How much land does a man need?

Six feet of it, according to Tolstoy in the story of that title (i.e., enough to bury you). We’re lucky to have several times that on our allotment, but cultivable land is always at a premium. So un(der)used bits become interesting – along hedges, tucked behind sheds. In this case, a space formerly filled with nettles, bindweed, hoarded panes of glass and rotting timber is made over as a carrot bed, benefiting from the southern exposure:

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More land is effectively insurance for When Things Go Wrong – seeds failing to germinate, young plants failing to thrive, routine attacks from pests and weather. Carrots have a shaky record with us, or we with them, so we’ll see how this pans out.

Meanwhile, a shout-out to friends in Boston (Massachusetts), whose community garden shows how confined spaces can grow both vegetables and community:

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Projects like the Chelsea Community Garden are, as ever, a salutary reminder that working the land in common is a form of wealth in itself. ‘Die Stadt ist unser garten,’ as the Germans say.

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Spring up

The sight of asparagus spears poking up from the earth is a wonderful moment in the gardening year. The tips emerge looking like something prehistoric; reptilian heads covered in overlapping scales tinged purple, sniffing the air.

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After finding the light, they tend to grow quickly, each day rising higher. Sometimes, its path impeded, a stalk will curve and curl like a fiddlehead fern, but most reach straight for the sky.

To harvest asparagus you should use a sharp knife and cut the stalk slightly below the surface. With mature plants over three years old you can keep cutting the spears as they appear for a month or so. By June, however, it’s time to stop, allowing the plants to succeed in completing their mission of developing tall airy fronds. By doing so, you allow asparagus to store the energy supply they require to come back with vigor next year.

We’ve had two miserly servings from our little asparagus bed so far. We are hungry for more and eagerly watch for new eruptions. I keep saying we will “do it properly” and buy new crowns and plant them in a large, perfectly prepared bed – soft and deep, dark with manure and free from weeds. But since I haven’t arranged this yet, we are left with our few, hand-me-down plants. Perhaps the spears taste so exquisite because we know there will be no glut to work through, just a brief, delectable spell of ultra-fresh, verdant deliciousness.

 

 

Elegant Celebrations

Spring accelerated sharply last week when the weather produced an unseasonably hot and blue-skied summer’s weekend. In response, many flowering trees and shrubs erupted in floral jubilation.

At the allotment, my little pear tree’s buds were the first to burst into white blossom. The Morello cherries followed its lead and today are also smothered in beautiful white blooms.

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Our old apple, fighting disease and recently festooned with amazingly symmetrical woodpecker holes, is taking its considered time, as is its relative, the young Bramley. Both are just now beginning to reveal vividly pink buds.

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I can’t help lingering on the gorgeous flowering trees that seem to be everywhere now – from blackthorn in the hedgerows to magnolias in the front gardens. It is their moment in the limelight; in the blink of an eye the show will be over as the season advances and less showy foliage follows.

Perhaps the tree that has most captivated me this April is a cherry growing on the edge of nearby Abbey Fields. How old must it be to have such a thick trunk and branches with such impressive reach? Despite its obvious age, it still greets the season with stunning abandon.

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