Kale-ing It

It’s been a blistering year so far in the kitchen garden. Summer arrived early, and we’ve had to shift up a gear just to keep pace. By late May, we were already harvesting strawberries and raspberries, and by the time this hits the website, we’ll be picking beetroot, courgettes, and new potatoes. Average daytime temperatures of 21°C in May have powered everything along beautifully - balmy days feeding the growth, while cooler evenings tempered it, holding plants in check.

Every year, the weather deals us a different hand, and we simply have to play the cards we’re given. Last year’s hand wasn’t a good one: a cold, wet spring left us battling slug infestations and struggling through low light levels under stubbornly grey skies. But this year? It feels like the garden gods have smiled on us. Sunshine in abundance, warmth in the soil, and a blessedly diminished slug population mean that over 90% of crops transplanted into the beds have not only survived but are looking pristine - lush leaves, strong stems, and not a nibble in sight.

I’m especially pleased with how we managed the polytunnel this spring. In previous years, we’ve done a big clear-out, ripping out winter salads to make way for tomatoes and cucumbers. This time, we tried a gentler, more layered approach, tapering the transition by planting fennel, pak choi, spring onions, and wild rocket in the gaps left by outgoing crops. The results have been phenomenal. Thanks to the glorious weather, everything has thrived, and those crops are now ready to harvest, just in time to make way for the burgeoning tomatoes. This staggered approach has smoothed out the “hungry gap” that often plagues this time of year. Instead of a yawning void between seasons, we’ve created more of a crevice - a small dip, easily bridged.

People often ask me about the polytunnel- whether it’s worth the investment - and I always sing its praises. The extra harvests you can squeeze out of a tunnel compared to growing outside make it a game-changer, especially if you’re tight on space. They come in all shapes and sizes, so there’s an option for almost any garden.

Garlic has been another highlight. We planted it in October, both in the polytunnel and outside. It’s a joy to grow: pop a clove into healthy soil, and it thrives almost on autopilot. Its upright leaves make it an ideal companion plant for almost any winter crop; it’s delightfully pest-resistant, and it stores well once dried. After harvesting, we spread the bulbs over pallets in a dry, airy spot to cure them for long-term storage. I’ll keep plenty of cloves aside for planting again in October - it’s the gift that keeps on giving.

Of course, it’s not all sunshine and plump beetroot. The warm, dry weather has been a dream for us, but also for aphids. Without enough predators to keep them in check, they’ve been running amok. Crops under stress from lack of water are especially vulnerable, and the aphids can sense weakness like predators homing in on prey. They’ve been causing trouble on our spring-sown pointed cabbage, turning the leaves pale purple and distorting their growth. It’s a minor setback, though, and I’m hopeful they’ll recover with the fine weather and a good soak. The aphids did devastate one of our flowering lupins, so much so that I had to cut it right back to the ground. And they’re particularly fond of capsicum and chilli plants, especially when they’re packed close together. My advice? Be vigilant. Catch infestations early and wash them off with a soapy water solution before they get a foothold.

Sowing continues apace as always. With the longest day of the year just around the corner (can you believe it?), our focus shifts to autumn crops - kale, radicchio, cauliflower, and savoy cabbage are good choices for sowing from mid-June. Successional sowing remains the key to a productive kitchen garden, keeping the harvests flowing steadily. My go-to crops for sowing little and often wherever space appears are salads, spring onions, beetroot, carrots, and dwarf French beans

With June’s arrival and summer’s warmth finally settling in, alfresco dining returns - and with it, our stunning outdoor terrace is back in all its glory. This season, we also welcome La Taberna,  on the main lawn - a true destination for garden-led feasting. Here, we serve hyper-seasonal produce straight from the kitchen garden, cooked over glowing embers and shared family-style at long communal tables. Every experience includes a guided tour of the garden itself, fizz in hand, to celebrate the journey from soil to fork. 

May the sun continue to shine!