I love your posts Rosie. Today I’ve spent quite a bit of the day at the allotment. I’ve covered the strawberries so that I get the first pick. There are plenty outside the netting for the birds or other creatures in need of a nibble. I’ve weeded a little and watered a little. I usually try to avoid the later but spring has been so dry, even in north west England. Last year at this time my plants were all dripping with slugs. Later in the afternoon I returned with my granddaughter to collect some plug plants we had started from seed and she chose some for her little garden. She’s five. I’d love it if she developed a life long interest in plants. We picked some basil leaves, rocket, oregano and mizuna flowers to add to her pasta from our raised beds in the front garden, which is tiny. She’s not smitten with them all but at least she’s having a go. I feel so fortunate to be the age I am, to produce the food that I do and preserve as much as possible for the year ahead. I’ve just eaten toast with rhubarb and redcurrant preserve. It includes nutmeg, or something I’d typically rave about but it’s delicious. I must make more this year and yes I will be watching the elderflowers! Thank you.
I love your posts Rosie. Today I’ve spent quite a bit of the day at the allotment. I’ve covered the strawberries so that I get the first pick. There are plenty outside the netting for the birds or other creatures in need of a nibble. I’ve weeded a little and watered a little. I usually try to avoid the later but spring has been so dry, even in north west England. Last year at this time my plants were all dripping with slugs. Later in the afternoon I returned with my granddaughter to collect some plug plants we had started from seed and she chose some for her little garden. She’s five. I’d love it if she developed a life long interest in plants. We picked some basil leaves, rocket, oregano and mizuna flowers to add to her pasta from our raised beds in the front garden, which is tiny. She’s not smitten with them all but at least she’s having a go. I feel so fortunate to be the age I am, to produce the food that I do and preserve as much as possible for the year ahead. I’ve just eaten toast with rhubarb and redcurrant preserve. It includes nutmeg, or something I’d typically rave about but it’s delicious. I must make more this year and yes I will be watching the elderflowers! Thank you.