New Toy

I've treated myself to one of these..

and no it's not some weird victorian medical contraption, it's a steam juice extractor. I bought it very cheaply on Ebay from a lady whose dad used to use it for wine making. I've got such a generous harvest of fruit this year, I thought it would be a useful bit of kit.

There's basically a pan at the bottom which you fill with water, then a second pan on top that collects the juice with a funnel in the middle that directs the steam up to the fruit which sits in the top layer in a basket. It's difficult to describe, you kind of have to see it to get how it works.

So far I've used it to juice a bucketful of gooseberries, from which I made an elderflower jelly which is as clear as a bell,

 and the remaining pulp I used for a batch of summer chutney.

It takes up quite a bit of room and will go in the garage in the winter, so no good for anyone pressed for space but so far I'm quite pleased with the results. Cheese and chutney sandwich anyone?

The Luscious Pea

FORBIDDEN FRUIT

Forbidden fruit a flavor has

That lawful orchards mocks;

How luscious lies the pea within

The pod that Duty locks!

Emily Dickinson

I've had more luscious peas this year than even Emily Dickinson could have dealt with. Some have even made it to the dinner table. Usually they never get that far, and to be honest, having had a few servings of cooked peas, we have decided that we like them best raw, and so I serve them in the pod as a kind of starter before we eat. It reminds me of a trip to Italy, a couple of years ago, when we ordered broad beans in a restaurant, and were presented with an enormous plate of raw beans, not only were they raw, but also still in their pods! I later learned that this is a local speciality in Puglia, and although I couldn't finish the whole plateful, I did enjoy them as they were young and tender, if a little inelegant!

As you can see my peas are tall, the variety is they very old variety Telephone, and they require staking. I think it's worth the extra bit of effort, since you get far more pea per square foot of row than with the short varieties, which  have mostly been developed for the convenience of  Messrs Birds Eye, who require peas that grow uniformly, mature all at once, and can be harvested mechanically. And you can't harvest six foot tall plants with a machine. The peas aren't all ready at once, which is what we as gardeners are looking for, and can be picked over a period a week or two. The only problem is that there's such an abundance of them that it's difficult to keep up with the picking, and it 's looking like pea soup will be on the menu pretty soon for the older cannonballs that I've missed.

I've also grown "Alderman" another tall pea, whose seed is more generally available, and whilst it's perfectly fine I would still recommend Telephone for its stronger growth, and bigger pods containing up to nine finely flavoured peas. Seed can be obtained from Real Seeds, who warn that the pods tend to swell up before the peas have developed so don't be fooled into picking too early. Seeds Of Italy also supply the seed under the name "Telefono".

Calabrese

On a more successful note than the broad beans, I'm very pleased with my summer brocolli, or calabrese, as it should properly be called. I've never managed to grow good calabrese before, although I've often had  success with the winter purple sprouting kind. I've tended to think of it as "difficult" but I think I was mistaken. This variety is Corvet and has been very quick and surprisingly easy. Sowed in modules and planted out at about six inches high, about a foot and a half apart. Firm in well, water generously. It makes a large central head and after you've cut that, the side shoots make a second crop of spears to cut a little later. Highly recommended, give it a go.

 I have to cover all brassicas in my garden against pigeons, and it helps to keep the cabbage white butterfly at bay. Note the rogue "volunteer" potato plant coming through on the left!

Aphids, The Watercannon Approach

My broad beans this year have been rather poor. I'm not sure why, I think I sowed them early enough, in pots and planted out in timely manner. They seem to have been occupying their bed forever, and I really do need the room for winter brassicas, which are getting severely overcrowded in their nursery quarters. Maybe it's the dry weather, maybe the variety, it's Masterpiece Green Longpod, not one I've grown before, and I certainly won't be bothering again! I will probably go back to Bunyard's Exhibition, if anyone has recommendations I'd be grateful to hear what has worked well for you.

One of the things broad beans often seem to fall prey to is blackfly.And mine is worse this year because they've been so slow to mature. 

 I don't use insecticides** in the garden, so in a case like this, which I admit I have let get a bit out of hand, I use the water cannon approach. That is supporting the plant stem in your left hand, the hose pipe in your right and using a medium strong spray, (don't go mad and blast the leaves off) you can remove most of the aphids quite easily. It will take a few minutes to do a row of plants, and although the aphids will gradually come back and you'll have to do it again in a week or two, it does get rid of most of the little devils ok, and your insect and bird population will thank you for it. I do the same with roses if I find outbreaks of green aphids that sometimes infest the flower buds. But generally speaking, a healthy insect population means that aphids are not normally much of a problem for me.

**I noted yesterday that we have once again, a wasp nest in the roof space, which sadly may have to be chemically removed if the wasps start to raid my beehives as they did last year, will have to see how it goes.

Honey Harvest

I have two bee hives in my garden most of the time, and rather like Alan Bennet's dad, who always had an everyday suit and a best suit which he referred to as "my suit" and "my other suit" respectively, my hives always seem to be "the Hive" and "the other Hive". Except in my case "the Hive" is the good one and "the other Hive" is not so good.

I was very pleased to find enough honey for a decent harvest in the Hive, when I did my inspection the other day. Not so good in the Other Hive, which still appears not to have a laying queen, despite my earlier efforts, so I have transferred another  frame of eggs and larvae from the Good Hive to the Other Hive, in the hope that this will encourage the bees to select one of the eggs and nurture it into a queen which they do by feeding with royal jelly and generally mollycoddling her. Quite democratic when you think about it, she's really just a bee like any other but  is selected to be treated differently, and if I were Richard Dawkins, I would no doubt see this as evidence of  Nurture over Nature, or am I thinking of Steven Pinker?

Anyway Bee queens, rather like The Queen, are very well looked after by vast numbers of servants, and also work very hard indeed, (but without the dodgy relatives). It may even be truer to say that everyone is her relative since everyone is either her sibling or her offspring (I'm obviously back to the bee queen here) - she is the only one who can lay the fertile eggs which will ensure the future of the hive. I really need to set up a bait hive to see if I can attract a passing swarm, as one good hive isn't enough of an insurance against possible future losses. Even small beekeepers like me should always try to have at least two good hives at any one time. One hive and one "other" just isn't safe enough really.

I've made so much marmalade and jam this year, that I've run out of jars, so I have stored all my honey temporarilly in large preserving jars for the time being, and I will decant it into smaller jars in due course. If  I do get another super of honey to harvest I will have too much for myself and my family/friends and will have some to sell, which will be the first for quite a while. But I always make certain that I leave more than enough to last the bees over the winter. It is possible to feed bees on sugar syrup, and indeed commercially this is always done, but I much prefer to let the bees have the food they have worked so hard to make, and only feed sugar syrup in an emergency.
What a good egg I am.

The Clergyman At The Back Door

Thought I would just show you a picture or two of the vigorous white rose  Rambling Rector who lives by the back door. I took this picture last week, when it was at its peak, it's just gone over now - there's no second show, it's all at one mad flurry, but quite lovely for a week or two in June.

Not only is it visually stunning, the perfume is lovely too, and has filled the kitchen whilst I've had the doors and windows open in the hot weather.

It's fairly generally available, but don't be tempted to plant this rose on a small pillar or arch.It is vigorous and needs plenty of room to spread and is ideal for planting at the base of an old apple tree. There's another one in the village growing on a dead almond tree which also works well. If you plant it by the back door like me, you do have the side effect of a confetti filled kitchen for a few days when the petals start to fall though. Small price to pay I feel.

Home Made Yogurt With Garden Fruit

I have a feeling that yogurt is very good for you. I know this isn't really news, lots of other people think this and I also have no scientific basis for my view, but it's what I think. If it makes me live to a hundred and ten I'll be very pleased to have been right, if not, well it's still a delicious treat, so win-win (except I'd be dead...)

Anyway, I often make my own yogurt, partly because the Aga makes it so easy, and partly because if you make it yourself you can make it how you like. I like it thick and creamy, so I use full fat milk and I strain the yogurt, Greek style through a square of muslin or cotton. And the great thing about thick creamy yogurt is that is goes really well with the soft fruit from the garden, that's really coming into season now. If you don't happen to have an Aga lying about the place, you can use the airing cupboard, a slow cooker, or a large thermos. I say large because it's not worth making dribs and drabs especially if you strain it because the volume is considerably reduced. Also it keeps pretty well in the fridge - treat it as you would fresh milk.

Home Made Yogurt

4 pints of fresh full fat organic milk (I can't physically stop you from using low fat, but I would if I could)

A couple of big dollops of plain full fat yogurt, I use Yeo Valley, or Total,  about a third of the large tub in the picture.

Place your yogurt in a pristine mixing bowl, and whisk in the milk. Cover with cling film and place in a warm spot until thickened. It will depend on the temperature, but I usually leave mine overnight at the back of the Aga. It will be thickended but not very thick. Put it in the fridge to chill and it will get a bit thicker. You can use it as it is if you like, but I much prefer to line a large sieve or colander with a bit of scalded muslin or cotton, and pour in the chilled yogurt and leave. It takes a few hours, and you'll be left with a bowl of thick creamy yogurt and some cloudy water which is chock full of probiotics, and which you should give to your chickens, so that they will also live to a hundred and ten. Spoon the yogurt into another pristine container (I'm harping on about the cleanliness as it's quite important with any dairying process, try to think of yourself as a dairymaid in a Thomas Hardy novel..) and store in the fridge (not so Thomas Hardy but safe).

Flavoured Yogurt

Now for the best bit, yogurt for breakfast with some lovely soft fruit from the garden. With yogurt as thick as this, you can just add fruit as you fancy, just mash up a few raspberries and redcurrants a bit, add a little sugar or honey to taste and  use to top your little dish of yogurt. One other thing I like to do for a change from fruit is to scrape some seeds from a vanilla pod, and add to the yogurt with a little icing sugar to taste, Vanilla Yogurt, delicious!

The past week or so of hot sunny days has really got the soft fruit season off with a bang. Every year I try very hard with strawberries and for the last couple of years I have done fairly well. Yesterday I picked  a big basketful,and very delicious they were, but for me, nothing can beat a great big dish of these that I picked today.

Raspberries are my favourite soft fruit. To the extent that I have extended the raspberry row the full length of the veg garden, about thirty odd feet. I have a six foot fence that separates the front garden from veg garden, and although I still have some gaps, I have managed to fill most of the veg side of the fence with raspberries. Raspberries, like most soft fruit are easy to propagate,  - new canes come up all around the current years growth, and surplus ones can be easily detached and dug up, and re planted where you wish.So splash out on some good plants from a reliable supplier like Ken Muir and extend your row as you please.

My fence faces north east on the veg side, which is why I chose it for raspberries as I find that whilst they won't thrive in poor light conditions, they do well in a cooler damp aspect. I expect that's why we so often see Scottish raspberries in the shops. I mulch them well, but they still need copious watering to ensure a good crop.

It's useful to bear in mind the conditions required by different fruits when planning a garden fruit supply. Even if you have a limited amount of space, if you think in terms of using the vertical space around the edges of your plot, you will often find room for a supply of delicious organically grown fruit that you can pick at the peak of it's ripeness and goodness. Pears should always be given a good sunny condition, especially the delicate varieties like Comice. Victoria plums are happy in most places but you can grow fine varieties that you seldom see for sale  like Coe's Golden Drop, against a warm sunny wall. But raspberries and redcurrants are quite happy in relative shade.  My red and white currants are now grown against the north fence of the  chicken run - that's the inside of the fence where the chickens are. I grow them as cordons, (that's basically just a single stem with fruits growing all the way up) and throw a net over them when they are ripening, which I would have to do anyway to keep blackbirds off. I don't find the chickens or the ducks  do much damage, possibly eating the foliage low down, but that just keeps the "leg" clean, - when I've picked as many as I want, or can be bothered with, I  take the net off, it's quite fun watching them jump up to try to get the fruit.

If you don't have the time to devote to a veg garden, do think about trying some home grown fruit, it takes much less time and commitment, and can be acheived in a relatively small amout of space. And when you're tucking into that bowl of home grown raspberries and cream, you'll be glad you did.

Don't Panic Mr Mainwaring

 Calm in a crisis that's me. Like Tom Hanks in the Apollo 13 film. Houston we have a problem, we're about to crash the spaceship, no panic, we can deal with this calmly. So when someone (naming no names, but I'm married to him) rings up and says  sternly "we've got an emergency situation here, can you go over to the office now and ring me straight back", I waste no valuable time asking questions but hang up and rush,(but without panicking Mr Mainwairing) over to said office, all the time wondering whose blood is on the floor, whose life may be ebbing away, and in my hurry (but not panic) my fingers won't press the right buttons, don't panic, don't panic, can't get the phone to work, but eventually it does and it's engaged,dial again, oh god, what can it be, this time he answers... could I just look through the invoices for a missing delivery number as one of our largest customers won't accept their delivery without the correct number.

It's kind of an emergency I suppose, since they are a big customer, but it's not AN EMERGENCY.  I should have realised of course that I couldn't supply any life saving information from the office phone that I couldn't already have given from the home one, if indeed I even know any life saving information. But it's the word "emergency" that got me going, but not panicking. EMERGENCY to me indicates some kind of life and death matter, grievous bodily harm, falling off a ladder at the very least, and trying not to panic, definitely not panicking, but.. delivery numbers??. I had to laugh afterwards though. One person's emergency is another's missing delivery number.

Sorry, post has absolutely nothing to do with gardening or cooking. Back to normal tomorrow. Don't panic.

The Great Scape

No that's not a typo for the Steve McQueen film, the scape I refer to is the great garlic scape, which looks like a kind of curly spring onion

I posted about this last year, but make no apologies for repeating myself, as it seems garlic scapes are still much undervalued, and not appreciated for the delicious treat that they are. Some people have been known to cut them off and throw them away! (Throw up hands in horror)

If you grow hardneck garlic, variously known as porcelain, or rocambole garlic, it will produce, around this time of year, a curious curly central shoot, which is in fact the flowering stem of the plant. I know of no other allium either edible or ornamental that does this curly wurly thing, it seems to be only porcelain garlic. My variety is "Music" and I have grown it for several years, saving a few heads each year for replanting. We eat a lot of garlic, I believe the allium veggies are very beneficial for health if not social life, and this year I've bought hardly any garlic at all, using our own supplies until well into the spring, with a bit of a gap until the scapes come into season, and tide us over until garlic harvest proper in August.

You need to cut off the scape for the benefit of the plant, so that it can direct its energies into plumping up the bulbs rather than producing flowers and seed. So cut your scapes, take them into the kitchen and chop off the flower buds at the end, and make yourself some Garlic Scape Pesto. This is a loose recipe, and endlessly variable, but here's the general idea.

Garlic Scape Pesto

6-8 garlic scapes

two handfuls of walnuts

2-4oz/50-100gr parmesan or similar hard cheese

handful of flatleaf parsley or basil if you prefer

Salt and black pepper

a good half pint of extra virgin olive oil

Cut the end off the scapes and chop into 1inch pieces.

Chop the cheese into manageable (for the blender) cubes.

Put everything except the oil into the blender and blend until finely chopped, at which point add as much oil as you fancy, to make a thick paste. Keep it in the fridge in a jar, floating a little oil over the top to keep the air out. Use it for:

Spreading on toasted sourdough and topping with sliced tomato for bruschetta style nibbles.

Stir into cooked pasta for a quick tasty supper when you've had a long day in the garden and don't want to cook much.

Spread on chops, chicken thighs, and/or chunky veggies, and slam in the aga to be cooking whilst you shower away the vestiges of the day's gardening, emerging Stepford fragrant, twenty minutes later to serve dinner.

I can hear someone laughing...

You Go Away For A Few Days And...

..and you come back to find the garden has invaded the house. 

I noticed this sneaky tendril behind the bedroom curtain the other morning, and when I looked behind

I found that the wisteria, which I haven't got round to pruning yet, has decided to make itself at home and come into the bedroom. Once the flowers have dropped wisterias make a huge amount of triffid like vegetative growth which has to be controlled.

Actually, this is no surprise, and often happens if we don't prune after the flowers have fallen. I think we must have rather loose fitting window frames as this is the same window where the ladybirds find sufficient space to hibernate in the winter time. I haven't done anything about it yet, and anyway the colour goes rather well with my curtains don't you think?
At the moment it's heading for the wardrobe, and as long as it doesn't try to get into bed with me I reckon I'm safe.