Spring in the Garden: Planting Wisdom

March brings the new season - the spring equinox is upon us and by the end of the month the days are once again longer than the nights. Although the weather may still be unkind, yet this is a turning point, the lengthening days reassure us that there is now no return to the short dark days of winter. This is the season when nature awakens from its winter sleep. Young plants begin to emerge from the cold earth seeking the first warm rays of spring sunlight. In the kitchen food can be flavoured now with the first of the fresh spring herbs, parsley and chives. Wild garlic, in season this month, and growing in abundance in woods and along hedgerows, provides the perfect flavouring for the season’s lamb and fish.

It’s time now to put aside the rich, warming casseroles and hearty stews of the winter months and to bring lighter dishes to the table. In particular fish comes to the fore, both from coastal waters and our rivers and streams. Flat fish such as plaice and sole are in season, pan-fried with butter, or coated in breadcrumbs, their lean white meaty flesh responds well to light flavours and cooking.

In the garden, brassicas such as cauliflower are burgeoning in the vegetable beds. But king of the spring vegetables must be the sweet and nutty tasting Jersey Royal potato. These are harvested in March on the island of Jersey, and packed full of goodness, especially vitamins B and C these potatoes must be one of the signature tastes of spring.

In the north of England, West Yorkshire’s famous forced rhubarb is ready to harvest now, its stalks a delicate pale pink following a winter spent undercover away from sunlight. Cooked in tarts and crumbles, or simply stewed with orange or ginger, it provides a wonderfully fresh - and visually appealing - end to a spring meal.

A (very) Little Look at Welsh Tapestry Blankets

The tradition of weaving in Wales goes right back to the middle ages, as the hills and lowland pastures are great sheep country and fast running streams provided the power needed in the pre-industrial age. In the early 20th century most small rural mills worked with their local farming communities, processing the raw fleeces, carding and spinning yarn for weaving and knitting and also weaving fabric for everyday clothing (tweed/flannel) or weaving blankets and other textiles for household use.

Welsh Blankets traditionally formed part of the bottom drawer for Welsh brides. A pair of Welsh blankets was also commonly given as a wedding gift. The would have travelled great distances with people moving during the Industrial Revolution looking for work, but wanting to keep a small piece of home with them. Thus, Welsh blankets have found their way across the world, adding a touch of homely aesthetic to a room by day and providing warmth at night. Although various plaids and striped designs were woven, the Welsh tapestry blanket with its woven double cloth fabric and colourful geometric doublesided design is an iconic piece of Welsh textile heritages whose history stretches back hundreds of years. Examples of Welsh tapestry blankets survive from the eighteenth century and a pattern book from 1775 by William Jones of Holt in Denbighshire, shows many different examples of tapestry patterns.

Welsh tapestry blankets reached their peak of popularity in the post-war years as an increase in tourism saw the textile mills weaving brightly coloured designs to suit the fashions of the time. While there were varying geometric patterns, the traditional Caernarvon is the best known with its repeating series of pixelated squares, spikes and dots. Welsh tapestry blankets sold in their thousands at this time, alongside the fringed Carthenni, a simpler, single-cloth wool blanket in pastel checks and plaids. Today blankets from the 1930s-70s command prices of £300 upwards whilst older hand woven examples are much more expensive.