Welcoming Winter: A Season for Slowing Down

Winter has finally arrived here in the southern hemisphere - gently at first, then all at once. The air has turned crisp, the garden quietens, and there's a softness to everything as if the world has wrapped itself in a woolen shawl. And I, for one, welcome it with open arms.

This season invites stillness. It whispers of slow mornings by the fire, soft wool socks, and nourishing meals that warm you from the inside out. While the garden may no longer be overflowing with colour, there is a subtle magic to be found - frost-kissed leaves, bare branches etched like lace against the sky, and the gentle hush of earth at rest.

Though the flowers have stopped blooming, the garden is far from barren. Winter is a time of hidden work - roots grow deep, soil restores itself, and the promise of spring quietly stirs beneath the surface. There’s beauty here too, if you know where to look.

What to Plant This Winter

In the potager, winter is the time for brassicas and leafy greens. These cool-loving crops thrive in the cold and will fill your garden with quiet abundance in the coming months.

Here’s what I’ll be sowing and planting this season:

• Garlic – plant now for a summer harvest. Tuck the cloves into well-drained soil and wait for the magic.

• Onions & Shallots – slow-growing but so rewarding.

• Broccoli, Cauliflower, Cabbage & Kale – hearty greens that love the chill.

• Peas & Broad Beans – give them a sunny spot and something to climb.

• Spinach & Silverbeet – perfect for soups, stews, and side dishes.

• Herbs – try parsley, coriander, and thyme. They adore the cool.

A little mulch, a little patience, and winter will reward you with quiet green surprises.

A Winter Favourite: Creamy Chicken & Vegetable Pie

To celebrate the chilliest season, I’ve been making one of my absolute favourite comfort foods: a golden, flaky chicken and vegetable pie. It’s rustic, simple, and endlessly warming - best served straight from the oven with a big spoon and a full heart.

Here’s how I make it:

Ingredients

• 500g chicken thighs, chopped

• 1 cup peas and corn

• 1 cup small broccoli florets

• 1 cup mushrooms, sliced

• 1 tbsp butter

• 1 tbsp plain flour

• 1 cup chicken stock

• ½ cup cream

• Salt, pepper, and a sprinkle of thyme

• 1 sheet puff pastry

Method

1. In a deep pan, cook your chicken thighs in a splash of oil until browned. Set aside.

2. In the same pan, melt the butter and stir in the flour to make a roux. Cook for a minute or two, then slowly add the chicken stock, stirring until thickened.

3. Stir in the cream, then season generously with salt, pepper, and thyme.

4. Add the chicken back in, followed by your peas, corn, mushrooms, and broccoli. Let it all bubble together for a few minutes.

5. Pour the mixture into a pie dish and top with a sheet of puff pastry.

6. Brush the top with milk or egg wash, then bake at 200°C for 20–25 minutes or until golden and crisp.

Serve with a green salad or creamy mash, and enjoy beside the heater or tucked under a blanket.

So here we are, dear winter. Slower days, heartier meals, and a garden that teaches us rest is just as important as bloom. There’s something poetic about it all - the quiet, the dark, the space to dream.

Wishing you warmth, nourishment, and wonder this season.

With love and wildflowers,
Kels x