On a wet and windy morning eleven of us met at Lainston House. This was to be the second visit the gardening club has made here as we came previously on a hot day in June.
Steph, the head gardener, met us at the gate from the car park, and the weather was kind a little window in an otherwise wet day.
The garden looked very different this time. Some beds had already been stripped ready for planting again. One bed covered in Mypex membrane had been cleared of pumpkins only the day before we went, as rain was forecast for days ahead and they needed lifting and storing.
There were still plenty of crops growing and some newly planted as well.
This kitchen garden is a “no dig” organic garden, and Steph told us she tries to “do things as they used to be done years ago”. All the produce is used in the two restaurants and the cookery school. Chefs are consulted on what is grown and there is a team of four gardeners for the whole estate. Steph is alone in the kitchen garden but she can ask for help from the others if she needs it.
We collected lots of hints and tips, and there was plenty of discussion from members about their shared experiences. We were particularly impressed by the mulching of the vegetable beds. Steph, until now, has used mulch from the Anaerobic Digester at Apsley Farm at Andover who deliver free locally. Next year she will be using a “Rocket Composter” which is a very expensive piece of equipment making compost from almost anything, including cooked kitchen waste, in only two weeks! This should make enough mulch for her garden.
Mulching suppresses weed growth, keeps the soil warm underneath and prevents drying out in the summer, removing some of the need for watering though it is still required in very hot weather. It is put down about 3 inches thick and any weeds that pop up are pulled immediately, even bind weed. The mulch is raked occasionally.
Pretty well all the vegetables you can think of are grown here, apart from potatoes. She also grows edible flowers which are used in cocktails and deserts.
We had loads of tips to remember. I will note some here.
TOMATOES. They are not annual plants and may be kept in a frost free place to grow the next year.
FRENCH MARIGOLDS give off an odour that repels aphids so can be grown amongst tomatoes, runner beans, broad beans etc. Occasionally rub them gently to release the odour.
BROAD BEANS. Steph will plant hers in the next two weeks for an early crop. If black fly appear she will spray them with water mixed with a very little vegetable oil and Ecover hand soap. (Proportions not given)
PAK CHOI are grown in modules and planted in the Autumn and Winter as they grow better in the cool weather and don’t bolt.
FRUIT BUSHES eg gooseberries. Clear all the soil away from underneath the bushes after cropping. This removes spores from the ground and prevents diseases spreading. Steph then uses bark chipping underneath them, replacing it each year.
BEETROOT. Steph prefers Boltardy Best.
PARSNIP. Gladiator is her choice.
In the polytunnels we saw the some cucumbers both round and long, and melons still growing. There had been a good crop of aubergines too. One huge watermelon remained to finish growing. It will then be weighed and measured and may be the largest grown in the UK this year! It’s eventual destination will be the cocktail bar!
We all agreed it was a very interesting and informative tour. We finished up in the Well House restaurant for coffees and teas as it was too wet to have it outside. We thanked Steph and are planning another visit in the Spring.
On a wet and windy morning eleven of us met at Lainston House. This was to be the second visit the gardening club has made here as we came previously on a hot day in June.
Steph, the head gardener, met us at the gate from the car park, and the weather was kind a little window in an otherwise wet day.
The garden looked very different this time. Some beds had already been stripped ready for planting again. One bed covered in Mypex membrane had been cleared of pumpkins only the day before we went, as rain was forecast for days ahead and they needed lifting and storing.
There were still plenty of crops growing and some newly planted as well.
This kitchen garden is a “no dig” organic garden, and Steph told us she tries to “do things as they used to be done years ago”. All the produce is used in the two restaurants and the cookery school. Chefs are consulted on what is grown and there is a team of four gardeners for the whole estate. Steph is alone in the kitchen garden but she can ask for help from the others if she needs it.
We collected lots of hints and tips, and there was plenty of discussion from members about their shared experiences. We were particularly impressed by the mulching of the vegetable beds. Steph, until now, has used mulch from the Anaerobic Digester at Apsley Farm at Andover who deliver free locally. Next year she will be using a “Rocket Composter” which is a very expensive piece of equipment making compost from almost anything, including cooked kitchen waste, in only two weeks! This should make enough mulch for her garden.
Mulching suppresses weed growth, keeps the soil warm underneath and prevents drying out in the summer, removing some of the need for watering though it is still required in very hot weather. It is put down about 3 inches thick and any weeds that pop up are pulled immediately, even bind weed. The mulch is raked occasionally.
Pretty well all the vegetables you can think of are grown here, apart from potatoes. She also grows edible flowers which are used in cocktails and deserts.
We had loads of tips to remember. I will note some here.
TOMATOES. They are not annual plants and may be kept in a frost free place to grow the next year.
FRENCH MARIGOLDS give off an odour that repels aphids so can be grown amongst tomatoes, runner beans, broad beans etc. Occasionally rub them gently to release the odour.
BROAD BEANS. Steph will plant hers in the next two weeks for an early crop. If black fly appear she will spray them with water mixed with a very little vegetable oil and Ecover hand soap. (Proportions not given)
PAK CHOI are grown in modules and planted in the Autumn and Winter as they grow better in the cool weather and don’t bolt.
FRUIT BUSHES eg gooseberries. Clear all the soil away from underneath the bushes after cropping. This removes spores from the ground and prevents diseases spreading. Steph then uses bark chipping underneath them, replacing it each year.
BEETROOT. Steph prefers Boltardy Best.
PARSNIP. Gladiator is her choice.
In the polytunnels we saw the some cucumbers both round and long, and melons still growing. There had been a good crop of aubergines too. One huge watermelon remained to finish growing. It will then be weighed and measured and may be the largest grown in the UK this year! It’s eventual destination will be the cocktail bar!
We all agreed it was a very interesting and informative tour. We finished up in the Well House restaurant for coffees and teas as it was too wet to have it outside. We thanked Steph and are planning another visit in the Spring.
Donations of £5 per person were collected for the Trinity Charity, Winchester.
