Month: January 2018

End of Month View – January 2018

/ karen / 35 Comments

Reasons to be cheerful. The first spring lamb has been born in crossroads field at the bottom of our lane. It’s been a daily ritual, walking downhill to check on the flock. Each time, we are hopeful. And then today, we stand at the gate and scan the field. And there, by the hedge, one tiny white lamb. Newborn and softly steaming in early morning sunshine. A joy. A reassurance. After all the family illness of the past few months, worry and fretting, one tiny lamb sends a subliminal message- all will be well. The season moves on and the familiar sights and sounds of our daily life returns to normal. We have weathered the storm and spring is coming.

There’s been some catching up to do in the potting shed. Seed packets are inspected, catalogues perused, and a list produced. It’s a start. Little pots of snowdrops are dotted along the windowsill. I marvel at the variety of markings. Those little green hearts. I could quite easily become a galanthophile.

Hyacinths, set in a dark cupboard in September and brought out in December, are in full flower now. And what a scent! Carnegie, my favourite white variety, brightens the gloom.

On one glorious sunny day, with temperatures reaching 12 degrees, a red-tailed bumblebee sleepily blunders in through the shed door and buries itself in a potted hellebore. I gently shoo her out for fear she’ll be caught in a spiders web indoors. And at any rate, there’s plenty of pollen outside with sarcococca, viburnum and winter flowering honeysuckle in full flower.

Sarcococca humilis attracts bees – and hoverflies. These, I’m told are Eristalis hoverflies, mimicking a bee. They had me fooled.

On sunny days, the snowdrops have a wonderful honey scent. I must admit, I didn’t know this fact until a few years ago when I visited Easton Walled Gardens. We stood at the top of a sunny bank, and the fragrance drifted up. It was breathtakingly beautiful. Sadly, a dull wet day doesn’t produce the same scent. And many snowdrop garden visits since have been on cloudy days. So I’ll just have to hold on to that memory.

This is my “Hodsock” corner at home. Each year we visit Hodsock Priory and buy one little pot of snowdrops for a couple of pounds. It’s amazing how quickly they bulk up. It’s a nice reminder of a lovely day out.

The potting shed makes an ideal reading retreat. It’s so peaceful in there. High in the tops of the overhanging beech trees, songbirds are singing, staking their claim to spring territories. A cheeky robin is taking an interest in the shelving at the back of the shed. There will probably be a nest.

Thanks to Steve at Glebe House blog for hosting this meme and for encouraging me to write. Go over and have a look what his garden looks like at the end of the month and visit some of the others joining in, from all around the world. What signs of spring are you seeing in your gardens at the moment?

In a Vase on Monday- Sweet scented flowers and shrubs.

/ karen / 40 Comments

For the past few weeks my bedside table has contained little jam jars of water, into which small posies of “twigs” have been placed. Never have I been so grateful for a garden full of winter-flowering shrubs. For the twigs are smothered with tiny flowers- bursting with scent. Top of my list of favourites is Sarcococca Purple Stem, also known as sweet box. This one, in a pot by my front door, has shiny evergreen leaves and pink and white spidery flowers. A joy at any time between December and March, but particularly welcome when you are stuck in bed with the flu.

Here’s a quick peek in my potting shed. I’m sad to report that I’ve only managed to visit the potting shed twice since Christmas. Something I intend to remedy now that I’m up and about and almost, but not quite, back to normal.

The sugar pink flowers are Viburnum Dawn. In the centre there’s Hamamelis Jelena, and on the right, winter flowering honeysuckle, Lonicera purpusii. There’s also some daphne and to add more cheer, pussy willow catkins and hazel or corylus “lambs tails.” The Hamamelis was a bargain basement purchase for just a few pounds, but didn’t have any labels. Cathy – who hosts the IAVOM meme – writes about Hamamelis this week and I learned that Jelena is named after Mrs Jelena De Belder, and Diane is named after her daughter. You can read all about Cathy’s Hamamelis collection Here .

Covered with snow, it looks spectacular. The delicate scent is noticeable on a sunny day, or when twigs are brought into a warm room. I think the yellow- flowering Hamamelis have perhaps a stronger scent though.

Just getting into its stride is Daphne odora Aureomarginata. When fully open this will scent the whole garden and perfume will drift through open windows and in through the front door.

In my vase this week I’ve added some hellebore Jacob which has been in flower since mid- December. And also some hyacinths. These were prepared bulbs planted and put in a cold, dark cupboard in the potting shed for 10 weeks and then grown on in a polytunnel for another 22 days. Gradually I brought them into a warmer room as they came into flower. Slow, cool growing conditions ensures the flower bud forms properly, and prolongs the display.

I love the velvet blue colour and white edge. I’ll plant the bulbs out in the garden when I’ve harvested the flowers.

Here’s a pot I forgot about. I’ve only just taken it out of the dark cupboard and you can see the bulbs are really well rooted. The roots are climbing out of the sides. And the flower spikes are well formed. These are going to be pure white. Something to look forward to over the coming weeks, a good two or three months before the ones in the garden start to flower.

Hiding amongst the flowers are some stems of Pelargonium Tomentosum from the heated greenhouse. The hairy leaves have a lovely fresh minty scent when they are crushed.

On my potting shed window are little terracotta pots of honey-scented snowdrops, flowering a few weeks earlier than the ones in the ground. The Sankey pots came from my Grandad Ted Foulds. I love to use them and think that he held them in his hands. It’s a reminder of happy times. He loved visiting my garden each week and giving me hints and tips on what to grow and how. I still miss him. But I have his garden tools and his plant pots. And my whole garden is planted with little seedlings and divisions from his garden. So I feel as if he is still here with me really, keeping an eye on me and my family. I like to think so anyway.

Thank you to Cathy for hosting IAVOM meme. Go over and have a look at what Cathy is putting in her vase this week, and then have a look what others are growing and cutting from their gardens – all around the world. It’s a fascinating story and one I love being a part of.

Blackcurrant Cheesecake

/ karen / 34 Comments

Just dashed in from the garden. Picked some hellebores for the kitchen table. Now for some cooking……

I’m standing at the cooker stirring a cauldron of blackcurrants. Outside the temperature has dipped to 1C and there’s a bitter north wind. But in the kitchen, it’s summer again. The scent of the blackcurrants transports me back to sunnier times. I’m making blackcurrant syrup. It is roughly equal amounts of fruit and sugar. The blackcurrants are first cooked and sieved. And then the sugar is added and the mixture simmers for 15 minutes. Add the justice of a lemon. When cooled, it can be added to yogurt, fruit sponges, or made into jam tarts. Today I’m making lemon cheesecake and topping it with the rich, full of flavour syrup. It will do us the world of good. We have been ill since Christmas, and the thought of all that vitamin C is cheering me up already.

Blackcurrant Cheesecake

500g packet of digestive biscuits

4oz or 113g butter. 1/3 cup in USA

4oz or 113g cottage cheese. 1/3 cup

8oz or 227g cream cheese. 2/3 cup

1/4pint or 142ml double cream.

3oz or 85g sugar. 1/4 cup

Juice and rind of one lemon

First whizz the biscuits in a food processor. Melt the butter and add the crushed biscuits. Press this mixture into the bottom of a glass Pyrex flan dish.

Sieve the cottage cheese and add the cream cheese and sugar. Whisk the double cream until it is firm and fold in to the mixture. Add the lemon juice and rind. Spoon the mixture on top of the biscuit base.

Drizzle the blackcurrant syrup over the top. Or you can add any fruit you like. It is lovely with strawberries, peaches, pineapple, raspberries, blueberries- anything you have spare.

Place in the fridge for at least four hours to set.

Growing Blackcurrants

Blackcurrants are easy to grow. The fruit forms on young wood, so now is a good time to prune out some of the old stems. I remove about 1/3 of the stems each year, leaving around 7 of the newer stems to develop. Mulch with well rotted compost, manure or mushroom compost. Blackcurrants can be grown in sun or semi-shade, but they hate being too dry. Incorporating humus into the soil will help. Plant deeply- about 6cm deeper than the plants were growing in their pots. I’ve found the best varieties to grow are anything with the prefix “Ben” – so Ben Connan, Ben Sarek, Ben Hope and Ben Lomond.

Today’s syrup was made from frozen fruit. They freeze well and are free flowing, so you only need to defrost a few at a time. A tip for preparing them. Freeze them straight from the garden. And when they are frozen, take them out and roll them carefully in a tea towel. All the stems and bottoms will come off easily and you can pop the fruit back in the freezer before they thaw out. This is much easier than trying to top and tail fresh, squashy fruit.

I’ll leave you with another view from the garden just now. I’ll be glad when the light returns. Meanwhile, every time I look in the freezer there’s a reminder of summer. It’s like opening a box of jewels.