I hope you have had a good start to the new year and it hasn't been too frosty where you are! As we move into the second half of January, there's no better time to start planning, planting, and dreaming of the season ahead. In this edition, I’ve included tips, seed suggestions, and inspiring ideas to help you make the most of this chilly but crucial time of year.
🌟 Gardening Tips for Late January
Start Sowing Indoors: It’s a good time to get ahead with seeds like aubergine, celery, early peas, sweet peas and herbs like sage. Use a heated propagator or a sunny windowsill near a radiaor to give your seedlings the warmth they need. If you are anything like me you'll be eager to get sowing, but my advice would be to not get too carried away and sow too much too early (I have done it many times) those tiny seedlings soon grow into larger plants and space indoors can run out quickly as we wait for our last frost dates to pass, often leading to leggy plants that do not transplant well.
Plan Your Garden Layout: I like to take some time in Januaury to review my gardening plans, or to map out any new projects. Write down the things you'd really love to grow this season, search out interesting varieties (ill be posting about some of mine on socials soon), and then create a list of companion plantings—pairing plants that benefit each other— which can really help you maximise yields and help cultivate a pest/prey balance.
I am planning a couple of social media posts on these subjects, so keep an eye out for those.
Check Your Tools & Supplies: They might not be the most exciting of tasks, but before the season starts it's good to sharpen your tools, stock up on compost, and clean your pots and trays.
Have a tip of your own? Please share it in the comments—I’d love to hear how you’re kicking off your gardening year!
đź“‹ What I Am Sowing Now?
January is all about getting an early start. Here are a few seeds I am sowing indoors this month:
Vegetables: Aubergine (Ideally with a heat mat and grow lights), celery 'Early Belle' is a favourite of mine, and early pea varieties like 'Felton first' or Meteor.’ Peas can be grown for nice early shoots.
Herbs: Sage, thyme and chives for fresh flavor all year. Herbs often take a little longer to germinate so be patient with them, they will provide flavour for years once established.
Flowers: Sweet peas and petunias for vibrant, fragrant blooms come summer. Pre-soak sweet peas to speed up germination.
🌍 Sustainability Spotlight: Biodiversity in the Garden
Even the smallest garden can support local wildlife. By simply sowing native wildflowers in a windowsill planter, leaving areas that are a little overgrown to support and shelter wildlife though the colder months, putting up bird feeders, or building simple bug hotels, you can help support early pollinators and other beneficial creatures as they begin to emerge. There will be lots of wildlife-friendly gardening projects and tips in upcoming newsletters this spring and summer!
🍴 From Garden to Kitchen: Winter Warmers
If you have overwintered or stored up veggies like carrots, squash, or kale, there is no better time for hearty soups in my opinon. I have added my favourite winter soup recipe below and I'd love to hear what you think if you give it a go. Or try your hand at a fresh herb butter using sage or chives for a comforting winter treat. Have a recipe to share? please add it below for us all to try!
Creamy Roasted Winter Vegetable Soup (Plant-Based, but doesn't have to be)
Warm up with this hearty, plant-based roasted winter vegetable soup. Packed with seasonal veggies, creamy coconut milk, and fragrant spices, it’s the perfect dish on a chilly day.
Ingredients (Serves 4-6)
4 cups (500g) mixed root vegetables (e.g., carrots, parsnips, sweet potatoes, and turnips), peeled and chopped, I am using carrots, parsnips and squash. 1 large onion, peeled and quartered
3 cloves garlic, unpeeled
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chili flakes (optional, for a kick)
4 cups (1 liter) vegetable stock
1 can (400ml) coconut milk
1 tbsp fresh ginger, grated
Salt and pepper to taste
Fresh herbs (e.g., parsley, thyme, or cilantro) for garnish
Crusty bread for serving (optional)
Instructions
Preheat your oven to 200°C (400°F). Toss the chopped root vegetables, onion, and unpeeled garlic in a baking tray with olive oil, smoked paprika, cumin, turmeric, and chili flakes. Spread evenly and roast for 25-30 minutes, until golden and tender.
Remove the roasted garlic from its peel and transfer all roasted vegetables to a large pot. Add the grated ginger and vegetable stock. Bring to a gentle simmer over medium heat for 5 minutes to meld the flavors.
Use an immersion blender to puree the soup until silky smooth. Alternatively, transfer to a blender in batches and blend. Return the soup to the pot if needed.
Stir in the coconut milk, reserving a few tablespoons for drizzling. Heat gently, but don’t let it boil, to preserve the coconut milk's creaminess. Season with salt and pepper to taste
Ladle the soup into bowls, drizzle with the reserved coconut milk, and sprinkle with fresh herbs. Serve with crusty bread or crackers for dipping.
💡 What’s Coming Next?
In the next edition, I’ll be covering:
How I sow chilli seeds to ensure great germination.
Planning for biodiversity: Top native plants for every garden size.
Creative ways to upcycle old items into garden planters and projects. Garden to plate recipes and more.
What topics do you want to see in future newsletters? Comment below—I’d love to keep tailoring this space to your interests.
Thank you for being part of this growing community. Stay warm, stay inspired, and happy sowing!
Until next time,
Jamie x 🌿
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