Organic Allotment Girl

Organic Allotment Girl 🪲 ORGANIC 🪱 SOIL HEALTH 🌿 PERMACULTURE
Hospitality → Horticulture
Currently growing for
Sharing real life moments from the garden.

Bringing in the first of the garlic and onions 🧅🧄The onions are starting to bolt, so it’s a bit of a mad dash to get the...
04/06/2026

Bringing in the first of the garlic and onions 🧅🧄

The onions are starting to bolt, so it’s a bit of a mad dash to get them harvested.

The garlic has the worst rust (Puccinia allii) I’ve ever seen. There’s very little green growth left, so photosynthesis is nigh on impossible now, meaning the bulbs are unlikely to get much bigger than they currently are.

Results are mixed across the different varieties, but considering the rust pressure, I’m pretty pleased with the harvest so far! 🙌

This year I’ll be planting the garlic in the polytunnel to see whether it offers some protection from the rust situation.

If anyone has any organic solutions that works for rust, I’d love to hear them 🙏

Trying to stay positive. Pretty delighted with the carrots! 🧡🥕I’m so fed up with this heat.A week ago we were on frost w...
27/05/2026

Trying to stay positive. Pretty delighted with the carrots! 🧡🥕

I’m so fed up with this heat.

A week ago we were on frost watch, now plants are dying because I cannot get them out fast enough. No soon as I water, they need water again. It’s by far the most stressful few days I’ve ever had in the garden.

Physically and mentally doing all I can to keep things together, but feeling pretty hopeless.

Honestly cannot imagine how farmers and market gardeners are coping. 💚

This truly has been the most bonkers spring.

💚 OPEN DAY 💚Really happy to be opening the doors to the private kitchen garden I lovingly tend to here at There are som...
19/05/2026

💚 OPEN DAY 💚

Really happy to be opening the doors to the private kitchen garden I lovingly tend to here at

There are some amazing growers and gardeners taking part in this event jointly organised by Sustainable Staverton & Dartington Parish Council.

I will open up the ANRÁN Kitchen Garden between 11am and 3pm on Sunday 7th June - feel free to drop in anytime and have a wander around. There will be tea & coffee, plus plants for sale to raise money for charity. Plenty of parking here, but I understand other gardens are limited so check in advance and car share / walk / cycle where possible.

Hope to see you 💚






Some of my favourite things in the veg garden at the moment. Globe ArtichokesChinese Violet CressAngelicaPansy ‘Giant Bl...
16/05/2026

Some of my favourite things in the veg garden at the moment.
Globe Artichokes
Chinese Violet Cress
Angelica
Pansy ‘Giant Black’
Lupins
Eschscholzia
Crimson Flowered Broad Beans
Shungiku

Next week is the week I’m going for it! These are my courgettes, cucumbers, squash, beans, sweetcorn all waiting patient...
15/05/2026

Next week is the week I’m going for it! These are my courgettes, cucumbers, squash, beans, sweetcorn all waiting patiently to be planted out. It’s cold again this weekend, but I’m feeling confident with temperatures from Tuesday. I don’t ‘harden off’ my plants - literally do not have the time to do that s**t 😂 I just wait until temperatures are consistently above 10c day and night. Bench is also full. It’s a busy time of year! 🌱🌿🌱🌿

Tomatoes are in 🍅👏Not gonna lie, I’m super nervous about this weather! Been seeing loads of posts about frost damage. Bu...
13/05/2026

Tomatoes are in 🍅👏

Not gonna lie, I’m super nervous about this weather! Been seeing loads of posts about frost damage. But it’s the 13th of May for goodness sake! Will just keep a daily eye on nightly temperatures and get a fleece on if necessary. Definitely holding back on anything tender outside.

81 cordons, 36 varieties - a mix of cherries, salad and beefsteak. Some tried and tested, some new.

Let the tomato fingers commence.

Shungiku, aka chrysanthemum greens in my tunnel right now, looking incredible.One of the most distinctive leaves I grow....
11/05/2026

Shungiku, aka chrysanthemum greens in my tunnel right now, looking incredible.

One of the most distinctive leaves I grow. It has deeply cut foliage, bright green stems, and an aroma that sits somewhere between celery, parsley, chamomile and fresh chrysanthemum flowers.

Delicate when young, fuller and more savoury as the plants mature.

It’s eaten a lot in Asia.
– folded through hot noodles
– wilted into broths
– flash fried
– grilled briefly over flame
– scattered raw through salads
– or added right at the end like a soft herb

The stems hold texture beautifully, and the leaves carry a subtle bitterness that cuts through rich dishes in a really interesting way.

A plant that always makes people stop, smell it, and ask what it is.

Any local chefs want some? 🌼🌿

Brilliant day! Thanks to some wonderful help from The new brassica bed has been planted up 💪🥦Over 80 cauliflowers - a m...
07/05/2026

Brilliant day! Thanks to some wonderful help from
The new brassica bed has been planted up 💪🥦
Over 80 cauliflowers - a mix of
🤍“All the Year Round”
💜“Di Sicilia Violletto”
💚“Verde di Macerata”
plus Romanesco, Calabrese and 5 different types of kale.
The earth in this new area is terrible. I’ve mulched it heavily with municipal and homemade compost. Also added calcified seaweed and chicken manure pellets. Club root is a real risk here, so it’s had garden lime too.
And to help improve soil structure and add even more organic matter I’ve under sown Phacelia as a green manure to grow around the brassicas. I might live to regret that decision, but I want to do everything I can to protect and nurture the ground to help it become soil. Phacelia seems like a good bet, but I’ll report back later in the year!

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