With a warm start to winter the veggie garden got a bit confused with its production and blooms but settled itself into its normal flow and progress. At this time of year, we’re focusing on herbs and the brassicas family, but everything slows down and gives time to the jobs that help get it set for the boom of Spring. New raised veggie gardens have been installed, all with amazing produce like edible succulents, parsnips, rainbow chard, Romanesco broccoli, fennel and much more. Fields have been harvested, chopped and dropped and put to bed whilst they wait for the warmer weather. Pruning our beautiful established trees and irrigation in new fields have been a focus so that we move forward with a high functioning garden over the next six months.
Working closely with the Head Chef Dan and his incredible team, new and exotic plants and edibles will be incorporated in the coming months and bring exciting new availability to our menu and taste buds so watch this space. Lovage, Cape Gooseberry bushes, Lime Verbena, Society Garlic, heirloom varieties to name a few, will be planted and with some love and care (and possibly my singing) will see them flourish. Spring, the season of growth and rebirth brings an exciting time, the seedling station is almost finished ready for the next few weeks where we can start the process of new plant babies and then move them into prepped fields. What an exciting time of year and an accelerated growth season for produce. Whether its on the plate in the restaurant or a purchase from the cellar door I know you’ll love what we produce all on site. Lauren Powell Gardener
