The potager shed

The potager shed

Hi.

Welcome to my blog. This is just my personal garden and food diary. I’m a flexitarian, vegetarian at home, but more flexible when with friends. I’m trying to grow our own food so we leave a lighter footprint on this precious planet.

Over the past six years I have been transforming a one acre former vineyard on a steep hill into a garden. There are distinct areas; an 80m2 vegetable garden, a small orchard, a pond and a sunken path flanked by two long mixed borders.

We are in a small hamlet near Faugères in the Occitanie (formerly Languedoc) region of France. Our soil is rocky schist. Summer temperatures can reach 40℃ and in winter sink as low as -10℃. Water comes rarely but is diluvial when it does.

Lizzie

I've gone bonkers

I've gone bonkers

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This year I’ve sown more than ever before. Immediately after Christmas, with the help of some pals who were staying for the holidays we made a hotbed using fresh pony poo in the greenhouse. Within three or four days the internal temperature of the heap had risen to around 70℃ and fell a few days later to around 40℃. I then started sowing and have continued ever since. It’s now almost three months later and many of those original plants such as lettuce, peas, kale, chard and spinach are now happily growing in the open in the potager.

My gardening diary tells me that our last frost was just four days ago, so I quite expect to have some more. The tender plants are still in the greenhouse and many more are in cold frames. To be frank, I’ve already run out of space in the vegetable garden. However, things like broad beans, field beans and peas will be gone by the time the tomatoes, peppers and aubergines need to go in.

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Blackcurrant cutting taken last autumn already showing new buds.

Blackcurrant cutting taken last autumn already showing new buds.

All-in-one creamy mushroom pasta

All-in-one creamy mushroom pasta

Lemon, fig & ginger kefir

Lemon, fig & ginger kefir