Frosty February

It's been a cold month so far, with lots of beautiful frosty mornings, but that hasn't stopped the veggies.

Wintry veg garden

Frosty patio

Dredging under way

We've started to dredge our wildlife pond, which was totally grown over, in anticipation of ample frog spawn. It actually looks like a pond now.

Some of the little trees to be moved

The other big job on the list for this month is moving lots of tiny oaks and ash trees that the son of the previous owners had planted in the bottom paddock. They will be incorporated into the hedge, also to be planted this month. At the latest count, 17 left to move.

Here, some cob nuts have already been moved, creating a new growing area

We're starting to 'eat up' some of the veg beds to clear them. We've already had a lot of secondary cabbage growth. This looks and tastes like what they sell as collards in the supermarket. Definitely worth leaving the plants for that. Only one proper red cabbage left and several Drumhead Christmas secondary cabbages.

This is the time of year when the Brussels sprouts are at their best. However, half of my plants haven't hearted up properly. I read that this is because it was too hot when they were setting. So I'll try to sow some of my Brussels later this year (beginning of May versus mid-March) to see whether this makes a difference. I do want to have sprouts for Christmas though, which I did last year with my March sowing. Has anyone had experience with sowing their Brussels late - were they ready in time for Christmas dinner?

Yummy sprouts

My other question is about swedes. I've had no complaints about Swede Marian when it comes to reliability and hardiness, but they just don't taste great. They're OK in soups and stews, but not as a standalone veg with the haggis. Any recommendations? Thinking of trying 'Gowrie'. After all, my main criterion for growing veg is flavour; reliability and disease resistance/suitability for organic growing are also a consideration, but flavour comes first.

We're still getting plenty of veg, but then they have to last until May before the new stuff comes along. The kale just keeps getting better and better. What a tasty, versatile brassica! And Jim's perfected the art of making chips from our maincrop potatoes. Double frying in beef dripping seems to be the secret to fantastic home-made chips.

Some things I got right last year, quantity-wise, like parsnips (only about six left, though hard to tell now that the leaves have died back) and celeriac (seven out of 16 left), but others we need to grow more of: Leeks are strictly rationed at one per week and need to double this year. So do beetroot and broad beans (and garlic and onions, but most of these are already planted). The Aguadulce broad beans are looking lush so it looks as if overwintering veg are an option here.

Not much chard left

The artichokes have divested themselves of their winter cover

Celeriac Prague Giant

I've cut down the autumn raspberries almost to the ground as it says to do. Looks a bit sad, but fingers crossed for a bumper harvest this year. It's nice to have the soft fruit in place. Hopefully next year we'll have a larder full of different jams.