Today’s Treasures – A Taste of Summer

Today’s Treasures  A TASTE OF SUMMER

In these dreary days before Spring really gets going it’s nice to look back on summer and the flowers that bloom in our English Country Gardens.

Daffodils, hearts ease and flox
Meadowsweet and lady smocks
Gentian, lupine and tall hollyhocks
Roses, foxgloves, snowdrops, forget me nots
In an English country garden – according to the song by Jimmie Rodgers

And poppies and evening primroses, cosmos and sweet peas with their vibrant colours and heavenly scents, which all brightened us up during 2020.

evening primrose

It looks like Easter is going to be as exciting as the non-event that Christmas turned out to be, but at least we have a vaccine now – and our most vulnerable people have some protection.

Whilst we wait for the celandines, coltsfoot and primroses to follow the snowdrops and crocuses as spring unfolds, we look to the herb garden to brighten up home-cooking which I am sure we are all getting heartily fed up of doing.  Take-aways are simply not the same as sitting as a table with a glass of wine and a beautiful view and being presented with a menu that you don’t have to shop for or cook.

Some herbs grow through the winter – rosemary, thyme, sage and bay leaves – others are very effective as dried herbs – and make delicious flavours for the simplest meals – tarragon chicken, garlic and parsley bread, minted peas, pasta with basil and oregano.

In the summer I always freeze some fresh herbs in ice cube trays – chopped mint and parsley and grated horseradish for sauces, and basil and marjoram to add to pasta dishes, chopped coriander for curries.

Herbs – fresh or frozen – also make excellent herbal teas – hyssop regulates blood pressure, peppermint helps digestion, chamomile for stress relief, lavender helps sleep, sage is stimulating, fennel is relaxing.

lovage

Published in the March edition of the Whitchurch Gossip

New Year in Barbara’s Back Yard

New Year in Barbara’s Back Yard

Last October, I made a wreath for Hallowe’en with crab apples and hawthorn berries and autumn leaves. When I replaced it with a Yule wreath at the beginning of December, I hung my Hallowe’en wreath near the bird table. I have just refreshed it, replacing the leaves with ivy and adding some of the holly from the Yule wreaths.

I hang the Yule wreaths up in the barn – keeping them to use next year.

Last year when I came to make new wreaths – when I took them down – I found two of them had nests in them.

If you haven’t done it already – it’s time to clear out nestboxes ready for Spring.

https://www.rspb.org.uk/birds-and-wildlife/advice/how-you-can-help-birds/nestboxes/nestboxes-for-small-birds/cleaning-nestboxes

January is a good time to take hardwood cuttings from roses and shrubs:  Cut a piece of twig from the previous year’s growth – as thick as a pencil and about six inches long. You need a straight cut at the bottom just below a node and the top should have a diagonal cut just above a node.  Place each cutting in the centre of a homemade newspaper pot containing a heavily-gritted soil mix. You can cram several individual wrapped cuttings into one plant pot. By late spring unroll to see if root hairs have developed – if not leave them a while longer.  Once roots have grown you can plant them out. (courtesy of Country Wisdom & Folklore diary)

It was believed to be beneficial to propogate cuttings at the time of the waning moon, as the earth is said to inhale – and the sap is encouraged to travel towards the roots.  Could this be something to do with the pull/push of the moon on the earth – the same force that causes the tides…?

Sage, honey and lemon tea is good for coughs and colds.  Dissolve 1 tblsp honey in half a pint of boiling water with the juice of 1 lemon. Add 2 tblsp of fresh sage – or one of dried – leave to infuse for minutes, strain and reheat.

Squirrels can be a real nuisance – I don’t mind them eating some of the bird food – but they seem to have to wreck all the feeders in the process.  I have started putting some nuts out on the ground for the squirrels and so far this seems to be working.  There were some sweet chestnuts left over from Bonfire Night and I’ve put those out for them.  It’s quite fun watching them – they pick up a nut and eat it, then they run off with the next nut and bury it, then eat a nut, then bury a nut.

So next time we go to Grinshill, we’ll collect some more chestnuts for them.

Today’s Treasures – The Herb Garden

Today’s Treasures

The Herb Garden is my favourite place to sit and dream.  As you can see, it’s not just herbs – there are a few wild flowers as well – the foxgloves just come and go as they please, setting seed in the most unlikely places – and there are poppies in every corner of my garden.

Herbs are so versatile – some have pretty flowers like thyme, borage and hyssop – all of course have definitive scents – lavender and lemon balm, sage and tarragon, fennel, basil and coriander.

They make delicious flavours for the simplest meals – tarragon chicken, rosemary lamb, garlic and parsley bread, chopped chives with potato salad, mint sauce, sage and onion stuffing.

I love experimenting with herbs – my latest success was potato wedges roasted in olive, sunflower and groundnut oil sprinkled with a mixture of herbs freshly picked and chopped.  Traditional horseradish sauce made with freshly chopped horseradish root, salad cream, fresh cream, mustard powder and a hint of cayenne pepper is divine.

Mint sauce made with apple mint, vinegar, cabbage water and a spoonful of sugar makes even the blandest cabbage delicious.  Cooked carrots fried in a little butter with chopped lovage leaves give a continental twist to any meal.  Fresh basil livens up any pasta sauce – sprinkle curry with coriander leaves just before serving for a more authentic taste.

Lovage

Herbs also have healing properties – you don’t need to buy expensive packets of herbal tea – you can make your own by simply pouring boiling water over leaves of your choice.

Hyssop tea is good for maintaining healthy blood pressure – whether it’s high or low it helps stabilise it.  Peppermint tea helps digestion and soothes an upset tummy.  Chamomile is calming, sage is stimulating, fennel is relaxing.

Peppermint

You can add the flowers and leaves of calendula, nasturtium and borage to salads to add colour as well as flavour.  Borage flowers frozen into ice cubes made an attractive addition to summer drinks. Mint is an essential ingredient of any Pimm’s cocktail.  Poppy seeds can be added to cakes and cookies – and sprinkled onto bread rolls.

Wherever I am, I will always have a few pots of soothing, fragrant, healing herbs on my windowsill.

Published in the July edition of the Whitchurch Gossip

Squash, Apple and Sage Soup

Squash, Apple and Sage Soup

sDSC_0158

Ingredients:
50 g (2 oz) butter
1 kg (2 lb) squash (or pumpkin) peeled and diced
2 medium onions, chopped
1 large potato diced
1 tin chopped tomatoes or 4 large tomatoes, skinned* and chopped
2 large apples, peeled, cored and chopped
2 level teaspoons of sage (fresh sage** is best)
1 level teaspoon of thyme
2 pints stock (vegetable or beef – stock cubes are fine)
Salt and black pepper to taste

*to skin tomatoes easily simply put in a bowl, pour over boiling water, leave to stand for about a minute, plunge into cold water, and the skin just rubs off.

**Sage is a perennial so it grows all year but is better picked during the summer. For ease of use I pick lots in the summer and freeze in small quanities in plastic bags, or chop it and freeze in ice cube trays. Then it’s all ready to use for sage and onion stuffing in the middle of winter.

Method:
Fry the onion in the butter gently until soft,
Add the squash and stir for a few minutes,
Add the potato
Add the tomatoes
Add the stock
Stir in the sage and thyme
Add salt and pepper
Bring to the boil, cover and simmer for 20 minutes
Add the apple and cook for another 10 minutes
Cool slightly, puree in a liquidiser or food processor.
Add a sprinkling of black pepper and serve.