The Daffodil Society

Who doesn’t love to see bright-yellow daffs bobbing about in the sharp spring breeze? It’s a loud, proud sign that summer is on it’s way and we are very ready for the warmth of the sun to shine down on to us once again.
The Daffodil Society was established in 1898  for all who are interested in and appreciate the stunning Genus Narcissus, (the botanical name of this much loved flower).
The …Read More

Just like I imagined

Bakker’s Top 10 for Spring 2018!

Who wouldn’t want some extraordinary bulbs ready to spice up your spring?
Here we have our top ten, chosen for a long display of colour, vigour and fun!
Every bulb offers something different! They will certainly stand out in the spring sunshine. With a wide variety of colour, shapes and sizes, they really are perfect to be planted in your borders, patio pots and homes!
There are so many spring bulbs to choose …Read More

Springing into autumn

A warm summer’s evening might seem a weird time to be thinking about spring, but as anyone who’s been to any DIY store or garden centre recently will know, it’s bulb time again. Like mushrooms after the rain, racks of packets, covered in gaudy pictures, suddenly sprout on the shelves, and the soft thud of the Bakker.com bulb catalogue on the doormat heralds a change in the pace of the …Read More

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What to do this week

Ah the joys of spring – seedlings bursting forth, bulbs flowering and a cacophony of birdsong – all of which for me tends to bring a mix of heady optimism and mild panic. It’s such a busy time of year –  I always wish April was twice as long! Where to start? Based on past experience (both successes and regrets), here’s my April ‘bucket list’:

Plant summer bulbs – …Read More

Spring Soup Broccoli-w850

Spring Cleaning Soup!

If like me, you have eaten too much choccy just lately, and want to kick start the healthy eating again for summer. I have found a real health boosting soup that will spring clean you from the inside out! It is very simple to follow and should only cost pennies to make four portions.

What you will need….

2tbsp olive oil
1 red onion, finely chopped
2 medium potatoes, peeled and cut …Read More

Better off Dead? – All about alliums

My cut flower patch has well and truly gone to seed. It has dried up, shriveled and in an unexpected way, it’s looking fantastic. Intricate golden seed heads glisten in the late summer sun and rustle in the breeze.
I grew three kinds of love-in-a-mist, which looked wonderful earlier in the summer and provided me with armfuls of cut flowers to give to friends. The real stars of the show, though, …Read More

Frosty Spring

Spring frosts!

As the days of early spring grow warmer, we are beginning to see new plant growth peeking through the mulch. More often than not, those first much-enjoyed warm days will be interrupted by a few season-transitioning frosty nights. And unfortunately, a dip in temperature will put your tender new growth in jeopardy!!
However, here are a few tips that will help protect from any sharp spells.

Protecting plant with bucket
Save old …Read More

Visitors enjoying Keukenhof in the late afternoon sunshine

Going Dutch

Nothing quite prepares you for a visit to Holland in the springtime. People talk of ‘flower fields’ but when you get there, it’s so vast and colourful that you feel as if you’ve been shrunk in size and placed in a giant surreal painting. It’s rather strange and wonderful at the same time.

You can’t help but be impressed by the scale and efficiency of the horticultural industry in the Netherlands. …Read More

Bring the outside in this spring.

For as long as I can remember, my family have always made an Easter tree in the lounge at home. We would start off by collecting whippy branches with catkins, along with your spring staples of tulips and daffodils from around the garden. Then, with much excitement, each year the little wooden eggs would return like baubles at Christmas and we would arrange them all together on the windowsill.

Today, there …Read More

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All crumbled out!

When it comes to the abundance of rhubarb I have sourced from my inherited veg plot in the past, I have not been very imaginative. It gets stewed for hours until it resembles a stringing pink mess, then a truck-load of crumble is used to hide it.   Well not any more! I have discovered that baking it gently keeps its shape and tastes a lot better too!

Ingredients
1lb/450g of rhubarb
4oz/110g of soft …Read More