Here’s what we’re up to – weather permitting – in the Kitchen Garden during March!
The Kitchen Garden is open free most days (except Sundays when admission applies) so Farm Shop customers are welcome to pop in and catch up with what’s going on within out two-acre walled Kitchen Garden. Head kitchen gardener Gavin and his team of volunteers look forward to seeing you, and if you want to learn more why not volunteer?
Our winter brassicas are coming to an end. Hopefully the weather will become warmer so we can get busy outdoors. Fingers crossed the autumn-sown broad beans (Aquadulce) have survived the permafrost and we can sow the next, which will be Witkiem Manita. If the soil is warm enough, the first spinach rows can be sown (Emilia, Lazio and Viking), the Lincoln peas can go in, and towards the middle of the month the autumn leeks (Almera) can go in followed by the winter ones (Musselburgh). Potatoes are continuing to chit nicely, with the early International Kidney (Jersey Royal) hoping to go in first, followed by the main crop (Charlotte) later on. March will also see the parsnips (Countess and Gladiator) sown. Green manure (Phacelia and Mustard) will be sown in those areas not needed until May. In the greenhouse, we’ll be propagating Brussel sprouts (Montgomery, Trafalgar, Cascade and Red Delicious) alongside the next batch of lettuces (Red and Green Oakleaf), sugar snap peas (Zuccola) and cucumbers (Burpless Tasty Green).
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