One of the things I love about the allotment, and there are many, is that it really links me to the seasons.
I love the fact that in the spring that taste of the first asparagus reminds me that it is getting warmer even if it isn’t. But it isn’t just the foods, although moving from the summer glut of runner beans, courgettes tomatoes and salads to the first thoughts of roast roots and baked potatoes and warming comfort soups is permanently linked in my mind to the lighting of fires and walks in the frosty woods.
The summer brings the watering and weeding along with the fantastic glut of peas, beans, summer carrot and new potatoes and the long warm evenings (if we’re lucky) and the smells of cut grass and roses.
The preserving of the summer foods, making jams and chutneys, pickles and bottled fruit, leads nicely into fleeces and jumpers and the Community Apple Day and tidying the plot for winter.
So I’m just about to plant the broad bean seeds before it gets too cold and the planting of seeds makes me feel optimistic at any time, then I’ll eat the squashes and celeriac that are just coming ready with stewed apple and custard to follow. And it all feels so right.
So even though the winter evenings aren’t far away, a glass of mulled wine makes up for digging the frosty ground for the carrots and parsnips and there are always the plans for next years crops when Christmas is over.