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.
Tuesday 3 March 2020
Monday 2 March 2020
This Month in Your Garden - March
‘Loveliest of trees, the cherry now is hung with bloom, along the bough.’
A.E. Houseman, Shropshire Lad
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLmzvQjgqir3c3AoECgIg4sCX_CcXgQHBQOhKB-szu8G9EUtLqcssLCQLnzse2aoRqLmzcUziEqIGG5uQY2_cX1VtpRsoRmOX3_LLznQpXeV_QBEvQLIqehYoonunQdRS2tl7RLr7q-o/s1600/dreamstime_xs_9174448.jpg)
The Lawncare Guide - March
The first cut is the weakest
The Vegetable Plot - March
The old sow and sow
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKViJl4qvOTUdOBxafMOdt0jOwShlHDovBYFgIMr0ybYoGPgaczNn_pD2Hput0_MVqIdhB2Ai7W-cimxIXkvOohDPhKF3aSCV4TDMYjb9l74HYUPMg9LjMuKIgMrNxXIqDEWG7hdCMMEA/s320/dreamstime_xs_21315429.jpg)
Doesn’t that sound tasty and all can be sown now together with cucumbers and summer spinach, the latter in a sheltered border with a southern aspect? Here’s a tip if you have a wood-burning stove and you’re sowing onions.
The Big Glut Recipe - March
Leek and greens lasagne
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FRnQNVUUAHKYt6KW8rM9UILaep3ut6ODqSDgeDF-fOdu6tGV6ownBn-Q6AO9zzSrcV-mpS1dfZVi1yWXOYTmWKdIx3S5d9qFPw8hqRmpvJNts2ogEi_Pn5B-0D4lbKOfuZaMLhyphenhyphenD1eE/s320/leek-and-greens-lasagne.jpg)
Ingredients:
- 3 tbsp olive oil, plus extra for the tin
- 50g butter
- 1 bay leaf
- Rosemary sprig, leaves picked and roughly chopped
- 3 leeks, cleaned and rough green ends discarded, 1 finely sliced and 2 cut into medium slices
- 40g plain flour
- 500ml milk
- fresh nutmeg, for grating
- 100g cheddar, grated
- 30g parmesan, grated
- 2 garlic cloves, crushed
- ½ green chilli, sliced
- 400g mixed green leaves, such as kale, chard and spinach, roughly chopped
- 100ml dry white wine
- 100g walnuts
- 280g jar preserved artichoke hearts in oil, drained
- 100g ricotta
- 6 dried lasagne sheets
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