Growing THE GOOD LIFE

Although the growing season is winding down, Sara Ward finds plenty to do, harvesting her produce and keeping the plot in good shape

- 

As the temperatures drop, everything seems to slow down, and while I'm happy for weeds to lose their enthusiasm, I'm pleased that brassicas and root vegetables welcome the chilled-out pace.

Shorter days can mean less time outside in our growing spaces, but winter vegetables are patient and are often content to stay put, waiting until we want them for supper.

It's well worth spending half an hour on a dry day clearing fallen leaves. This not only keeps things tidy, reduces nesting spaces for slugs and snails, and lowers the risk of slipping, it also gathers up a valuable resource that will support soil health over the coming year. While there are several ways to make leaf mould, I collect leaves in hessian sacks - this stops them from blowing around in the wind - and pile them in a corner out of the way. The sacks slowly decompose along with the leaves, giving a humus that can be used as a mulch and soil improver.

I love rhubarb. I love it in crumbles and pies, in chutneys and cordials, in fruit liqueurs and as a simple compote on my breakfast yoghurt, however, I've learned over the years that rhubarb is quite particular as to where it wants to grow. Anything that restricts its water or sunshine will hinder its opportunity to thrive. And I've learnt this the hard way.