Bowcliffe Hall is now the proud producer of hundreds of tiny, little leggy greens, all of which are currently flourishing in a section of our impossibly pretty Potting Shed and destined for the plates of tenants, visitors and staff.
The delicious greens, which include delightfully named herbs and leaves such as Red Stem Beetroot, Pea Twinkle, Baby Coriander, Rocket Dragons Tongue and Lemon Grass Seeds, will all pack a zesty punch to Bowcliffe salads and a sprinkle of something really special to any dish they’re added to.
A new initiative, the Potting Shed ‘microgreens’ represent yet another characteristically quirky addition to the delightful Bowcliffe Estate. As well as being the speediest possible route to leafy greens, microgreens are flavour bombshells. Added to salads of larger leaves they impart zing and liveliness, but they can also be used as a salad in themselves or as a flavouring – bringing a punch of vibrant taste and colour to whatever they are added to.
Simon Trainer picking the new Potting Shed greens
The homegrown greens will elevate the already heavenly dining at Bowcliffe Hall – ready to be picked by head gardener, Anna or hand-selected by executive chef John Topham and Drivers’ Club chef, Simon Traenor at just a moments notice.
We spoke to our green-fingered goddess Anna Chaffey who’s responsible for the new, sustainable culture Bowcliffe is hoping to harvest…
How many seeds are being / have been sowed in the Potting Shed?
This is a trial period for the ‘Potting Shed to Plate’ but currently successional sowing is required every few weeks, using about four seed trays at a time. The amount will vary due to the time of year, events we’ll be catering for and the popularity and requirements of the food on the menu. I’m growing a number of seeds as micro herbs and cutting them as the new shoots and leaves are small. This gives an intensive flavour and is efficient and quick to prepare in the kitchen.
What type of environment are they being grown in?
They are being grown in a greenhouse environment and being kept at a stable temperature between 15 -17°. The greenhouse requires shade on hot days to protect them from overheating, regular watering, great ventilation and they are also checked daily.
Are they picked daily?
The chefs can help themselves as necessary so they are as fresh as possible, I also pick them on request.
Why do you think it’s important to grow the herbs on site?
Growing produce is a special historical feature of estate gardens and is a pleasure to maintain this tradition. Garden produce never tastes as good as when it’s home grown!
Are there and special or unusual herbs being grown?
We have a good selection of the classic herbs in the border opposite the potting shed including fennel, oregano, mint, chives and parsley. In the greenhouse I have sown lemon grass, and coriander and an unusual one called Coriander ‘Confetti’, an array of basil varieties will also be sown to complement our summer tomatoes.
The special selection of Summer tomatoes we are growing include a tasty sweet mixture of colours to brighten up the plate such as tomato ‘sun belle’, ‘brown berry’, ‘tomato berry’ and ‘red berry’.
As for the micro herbs we are trialling Pea Twinkle shoots, Sprouting Beetroot with bright red stems, young Kale shoots, Coriander and a mixture of lettuce leaves including Tesy, Chiara and Marvel of Four Seasons. For salad leaves I also choose leaves not only for flavour but also for textures and colours to add visual interest and liven up the salad, for example I have sowed Rocket ‘Dragons Tongue’ which has a vibrant deep red vein running through the leaf.
Should you wish to see the Potting Shed delights pop by and any produce variety suggestions are welcome!