#Market garden planner free

Last year the hazel coppice was on the agenda. So during this month, as well as easing the garden into winter, we continue to chip away at various renovation projects on the farm. We have 90 acres of land to look after including a few acres of woodland – in which there is the remnants of a forgotten hazel coppice, willow woven duck ponds and miles of new and old hedges. I find a shotgun can be just as affective… Any remaining half-hardy perennials should be brought inside or fleeced on the colder days, protecting them from falling temperatures.Īs a gardener at River Cottage my job description stretches much further than just growing vegetables. Netting can also be useful to protect the precious leaves from hungry pigeons. The leaves and roots are delicious deep-fried and salted as a celeriac crisp, and the rest adds a delicious creamy celery flavour to mash, purées, soups and stews.Īs the weather becomes more severe, protect tall brassicas from strong winds by staking with a stout stick. Every bit of the celeriac is good to eat. If you’re looking for something a bit bigger try Giant Prague. The most widely available organic variety is Prinz, which I tend to stick to as it offers a medium sized, deliciously sweet winter veg. Remove the lower leaves as the stem base develops, allowing swelling and reducing distortion. Planting in fertile soil coupled with consistent moisture should give you good sized celeriac in November. Sow in February undercover, planting out in May/June at 30cm apart.

#Market garden planner free

Keeping young plants weed free and well spaced is important, as I find overcrowding really inhibits growth. With one of the longest seasons of all the veg, it needs space dedication and regular attention during the summer months. I love celeriac! Sounds mad, but despite my evident geekiness I have very good reason.

Garden tasks have undoubtedly slowed down, but as November is the time when heavy frosts and relentless rain are frequent, we need to plan our time well. We have a resident robin that follows us around the garden with an expectant gaze, waiting for us to turn up some interesting morsels during our continued cultivation. The low morning sun and glistening frost of November gives the Kitchen garden a silent beauty, making it one of my favourite months.