Tag Archives: hydrangeas

Spring is in the air…

Aquilegia and hellebore foliage

I can’t believe it’s over a month since I last wrote – so much for my good intentions! What with pressures of work, a skiing holiday, decorators in painting the kitchen /utility room after having a new oak floor fitted at the end of last year, a wedding food tasting and lots of family visits, blog-writing has definitely taken a back seat of late. This weekend was Mother’s Day, with one son and his fiancée home, then a trip over to my parents’ to see all the family on Sunday – and beautiful spring weather for once too!

The recent springlike weather has tempted me out into the garden to mow my lawn (just the once!), cut back my buddleias and the giant lavatera, prune the roses, dead-head last year’s hydrangea flowers and chop back any remaining perennials that I’d left through the winter to provide shelter and food for birds and insects. There was still a cold wind when I ventured out on Saturday afternoon, but I was determined to pot up my new dahlia tubers from Sarah Raven and the overwintered monster begonias. I also sowed the first batch of seeds, always an exciting moment: sweet peas in pots on the conservatory windowsill (I’ve reverted to trying some inside this year after such a late crop last year, but I will plant more straight into the ground later too, when the soil warms up). Tomatoes (my favourite Sungold and the old-fashioned Ailsa Craig), chillis (Summer Heat and Padron), Romano sweet peppers, aubergine Bonica, lobelia Crystal Palace, and the three leek varieties Bandit, Pandora and Nipper for a succession of leeks all through the autumn/winter – all now tucked up in the propagator. Let the season commence!

Back side bed

I’ve still to distribute last year’s compost around the garden, but there’s always next weekend… In the meantime, let me finish with a springtime lemon & ricotta cake I adapted from a River Café recipe. I had some ricotta in the fridge and fancied a light, lemony and gluten-free cake. This was the result – exactly what I was looking for. The original quantities make a huge cake – I didn’t have a tin big enough and there were only five of us for dinner, so I cut the quantities back by a third – perfect. I found the original recipe here if you’re catering for a crowd!

River Café Lemon, Ricotta, Almond & Polenta Cake – serves 10

Lemon ricotta cake

150g butter, softened
170g ground almonds (you could also use almond flour)
65g fine polenta (whizz in the food processor if you can’t buy fine)
finely grated zest of 4 lemons
170g caster sugar
4 large eggs, separated
200g ricotta
juice of 2 lemons
icing sugar, for dusting

Pre-heat the oven to 150°C.  Grease a 24cm round springform cake tin and line the base with greaseproof paper.

Combine the almonds and polenta (whizzed in the food processor for extra fineness if necessary) and add the lemon zest. Beat the butter and sugar together using an electric mixer until pale and light.  Add the egg yolks one by one, then add the almond mixture and fold together. Put the ricotta into a bowl and beat lightly with a fork, then add the lemon juice. Stir the ricotta into the cake mixture. Whisk the egg whites in a clean bowl until they form soft peaks.  Finally fold the egg whites into the almond mixture.

Transfer the mixture into the prepared tin and bake in the oven for 40 – 50 minutes, until set.  Test by inserting a skewer, which should come out clean.  Leave in the tin to cool for at least 10 minutes before turning out. Dust liberally with sifted icing sugar before serving, and garnish with fine strips of lemon rind if desired.

I served it with a jostaberry purée from the freezer, but any red fruit coulis would be good – and it was delicious on its own too. Enjoy!

Standen March 2017
Beautiful Standen near East Grinstead – perfect Mother’s Day outing

 

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Spring Rush

Green roof_cropped

It’s at this time of year, after the clocks have gone forward, the sun finally shows its face and the soil gradually starts to warm up, that the rush is on to get everything going in the garden. It’s often a case of dodging the showers and making use of the limited time you have available to sow seeds here, prepare ground there and generally tick off all those spring jobs.

I sowed my first seeds two weeks ago, but most are now up and can be removed from the propagator to make room for the next batch: tomatoes (two old favourites, Sungold and Gardener’s Delight, and a new variety to me, Black Russian, a medium beefsteak heritage tomato, supposedly with an outstanding, rich flavour – we shall see!) and cucumber. I’m reverting back to Marketmore this year, a variety I used to grow with great success in my big greenhouse in Scotland, but I’m hoping it will like the conditions on the open allotment too, as I haven’t had a lot of success with other varieties I’ve tried outside to date.

Other jobs include planting up my new dahlias. I leave my existing dahlia tubers in the ground over the winter, well-mulched, and they seem to thrive, but as I’m cutting down on potatoes and adding another cutting flower bed at the allotment this year, it seemed an ideal opportunity to treat myself to a couple more! I ordered Café au Lait (from Crocus) plus Labyrinth and Wizard of Oz (from Sarah Raven), all in pastel shades that will extend my existing range of colours beautifully – and with half an eye to my son’s wedding next year, I must admit! These are started off in pots in my grow frame at home, then will go into the open ground when they are established and better able to cope with slug attacks. I’ve also started off my tuberous begonias, now huge tubers after two seasons’ worth of growing. I may have to ask friends for the loan of some space in their large glasshouse when I run out of room in the grow frame/conservatory windowsill for these monsters!

I also like to use fibrous-rooted begonias in my summer tubs as they don’t mind rain or shine and are also pretty slug-resistant. I buy the tiny plug plants from my local garden centre, sold in 24s for pricking out at home. In actual fact, each plug often contains two tiny plants and I invariably manage to get at least 60 plantlets once I’ve prised them apart. A very economical way of buying bedding plants, especially as these are notoriously tricky to grow from seed without specialist conditions.

Other jobs included dead-heading last year’s hydrangea flowers, another way of instantly tidying up the garden. These crispy flowerheads have done a great job of protecting the new foliage from late frosts, but we should be safe now to snip them off – although I once did this in late March when we lived in Scotland, only to have a very severe frost a couple of nights later, ending up with frosted new shoots and far fewer flowers than usual – you have been warned!

New rasp bed 2

Down at the allotment, I finally managed to finish digging over my new raspberry bed and have planted up the new autumn canes, Polka, ordered from Thompson & Morgan. Having lost all my autumn raspberries last year due to some unknown virus, I thought I’d try a different variety: Polka is bred from the classic Autumn Bliss, but it supposed to have double the yield. I’ll report back in due course! I also dug up some summer raspberry suckers from where they are thriving underneath the Bramley apple tree and made a new row of summer fruit too – you can never have enough raspberries! I’ve finally found a taker for the top part of my allotment, so won’t have my original fruit bed any more – but I don’t think I’m going to go short any time soon….

Raspberry Polka

All in all, a very satisfying weekend’s gardening.

After a meat-filled few days over Easter, with family and guests, I fancied something simple and vegetarian this weekend. There’s very little left on the allotment at this time of year (a few remaining leeks, parsnips, purple-sprouting broccoli and spinach), so I opted for an old favourite, based on spinach, originally from my friend Bridget up in Cheshire. This is so quick and easy, but delicious – life’s definitely NOT too short to stuff a mushroom!

Garlicky Stuffed Mushrooms – serves 2

Garlicky mushroom

4 large flat mushrooms (Portobello), wiped and stalks removed

Knob of butter

1 medium onion, chopped

1 clove garlic

2 generous handfuls of young spinach, washed, large stems removed and chopped

Seasoning

1 Boursin cheese

 Melt the butter in a frying pan and add the chopped onions and garlic. Cook until translucent, then add the chopped spinach and continue cooking for 5 mins or so until nicely wilted, then season to taste.

Divide the spinach and onion mixture between the flat mushrooms in a roasting tin and add 3-4 tbsp water to the base of the tin. Top each mushroom with a generous slice of Boursin (blue cheese or even goat’s cheese also work well). Cover the tin with foil.

Cook in a hot oven (180°C, Gas 5) for about 20 minutes, then remove the foil and cook for a further couple of minutes to brown the cheese slightly.

You can serve these with crusty bread to mop up the garlicky juices, but I like them just as they are – who needs meat with flavours as good as these?!