Following a wet end to winter, we’ve moved into a very busy time for gardeners.
After the dark days of winter, it is always a pleasure to welcome the return of longer, warmer days. As I write, I’ve just taken advantage of some blue sky and a dry spell to enter the greenhouse and begin sowing seeds. The first of our organic vegetables is always the broad bean – and Elenora is our preferred variety.
We’ve spent a lot of time planning for the new growing season. The polytunnels have also been washed, as have the greenhouses. Where growing beds have been emptied of vegetables, a sprinkling of fresh compost has been applied. The soft fruits have been pruned to shock them into providing new growth and blossom for luscious berries. The trees have been pruned and tidied too – so they look shapely while also encouraging spring blossom.
Now that spring is here, the days will hopefully be less dreary. By the time you read this, we’ll be on with sowing seeds, filling the growing beds with the freshly produced plugs of plants, and seeing the colours start to return. It always amazes me how our beds quickly fill and become productive.
The Freyja Walled Garden will also be busy. Winter weather put paid to much we had planned. We were delighted the greenhouse was productive though – with overwintering leaves, radish, turnip and onions. The paved paths have been added, including steps where needed. The gardeners’ office now has a roof, and electricity and mains water have both been connected to the buildings. The remaining growing beds are nearly complete too.
Chef Alex made the decision to close Restaurant Hjem at the end of 2025 and has taken up temporary residence at South Causey Inn while waiting for the completion of the Freyja project. The restaurant is serving great food, allowing growers and chefs to still work together. The Freyja hotel is coming along a treat, with the Freyja restaurant construction set to begin.
Both the farm and the walled garden will be tended and cared for throughout spring, and the gardens and growing beds will all come to life – as will our energies.
Ann Paton and her husband Bob run their own farm and are recreating a walled garden at Freyja in the Tyne Valley www.restaurantfreyja.com
For more from Ann, visit www.freyjagarden.com/blogs/farm-updates
