As winter sets in, gardens may seem quiet, but there are still plenty of tasks to keep on top of. December is the perfect time to tidy up, prepare for the coming months, and enjoy the rewards of your vegetable garden. Here are some key jobs to focus on this season.
Clear Fallen Leaves and Make Your Own Mulch
By December, fallen leaves will be everywhere, covering lawns, borders, and paths. While they may look picturesque, leaving them on the grass for too long can cause damage, leading to patchy, unhealthy lawns. Rake them up and put them to good use by creating a compost heap—over time, these leaves will break down into rich, nutritious mulch, perfect for improving soil health in the months ahead.
Harvest Root Vegetables for Comforting Winter Dishes
With the first frosts arriving, it’s officially the start of root vegetable season. Now is the ideal time to pull up leeks—perfect for making a warming winter soup or a delicious gratin. Other hardy winter vegetables, such as cabbages, parsnips, and Brussels sprouts, will also be ready for harvesting, providing fresh, homegrown ingredients for festive meals.
Need Help Maintaining Your Garden This Winter?
Even in the colder months, gardens need care and attention. If you’d like assistance with winter maintenance, whether it’s leaf clearing, soil preparation, or general upkeep, the team at Gardens of England is here to help. Get in touch with us today to discuss how we can keep your garden looking its best all year round.
Sam’s Root vegetable gratin
I do love the comforting gratin dishes. And being a pescatarian in a meet eating house this tends to cover all bases. I can eat it as a main and they can have it with a good quality sausage.
500g of waxy potatoes. Sliced wafer thin. (Some supermarkets will say which variety are in the bags, or a farm shop should be able to tell you, I like using Desirée).
1 small parsnip. Sliced wafer thin
3 plump garlic cloves, sliced
1 tbsp of fresh rosemary, chopped
280ml or there abouts of double cream
150ml full fat milk (to make it luscious might I recommend Jersey cow milk)
350g carrots. Sliced wafer thin
50 parmesan grated
Method
Pre heat the oven to 160 Fan, 180C, or gas 4.
Butter a shallow ovenproof dish. Layer the potatoes, then the parsnips in the bottom of the dish followed by 2 of the sliced garlic cloves, sprinkle a little salt and rosemary.
(Keep the potatoes covered by the other veg as sometimes if they are at the top they can go black)
In a saucepan pour the cream and milk. Add the carrots, garlic and rosemary. Bring to the boil, and then tun the heat to its lowest setting and simmer for about 3 minutes. Keep an eye on the saucepan as milk and cream have a tendency to boil over as soon as your back is turned.
Poor the milk, cream, carrot mixture over the other vegetables. Space out the carrots, sprinkle with the parmesan and cover with foil. Bake for roughly 40 minutes, uncover for 20 minutes until bubbly and scrumptious.
