The tomatoes have arrived just in time for summer.
Last month I was left feeling a bit scorched by the sun and from life in general, but I’m glad to report that my gardening mojo has returned over the past week, along with the arrival of some much needed rain It’s been very hot and dry here in Hertfordshire for many weeks and my 3D printed greenhouse gutter connectors arrived at an optimum time with rain forecast on the horizon My birthday is mid July and it’s the one guaranteed day of the year that we’ll get rain. Some would be upset by this but I actually don’t mind it at all because the universe often gifts me rainbows too. The connectors were the perfect fit and I attached some flexible pipe from them into the water butt. I had the set up complete just in time for the rain returning and in just a few days I’ve managed to collect over 50 litres of rain water.
The plants in the raised beds have taken a beating in the recent heat wave, particularly the brassicas and nasturtiums. They have gone over and bolted very quickly despite using parasols to provide some shade from the blazing sun These plants are also highly attractive to the Cabbage White butterfly which has led to an army of caterpillars ravaging them I like to refer to this as ‘Caterpillar carnival’ They parade themselves all over the plants, munching their way from one leaf to another, leaving a trail of destruction Once they’ve marched and munched themselves silly, they camp out in their cocoons The garden birds were keeping on top of this situation for me until they admitted defeat, so I’ve just been relocating the caterpillars to protect my prized cabbage hearts I could have netted them but the butterflies in the garden have been a welcome sight so it’s a compromise I’m willing to make
The raised beds currently look a little less than desirable but it’s the complete opposite story for inside the greenhouse. Having never had a greenhouse before it’s become a real garden glimmer for me. It’s currently bursting with life, full of tomatoes and peppers. The chilli plants are just starting to flower too. Tomatoes were the one thing I was actually worried I wouldn’t have enough of this season, but they seem to be my most dominate plant. I’ve got lots of varieties growing from insta pals, to include Tori’s Allotment, Niall at NRTomatoSeed and Lance from Tomato Revolutions.
I was also kindly gifted some tomato and pepper plants by Suttons and I have to say they are the healthiest plants I’ve ever received via post The lush colour and aroma on opening that box was simply delightful
My little Max has been a regular garden helper and so I thought it was only right he was rewarded with the pleasure of picking and eating the first of our ripe tomatoes Honeycomb and Chocolate Cherry are in his words, ‘Wow, very sweet’
Many aspects of the Kitchen Garden are now complete but join me next month for a house warming of the fluffy kind
By Kerry Tomlinson
Just look at all that growing success!
Its a team effort to keep the kitchen garden growing.
Kerry’s garden seems to have been invaded.
@lottie thyme
It is no secret that I am an allotment holder because I have dreams of being part of “The Good Life” When everyone talks about winning the lottery, they all seem to have dreams of the house with a pool and big holidays Me? I dream of a house with a big kitchen, a walk in pantry with an old fashioned slab and the opportunity to smoke my own meats and cheeses
By JayneWallace
Now, the house may be a far off dream but the preserving food is within my reach! Every year that I’ve had the plot we have added another method of preserving our food, sometimes without the food to preserve - I’m looking at you, 2024! First it was the second freezer, given to me by a friend. Next, the dehydrator- hidden conveniently within a Ninja Maxi, the powerhouse of my kitchen. The biggest investment? A pressure canner!
Pressure canning has become something of a glut killer: when I have too many tomatoes they go whole into the freezer, then I defrost, deskin and pop them into jars to seal I have spent many an evening, sat on the little step in our kitchen listening to the tick tick of the canning weight I’ve even branched out into canning whole meals so that I can spend less time in the kitchen during ‘seedling jenga’ season and more time in the greenhouse YouTube is your friend if you want to start canning as the American homesteaders are really knowledgeable on this subject
This year, I’ve taken a step back from the big gadgets (because our small kitchen does not have the space!) and started fermenting foods. Tomatoes are a great quick ferment with the benefit of probiotics. Fermenting fruit with sugar makes a very grown up cordial, and you can cook with the fruit afterwards as well. As long as you are open to new flavours, you can make some really good drinks, mainly from the mix of fruit you can pick in small quantities from the plot. I watch @romseycropswapshop and @chef.sam.black for inspiration
Jayne in one of the many greenhouses.
These are some of my favourites methods of preserving
Tomato powder: I use the skins of tomatoes before I can them Dehydrate, grind and you can use them instead of tomato paste A lot more shelf stable and a lot less waste!
Chopped and frozen courgettes: Courgettes work well straight from the freezer in pasta sauses, soups, curries and stews. Open freezing then decanting into freezer bags work best for us… and trombicino is our favourite veg for this!
Onion/ garlic powder: the tops, bottoms and skins dried and ground.
Microwave dehydrating annual herbs: basil, parsley, coriander leaf 20 seconds at a time on a paper towel on a plate Works a treat
Water bath canning tomatoes: You don’t need a big canner to process your tomato glut A large stock pot type pan with a thick base and something at the bottom, jars with clicky lids and a touch of acid in each jar before filling 30 minutes submerged in boiling water and then wait for the lids to pop!
Fruit syrup: Match the volume of sugar to fruit in a clean, airtight jar shake periodically and strain Refrigerate after a week. Fruit is good cooked too.
Woody herb Christmas wreaths: bay leaf, sage, thyme, chillies… all can be bound onto a wreath base and kept for use in the winter months. Add cinnamon sticks, dried orange slices and star anise and it also makes a great Christmas gift!
Long storage produce: some produce doesn’t need preserving, only space and the occasional checking whilst eating through Winter squash is great for this, and this year I am trialing long storage tomatoes from @shegrowsveg to see if I can extend our harvest even further Plants seem healthy but it’s early days yet!
Preserving our harvests means there is no such thing as a glut in our house, only a lack of space! This summer we are converting the metal shed on the plot into a drying room for herbs and curing veg like onions and pumpkins where there is a will we will find a way!
Jayne definitely wont be running out of these!
Not just food but also preserved decorations can be dadded to your house.
Lavender is one of those brilliant plants that just keeps on giving. It smells incredible, looks lovely, and has been used for centuries to help with sleep and relaxation in aromatherapy. Once I’ve dried mine, I like to make little lavender bags that can be popped under your pillow or tucked into drawers to keep things smelling fresh.
If you fancy making your own, the first step is harvesting and drying your lavender. I usually do this in June, just before the flowers fully open, this helps the plant produce more blooms, too. I snip the stems just above the leaves so they’re nice and long, then gather them into small bunches and tie them with twine. Leave a long tail on the twine so you can make a loop to hang them up I tend to dry mine in the summerhouse, but anywhere cool and out of direct sunlight works well, this helps the colour stay vibrant once it dries.
Once the lavender is fully dried, you can either strip the buds from the stems or snip the ends off in neat little bunches, depending on the look you ’ re going for. Then just pop them into organza bags and tie them closed. That’s it! If the scent fades over time, you can refresh it with a drop or two of essential oil but honestly, I find the natural fragrance lasts for years
Pressing flowers is something I’ve always loved. It’s a lovely way to preserve the plants I’ve grown each year almost like keeping a garden diary. You don’t need any fancy equipment to get started, just a heavy book and some kitchen roll or scrap paper That said, I do get better results with a flower press, and I’ve got a little pocket-sized one that’s perfect for foraging walks I can press things on the go!
The best time to collect flowers is when it’s dry, as any moisture can cause mould Leaves work really well too, especially in autumn when they’re turning those gorgeous fiery colours.
Once pressed, you can keep them as a memento or use them in all sorts of crafts cards, bookmarks, framed pictures, even in resin if you ’ re feeling adventurous. There’s something lovely about seeing a little pressed flower and remembering exactly when and where you picked it.
Crafting like this gives me a real sense of connection to the garden it’s peaceful, creative, and deeply satisfying. Whether it’s the scent of lavender on your pillow or a pressed pansy tucked into a book, these little projects are such a gentle way to celebrate your space and the seasons
This year, as part of this year ’ s Garden Folk grow along, we are growing a range of our favourite edible flowers and sharing our progress with you through the magazine and our social media. We're growing: Cornflowers, Nasturtiums, Pansies, Calendula, Amaranth, and Borage from The Hampshire Seed Company.
For those of you who have been sowing and potting on along with us, you should now have a range of lovely plants that are producing masses of beautiful and useful flowers.
This month we ’ re focusing on the calendula that is bursting with beautiful sunshine blooms. All parts of the plant are edible and the leaves before the plant flowers make a good spinach substitute (hence the name ‘pot marigold’ which refers to adding it to the cooking pot rather than a place to grow it). Late summer is a great time to collect the flower heads to dry. the plant will produce more as you pick them so don’t worry about ruining your display. Just pick off the flowers and lay them out on a towel or tray to dry. A warm windowsill or even the dashboard of a parked car can make a good drying spot A dehydrator is also useful if the days are cool and damp. Once dried you can store the flowers, or just the petals, in jars in a dark cool place for months or even years.
You can use the dried petals in cooking as a saffron substitute but the main reason I like to dry these beautiful flowers is because of their amazing benefits for skin health.
You can reap their moisturizing and healing benefits by adding a few to a bath, drinking in a tea, or as the following recipe explains, creating a beautiful, natural and soothing skin salve
Do remember that not all flowers are edible, some plants with edible flowers may not have edible leaves or roots and some flowers such as Foxgloves, Azaleas and Lily of the Valley are deadly poisonous!
Always do your research and don't eat it if you're not completely sure it's safe! You can find an extensive list of harmful plants here
Borage
Cornflower
Pansies
Amaranthus
What you’ll need:
Calendula flowers
300ml Carrier oil
50g Beeswax or vegan alternative
Small lidded jars or tins
Optional: a few drops of any essential oil of your choice
1 Collect your calendula flower heads and dry thoroughly using whatever methods you choose.
2 Pack the dried flowers into a clean glass jar and cover with oil- olive, sweet almond, safflower or rosehip are all good choices You can also add a mixture if you prefer. Leave the mixture to infuse for up to 6 Weeks.
3 Strain your flowers our of the oil and warm it slowly in a pan
4 Add beeswax or vegan alternative and stir until fully melted.
5 Turn off the heat and add essential oils if you wish at this stage
6 Pour into small lidded jars or tins, label the lids and add once the salve is cool and set.
Just look at the colour of
First of all, for those that don’t know, I work in a private estate in Lincolnshire with a 12 acre garden, 7 acres is landscaped garden designed and planted 15 years ago and 5 acres is a native woodland planted 11 years ago I have worked at the garden for 13 years and have been the Head gardener for the last 3 I am currently overseeing a simplification program of the garden to make it easier to manage and more sustainable but equally as beautiful hopefully
@gardeneriddler
Right on with my week, this definitely isn’t what every week looks like as every week is completely different There are a few things that stay the same, and weather permitting, this includes mowing the grass. Although the robo mower does a lot of the work, there is half the garden that it doesn’t do. that half i tackle with my trusty ride on mower with a mulch deck (this means it chops up the cuttings in to little bits and leaves it on the surface to rot down and act as food). This week is the first week I have had to cut the grass for about a month because of the dry and hot weather. A week of decent consistent rain is all it took for the dry dead looking grass to come back to life, there is absolutely no need to water your lawn in dry conditions.
The paths looking absolutely magnificent.
The other thing that doesn’t change is watering and feeding the plants in pots around the garden. Even if it rains it’s important to water your pots as the rain doesn’t seem to get in there. Hopefully you have full waterbutts you can now use instead of the tap.
This week and for the last few weeks we have had an additional contractor on site who have been doing some major work to replace a former boardwalk along one side of the lake which had become rotten and dangerous A few weeks ago me and my small team of two removed 80 metres of rotten boards and other structures to leave concrete posts and a bed of gravel ready for the contractors to come in They then added 40 tonnes of crushed tarmac to build up the level to the top of the posts and then this week they have been laying 160 metres of block work to retain a compressed gravel path which although wouldn’t win any awards at Chelsea is functional and in my opinion equally beautiful as it retains the same curving shape that the boardwalk once did This has been a no-go area for about 4 years so it’s incredible to see it transformed after years of indecision and frankly ridiculous quotes from all sorts of different companies one of which was six figures!
They have also removed a section of the planting from the edge of the lake so we can run the grass in to it to create a lovely uninterrupted view across the lake and up the garden which may be my new favourite vista.
We have spent a few days this week in a few areas of the garden cutting back plants and dead heading hoping with the rain, the plants may put on a second flush and give a beautiful end to the summer. In the area closest to the house that we call the back terrace we also added some Dahlias grown from seed on site and some Chrysanthemums, we also cut the lavenders hard as they had finished flowering and some were getting woody and leggy When I say hard, I mean cutting back in to the woody growth Most of the time they respond by putting on lots of new grown and looking much better Make sure you take some cuttings to ensure you have replacements in they don’t all recover , Don’t do this in September as this won’t give them time to recover , you need to do it in the next few weeks
Another random job I have had to do this week was try and figure out why a couple of the security cameras weren't working, all part of the job of head gardener Also I fixed the tap in the Gardner's room as it had become loose. In the past I have also cleaned out rat traps, set mouse traps in the loft, and even help set up the large above ground swimming pool.
The wild planting brings a touch of calm to the garden.
Now is a good time to get deadheading and cut back perennials
On Wednesday I had a rare day on my own so I took the opportunity to slow down after a hectic few weeks and tided all of the harvest onions and garlic to make it easy for the family to work their way though. I took all of the dried stems down to just above the bulb and took the roots off close to the bottom of the bulb then peeled a layer of the dry skin off to leave a clean bulb. A lot of the red onions went to flower because of the warm weather so these will not store well and will need to be eaten as soon as possible and probably chopped and frozen to ensure they aren’t wasted. The white onions were much better and I have placed them in the polytunnel to finish drying out
We also did something that I advise all of you to do in your gardens on a regular basis, ready for it we walked around and looked at the garden and took it all in Sometimes you can get carried away with what needs doing and can completely forget to enjoy all of your hard work It also allows you to see where you need to make tweaks and make plans for the autumn and winter while the plants are dormant
So there you have it, a little random week in the life of a head gardener of a 12 acre private estate in Lincolnshire I hope you have enjoyed a little glimpse that not many get to see with it not being open to the public
Take a moment to enjoy your gardens this August.
Marc has been very busy prepping all the onions for storage.
The bright pops of blue add colour and texture to the landscape.
@ thequietplace
With dark, glossy leaves the rubber fig is a striking plant. Named ‘Ficus elastica’ it is a cousin of the common variety of fig tree grown for its delicious fruit, ‘Ficus carica’. Which has been cultivated since Ancient times. In fact evidence suggests it could be the very first plant in the world to be raised by humans to provide food Having such a long history, the fig has a few origin stories
One tale tells of a Titan called Syceus who was part of a gang of rebellious giants that tried to murder the Greek gods When the Olympians, led by Zeus, had successfully overthrown the Titans they‘d fled and Sycenus ran off to hide with his mother Gaia, the great goddess of the Earth. To keep her son safe from the wrath of Zeus she decided to transform him into this tree.
Alternatively Demeter, patroness of agriculture and harvest time, may have gifted this sacred plant to a man called Phytalus He was a kind soul who hospitably received her into his home whilst she was searching for her lost daughter Persephone Grateful for his help and sympathy she left him a fig tree as a thank you A story that was actually recounted on Phytalus’ grave in a suburb of Athens called Eleusis
Pliny recorded that centuries later one was meticulously cared for at the centre of the Roman Forum. Commemorating both the story of Romulus and Remus, where a fig tree grew at the foot of the Palatine Hill, and an occasion when a thunderbolt allegedly struck the plaza. He also describes caprification as the practice of hanging these branches in neighbouring figs to encourage a bountiful crop and states that they were associated with the goddess Rumina who protected nursing mothers of every kind, including animals There was apparently another tree growing before the temple of Saturn but this was removed when the roots were discovered to be undermining the foundations of a statue of Silvanus, god of forests, hunting and fields.
Similarly the rubber fig is known for its enormous roots too. In parts of India people would guide them over chasms to form living bridges strong enough for the locals to use. To this day there are large structures woven from these huge aerial roots in Meghalaya. In general, they’re considered to be symbols of wisdom, fertility and abundance
When we ponder the trees that surround us we often think of tranquility and peace However that’s not always the case In the jungle, trees can be deceptive and some are much more dangerous than our native species With the infamous Sandbox being labelled as one of the world’s most deadly!
“Monkey-no-climb”, also known as the “dynamite tree”, gets these nicknames from some quirky characteristics that contribute to its intimidating reputation. The bark is covered in long, sharp spikes that secrete poisonous fluid and when its brown, pumpkin shaped pods are ripe they pop with an explosive bang Releasing seeds that are launched into the air at 160 mph The flowers that turn into these natural grenades are probably bat pollinated as they bloom at night and give off an unpleasant smell Sitting beneath or felling this tree can be risky, it’s possible to get a rash simply by being close to it and lumberjacks have to wear goggles as stray sap can cause temporary blindness! Despite these hazards the Indigenous people of the Caribbean have always made use of it. Crafting canoes from the trunk and using the empty shells of the fruit to create decorative boxes called pounce pots that held fine sand for removing excess ink before the invention of blotting paper- hence the title ‘sandbox’. The seeds can make soap and the hard, dense wood is fashioned into furniture named ‘Hura’. The poisonous liquid was also used on arrow tips and for hunting fish A tropical terror and no place to find shelter or shade from the summer sun when picnicing!
Cosmos provide food for pollinators right through to those cold months.
By Laura Docker
The warm buzz of my BBC Gardener's World Live experience still lingers on! My 'Nourishing the Soul' beautiful border was never just a display - it was a living response to grief and a tribute to resilience and the need to have somewhere beautiful and calm to root ourselves
Now, back in my own garden, I have been finding ways to bring elements of the border to life at home Whilst the majority of the border is now at the Marie Curie Hospice in Solihull, I did keep a few pieces for myself to recreate in my garden
Firstly, I have the wonderful Midnight Arch, which Zest very kindly gifted to me The arch is such a beautiful entrance to my garden now, and brings with it the lovely memories of building it with my friends and fabulous build team members, Shelley, Annette and Abi, during the first day of the show I have a Peter Beale City of York rose growing up it, which was bought for me as a birthday gift by Talia and Ben (@plot 27b bristol) at the show, which brings me extra joy!
@lottieonthehill
I was also lucky enough to get extras of the Bradstone rustic red carpet stones, which made up the path of my border The actual path from the show itself was donated to Marie Curie Hospice, but I had enough of them left over to bring some home as well! So I have used these to lay over the dull grey slabs in the garden, and have fixed them in price, then topped them with horticultural pea gravel Again, the path brings back so many fun memoriesparticularly of 2024s triple award winning Leanne (@my little patch of earth) and how it cemented our reputation as the ‘naughty ones’! One judge referred to it as an informal path, which we were delighted with!
The difference that the arch and brick effect path has made to the garden already has been tremendous! I was also able to keep the bistro set, and I have already enjoyed many lovely cups of tea sat there in between working on the garden make-over. There are a few plants scattered around the garden from the show -including a couple of hostas, salvia, one of the jasmine which were entwined around the arch at the show, and one of the creeping clematis plants too And, of course, the favourites of many at the show - my garden ornaments! All of which, except for the wonderful copper bee drinkers from @copperandgreenpots, were from my own garden and allotment already
Doesnt every garden need an arch!
What a cute little guy.
has brought a touch of GW Live to her borders at home.
Oh and a couple of the “do not sit on the borders” signs m have snuck into the van on the way out with me too! So one those is in the raised bed at home alongside my official Gar World Live garden sign.
The garden makeover is still a work in progress, with the late being to get five new fence panels installed. Once they are i would like to get a small kitchen garden space reintroduced. taking on my allotment, I no longer grow any food at home, know that my partner misses going out to the garden to pick smaller things for dinner. So it would be great to get a veg tu similar type of planter out there to grow things in for him to p again I'll also be getting some more pots for flowers, as our garden isn't the best for growing directly into the ground It s to be largely rubble under the pebbles, and only our plum tr rosemary have thrived in the ground so far!
I'll share more on the garden revamp as it continues, as I als a messy car port/bin area and 'nook' to do, as well as plan the front garden!
Laura
The Copper Gree Pots were a firm favourite from Lauras garden.
The famous path is now taking a shining spot in Lauras garden.
By Tori Thomas @torisallotment
moves too fast, a garden can place to grow plants; it becomes a ritual, a return And much like the style of your garden can ace, and soul of the person
or small, an allotment or a garden holds the potential to be l; it can be healing. As we step ng season, it’s worth asking: rden say about you?
e of precision and production; bles, military-tidy raised beds planned sanctuary where wild blooms lean lazily over gravel ore gardeners are turning away mbracing the deeply personal; hat are gentle, soulful, and g
age Blend: a style emerging from ment that weaves together the navian design with the poetic nglish cottage garden Think whites, herbal greens, natural elisk crowned with sweet peas. ing alongside thyme and der bare feet. Here, scent matters very planting is intentional, not r produce, but for peace.
ooted in the Danish concept of less about what you grow and u feel while growing. A chipped ompost A blanket draped over a es tucked into terracotta pots for ools are well-used and soilthat embraces imperfection and
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us!
These Hydrangeas provide a calm backdrop to the garden.
Adding perennials to your garden will give you homegrown goodies for years to come.
The truth is, garden styles don’t need to follow trends The most compelling gardens are those that feel lived in, loved, and honest Where self-sufficiency meets beauty Where morning light hits the rosemary, and the air is filled with thyme and intention
So how do you find your garden’s style? You listen. You sit with it. You notice what brings you calm. What makes you want to stay out a little longer. Is it scent? Texture? The joy of barefoot weeding or the satisfaction of a hand-picked lunch?
Garden styling isn’t about aesthetics alone. It’s about creating a space that reflects your values; slow living, sustainability, nourishment, healing. Your garden can be your soft place to land A mirror A muse A reminder that every passing minute is another chance to turn it all around And sometimes, the most beautiful style is simply yours
Are you using recycled materials in your greenhouse for growing and harvesting?
Tori’s garden provides a space for her to grow not just food but herself.
As summer reaches its peak, August brings an air of tranquillity to the garden. Long, sun drenched days provide the perfect backdrop for wildlife to thrive Butterflies flutter between blooms, birds enjoy bountiful food supplies, and the garden hums with the quiet activity of bees and other pollinators. For wildlife gardeners, August is a month to celebrate the abundance of life while preparing for the subtle shift toward autumn.
From sowing seeds for next year ’ s blooms to leaving a little wildness in your borders, there’s plenty to do this month to keep your garden thriving and full of life
Wildlife Garden Tips and Jobs for August
Provide Food for Pollinators
As some flowers begin to fade, it’s important to ensure there’s still plenty of nectar available for bees, butterflies, and hoverflies. Plant latesummer blooms like sedum, verbena, and buddleia to provide essential food sources Deadhead flowers regularly to encourage continuous blooming.
Keep Providing Fresh Water
In the heat of August, water is crucial for garden wildlife. Keep bird baths and water dishes filled, and check ponds to ensure they haven’t dried out. Add pebbles or floating leaves to create safe landing spots for insects like bees and butterflies
Keep gathering seeds for next years growing.
Help Hedgehogs Prepare for Autumn
Hedgehogs are busy fattening up for the colder months ahead. Leave out meaty cat food or hedgehog-friendly biscuits, and ensure your garden has plenty of safe, sheltered areas where they can forage and rest.
Harvest and Collect Seeds
Many garden plants will begin to set seed in August. Collect seeds from your favorite flowers and store them in labeled envelopes or jars for sowing next year Leave some seedheads intact as food for birds and shelter for insects. .
Tidy Mindfully
While it’s tempting to tidy up fading plants, remember that some wildlife depends on these areas for shelter and food. Leave wild corners and avoid cutting back too much.
Plant for Autumn Blooms
Extend the season of color and nectar by planting autumn-flowering perennials like asters, dahlias, and Japanese anemones These plants provide vital food sources for pollinators as summer fades.
Dahlias add some additional blooms for later months.
Steps for the Months Ahead
Start Thinking About Spring Bulbs
Many plants will begin to form seed heads in late July Collect seeds from flowers like poppies, nigella, and calendula to sow next year. Store them in a cool, dry place in labeled envelopes or jars.
Set Up Log Piles for Hibernators
Amphibians, hedgehogs, and insects will soon begin preparing for hibernation. Create log piles or brush heaps in quiet corners of your garden to provide a safe haven for these creatures in the coming months
AugustWildlife
Highlight: The Butterfly
Few creatures capture the spirit of a summer garden quite like the butterfly. These delicate pollinators bring grace and color to our outdoor spaces, flitting from flower to flower in search of nectar August is a prime time to see butterflies, as many species including peacocks, red admirals, small tortoiseshells, and brimstones are at their most active, making the most of the late-summer blooms.
Why They’re Beneficial:
Butterflies are not just beautiful they’re also vital pollinators, transferring pollen as they feed on nectar. In addition, caterpillars provide an important food source for birds and other wildlife
Start building log piles for wildlife.
gardens are filled with Butterflies this time of year.
The
Add verbena to your garden for pollinators.
Take a moment to admire all your Wildlife hardwork paying off.
How to help them:
Plant Nectar-Rich Flowers: Grow flowers such as verbena, buddleia, and echinacea to provide a continuous supply of nectar.
Provide Overripe Fruit: Butterflies love fermenting fruit. Leave a few slices of overripe banana or apple in a sunny spot to attract them.
Create a Butterfly Puddle: Butterflies need water and minerals These minerals they get from the soil Fill a shallow dish with damp sand or soil and place it in a sunny area to create a "puddling".
Avoid Chemicals: Pesticides and herbicides can harm butterflies at all stages of their lifecycle
Watching butterflies dance through your garden on a warm summer ’ s day is one of the great joys of the season.
A Monthly Step By Step Journey
August is a celebration of summer ’ s abundance, but it’s also a time to prepare for the changing seasons ahead. By supporting pollinators, helping hedgehogs, and collecting seeds for next year, you ’ re creating a garden that nurtures wildlife through every season and laying the groundwork for the seasons ahead
See you all next month!
By Kim O’Brien
There’s something deeply satisfying about stepping outside into your own home allotment, selecting your pick of the crops and returning to the kitchen with a basket brimming with freshly harvested vegetables. The vibrant colours, earthy aromas,and crisp textures are unmatched by anything you’ll find at the supermarket, and when the growing season peaks, your garden can be an absolute treasure trove of plot-to-plate inspiration.
Freshly-grown produce has the added bonus of being readily available, free to gather and zero in terms of air miles, so it’s great for your purse and for the planet. Packed with vitamins and bursting with freshness, homegrown veg has a living energy and high vitamin content that’s sometimes depleted in supermarket veg - and let’s not forget that the actual process of harvesting is good for mindfulness and wellbeing too!
Those who have followed my journey in garden folk mag this year will know that throughout 2025 I’ve created a home allotment complete with raised beds, greenhouse and a polytunnel on a previously disused area of land adjacent to my property It’s been a labour of love, but now I’m reaping the rewards a hundred fold! Every day I’m stepping out my door into my very own living grocery store, selecting healthy homegrown vegetables to rustle up fast, nutritious meals for myself, and for friends, family and summer entertaining.
I want to share a recipe that celebrates a rainbow of homegrown produce each one picked at its peak from tender baby carrots to jewel-toned beans. It’s a feast for the eyes and the body: quick, healthy, and full of flavour. Best of all, it's built around a simple, seasonal stir-fry that honours the freshness of each vegetable, and it’s ready in minutes. It’s a great example of a typical daily meal I’ll make for my family, but it’s also perfect as a side dish as a BBQ when entertaining It can be picked, prepped and made in under 10 minutes, so it’s ideal if like me you have a busy life of work and meetings during the week, or when you want to be outside with your friends at the weekend, not spending hours slaving in the kitchen
I’ve kept this one simple, adding no seasoning, no sauces and no flavourings, the flavours of the produce do all the work here, but you could add in sesame oil, sticky teriyaki sauce, or ginger and lime as you desire The final important ingredient is eating Al fresco … taking the meal back out into the garden brings the experience full circle and gives everyone a greater appreciation of the flavours when enjoyed in an outdoor setting, at the heart of summer family dining, in the garden.
Serves 4 | Time: 10 min
The Ingredients: All picke allotment and washed b
Beetroot: Earthy and swe brings bold colour and a white beetroot today, bu golden)
Spring onions: Flavourfu they’re the perfect base Yellow courgette: Light a both flavour and appear
Kohlrabi: Crunchy and s texture and intrigue.
Baby carrots: Tender, sw
Mangetout and purple m slightly grassy, they coo
Dwarf French beans (yel tender, offering subtle di
Purple climbing beans: H green when cooked but these al dente
1 Cut all vegetables into matchsticks to ensure qu
2 Heat your wok or fying butter. Add shredded ko Sauté lightly for 1 minute to a plate.
3 Add some more salted seconds the sliced kohlra beans.
4 Toss in the courgette, b fry for another 1-2 minu and crisp
5 Finally add in the sprin and baby carrots Stir fr
6 Serve hot over the bed leaves Garnish with gra tops Enjoy!
It’s that time of year when allotment gardeners up and down the country start to question why they ever thought they would need 6 courgette plants, especially as they live alone most of the time (or is that just me?)
Having failed miserably in the past to grow courgettes, my colleagues, friends and family have all be forced to enjoy the courgettes I have managed to grow this year Very soon I will be stealthily leaving them on the doorsteps of my neighbours and praying they don’t have a ring doorbell to see the crazy lady from number 38 playing the gardener’s version of knock down ginger
If you ’ re not at the glut stage yet, don’t worry, it will come. If, like me, you have courgettes coming out of your ears then here are 3 delicious ways to enjoy your abundant harvests.
Photo Credit: Natacha Ramsay
1 In a bowl mix together the oil, harissa, vinegar and honey.
2 Use a vegetable peeler to make ribbons with the courgette. Add these to the dressing and make sure all the courgettes are covered well. Put into a heat resistant dish.
3 Chop the nuts and scatter over the top. Crumble the feta over the top Pop under the grill until the feta turns golden brown.
4 Serve in a bowl and drizzle any of the dressing that remains in the cooking dish over the salad.
This is lovely served with a flatbread and maybe some roast lamb.
1 Add a generous knob of butter to a pan and add the onion and garlic. Cook slowly so that they caramelise to a golden brown.
2 Peel the zest from the lemon and slice into very thin ribbons then squeeze the juice from the lemon and put to one side.
3 Boil some water and cook your pasta to al dente (so it has a bite still)
4 Add the courgette to the onion and slowly sauté until tender
5 Add the peas, thyme, lemon zest and lemon juice, cook for about 2 minutes and season with salt and pepper.
6 Add the parmesan and about 4 tablespoons of the water you cooked the pasta in.
7 Once the cheese has melted add the pasta, stir into the cheesy veg and serve whilst hot
A super simple and quick recipe and makes a great side dish for most dinners.
SAUTEED COURGETTE WITH GARLIC
What you’ll need:
Courgette Garlic Butter Salt & pepper
Slice your courgettes and put to one side Add a generous knob of butter to a frying pan and gently melt. Peel and mince your garlic then add to the pan. Add the courgettes and gently fry until golden brown, seasoning with salt and pepper to taste.
Are
1 Cut your tomatoes into 5mm thick slices and place on a baking tray lined with kitchen towel - set aside for 2 hours. You want to remove as much excess liquid from your tomatoes to ensure your tart stays crisp and not end up with a soggy bottom.
2 Make your pastry by combining your flour, salt and butter in a stand mixer at medium speed increasing to high. Mix until it becomes a fine crumb-like consistency. Add one teaspoon of ice cold water at a time and at a medium speed until the dough forms one solid ball. Work the dough as little as possible to achieve the best result.
3 Tip out the dough onto some cling film or wax wrap and roughly flatten to form a disk, cover & secure tightly and place in the fridge for at least 1 hour.
4 When you are ready to assemble your tart, preheat your oven to 180c.
5 Remove your dough from the fridge and on a well floured surface roll out your pastry to fit onto a 30cm round baking tray lined with parchment paper. Your pastry wants to be about 4mm thick.
6 Spread the mustard evenly over the pastry and scatter half the herb mix and return the pastry to the fridge to firm up for 10 minutes.
7 Remove the pastry from the fridge and carefully arrange your tomatoes in concentric circles slightly overlapping, working your way inwards, leaving a 4cm border around the edge.
8 Sprinkle the remaining ½ tsp of herb mix over the tomatoes, season generously with salt and pepper, and drizzle over a little olive oil.
9 Fold over the pastry border around the edge so it overlaps the tomatoes and, if desired, brush it with egg yolk. Place in the oven and cook for 40-45 minutes.
10 Remove from the oven and set aside to cool for 10 minutes.
11 Before serving, dab your tart with the pesto and scatter over the basil leaves and pine nuts.
12 Serve with a gorgeous green salad and enjoy this slice of summer.
The perfect dish for a picnic.
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It might be in the height of summer now but in the flower farming world, it seems you are always thinking and preparing for two or three seasons ahead! Thinking about all the different plates to keep spinning in a business that is predominantly seasonal
So, while on the surface we are knee deep in blooms – my mind is elsewhere with thoughts of seed saving, sowing hardy annuals (to direct sow or sow into modules or both!) and most importantly of all
CHRISTMAS. Sorry!
I have gone and said the ‘C’ word in the middle of summer!
But keeping things as commercially driven as possible means Xmas plans have been in the pipeline for a while And last night our Xmas Wreath Workshops went on sale!
Unfortunately, flower farming isn’t all pretty flowers and wafting about in the field. Some of it is stuck behind my laptop or phone planning, preparing or most importantly of all selling.
During the last heatwave I was shopping for the perfect wreath bases, that can be used every year. And I’m currently drying lots of materials for those workshops to ensure our creations are completely unique and beautiful. It feels wonderful to be part of such a process that takes a whole previous season to prepare for
I’m almost certain that while I’m busy making my own Xmas wreath my mind will be wandering along to spring and thinking of all the preparations needed to get Year 2 of Wirral Flower Farm in full swing Like I said always 2 or 3 steps ahead!
You can visit the Wirral Flower Farm for pick your own, weddings and workshops (see starting dates below) :
Aug 30th - Summer Table Setting
Sept 20th - Autumn Table Setting
Oct 11th - Autumn Wreath Making
Dec 4th - Xmas Wreath Making
Check out Jen’s website for all the courses available
By Jen Howarth @life on the lot
Jen’s
August marks a turning point in the garden or allotment as we gather our summer harvests and look towards the season to come.
Things to sow/plant
Flowers
Pansies
Sweet Williams
Foxgloves
Aquilegia
Forget-me-nots
Violas
Honesty
Wallflowers
Sweet Rocket
Edibles
Peas
American Land
Cress
Peas
Mustard Greens
Pak Choi
Spring Cabbage
Chicory
Spring Onions
Radish Turnips
Come and join the @gardenfolkmag team for live garden updates throughout the month over on Instagram.
Cultivating Place Foundation focusses on the great diversity of Gardeners and their Gardens/cultivated places as critical links to better communities, environments, and economies, because every act of cultivating place with care is a opportunity to take better care of each other and our world.
Look around the garden this month to see what you can do to extend the flowering and harvests while also putting things in place for the season to come
Harvest the rewards of your work this past spring and summer
Create delicious dishes from your garden harvests
Preserve any surplus you can by whatever means you can: drying, canning, jam and chutney making, fermenting or freezing
Order spring flowering bulbs
Cut back herbs to encourage new growth to enjoy before the frosts
Prune blackcurrant stems after harvesting the fruits
Sow crops that will grow in the cooler temperatures of autumn and provide food during the winter.
Cut back lavender to prevent it becoming woody
Water evergreen flowering shrubs like camellias to ensure the buds develop well for next year.
Dry onions, shallots and garlic in a warm dry place
Continue deadheading flowers for longer flowering.
Take lots of photos of your garden to help make plans for next year
This month we asked you: “What is your favourite long lasting bloom?”
Snacking sweet peppers �� and nasturtiums to add to the salads @lottieonthehill
I’ll bring a bouquet of dahlia and a posey of wildflowers for the centrepiece @fiveminutegardener
Cucumbers!!! Some fermented fruit syrup made into drinks (with ice in the bottle!), tomatoes, honeyberries and blueberries �� @theallotmentmum
Definately my coleslaw all made with homegrown veg @4mcds bloomingplot
Tomatoes �� �� @bluebellandbumblebee
Chive flowers for potato salads, cheese sandwiches or leafy salads because the more you use them the more you get for bee picnics! ���� @ thequietplace
Definitely the courgette cake I made yesterday @starof 72
