“This is how it works” I say.

And of course it does, as long as the weather and seasons all take to the stage, performing in the right and proper order with ‘feeling’ (darling).

Last year, however, was a drama. It was the year that we now look back on and can honestly pronounce as ‘pants’. I pity anyone who decided to embark on the undeniably rewarding (but proven-out challenging) journey of growing their own produce. I can only hope that they will give it another go (and repeat). I won’t try to catalogue the disastrous and countless upheavals that most veg growers had to contend with, but suffice to say I was incredibly relieved to pull the last stunted runty leek, and untangle the rather pathetic bean plants to dismantle the bamboo frames.  I even toyed with the idea of not bothering this year.  But it’s quite amazing how quickly I forget such disconsolate thoughts on receiving my seed catalogue through the post. Suddenly, EVERYTHING is possible again!

When things do go right though, and the seasons behave, I get to indulge in one of my passions: picking, painting, prepping, cooking, and ultimately eating the vegetables that we grow.

The perfect example of this, is the humble onion. I love to paint/illustrate onions, particularly the red ones, the more cruddy the better. Peeling back the parched and rustling outer skins to reveal the darker, more lush interior is a visual colour bomb. One we grow every year is The Red Baron.  What a name. I mean, it sounds like a hero doesn’t it.  A brave, stalwart, moustached and slightly portly fellow with a penchant for rich beef stew!

So here we go.. from earth to canvas…

 to chopping board…

To pot….