The Beechgrove Garden ep.21 2016

Jim is thinking ahead and planting overwintering veg that will be ready to crop in the spring.
2016 is the 50th anniversary of Keep Scotland Beautiful. To mark that, Carole takes a look around Colourful Carnoustie, a relative newcomer to the Keep Scotland Beautiful campaign.
George visits social enterprise group Seedbox in Ballogie near Aboyne. The group have asked Beechgrove to help them tame two huge and very old Yew trees.

On a muggy and sultry day weather-wise at the Beechgrove Garden Jim, Carole and Chris decided to have a look at the stumpery created by Chris in 2013.
The idea was to use tree stumps from the huge conifer hedge that was felled to create a feature in an otherwise difficult corner of the garden - shaded under the canopy overhung with lots of shrubs and trees and in which nothing much grew. 3 years on, the tree stumps were starting to rot down on either side of the central path. Planted with a range of ferns and other shade loving plants and bulbs, it is now looking verdant – lots of shades of green - it really works.
The added benefit of a stumpery apart from the low maintenance aspect is that it can be a wildlife haven.
They then moved on to a more recent Chris project - the Fungal Valley created earlier this year and designed to become a productive area for growing mushrooms. There were 2 different types of habitat here for mushrooms to flourish.

The Beechgrove Garden ep.21 2016
The Beechgrove Garden ep.21 2016

Holes were drilled into birch logs which were filled with dowels impregnated with fungi mycelium. Shiitake and oyster mushrooms were used. Bark was then spread on the ground for wine cap mushrooms to grow in this habitat. There was nothing much to see yet but Chris was optimistic for the future. Jim raised the point of maintenance. The Fungal Valley is in the shade from nearby trees. However it does need to be kept moist and humid to encourage suitable conditions. It especially needs to be irrigated in summer weather. There should be something to harvest in 18 months’ time.