is the height of summerWith successive mowing you’ve reduced the cutting height, according to growth, to the summer height of cut. If you have an ornamental, high maintenance lawn you could give it a light top dressing of top soil to help keep the lawn smooth and reduce thatch.
The dry weather calls for watering and lawns need a good soaking that really penetrates the soil, not a light water that only encourages shallow rooting grass. Water thoroughly once or twice a week, depending on how hot it is, and preferably early morning or evening. Only really pampered grass will escape the browning, scorched patches with the sun at its hottest but the lawn will recover. Don’t though, confuse browned areas with one of the lawn’s enemies, brown patch fungus, which is ring-like and appears when it’s hot and humid. Water the area once a week and apply a lawn fungus control every other week for about six weeks.
Water, water, everywhere...Once you’re certain the frosts have passed you can plant out outdoor tomatoes, aubergines, peppers, sweet corn, French beans and runner beans. For many of us, tomatoes will be a favourite to grow either in the greenhouse in beds and soil/compost that has been changed annually, in grow bags, or outdoors. When planting outdoors give them the sunniest spot possible and stake well. Plants should be about 15-23cm/6-9” tall with the first flower truss appearing.
Asparagus, goat’s cheese and smoked bacon quicheMake your own pastry or you can buy ready made short crust pastry.
For the pastry:
- 250 g plain flour
- 125 g unsalted butter
- 1 egg
- 1 tsp caster sugar
- 2 tbsp water
For the filling:
- 2 rashers of thick smoked back bacon, finely chopped
- 100 g of goat’s cheese
- 300 ml double cream
- 200 ml of milk
- 4 medium eggs
- Salt and pepper
- 6 sprigs of asparagus
- 30 g butter
- 2 tbsp grated parmesan
Tuesday, 9 May 2017
Inspired by a deep joy and curiosity for the wonders of nature, this school promises to combine the passion the whole team at Belmond Le Manoir aux Quat’Saisons share for the love of gardening, with the desire to pass on best kept secrets to guests.
Blanc has always said that the gardens at Belmond Le Manoir aux Quat’Saisons are as much a part of the excellence as the two Michelin-starred food and the launch of the school is the perfect opportunity to enjoy learning more about the mystery of horticulture within a truly convivial environment. Quite simply, it is a perfect marriage of true minds – where nature and culture co-exist.