Garden Diary for ‘Six on Saturday’ – 8th August 2020

Peach and blue tones feature in my garden diary this week. Dahlia David Howard is usually a much brighter colour than the flower pictured above. But we’ve had sweltering temperatures the past few days and heat has faded some of the blooms. I rather like this delicate hue. I’ve waited until dusk to take my photos. The dahlia bed is next to the orchard, and I can hear hedgehogs shuffling through the dry twigs and grass in the undergrowth. If I wait quietly, they will come out and feast on fallen plums. I never knew how much they loved plums until a few years back when we had a massive harvest and, each night, five baby hedgehogs turned up. It was magical to watch them enjoying the ripe and juicy fruit. In the day, there are butterflies sipping the juice, meadow browns and peacocks in abundance this year. Not so many painted lady butterflies as last year though.

Here’s my second ‘peach’ photo. Rosa Phyllis Bide. It’s a medium-size rambler with large sprays of semi-double flowers 6cm wide. I grow it because it is disease resistant and doesn’t need spraying with chemicals. All my roses have to be tough. If you choose carefully, there are many varieties less likely to suffer from the fungal disease black spot. Phyllis Bide is easy and trouble-free, and repeat flowers from June to November. There are sometimes a few blooms in December, eagerly snapped up for Christmas table decorations. Flowers are gorgeous set amongst creamy white beeswax candles. Bees also love the pollen, and catering for wildlife and pollinators is often at the heart of everything I do. In my garden, Phyllis Bide grows up a wooden post and into a lilac tree, adding interest when the lilac is out of flower. It’s about 2.5m tall with a 1.5m spread.

This is a late-flowering Phyllis Bide rose, covered in snow on 11th December. Sunshine soon melted the ice, and the flower was still perfect. Isn’t it beautiful. A heart-sing moment, captured with an old i-phone camera.

My third photo is from the polytunnel. I’m growing pots of dwarf peach and nectarines. This one is Prunus Nectarella. It grows to about 1.5m by 1m in a 60cm container. I’m also growing Garden Lady and Bonanza. Planted in pots, they can be carried into the greenhouse or poly tunnel over winter, which helps protect early flowers from frost. They flower in February when there’s few pollinators about, so blossom has to be pollinated with a soft paintbrush. It’s a lovely calming occupation on a cold winter’s day, and gives hope spring is not far away.

Peaches and nectarines suffer from a disease called peach leaf curl. It’s a fungus which infects leaves causing them to distort and blister. It results in early leaf fall, reducing vigour. Wet conditions are needed for the disease to thrive, so keeping them indoors over winter helps to protect them. All the effort of growing them is worth it. Eating a peach or nectarine that’s been allowed to ripen naturally on the tree is a delight. Shop-bought fruit just can’t compare.

I wrote about my peach crumble cake recipe here. Do try it – with any fruit you have, apples, pears, plums- or peaches, and let me know what you think. It’s become a family favourite here.

https://bramblegarden.com/2017/08/22/peaches-and-plums-crumble-and-jam/.

Now for the ‘blue’ photos this week. I’ve chosen morning glory, Ipomoea purpurea. This is a seedling from a selection I’ve grown for years. Morning glory is an annual climber reaching 4-5m given a warm sunny fence or wall. Mine grow up through my climbing French beans. I’m hoping the flowers will attract pollinators which will benefit my vegetables. You can see the nectar guides in this photo. Flowers have visible and UV guides or lines directing bees to the nectary. Sunshine has highlighted the lines. It’s almost mesmerising. I save my seed each summer and store it in a cool, dark place over winter. I’ll start them off again in 3″ pots on the kitchen windowsill in February. Recommended varieties include Star of Yelta, Grandpa Ott and Heavenly Blue. All easy to grow, and once you’ve bought a packet of seed, you’ll have morning glory for ever more. Such a lovely thought!

My second ‘blue’ photo is gladioli. Another summer treat. This one came in a blue-mix assortment from Gee-Tee Bulbs. I plant them down the centre of my hazel rod sweet pea A-frame, where they grow quite happily without needing stakes. As soon as the heads pop out of the side of the frame, I harvest them for my cut flower posies. Gladioli can grow tall and floppy, and in the high winds we seem to be getting more and more, they often end up crashing to the ground. Grown with sweet peas, or though a climbing bean frame, they’ll get plenty of support. Corms are lifted in autumn when I pull up sweet peas. I let the leaves die back naturally and then I take off the little offset corms which grow beneath the ‘mother’ corm. I’ll keep them dry and frost free over winter and replant them next spring. If you have lovely, free draining soil you could leave the gladioli in over winter. But I have cold, heavy clay which seems to be flooded every winter now. Corms would rot in the wet. Links for bulb suppliers are at the end of this piece.

And finally, my sixth photo is meadow cranesbill or Geranium pratense. Again, you can see the violet and silver bee guides. So delicate, it reminds me of a butterfly wing.

I wrote about my wild geraniums here. https://bramblegarden.com/2017/06/28/wordlesswednesday-wild-geraniums-on-the-march/

I hope you’ve enjoyed this week’s voyage around my garden. My plot has kept me up-beat during the covid pandemic, giving me something cheerful to focus on. Thank you for all your kind messages. It’s lovely to hear so many of you feel you’ve have had a brief respite from worry, just for a few minutes, reading my blog and virtually ‘walking’ around the plot with me. Keep in touch, and let me know what has helped you through this difficult time. Have you grown anything new, or found comfort in familiar things. Thanks for reading. It’s much appreciated.

Links:

Dahlia David Howard. https://www.gee-tee.co.uk/bulbs/dahlias

Rose Phyllis Bide: https://www.davidaustinroses.co.uk/products/phyllis-bide

Peaches, apricots and nectarines: https://www.chrisbowers.co.uk/dwarf.php

Morning glory: https://www.mr-fothergills.co.uk/Flower-Seed/Morning-Glory-Seed/#.Xy_rxhB4WfA

Gladioli: https://taylors-bulbs.com/summer-flowering-bulbs-advice/

Geranium pratense: https://www.naturescape.co.uk/product/meadow-cranesbill-plugs/

I am @kgimson on Twitter, karengimson1 on instagram.

Six on Saturday is a meme where gardeners from all around the world post six or more photos of what’s growing on their plots each week. It’s fascinating to see what’s looking good. Sometimes it’s the same plant as I’m growing, but in another country millions of miles away. https://thepropagatorblog.wordpress.com/2017/09/18/six-on-saturday-a-participant-guide/

Apricot and Almond Flapjack- Family Favourite Recipes

My mother-in-law Joan used to make these flapjacks. It’s amazing how quickly a tray of them can disappear. Fresh apricots are in the shops now, and British growers have had a record-breaking crop this year. You can also grow your own fruit. There’s several new varieties for growing in small spaces, such as Compacta. Moorpark is traditionally grown, but there’s a newer apricot, USA-bred Goldcot recommended for flavour and hardiness. Tomcot produces large apricots, and there’s also New Large Early and Isabelle. Golden Glow is a delicious apricot variety, discovered in the Malvern Hills in Worcestershire.

FLAPJACK

Ingredients

400g fresh apricots. Other fruits can be used such as peaches/ plums/ raspberries/ strawberries. Roughly chopped. I didn’t have quite enough fresh apricots, so added 5 dried apricots to my mixture.

2 tablespoon lemon juice

130g light brown soft sugar

230g butter or margarine (use soya for vegan recipe)

100g golden syrup

100g blanched almonds

350g rolled porridge oats

Three quarter teaspoon of cinnamon

Half teaspoon of salt

20cm baking tray, lined with parchment

Recipe

Preheat the oven to 200C gas mark 6.

Place the apricots, lemon juice and 30g of the sugar in a saucepan and simmer gently until cooked. Stir occasionally. It will form a thick purée. Almost like jam.

Place the remaining sugar, butter or margarine and golden syrup in a saucepan and melt together on gentle heat.

Mix all the dry ingredients together and pour in the melted liquid ingredients. Mix together until all the oats are coated.

Place half of the mixture in the baking tray and level. Cover with a layer of the fruit purée. Top the fruit with spoonfuls of the oat mixture. Carefully level the topping, using a pallet knife or silicone spatula.

Bake for 25 minutes, or until the topping is brown. Check after 15 minutes and cover with parchment if it is turning too brown.

Cool completely and cut into fingers.

Can be kept for 3 days in a tin.

Enjoy! 🙂

I topped my flapjack with nasturtium flowers, which are edible. Take care when using flowers to decorate food to check that they are edible and haven’t been sprayed with any chemicals.

Links: Apricot trees : https://www.chrisbowers.co.uk/category/apricots/

Nasturtium Tip Top Apricot : https://www.chilternseeds.co.uk/item_1261g_tropaeolum_majus_tip_top_apricot_seeds

In a Vase on Monday.

I dashed home from work – and it was still light. Hurray! These photos were taken at 5.52 pm. This week I found some delicate apricot blossom. Four stems, displayed in my mother-in-law Joan’s cut glass vase. Such beautiful flowers. They seem to need no other companions.

These flowers will be a fleeting beauty. The weather has turned cold and windy. Snow fell yesterday but didn’t settle. I expect there’s more to come. Meanwhile, I’ll bring my vase indoors. Such pretty flowers will cheer up my kitchen table- and me.

Links:

IAVOM https://ramblinginthegarden.wordpress.com/

Apricot trees https://www.chrisbowers.co.uk/category/apricots/