Raking leaves is a chore transformed to a simple pleasure, these days. What is that shift that comes with even the palest sense of ownership? To want to nurture the garden, assist in its beauty and richness.
p>Now I rake with great joy in the physical work, pleased by the change from a patterned lawn to a clear one. Oh! How good to begin to settle into seasonal tasks. I rake up leaves to mulch round plants and protect beds of soil from drumming rains, to repress weeds, to layer with kitchen scraps and enrich our compost for next year’s vegetables. I’m amazed to find myself wishing for more leaves to produce leaf mould. In the rocky highlands the soil is thin, so I’m greedy for earth. Waves of red and gold drop from the trees along the lake, and my arms grow tired and recover in time for the next wave. I like to think of the first old gardener here, doing the same. When the trees are bare, the garden will be cosily put to bed.
Carved into the bark of a tall tree by the lake, now so overgrown that we cannot make it out, there is an aged message.
Unmistakably, a heart; perhaps, some letters, that old declaration, one plus the other. Did a young lover cut initials into the tree? Was it the old botanist, great-grandfather of the lake, who built our cottage, and the great-grandmother who designed the place? Such a sweet old fashioned sculptural proclamation of love.
Though every day is bursting, and rarely lets up, though this marks the last of April, there is still time to start a vegetable garden. Just a few minutes one day, to choose some seeds, a few more the next, to prepare containers or, lucky you, a bed. Get some good compost in, pick a bright spot. You need only decide how many seeds to plant, how widely, how deeply, the packet will tell you all of this. Get them firmed in and watered. Keeping them damp, perhaps with a thumb-sprinkler, til they sprout is probably the hardest bit. Plant up another round of some things in a couple of weeks, and keep them rolling all summer! Finding these few minutes for vegetable gardening is something I never regret.
If you needed something to make you feel industrious and grounded, even a row of potted herbs will accomplish it. At our house the children take care of watering the seedlings. Food becomes education. Later I’ll help them tie up a frame for the peas to grow up, and give the kale collars to keep cabbage moths from laying eggs. Not much to it yet, hardly even a weed. Our vegetable garden is small, no rambling garden with a greenhouse, just a few containers squeezed into my mother’s beautiful garden, but I am as pleased by it as if it were a many times the size. Just to grow some of our food is a great pleasure.
This year I’m just growing lettuces, kale, peas, beans, strawberries and a few herbs in the container garden. I think you remember my doorstep garden, do you? For more small, do-able, inspiring traditional projects, don’t forget to sign up to appleturnover’s quarterly.
Rhubarb, like so many things I adore, requires more patience than work. You can plant a rhubarb crown through March – though November or December is best – so we squeaked in a quick bit of transplanting.
My mother’s well-established rhubarb is coming along nicely. Next door to this raised bed, we needed to move some rhubarb to another spot.
We gently dug it out, just as you would if you were dividing it. I can see what it is called a crown, the roots are majestic.
The crown needs to be planted with the growth at or just above the soil level, and some good compost tipped in first will help it get a good start. Here’s where the patience comes in. Aside from watering in well, the rhubarb isn’t harvested in its first year, and only lightly in the second. Yet for a good ten years, the rhubarb should provide nicely, without much attention at all. A bit of fertiliser in midsummer perhaps, and then cutting back the leaves in autumn when they’ve died off. Not much to it.
It seems happy enough, though it might have preferred moving earlier in the year. One day I’ll be settled enough to put in my own rhubarb and look forward to years of pulling rhubarb for kiiseli, rhubarb tarts, rhubarb anything. Perhaps I shall give in to a Victorian impatience and try forcing it with a rhubarb pot! I anticipate it each spring as the first local fruit of the season.
Early in October, when autumn was convinced it was summer, we visited my dear friend Sarah and her children in the city. In her beautiful kitchen I stumbled upon the most beautiful and unexpected object.
A frame from their beehive, thoroughly sculpted with honeycomb, heavy with honey. I had no idea Sarah kept a hive in the garden! I fell over. Such an astonishing, amazing thing. How much would I love to do this! Like keeping chickens, beekeeping takes some studying, a well-designed structure, a good spot in the garden and a bit of bravery – and learning from watching someone else helps so much. Now I have a beekeeping friend to watch, with keen interest.
I’ve admired the hives on Old Plawhatch Farm near our old cottage in Sussex, and listened to a fascinating talk there by the Natural Beekeeping Trust. Sarah and I talked about how she’s caring for the bees, instinctively following principles I’ve become so interested in. What if the hive isn’t opened often, so it stays warmer, the way the bees need it? What if honey is only taken when the hive is particularly heavy, so the bees have their natural food through winter?
The hive strikes me as an unimaginable treasure. The intoxicating scent of beeswax, and so many wonderful uses for the beautiful stuff; the exquisite particularity of flavours of a local honey, and its extraordinary healing benefits; the tremendous contribution a beehive imparts to the health of the neighbourhood’s flora; the utter delight of watching the grace and beauty of bees at work. I love it, I am completely inspired. Thank you, Sarah.