Growing THE GOOD LIFE

Everything's springing back to life for urban veg grower Sara Ward, so it's time for a few key jobs

Welcome, spring! While we still have some chilly days ahead, the sun is getting up earlier each morning and by the end of March there's more daylight than darkness - that's certainly something to smile about.

With most of the winter harvest gathered in and eaten, there are still special treats to be found in the brassica bed. Purple sprouting broccoli is a favourite of mine, steamed and served with olive oil, lemon juice and seasoned with salt and pepper.

I love the way that nature provides throughout the year, with both beautiful blooms and delicious food. I'm constantly amazed at how fruit trees blossom in a structured order, with stone fruits firstthat's almonds and peaches at home and plums and greengages on the allotmentfollowed by orchard fruits of apples, pears and quinces. Not only does this provide a spectacular display of flowers over many weeks, it ensures a steady supply of nectar to feed our pollinators and then allows us several months of harvests later in the year.

All change