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DID YOU KNOW? The word ‘daffodil’ is from ‘asphodel’ – also a plant
I’m definitely a ‘glass half full’ man. I treat the short, dreary days of winter as an integral part of nature’s seasonal cycle. But even I have to admit, the recent incessant wind and rain has taken the edge off my usual joie de vivre sell meat from traditional British breeds and, more importantly, leave it to hang for long enough. Find one and support him. I don’t move in the sort of circles where caviar appears in front of me on a regular basis. I have only tried it once and it’s disgusting, like boiled tapioca with copious salt. Then there’s bird’s nest soup, made from the nests of the cave swiftlet. The idea of eating broth with bits of moss and twig floating around in it is revolting enough – but the cave swiftlet constructs its nest entirely out of its own saliva. Moreover, until various spices are added, it is tasteless. And these two culinary delights are among the most costly items you’ll ever find on a menu. It baffles me. Even after all these years, As I write, I am eagerly waiting lambing is still a special time. for the first lambs – always a And give me fresh veg over spirit-lifter at this time of year. caviar any day! But despite being in the depths of “The chickens, winter, my thoughts drenched from are already turning hat I wouldn’t give for a week of night beak to vent for to next spring. frosts and sunny days. As I look out the the umpteenth Parsnips, sprouts office window, the plastic on the polytunnel is time, have scuttled and leeks add a flapping alarmingly and the chickens, having been into their shed” cheerful splash of drenched from beak to vent for the umpteenth green to the garden time this winter, have scuttled into their shed. but most of it is now bare soil and Still, there’s always an upside. The first snowdrops have risen preparation for next year’s crops is a through the leaf litter and are thrusting their delicate, glossy white job I can’t put off for much longer. heads skyward. The lack of sub-zero temperatures has encouraged I always have a ‘post mortem’ early daffodils to poke their emerald shoots out a few inches, which Eryl Jones was brought this time of year: assess what grew bodes well for an extravagant display come St David’s Day. up on a small Welsh farm and studied agriculture in well and what didn’t and whether There are many delights to raising stock and growing vegetables Aberystwyth. He became a change of variety might be the for your own consumption. You are in full charge of what and how farm manager on a large they are fed and grown and moreover, there’s no financial pressure answer. Once life returns to normal estate and later farmed after the Christmas madness, I to use dubious methods to boost performance. Their provenance on his own account. spend a pleasant couple of hours is impeccable. An added bonus is that it has turned me into a bit Eryl does voluntary at our local garden centre, picking of a kitchen maestro. No one is about to fling Michelin stars in my environmental work with out seeds and ordering the potato direction any time soon, but I have become an enthusiastic amateur. I Denbighshire Council sets. It’s also an excuse to nip into urge you, if you fancy yourself as another Jamie or Nigella, make sure and has a passion for the rural way of life. you get the best produce you can afford. Find a farm shop that sells their café for a full English. Not that I need much of an excuse! dirty potatoes and carrots. There are still butchers who exclusively
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January/February 2022 | SHIRE MAGAZINE 129
Over the Farm Gate JanFeb 2022 FINAL.indd 1
23/12/2021 10:01
