Over the Farm Gate

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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

Even after all these years, lambing is still a special time. And give me fresh veg over caviar any day!

What I wouldn’t give for a week of night frosts and sunny days. As I look out the office window, the plastic on the polytunnel is flapping alarmingly and the chickens, having been drenched from beak to vent for the umpteenth time this winter, have scuttled into their shed.

Still, there’s always an upside. The first snowdrops have risen through the leaf litter and are thrusting their delicate, glossy white heads skyward. The lack of sub-zero temperatures has encouraged early daffodils to poke their emerald shoots out a few inches, which bodes well for an extravagant display come St David’s Day.

There are many delights to raising stock and growing vegetables for your own consumption. You are in full charge of what and how they are fed and grown and moreover, there’s no financial pressure to use dubious methods to boost performance. Their provenance is impeccable. An added bonus is that it has turned me into a bit of a kitchen maestro. No one is about to fling Michelin stars in my direction any time soon, but I have become an enthusiastic amateur. I urge you, if you fancy yourself as another Jamie or Nigella, make sure you get the best produce you can afford. Find a farm shop that sells dirty potatoes and carrots. There are still butchers who exclusively 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. As I write, I am eagerly waiting for the first lambs – always a spirit-lifter at this time of year. But despite being

“The chickens, drenched from beak to vent for the umpteenth in the depths of winter, my thoughts are already turning to next spring. Parsnips, sprouts time, have scuttled and leeks add a into their shed” cheerful splash of green to the garden but most of it is now bare soil and preparation for next year’s crops is a job I can’t put off for much longer. I always have a ‘post mortem’ Eryl Jones was brought this time of year: assess what grew up on a small Welsh farm well and what didn’t and whether and studied agriculture in a change of variety might be the Aberystwyth. He became answer. Once life returns to normal farm manager on a large after the Christmas madness, I estate and later farmed spend a pleasant couple of hours at our local garden centre, picking out seeds and ordering the potato on his own account. Eryl does voluntary environmental work with Denbighshire Council sets. It’s also an excuse to nip into and has a passion for their café for a full English. Not the rural way of life. that I need much of an excuse!

COMING NEXT ISSUE

Looking ahead to our next edition, we’re hoping it’ll be lighter and brighter – in more ways than one – so we’re putting together a positively blooming magazine to match the season! Our March and April issue of Shire will give you all the information and advice you need to put a spring in your step

PICK UP THE MARCH/APRIL ISSUE AT THE SUPERMARKET FROM 3RD MARCH

EGG-STRA SPECIAL

With Easter looming, we’re busy gathering everything you need to know for the double bank holiday weekend. So whether you’re looking for something to do, hoping for an egg hunt near you, searching for a dinner suggestion or checking out the best recipes for the season’s produce, don’t miss the bumper March/April issue of Shire.

Once the clocks go forward in March we all start thinking of the summer months ahead – it’s the perfect time to plan your next holiday. After two years of international travel trauma we recommend looking closer to home, and we’re lucky in having so many top spots across the Shire patch to choose from. Don’t miss our guide to the parks and properties you’ll love to spend your holidays in.

Blooming marvellous

Finally it will be time for signs of life in our own gardens as well as the magni cent public and open gardens across the region. Gates will be opened to visitors once more, so we’ll pick some of our favourites for you to visit as the season starts – and we’re on hand with hints and tips for your own horticultural projects too.

Going green

Following on from our in-depth report on climate change in this issue, we’ll carry on our regular environmental focus and share more stories of local eco-heroes, as well as ways in which we can all do our bit for the protection of our planet. From recycling to energy saving and power supplies to diet changes, we’ll catch you up with the latest green news.

ART ATTACK

Shire’s March/April issue will also feature an interview with a talented local artist, and a round-up of the region’s exhibitions and events from across the art world. We’ll be printing our favourites from the photo competition too, so get snapping and send us your images in plenty of time!

HOLIDAY PLANNING

FOOD FIRST

From chocolate treats to new season’s specials, Easter is a great time to be thinking about food. As always we’ll be sharing a tantalising and tasty recipe from one of the area’s top chefs. If you’re planning a family gathering, turn to our food section first – and we’ll also have the pick of the drinks aisles to sample from our new wine columnist.

If spring cleaning your nest is not enough and you have desires on new designs, make sure you pick up your copy for its homes and interiors section, With everything from style suggestions to property renovations, we’ll help you make your house a home.

YOUR TOWN

As always, we focus on a couple of prime locations in the Shire patch: this time, the Cheshire village of Lymm and beach bolthole Barmouth.

Inside knowledge

SHOW REVIEWS

e Shire team are delighted to have venues and activities back open again. We’ll continue to keep you in the loop by reporting back from as many events and shows in the neighbourhood as possible, and DON’T FORGET… share feedback in our extensive review section. Don’t go anywhere until you’ve checked our What’s On guide for March and April 2022! With the school holidays and a double helping of bank holidays you’ll need to keep the next issue of Shire to hand, with its 60-page guide to all the events and activities going on across the region

GET IN TOUCH

Shire wants to hear from you!

1. Tell us about your upcoming events

We work in advance, so 1st February is the deadline to et us know about events for our March/April 2022 issue.

2. Share your reader stories

Have you got an extraordinary or exciting story to tell? We would love to share it with our readers. Send us an email and don’t forget to include a picture or two!

3. Contribute to one of our pages

Send all your submissions and pictures by email to editorial@shiremagazine.co.uk or call 01691 661270. You can also get in touch via social media – just search for ‘Shire Magazine’ on Facebook or Instagram.