This Month in Your Garden - March

March winds and April showers bring forth May flowers. English proverb.

Spring in the northern hemisphere begins on the 20th of March but for the gardener, it is already well underway. The snowdrops and crocus planted last year are soon accompanied by the bright faces of primrose and daffodils, Muscari, Hyacinth, bluebells and Lily of the Valley. Fruit trees blossom and Fritillary show their ponderous heads, while pansies and polyanthus brighten containers and hanging baskets by the door.

The Lawncare Guide - March

Know your lawn and how to cut it 

With relatively mild weather in our area, the grass had already started into growth in February. This month most areas can expect strong growth and the tendency is to get out and give it a good haircut. But if you have been reading the Gardener’s Journal for a while you will know you need to start with a high cut and gradually lower with successive mowing.

Lawn Care: Questions & Answers

 Q. I’ve been told I should ‘overseed’ in March for a thick, lush grass but that I need to scarify first. Is that correct? 

The Vegetable Plot - March

‘Springtime is the land awakening, the March winds are the morning yawn.’ Lewis Grizzard 

Whatever the weather is doing there’s a host of vegetables you can start sowing indoors in a warm room or in heated propagators. Tomatoes, sweet peppers, chilli peppers and aubergines are high on the list. When the ground warms up you can get going outside by removing over-wintered greens from the vegetable plot. 

Freeze any extra vegetables such as spinach and beans for later. 

The Big Glut Recipe - March

Leek and greens lasagne

By Rosie Birkett for BBC Good Food

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

This Month in Your Garden - February

"February is merely as long as is needed to pass the time until March." - Dr. J. R. Stockton

That is perhaps a little unfair on February, with its snowdrops (Galanthus) and daffodils joining primula and primrose in early displays to say spring is not too far away. For many of us, the early month shows some heavy bands of rain, but the dry spells also look as if we will get the usual February mixed bag of extremes from mild to freezing. 

The Lawncare Guide - February

 Go green

Periodically, we delve a little deeper into garden projects rather than just hints and tips. Laying a new lawn is best done in October/November but turfing can be done up to February so long as the ground is not frozen or too wet, assuming you have prepared the area. Buy your turf from a reputable supplier and get the best quality – you will be living with the new lawn in the years to come. 

Lawn Care: Questions & Answers

Q. What advice can you give me on laying a new lawn. I am worried about getting it right using turf and then the best way to look after the lawn. 

The Vegetable Plot - February

 Plan the plot

Crop rotation is as important in the garden as it is in agriculture. Without it, you are susceptible to the increase in soil-living pests and diseases which harm your vegetables. Cropping with the same vegetable in the same area will also leave the soil’s nutrients unbalanced. 

The Big Glut Recipe - February

Smoky bacon and leek risotto

An easy dish from Delicious Magazine serves four. Hands-on time 20 minutes, oven time 20 minutes. 

Ingredients

• Rapeseed oil for frying
• Large handful fresh sage leaves
• 4 smoked streaky bacon rashers, chopped
• 1 large leek, finely sliced
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 150ml dry white wine
• 750ml hot vegetable stock
• 80g soft goat’s cheese

This Month in Your Garden - January

You’ll never plough a field by turning it over in your mind. Old Irish proverb

When we hoped we would put the tribulations of 2020 behind us here we are in a new year of restriction. On the other hand, many have got closer to their gardens and nature in these strange times. 

The January forecast says mild and wet followed by a colder February so rather than just thinking about what we might do in the garden there’s plenty we can get on with as the days lengthen and things start growing. 

The Lawncare Guide - January

If the grass is greener on the other side it’s probably getting better care. Earl Nightingale     

Walking on the lawn when it is frosty will damage the grass. If you walk on it after rain and areas are squelchy underfoot there’s a good chance the lawn needs spiking to alleviate soggy areas which encourage moss and thatch. 

You can do this as soon as the ground dries out a bit using a hollow-tine aerator to remove plugs of soil. It can be the type you push, a self-propelled or an attachment for a garden tractor. 

Lawn Care: Questions & Answers

 Q. Some areas of our lawn are yellow and, looking closely, there are patches of red and black. What causes this?

The Vegetable Plot - January

 A little gem of propagation 

It is not too early to be thinking about the vegetable plot. But while your first sowings will be indoors you can get on and prepare an area for planting later. It’s handy to cover the soil with cloches or thick polythene, weighted down. This will keep the bed dry and warmer while making it easier to work when you’re ready and weather permits. 

The Big Glut Recipe - January

 Game Pie

By Bryn Williams for Delicious Magazine

Ingredients

• 600g mixed pheasant meat, venison meat and pigeon meat, diced
• 2 tbsp olive oil
• 1 carrot, diced
• 1 onion, chopped
• 2 celery sticks, chopped
• 300ml red wine
• 2 bay leaves
• 1 fresh thyme sprig
• 200-300ml chicken stock, hot

For the pastry

• 250g unsalted butter
• 400g plain flour, plus extra to dust
• 1 tsp salt
• 1 large free-range egg yolk
• Milk, for brushing