We’ve been experiencing an unexpected heatwave here in the South of England for the past week or so, with temperatures over 30°C at their peak. Nothing unusual for many parts of Europe, to be sure, but pretty exceptional in the UK! My house has a north-south axis which works very well in these conditions, especially as my office and bedroom are on the cooler north side of the house, so working and sleeping aren’t too much of an issue.
Watering becomes of paramount importance to a gardener, though. I’m resisting watering twice a day, but trying to water pots and containers at home in the morning, and the raised beds at the allotment in the evening – to spread the load. It’s actually a very enjoyable process, as you can commune with Nature as you water and see what’s newly flowering/germinating/doing well. I’ve managed with water from my water butts so far, but two out of the three at home have now run dry and the allotment butt has been empty for a while – although fortunately water at the allotment comes from a trough and standpipe at the corner of my plot – very convenient! Our yearly subscription covers water costs too, so while it’s not metered to us (although hosepipes aren’t allowed), any huge uptake in usage could theoretically lead to a rise in subs for us all next year, as it is metered to the allotment association.
I love summer evenings up at the allotments: there are always a few people pottering around their plots, it’s incredibly peaceful (apart from my noisy dogs if people dare to walk past “their” plot – sorry, folks) and the sunsets are spectacular. A lesson in mindfulness at the end of a busy day…. This week I’ve managed to mow the grass (trying to keep on top of it so it doesn’t reach jungle proportions again!), get rid of some perennial weeds (docks, blackberries, the dreaded convolvulus) that were encroaching on the paths, do some weeding around newly planted beds and keep up with the harvesting: strawberries, raspberries and redcurrants have suddenly started to ripen at a tremendous pace, and the broad beans and lettuce are still going strong. Such a lovely time of year.
I’ve even made some comfrey tea for use as a fertiliser in three weeks’ time when it has steeped sufficiently. Having lost my comfrey patch a few years back, a healthy-loooking clump has sprung up near the communal bonfire site, so I swapped a wheelbarrow full of weeds for a barrow overflowing with comfrey leaves, stuffed them in an old chicken pellet container (with a lid to contain the stench!), covered with water and will leave to brew. It smells vile but the plants love it – and it’s free!
The strawberries have been epic this year – I’ve had enough for breakfast every day and to make strawberry ice cream, strawberry cheesecake, pavlova and Strawberry Coulis for the freezer (just blitzed in a blender with the juice of an orange and 1 tbsp of icing sugar). Yesterday there were even enough for the quintessential summer jam: strawberry & redcurrant to be precise, as the currants add pectin and make for a better set.
Strawberry & Redcurrant Jam – makes 5 standard jars
300g redcurrants (or gooseberries would work too), removed from stalks
1.5kg granulated sugar
Juice of 1 lemon
Hull the strawberries, chopping up any particularly large fruit and put in a preserving pan with the strigged redcurrants. Add the lemon juice and simmer over a low heat for 20-30 minutes or until very soft.
Weigh out the sugar and add, stirring until it dissolves, then turn up the heat to a rollicking boil, stirring as you go. Add a small knob of butter to reduce any froth! Test after 5-10 minutes to see if it has set – I find the best test is to hold your wooden spoon over the pan and when the drips run together to form a bigger drop that breaks off sharply, the jam will be done. Otherwise, have a saucer in the freezer and place a little of the jam on the saucer, cool slightly, then push with your finger: the surface should wrinkle. You will need to take the jam off the heat while you do this test to stop the jam overcooking. Strawberry jam is notoriously fiddly to set, so test little and often. Mine was ready after just 5-6 minutes in yesterday’s heat.
When set, allow the jam to stand for 10-15 mins before potting to prevent the whole berries sinking to the bottom of the jars – this is very much an exception to the normal rule of potting immediately. Then pour the jam into prepared jars (washed and sterilised in the oven on a low heat), cover with waxed circles and lids, then label when cool. Set aside for the perfect accompaniment for traditional Victoria sponges and scones with jam & clotted cream over the coming summer months…
When the weather is this hot, though, salads are the way to go. Quite apart from the fact that I’ve been getting back from the allotment so late that cooking isn’t an option, it’s really too hot to contemplate cooking. I love experimenting with whatever I have in the fridge or bring back from the plot, resulting in some delicious combinations. Lunch today was a refreshing Melon, Strawberry & Feta Salad served on a bed of mizuna with dill and mint to garnish – sublime! With Galia melon (not my own!), two kinds of strawberries (the large allotment variety and tiny alpine strawberries that run with gay abandon in one border at home), drizzled with a splash of extra virgin olive oil and a hint of balsamic vinegar, this really hit the spot for a cooling, yet tasty lunch. The salty chalkiness of the feta and the slight bitterness of the mizuna were a perfect foil for the sweet and juicy fruit.
Other salad combinations have included Baby Broad Beans & Griddled Halloumi with toasted pine kernels and rocket, with a chilli, mint and lemon dressing, and my perennial favourite, Bauernsalat (farmer’s salad), inspired by one of our best-loved holiday hotels, the Tennis Hotel in St. Wolfgang, Austria, which simply consists of crispy fried bacon and potatoes scattered on a bed of fresh salad, with a herby yogurt dressing to accompany. So good – worth cooking extra new potatoes especially to make this! Anything goes – experimenting is half the fun. If something doesn’t work particularly well, just leave it out next time – but with fresh and homegrown produce, chances are it will all taste sublime.