Gardening
IN THE GARDEN AT QUARR
by Matt Noyce, Head Gardener at Quarr Abbey
How fortunate we are to be currently
experiencing such fantastic summery
weather, in sharp contrast to the
turbulent earlier months of the year.
Here’s hoping that the calming effect of the warm
summer months washes over us all. What better way
to unwind than in the garden -although, that said, at
Quarr Abbey there is always rather a lot to do.
Because of the cold, wet and windy start to the year,
many of us as growers are well behind with our crops.
It was heartbreaking to see the saturated ground lying
fallow for so long. Fortunately, we have polytunnels
to use for over-wintering crops and the glasshouse to
at least get the seed sowing underway. These assets
are sometimes overlooked but they should really be
valued, maintained and used to their full potential
all year round (my mum even uses her glasshouse to
keep her tortoise warm!)
With wet and warm conditions comes lots of
growth. The grass may seem as if it is growing before
your eyes, so regular cutting is much more beneficial
for your lawn than leaving it to get long and then
hacking it back all at once. Ornamental hedges will
also be putting on a growth spurt, so a gentle trim
with the shears wouldn’t go amiss, but be careful not
to disturb nesting birds.
Staking tall perennials to prevent wind damage,
tying-in trailing plants and vegetables, loosening tree
and shrub ties and regular weeding are all tasks to be
undertaken right now. Continue to sow leafy crops
such as salads, spinach and chard. Successional crops
such as carrots can be planted in small batches so as
to avoid a ‘glut’ of any one crop. If you do end up with
lots of spare produce, it’s worth considering making
pickles, jams and chutneys.
Here in the Quarr Abbey kitchen we make our own
preserves from produce grown in our walled garden,
and this is available to purchase in our farm shop. This
means that produce grown in the summer months
can then be enjoyed at any time of year.
There is so much to do over the next couple of
months, but do enjoy being outside, and always keep
in mind the rewards of the summer harvest.
Pictures by Matt Noyce.
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