Fresh from the Plot

It's all systems go on Rekha's allotment this month as she sows seeds, plants out seedlings and shows how to grow and cook chard for a delicious, hearty meal

- By Rekha. Photographs by Paul Debois

It feels like someone's lit a fire under me. And just like the boiling pan of pasta for my recipe over the page, I'm bubbling with enthusiasm.

Moving from potting shed to the greenhouse and back again, this month I'm juggling seed trays with abandon. And if I'm not sowing seeds or pricking out seedlings, then Iam sieving leaf mould to incorporate into seed compost.

At this time of the year, such tasks always feel endless, but I wouldn't change this burst of frantic activity for anything. After all, the plot has sat too quiet for too long over winter - now it's just begging to get me outdoors again.

As the daylight hours lengthen, the spring sunshine starts to warm the soil and that means it's time for me to set the plot into proper growing mode. After digging in the green manure last month, it's now time to plant out my pea seedlings. Then out go the first early seed potatoes, the ground around them covered with horticultural fleece to help keep in the heat. Last but not least, the onion seedlings I started in winter are ready to be planted out, too.

Oh, how good it feels to get my spring steps back in motion again after the long winter months. As I clink tea mugs with my allotment neighbours, we say, “Let the growing season begin”.

How I grow Chard

Colourful 'Rainbow Chard' is a cool season crop, but it's practically my go-to vegetable for the whole year.