BOTTLE IT

The weather has been wet and flatteningly (?!) windy recently, but by some miracle it’s been beautiful and calm today for our Hedgerow Harvests workshop.  In the depths of winter when we crack open the sloe gin and spread our jam or chutney,  a little of today’s autumn sunshine might leap out and take us back to these last warm days.

PURPLE PODDED

I’ve grown quite a few purple podded legumes (peas and beans)
this year and they do look lovely, but despite the fact that the
pods turn back to a more appetising looking green colour once
they’re cooked, they’ve not been a big hit at the table - “too stringy!”
“Hard peas!” Pretty on the plant, not so decorative pushed to the
side of a plate.

HARVEST SKIES

Summer skies with tinges of harvested corn remind me that the year is rolling round again.  It is a holiday feeling for some, but for many of us it poignantly signals the end of the summer.  Make hay.

FLOWERS

I get a bit overwhelmed by gardening in early summer, but whenever I don’t know where to start, I just pick a big bunch of flowers and try to focus on the good aspects and the crops - not the weeds and the waywardness.  I also start thinking about next year and how it will all be much better then ...

ELDERFLOWER CORDIAL

I’ve been making some early Elderflower cordial - normally it’s not ready until June, but this year it will all be over long before then.  The blossom needs to be picked just as the flowers are fully open and full of pollen, as it’s the pollen that makes the Elderflower flavour.  Most parts of the Elderflower are poisonous even the flowers and berries - unless they’re cooked. To make the cordial I used  25 Elderflower heads, 1 litre of water, 1 kg sugar, 1 pack of citric acid and 1 sliced lemon.  Mix the sugar with the water in a large pan, bring to the boil, then add the other ingredients (don’t wash the flowerheads or you’ll wash the pollen out - just pick out the wildlife).  Leave it to infuse for 24 hours then strain through muslin/clean tea towel.  There are lots of recipes around.  If you like it more syrupy you can double the sugar, but I find one pack enough to make a refreshing drink and some delicious recipes like the jelly below:

                             

OVER EGGED

We’re feeling a little over-egged at the moment - the hens are all into over-lay and the only eggs my children are eating at the moment are of the chocolate variety.  It’s so frustrating that anything in abundance is so often rejected - hold onto that thought if you are sowing courgette plants this year ...

IN THE PINK

A flock of flamingoes hasn’t just visited us; the photo was taken at London Zoo.  I should dearly love some flamingos - we do have a pond after all, but I’m not sure what they eat - I think it’s shrimps, and we only have tadpoles and dragonfly larvae.  We might have to stick with moorhens for now.

Almost as lovely as a flamingo are these ‘China Pink’ tulips - a lily flowered type that’s fairly reliable.  It’s very annoying when tulip flowers don’t come back the following year; the bulbs often  split and decrease in size rather than bulk up and spread about like bulbs ought to.  The more exotic the tulip, the less likely it is to show it’s face again.  Conversely, the closer it is to the species, the more reliable it is.  ‘China Pink’ reappears about half of the time, which isn’t too bad.

Tulips like free draining soil and absolutely detest sitting in the wet.  They are from a drier climate than ours - indigenous in countries like Turkey and  Iran - they spend most of their time waiting under the ground for the brief spring rains.  I know how they feel.
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