• Welcome to A Gardener’s Year at South Farm

    Increasingly our couples are drawn to celebrate their Weddings at South Farm because they value the commitment here to healthy home grown food, beautiful surroundings and the building of a vibrant little enterprise with their support.

    Each month we publish a detailed report, with words and pictures, about the Organic Farm, the Flower Garden and the Arboretum, and a recipe from the Kitchen. In addition to let readers see just what the flower garden looks like in any month of the year and just what's growing in the vegetable gardens we publish a photographic slide show month by month archived in Garden Gallery and Farm Gallery. From time to time we feature something special in Features and intermittent news from Southfarming in the Tropics.

    We post regularly so do check back often to find out what is new.

The Smallholding: April 2012

April began with a blast of arctic wind and some hard frosts although we are now also getting nice days mixed in. As the ground is still pretty dry we have been able to get on with the sowing in the vegetable fields. Indeed when the wind drops it is really feeling like spring!

Habitat creation and management
We have completed our winter habitat planting. At South Farm we are always working on increasing our bio-diversity and this year we have added another tranche of trees around the holding. The more habitats we can create the more natural predators we can host. Although we are not certified organic we follow organic principles and it is interesting that in most of the studies, important differences were found between the biodiversity on the organic and conventional farms, with substantially greater levels of both abundance and diversity of species on the organic farms: Five times as many wild plants in arable fields, 25 per cent more birds at the field edge, 44 per cent more in-field in autumn/winter; 1.6 times as many of the arthropods that comprise bird food; three times as many non-pest butterflies in the crop areas; significant decrease in aphid numbers.We are proud to see ourselves as part of the organic farming movement that is widely acknowledged as reversing the trends in conventional farming that have caused the decline in biodiversity.

The tomato journey continues…
Last month we left our tomato plants nicely potted on and protected against the frost. The next stage is planting them into their final growing position and when to do this can be a tricky decision. We are always gambling with the season, trying to get the earliest possible crops, and some of our early plants on the edges of our double bubble wrapped polytunnel have suffered with the hard frosts cutting some leaves. However this does not necessarily mean the end of the plant – if it has happened to yours just prune the plant back to a healthy looking leaf truss and it will recover. This does demonstrate the gamble with frosts at this time of year. The sooner we get the plants into the tunnel and growing away the sooner we will be able to harvest lovely fresh tomatoes but if they go out and we have a hard late frost we risk losing the plants. So you need to really think about how frost will affect the location you will be planting your plants into. As a rule of thumb we aim to plant outside in early June, and in our unheated greenhouses from mid-late-April depending on the seasonal frost situation.


When you do take the plunge and plant out do so at approx 40cm spaces, watering the hole well. Bush types require no supports however other cordon types will need canes or string to support them. At South Farm we use a string system which requires a timber support in our tunnel roof. We then tie a string which hangs to about 10inches into the ground. The root ball of the plant is then wrapped in the string and buried into the soil. This gives a really firm base and provides a support for the plant as it grows. The planting out process is effectively another potting on process and as such take off some of the lower leaf trusses and bury a good amount of stem – the plant will again throw out new roots and it will help strengthen the plant. Once planted out the roots should be kept moist but not waterlogged.

Broad Beans
Your broad beans should now be putting on some nice growth – keep the plants weed free and well watered. Every time you weed and water try and add some organic mulch around the plants. This will help keep the water in the soil and feed the soil as it breaks down. As we are now entering the grass cutting season an inch or two of grass clippings will do the trick nicely. Enjoy watching the beans springing into full verdant growth!


We are always gambling with the season, trying to get the earliest possible crops, and some of our early plants on the edges of our double bubble wrapped polytonal have lost some leaves.

The Kitchen in April 2012: Spring Salad with a Tarragon and Chive Sabayon dressing

To serve two people:

100g Baby carrots
150g Purple sprouting broccoli
100g Sugar snap peas
150g Asparagus

4 Bacon rashes
3 Garlic cloves

For the sabayon
2 egg yolks
15g caster sugar
2tbsp water
1 lemon zest and juice
Chives
Sprig of tarragon

This is a great warm salad; it is both light and rich, and full of the optimism of spring.
The majority of it is simple to prepare, but my favourite part is the sabayon, something I made a lot of as a younger pup, the joy is watching it grow never ceases to amaze. It also makes a great dessert.

Set a pan of water to boil.
Prep the vegetables as they need.
Blanch the vegetables to your preference, it best to do them separately as some things will take longer to cook than others. While this is happening put oil in a frying pan and add the bacon, put a slit in to the garlic cloves and add them to the pan. Cook until it’s nice and crispy.

When you’ve finished cooking the vegetables use the pan of water as a bain-marie, in a heatproof bowl whisk the egg yolks & water, place over the simmering water, and whisk for 4 minutes or until thick and frothy. Be careful not to let it get to hot and scramble the egg.
Remove from heat and mix in chopped chives and tarragon, and lemon juice and zest to taste.

To serve make a medley of the vegetables then top with the bacon, and dress with the sabayon. Top with pea shoots if you have them.

The Flower Garden: March 2012

The winter garden has now done its job for the season providing vibrant stem and flower colour. It is now time to cut the stems of the 4 different Cornus cultivars back to ensure good colour for next winter. This can be achieved in a couple of ways, you can cut half the stems out every year or all hard back every other year. When the plants are mature enough they can also benefit from from cutting hard every year if growing strong on good ground. It’s always hard to make the decision to cut back as they still have plenty to offer colour wise in early spring but we cut as soon as the leaf buds start to break. We have experimented at South Farm leaving the plants last year to gain more strength, this year, however, we have decided to cut them all hard back and expect be rewarded with great stem colour for next winter.

It is also time to cut back the Miscanthus varieties around South Farm, these have provided great value through the season culminating in flowers in the summer but also hold up really well through the winter. Cutting back not will ensure strong growth again this year.

We borrowed this idea of supporting Sedum ‘Autumn Joy’ from a visit to a garden last year. It helps keep the heavy flower heads from collapsing under their weight at the end of the summer and puts to use the abundance of osia stems we collect at South Farm. It’s rustic but very effective!
Spring is also time to give the herb garden a make over, cutting back the lavender ensures the plants do not get to grow woody. Care is taken to not cut back into the wood however as this can cause die back. Next month we will be re-planting introducing some new cultivars into the raised oak planters.
Narcissi ‘Tete a tete’ look great growing through the mat of Persicaria affinis and Lamium maculatum!
Early spring colour under the conker tree.

The Arboretum Tree of the Month: Tibetan cherry

The March tree of the month is Prunus serrula or Tibetan cherry.

Prunus serrula is grown for its mahogany like trunk, the bark is continually pealing to reveal shiny new trunk that darkens with age. It forms a rounded shape with dark green leaves that turn yellow or reddish autumn. Its spring flowers are small and white and bears tiny fruit in autumn.
At South Farm we have an avenue of mature Prunus serrula behind the front garden pond.

The Kitchen in March: Crispy Pork belly with Sweet Chilli Sauce and Wilted Pak choi & Purple Sprouting Broccoli

This is a simple tasty and very easy dish, the most complicated bit is the sweet chilli sauce that can be made in advance or purchased. Pak choi are really strong this time of year my favour seed is called Joi choi, the purple and white sprouting broccoli are just getting in gear.

If you fancy adding try adding all little plum source or hoi sin source to the sweet chilli you can even put both in.

1.5kg Pork belly

sea salt and freshly ground black pepper

  1. Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Score the skin and rub salt all over, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.
  2. Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving

For the sweet chilli sauce

  • 4 tbsp caster sugar
  • 500ml water
  • 1 oz dried chilliy flakes (we where very kindly given some by one of are volunteers, these are from new Mexico,USA)
  • 3 garlic cloves, peeled and finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 small white onion
  • 2 tbsp rice vinegar/ white vinegar
  • 2 red wine vinegar
  • optional
  • 2 tbsp  strawberry jam
  • 1 tbsp Fish sauce

Method First make the chilli sauce. Put the sugar and water in a small heavy-bottomed saucepan. Stir to dissolve the sugar, and then add the chilli, garlic, ginger, onion, vinegar and strawberry jam. Bring to the boil and simmer for 8–10 minutes to let the flavours develop and the liquid turn red from the chilli.

Turn up the heat and allow the sauce to thicken. When it takes on a sticky consistency, Add salt and fish sauce to taste, you may also what to add sugar and vinegar to your liking, remove from the heat, tip the sauce into a bowl and allow to cool. When you have pulled the pork out for resting, start the vegetables. I love my vegetables fresh and simple, both Pak choi and sprouting broccoli benefit from butter, garlic(what doesn’t), and a little cooking, 5 minutes should do the trick.