A year gone

And some of what's to come

Here we are, exactly a year after this substack opened its wet wings, leapt from the nest and tried not to dash itself on the rocks beneath. So far so good. We are still flying.

It has been everything I might’ve hoped and more.

Thank you to the 7k+ of you who have become part of it - who read, comment and like - it is such a genuine pleasure to have you here.

I promised to write or in some way talk once a week-ish and I’ve managed 72 posts in 52 weeks, so consider yourselves nicely in credit: the pleasure it has given me means I certainly do.

Lavender, this week, at the perfect point - as it thinks about bursting into flower - for the kitchen

I’ve written on a few main themes.

Windows into what grows in my garden - society garlic, elaeagnus and anise hyssop among them

What I make in the kitchen - including Polish spiced vodka, the best of trifles, and a not-pesto

Side-roads - the most influential musical instrument of all time, the ghost of the old man, a long walk and more.

Brilliant others joining us - writers, editors, book designers and gardeners have shared their thoughts and insights.

There have been playlists. A few podcasts. I become an Honorary Professor and other excellent peculiarnesses.

Some of you are paid subscribers. Thank you. You are supporting independent writing, direct at the source - which is such a huge part of the future for writers and readers. I think of this place as the weekly column in a paper I always wanted to write for, and your support means I can treat it exactly like that.

The main thing behind the paywall is me sharing the process of writing, and in particular the process of writing a book live, from the lightbulb germ of an idea through refining it, putting together a proposal, sending it to an agent and publishers, getting and dealing with feedback, amending the proposal, getting it past the gatekeepers, and planning the logistics. We’ve even got into the nuts and bolts - let’s be fair, the anoracky dullnesses - that provides the scaffold for building a really good book.

So that’s the past year.

Japanese pepper developing nicely

What next?

There will be more about what I’m growing and what I’m cooking - it’s what I do, what I’m good at and why many of you are here.

Expect windows into how we are taking all the thinking of the 17 unique acres of Otter Farm and translating them into a perfectly ordinary, sloping domestic garden. There will be edible plants you know and many you might not. If you are interested in forest gardens, perennial interplanting and the best flavours a kitchen garden can offer, this should your bell. You will not be short of recipes. Cocktails are likely.

I will unquestionably find myself drawn down more unexpected avenues; I wish I could say more about them, but you discover them only a very short time after I do.

I will be talking to people in the food, gardening and writing world, and maybe a few others besides. I will visit some of their gardens and kitchens.

For paid subscribers, I’ll be getting stuck into the doing of that book we started from the germ of an idea. I can’t wait. You’ll be following me around the country and beyond with films, writing, photos and more. If you are keen to write your own book there will be much to take from this; if you are even vaguely interested in people, place, food and landscape I hope you’ll find it fascinating.

I’ll also be taking you inside my next book, with windows into everything from photoshoots to recipes and the design, well before it is published.

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If you are tempted to step across the threshold and become a paid subscriber, perhaps you’ll be super-tempted to now. I hope so. I have made it even more value by including a 25% discount on all plants and seeds from my nursery. There’s more about that here.

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So lastly, and again, whatever brings you here, thank you. It means a very great deal to be writing for you, and that you choose you give some of your time to my work.

If you know someone who might be interested to join us, please click below to share this with them.

Until next time, have fun,

Mark