I hope this finds you well and that you are enjoying the spring sunshine.
The garden is properly awake now — tulips are giving way to early roses, fruit trees are buzzing with bees, and the first broad bean flowers are out. There’s a kind of quiet momentum in the air; everything feels like it’s stretching towards summer, and it’s such a hopeful, vibrant time to be outside. We've had Beltane marking the half way point between the spring equinox and the summer solstice, which means the season is well and truly underway!
Here’s what I’ve been up to lately — and a few things you might want to try too…
Sowing, Growing & Planting Out
If you’ve been raising seedlings indoors or undercover, this is the month when you can start thinking about planting out, the greenhouse is overflowing with ever growing seedlings (or rather small plants now) and i'll be very happy to get them in the ground! Just keep an eye on the forecast — while frosts are less likely now in many areas, they can still suprise us, especially when we have warm clear days and the temperature drops at night.
Sow Now (Early May Favourites):
- French beans & runner beans
- Squash, courgettes, and cucumbers
- Sweetcorn
- Basil, coriander, and dill
- Pollinator flowers like cosmos, calendula, zinnias & nasturtiums
- Sunflowers
- Leafy greens: chard, perpetual spinach, rocket, and salad mixes
Plant Out (it may be worth covering these overnight whilst they get settled):
Once risk of frost has passed in your area:
- Kale and brassicas (use netting to protect these from cabbage whites)
- Lettuce and salad leaves
- Early courgettes and squash (these will still want some protection)
- Chard and perpetual spinach
- Sweet peas, calendula, and other hardy annual flowers
Top tip: plant flowers in between your veg — it attracts pollinators, looks beautiful, and helps keep pests in check.
I’ve been really happy to see the garden humming with bees, hoverflies and even the odd butterfly. If you're looking for a quick win to support them, try scattering a few more wildflower seeds into empty corners of your garden, or even in an empty pot — they’ll catch up fast in this warmth.
If you need ideas of what to sow, check out the pollinator-friendly list in last month's newsletter if you missed it.
A Quick DIY: Bee Bath
This is a great little project you can do in five minutes with a saucer, some stones, and water. At this time of year, and especially after the lack of rain we've had in the UK Bees can become tired and dehydrated, make this simple 'bee bath' to help them out.
Method
- Place pebbles in a shallow dish or terracotta saucer.
- Fill with just enough water so the tops of the stones stay dry — this gives bees a safe place to land and sip.
Pop it somewhere sunny near flowering plants, and you’ll likely see some visitors within days.
Community Garden Update – Early May
The garden has really began to take shape in the past two weeks!
- Last weeks volunteer day was great, we spent the day prepping our no-dig ground beds. There was lots of prep work, digging out perenial 'weeds' such as docks and thistles but it has already made such a difference to the space and I can't wait to see the beds planted up!
- We've been doing lots of maintenance, the willow planting area had began to grow a ground cover of 'weeds' so we've removed these and are having a delivery of organic hay tomorrow to get the ground mulched and covered. This will not only suppress the 'weeds' but will also help to retain moisture which we so desperately need at the moment! (Not something I'm used to saying in the UK)
- Our next volunteer/learn day is focused on planting up the polytunnel with the heat loving crops, looking at: supports, best practise, companion planting and growing sustainably as well as continuing with the outdoor no-dig ground beds — all the info and free booking link is below, we still have a few spaces if you'd like to join!
 |
It’s honestly such a joy to see this space come to life — thanks to everyone who’s been part of it so far.
Garden to plate recipe: May Garden Tart with Chard, Herbs & Mustard
This one’s simple, savoury and seasonal — great warm or cold for garden lunches, picnics, or a light dinner.
Ingredients:
- 1 sheet of good-quality puff pastry (shop-bought is fine)
- A big handful of chard (or spinach), leaves shredded and stalks finely chopped
- 2 spring onions or a small leek, chopped
- 1–2 tsp Dijon mustard
- 100g plant-based soft cheese or crème fraîche
- Fresh herbs: parsley, mint, or chives — whatever you’ve got
- Olive oil, salt, and pepper
Method:
- Preheat oven to 200°C / 180°C fan.
- In a frying pan, gently sauté the spring onion and chard stalks in a drizzle of oil for 2–3 minutes. Add chard leaves and cook until just wilted. Season well.
- Roll out the pastry onto a lined tray. Score a border 2cm from the edge.
- Spread mustard inside the border, then spoon over the chard mixture. Dot with soft cheese and scatter over herbs.
- Bake for 20–25 minutes until golden and puffed. Serve with a salad and a squeeze of lemon.
Optional: Add peas, crumbled vegan feta, or swap chard for foraged nettles or wild garlic, the wild garlic flowers make a great topper!
Coming Up Soon…
In the next newsletter, I'll be sharing:
- Tips on companion planting (what works well together, and what to keep apart!)
- A DIY project for making your own homemade liquid plant food
- And a little peek at what we’re planting in the tunnel for summer harvests
In the meantime, I hope you’re finding some joy in your garden — whether it’s sowing seeds, spotting bees, or just taking five minutes with a brew in the sun.
As always, I’d love to hear what you’re growing and cooking right now — just reply or leave a comment below.
Happy growing
Jamie x
Responses