With the fine weather we have enjoyed this week we have been able to undertake what I consider to be the best job in the Kitchen Garden, the digging of the vegetable beds. Along the warm South wall we have a series of small beds dedicated to the growing of baby vegetables for the Chef. This is the warmest and sunniest part of the garden which means that the vegetables grow quicker here than in other parts, enabling us to produce a constant supply of these young, tender specimens for the kitchen. In a couple of weeks we will start putting out cloches to warm the soil for the earliest of these sowings and in preparation for this we have started to dig these beds over. Although traditionally a job for the Autumn, 100 years of previous gardener’s toil have left us with beautiful soil and the luxury of being able to leave the cultivation until later in the season. We will leave the beds roughly dug until we are ready for sowing, leaving the rain to break down any large lumps which are left and making the raking level an easy affair. For the time being though we get to enjoy the satisfaction of our neatly dug beds just waiting for action.