I can’t believe how much our routine has changed already since the clock change. Despite being a farmer, having three nippers means I still get affected by their “normal” schedules, so the extra light in the evening is a great help.

A good chunk of our lovely over-wintering green manure (our version of fertilizer is plant material we grow for the purpose) has been chopped up & turned into the soil adding nutrients for this year’s crops. We’ve got loads planted already - onions, red onions, spring onions, leeks, summer cabbages, early potatoes, spinach, chard, carrots, lettuce, khol rabi, pak choi, Jerusalem artichokes, beetroot and turnip (I know you turnip-lovers are out there!).

Added to that flurry, we’ve had the most successful lambing in many years. Most of them are already turned out, grazing in the fields. A highlight is the lambs running around the field in packs when the mothers are eating their mineral nuts.

Winter feels like it is behind us, we’re actually getting on with things and new growth is all around us. Happy days indeed.

Clock a doodle doos from all of us Sandy Lane Farmers.

The feel of the farm has definitely changed since the weekend - more dew in the morning, trousers are replacing shorts, the sun always seems to be at a dazzling angle and it's getting darker earlier and earlier.

After that cold start to the year, it has been an almost perfect growing season - and with the changing seasons, new delights are emerging from the fields. All that lovely sun has been a real gift for the sweetcorn and squash. We have planted about 20 varieties of squash this year and it's fun strolling around to see the different shapes, sizes and colours coming through (including some whopper pumpkins for Halloween). Hopefully we'll get some more nice weeks of weather to finish off the butternuts.

Our cabbage field will now start springing to life with that drop of rain we've just had, so we're trying our best to keep the caterpillars at bay while the plants get going in earnest - the Red Russian kale is going to be a treat.

We have two major activities left on the farm now; the potato harvest and getting all the green manure planted for over winter field cover. All the rest is on-demand harvesting and keeping things ticking over (which is quite a lot in its own right). 

While a part of us wishes the warm weather would last forever, its nice to be feeling and adapting to the changing seasons.

Courgettes start the season as a delicacy, but when the fine weather comes to stay, they soon become a staple - like onions, potatoes or carrots.

We feel it's important to reflect that change in their cooking treatment.

Rule 1: NEVER BOIL COURGETTES. I have had the displeasure of being served boiled courgettes, I cannot think of a quicker of going totally off them.

When they are a delicacy:
1. I like to slice into 5-10mm discs (I speed chop so they are ready in seconds) and saute in olive oil and garlic until golden brown - a bit of salt & pepper and away you go - I find eating more than three a bit much, so a single courgette acts as a side dish for the family.
2. Thinly slice with a mandolin all the way along the length, brush with olive oil and grill on the barbie.
3. If you get lovely small ones, you can slice/ribbon into salads
4. Flowers!! (take out the stamens) - chop, add a knob of butter, salt & pepper for ravioli filling; Fry in a light batter, or stuff and fry in a light batter; tear up and add colour to salads.

For when they go mainstream and you have a lot, they are a really great way of bulking up meals, these are some ways I like to use them:
1. Shred/thinly slice and add to oil & garlic ready for wilting spinach/chard in a tight-fitting saucepan ( I like throwing in partially cooked broad beans & chilli flakes too).
2. Shred, or slice with a mandolin to make a base for a simple parmasan/olive oil/garlic sauce for penne pasta - top with more parmasan & salt & pepper (add chilly flakes for a kick).
3. Throw in a courgette or two when you start any base for a sauce or soup. 
4. I literally add them to everything - stir-fry, bolognese sause, stews


As long as you change your attitude to courgettes as the "summer glut" comes - there's no need to get weary of them -- Le belle zucchine!

Comments/ideas welcome...

George @ sandy lane farm

In March we were wondering when on earth we’d be able to start planting – it being cold and wet – and all following one of the most challenging summers last year, leaving the soil compacted and lacking vitality. Now the soil is warming up, we’re getting the odd sprinkling of rain to keep us going, and suddenly things are looking up. The lambs are all out, pigs are on firmer ground and our hay crops have jumped into action.

On the vegetable side, all of our potatoes have been planted out, with spinach, chard, broad beans, carrots and winter onions growing really well. Summer onions and leeks will be going in next week. Nearly 200m of bean poles have been erected ready for about 1500 bean plants and courgette and squashes are propagating nicely in plant trays. There have been lots of long, hard days but we’re pleased to actually be getting on with things.

Also some of our favourite local suppliers, who have more polytunnels than us, are starting to come through with spring fancies such as aubergines, cucumbers, courgettes and French beans – their tomatoes cannot be far behind. 

We’re expecting to hit our peak supply by the end of June and for now, like our lambs, we at Sandy Lane Farm have a spring in our step.