Style Makeover

In case anyone thought I'd disappeared into thin air, I am in fact still here, but have undergone an inadvertent style makeover. I thought I would try one of Blogger's new template designs, just for a bit of a change, and of course, it made my blog almost unreadable. So I had to spend ages messing about trying to make it ok again. Whilst I enjoy blogging, messing about with computers is not my most favourite occupation, in fact it seems like a bit of a waste of time when you're already up to your eyes in apple based  harvesting activities viz

Amazing how those Ikea bags do come in handy isn't it?

So it was easier to put it to one side as one job to do "later on", like say, hoovering under the spare bed. Fortunately I did eventually get round to sorting it, and it didn't turn into one of those many jobs at Carters Barn whose appointed hour never arrives, like ironing underpants and stuffing mushrooms, or you may never have heard from me again. What a lucky escape you almost had!

Not to mention these vast quantities of climbing french beans that I never got round to picking green, and had consequently produced a harvest of these

I've never had home dried beans before, but there were too many to allow them to go to waste, so they're in the kitchen finishing the drying process, and I will see what they taste like in casseroles and so on. Worst case scenario I'll have a home produced supply of chicken feed!

Ink Caps

Where we've had trees cut down to improve light levels, we get an annual crop of these pretty little Ink Cap type fungi.

They appear almost like magic, overnight, usually after heavy rain has soaked the ground, and on the area where the roots of the felled tree are still in the ground but gradually rotting down. Fungi help this process, and do no harm. Indeed many millions of fungi are found in healthy garden soil and are essential for plant growth.. Although the Inkcaps in my garden aren't edible, some inkcaps, notably the Shaggy Ink Cap, or Lawyers Wig, which you can see everywhere in the autumn, are edible. I've tried Shaggy Ink Caps fried with a bit of bacon, and found them ok but nothing special, and not so good as many other wild fungi, such as Parasols, which are delicious.

Incidentally, Inkcaps are so called because all members of the family soon deliquesce, as it's called, into a black inky mess, soon after they're picked, and the resultant liquid was used as a writing ink.

It goes without saying of course, that you should never consume any fungi you pick unless you are absolutely certain about what it is. Amanita Phalloides or the Death Cap mushroom is said to be the cause of more than 90% of European fatal mushroom poisonings, and to the untrained eye can look remarkably like a tasty supper. So take an expert, do a course, and take great care.

We're Thinking of Starting A Football Team..

Grandchildren are like buses, you wait ages for one, and then in no time at all you have the makings of a First Eleven. I just had to share this lovely picture. It's our grandson Brown Toby telling his newly arrived brother Alfie George to smile for the camera.  Just too cute!

Last Honey Harvest

This is the contraption I use to extract honey from the frames of honeycomb so that it can run off as liquid honey and be bottled for use. It's a simple centrifuge which holds two frames of honey, and can then be spun round by means of  me turning a handle and the liquid honey is thrown out to the sides of the drum and runs down to the bottom. But before this can happen the frames of honey comb  have to be uncapped, that is, the sealed cells  where the bees have stored the honey have to be broken open, so that the honey can drain out, a job most easily managed by slicing off  the top layer of was with a serrated knife. Here I'm slicing off the top layer of wax with a bread knife.

As you might imagine this is all quite a faff, you have to cover the whole area of the kitchen with newspaper, or you end up with annoying bits of sticky floor which are impossible to clean. Plus the equipment has to be cleaned and stored. One of the main reasons why I'm keen to adopt the natural beekeeping methods and use a top bar hive, with which I will harvest honey on the comb, and not bother so much with the centrifuge.

Anyway I'm happy with my harvest of honey this year, the girls have done really well for me, but they will soon be preparing for winter which will entail expelling all the drones (males) from the hive as  they do no work and are not needed for mating, and the remaining female workers will  settle down to a winter of safeguarding the queen, looking after the hive and waiting for the spring. I will shortly be checking them for evidence of Varroa mite, and treating them appropriately if I need to, before seeing them bedded in for the winter with a plentiful food supply, and a nice warm watertight hive.  

Pheasant And Ham Pie Recipe

I have a few pheasants in the freezer that I needed to use up and the remains of a bacon collar joint in the fridge, not to mention a mountain of plums, and so this recipe is the happy result. It's a hearty pie but I think the plums just lift it out of the ordinary and would probably work ok with chicken though I would use boned thighs for this recipe.

Pheasant and Ham Pie with Victoria Plums

Breasts from 1 pheasant (or 4 boneless chicken thighs)

Some chunks of ham or failing that a few slices of bacon

1 large onion

1 large clove garlic crushed

4 Victoria plums, halved and stoned

1 large carrot

1 tablespoon plain flour

Scant half pint of good stock
A glug or so of red wine

chopped parsley

seasoning

Half a pack of ready rolled puff pastry.

Chop and fry the onion, garlic and carrot until soft. Add the chunked ham and pheasant. Sprinkle with flour and fry until well browned, stirring from time to time. Season well.  Add a glug of red wine, and enough stock to make a sauce. Add the chopped parsley, turn into a pie dish and press the plum halves into the gravy. Cover with the half sheet of puff pastry, trim, and brush with beaten egg or milk. Bake in the middle of the roasting oven of the Aga for 20 minutes, (gas about mark 6) until well browned, then move to the bottom oven for another half hour or so (gas about 3). Serve with a seasonal green veg.

Glass Of Mud Anyone?

What could be nicer than a glass  of freshly pressed apple juice. Juice from my own apples, pressed by me, grown by me, no chemicals, no additives, no airmiles, no packaging, truly organic, sounds great doesn't it. Well it is great of course, but this being my first foray into the ancient art of apple pressing, the results have been a bit, er, mixed.  As you can see from this picture, the juice looks a bit like muddy water. Not very appetising.

First of all, the press I bought online from Selections, is really too big for the amount of apples I have. I wanted the 12 litre size but they had sold out, but I have loads of apples, I thought, so I might as well get the bigger one.  Not loads enough it seems. Before you can press your apples you have to reduce them to a pulp and this reduces their volume dramatically. So a few bucketfuls of windfalls only half fill the press by the time you've pulped them.Lesson one. It's recommended that you use a Pulpmaster, a tool that you use in conjuction with an electric drill. But I found it quite a faff, and I'm sure I could have done a better and quicker job with the Magimix, despite what I've read about this not being the case. Most of what you can read on the internet about apple pressing and cider making is written by men, and I don't wish to sound sexist or anything chaps, but I can easily pulp apples in my Magimix without reducing them to puree. But then I use a Magimix all the time.

Then you tip your apple pulp into the press and away you go. The press itself works well, although I think I could either do with a smaller one, or a lot more apples. I'm hoping to have access to quite a few more as the season goes on, both from my own garden and elsewhere. Lots of people have apples that go to waste in the autumn so I should be able to find a source.

Now to the results. The apples juice looks like a mixture of mud and water. It's not very apple-y looking at all. I taste. A bit sharp, but fruity and fresh. And nicer than it looks. I need a second opinion. I take a glass of the liquid over to the office for David, a man who has even been known to give an honest answer to the question "Do you like my new hairdo?" so I know he'd say if it was really bad. He tastes and pronouces that it's a bit sharp but after a few sips you get used to it and it's quite nice.

Conclusion. It's a lot of trouble to go to for a few pints of apple juice, but this is my first effort, and now I feel I have an understanding of the process, I'm looking forward to having another bash. I only used a couple of bucketfuls of windfalls of asssorted variety, so next time, with any luck we should get better results. If anyone else offered my a glass of muddy looking liquid to drink I'd probably pass, but like anything else you've produced yourself I'm rather proud of it. If I never make another posting you'll know it's been fatal, but for now, cheers.

Harvest Time

Now seems like a good time to post a few pics of the current seasons crops.

I've been really busy with family stuff for the last few weeks so the garden is groaning under the weight of stuff that needs picking and storing. We've done very well on the stone fruits this year, the Victoria plum tree (above) has produced a large amount of fruit, and the damson Merryweather

 has, after several years of standing around doing nothing very much, produced a huge basketfull of fruit

ready for copious numbers of crumbles, and jam. Surprisingly, I find the fruits are also delicious raw, - I always associate damsons with jamming and cooking, -certainly the wild versions seem much more tart, but this cultivated variety is flavourful, rich and sweet. I would certainly recommend it, provide you're not in a rush as I planted this tree some four years or so ago.

The tomato plants have continued to crop well this year too,

so we will be having plenty of lovely tomato salad, with lots left over for makiing a delicous sauce for use all through the winter, I gave the recipe last year

I've also got round to buying a proper fruit press this year, so I'm hoping to be able to make the most of my windfall apples.

I tried to store my surplus crop last year, but I found that I lost quite a large number of fruits due to spoilage. Clearly any slightly blemished fruit will have to be used or juiced to avoid wastage, so my plan this year is to inspect all fruits for storage very carefully, and to use or juice the rest. I may even have a bash at cider making. I could be the Eddie Grundy of Latton, more details later.

Glad All Over

Horizontal Glad

The recent much needed rain has caused the usual late summer havoc in my garden, runner beans have fallen over on to the courgettes who must be wondering who turned the lights out, but won't be prevented from growing at a rate of knots even in the dark under the beans. Tall perennials have lurched alarmingly to the side under the weight of both themselves and the additional water, so I will have to set aside some time to go out and resurect some staking and reinforcements as soon as I can. Of course if I had done the job properly in the first place none of this would have happened, - I knew all the time that the first heavy rain would topple those swaying runner bean plants! The wigwam style beans are fine, it's just the ones in a long, insufficiently supported line that are suffering the effects of Gardener's Procrastination Syndrome - or That'll Do For Now, I'll Be Back Later To Finish. Lucky for me that I have about ten times more beans than two normal human beings can be expected to consume, even with the help of willing friends and neighbours. Next year I'll do better, honest I will..

Vertical Glad

The up-side of all the falling over is the unexpected increase in the supply of cut flowers for the house. Fortunately for me most late summer perennials seem to be quite self supporting, things like Rudbeckias, and Heleniums and so on, are rarely affected by bad weather unless it's really extreme, but if you have and of the tall Gladioli they will keel over without support in rain and wind. There are three solutions to this, (four if you count not growing them at all James), you can either be a Proper Gardener like Toby and Alan,(and my son James) and put in support canes early in the season, but see above under Gardener's Procrastination Syndrome. Or you could grow the smaller, more fashionable varieties which require no staking, like Galadiolus nana. Or, like me, you can plant them where you think they will be reasonably protected, hope for the best and use the ones that blow over for the house. I have to point out here  of course, for those of you who have your image to think of, that Glads are deeply deeply unfashionable, and you can only grow them if you're still wearing the same clothes you wore twenty years ago in the hope that they will eventually come back into fashion, or maybe you could grow them ironically, perhaps with three flying ducks on the fence behind them. I'm thinking I could develop this into a whole new style - "The Ironic Gardener", book and TV series to follow.

I only have a few glads, and only white ones, I think the variety is White Prosperity, butI really like them and I think I will get some more for next year. People used to dig up glads after they had flowered, like dahlias, and replant the following spring, but mine have been in the same place for several years and have survived even the hard winter we had last year, so like Dame Edna, and old ladies everywhere they are clearly tougher than they look and will soldier on regardless of whether you like them or not.

http://www.we7.com/song/Eddie-Izzard/Old-Ladies?m=0

Millionaire's Shortbread Recipe

If you have a family of what my mother calls "good eaters", (as if it were a kind of skill like dentistry or playing the oboe) like our family, having  a tray of a great standby bake like Millionaire's Shortbread in the fridge pleases everyone and lasts through various teas and snacks over a lovely family weekend such as we have just enjoyed. Everyone knows what it is, the biscuity bit, the caramelly bit and the chocolate on top.

So far so good. But I'm afraid that many of the things I have sampled which purported to be Millionaire's Shortbread were in fact nothing of the kind, Skinflint's Biscuits of the worst sort, mere impersonations of the proper thing. I have even come across these Fagin's Follies in National Trust Tearooms of all places, I know they have to make a profit but really! A thick dry wedge of biscuit, a thin scraping of caramel topped with an even thinner scraping of chocolate, or, deary me, "chocolate flavoured" something or another.

It's quite simple, you just have to think "generous" in all respects. In terms of millionaires, Think Zsa Zsa Gabor, not Srallan Sugar.

Millionaire's Shortbread
Base
8 oz/250gr plain flour
6oz/175gr butter
2oz/50gr icing sugar

Whizz all together in processor until the mixture binds together, then press into a 8"x12" tin and bake in a low oven until slightly golden. Do not overbrown.

Caramel
1 x 1kilo tin condensed milk
10oz/300gr butter
10oz/300gr soft dark brown sugar

Melt the sugar and butter together in a saucepan over a low heat. Stir in the condensed milk and continue to stir over a medium heat until the mixture is a rich brown colour. Should take about five minutes or so. Don't leave it to answer the door, or stop stirring as it will immediately burn. Remove from heat and allow to cool slightly.
Spread over the shortbread and allow to set.

Topping
 300gr bar of good milk chocolate (I recommend Lidl's Madagascan chocolate)

Melt the chocolate and spread over the caramel. Chill in fridge.

Notes
1 You could probably use a bigger tin as I had some left over even with this generous layer. Half quantities would do in an 8" tin if you're on a diet, or have a small  family with delicate tastes.
2  Leftover caramel can be kept in a jar in the fridge and warmed with some cream to make a hot caramel sauce for ice cream.
3 You should have about a centimetre/half inch of shortbread, topped with a very generous layer of caramel and enough chocolate to crack invitingly when you try to slice it straight from the fridge. Probably best in small squares, they can always ask for more.

Proper job.

The Wasp Lady Returns

The lovely Laura, our local wasp exterminator from Wiltshire Council has had to make a return visit as I discovered after her last visit that we were still inundated with small stripy visitors, this time coming from the opposite side of the roof, and so a different nest. I had a look up in the roof space and found this

and  this is just the bit you can see, the exit point is some feet away so there's likely to be quite a bit more of it on the other side of the masonry. The third wasp nest this year.  Actually I took this photo after her visit, just to be on the safe side, that's why you can't see any wasps flying about. The nests really are the most amazing looking things, made of chewed up wood collected by the wasps from the surrounding area. (I was wondering why my garden furniture was looking a bit "distressed", at this rate it will soon be a danger for all but very thin people to sit on.)

All gardening by it's very nature entails management of wildlife to a greater or lesser extent, I don't like to kill anything for no reason, but it's true to say that I think nothing of crushing a few slugs under my wellie, and removing hundreds of aphids with the water hose or just wiping them off with my finger, whilst at the same time I encourage worms with a wormery, feed wild birds, and provide harbourages for ladybirds. No life form is intrinsically bad, it's just that some are more useful to the gardener than others. If I thought there was any danger to the population of grey squirrels, rats, wasps, foxes, wood pigeons, and rabbits, I would certainly feel obliged to provide environments to encourage their numbers, but we are in danger of being overrun with grey squirrels in England, and I can no longer allow my chickens and ducks to range freely in my garden because of marauding foxes. My eyes are trained to spot the first sign of a rat run near the duck house in winter, and I immediately put poison down to kill them, retrieving and burning any cadavers that I find(so that they pose less of a danger to animals further along the food chain such as owls). 

Mice are a problem too, but because they are mostly harmless wood mice and voles that like to eat my early pea and bean seedlings, I generally find that I can take measures to outwit them by sowing indoors in covered pots and containers, and not resorting to anything more drastic unless they take it into their heads to come indoors during the winter, which they sometimes do. Anyway, I suppose what I'm saying is it's a matter of moderation and tolerance wherever possible, realising that ones garden is a living part of the landscape and not something superimposed upon it, -  no one wants to live in a sterile desert, at least I don't, but sometimes I have to admit it's just a matter or me or them!

Marsh (and other) Mallows

When you mention marshmallow, most people think of the pink and white fluffy sweet things. And not the delicate wild flower above, Althea officinalis. Of course, the sweets or an ancient version of them, used to be made with extract of the roots or leaves of the plant, although modern marshmallows, you may be relieved to hear, no longer contain any trace of the plant. Now it's just sugar and glue (not really).

Marshmallow contains a large proportion of what herbalists call "mucilage", which when mixed with water forms a kind of gel which is used topically to reduce skin inflammation, or can be taken internally to calm inflammation of the throat or stomach. "Mucilage"sounds pretty unappetising, so I guess a large amount of sugar would have helped to make it more attractive to the consumer/patient. I've never tried making anything with my marshmallows, but I do like the plants, they are tall, with rather soft velvety foliage and delicate flowers of the palest marshmallow pink - I didn't plant them, they just appeared on their own in the bog garden (so weeds then really) next to the pond. I have an overgrown area of yellow irises and the marshmallow grows happily amongst them, together with a few Willow Herbs and Purple Loosestrife, which I know people think are dreadful weeds but I quite like them and I justify them as being a good dinner for the Elephant Hawk Moth,and bees and butterflies generally. The marshmallows look a bit like a wild and more delicate form of hollyhock, Althea rosea, to which they are closely related

All kinds of mallow make good cottage garden plants, - especially the white form of the common mallow Malva moschata

 which again appears uninvited and is a sparkling white low growing flower that goes on for ages, so I usually leave it to grow. It's easy enough to pull out if it gets a bit too rampant.  And then there's the good old hollyhock, Althea rosea, which I love but it always gets rust in my garden so I don't usually have them unless my brother gives me a few of his spares.

And finally there's the shrubby mallow, or Lavatera

which I grow as an easy fast growing plant for difficult places. It's unfussy and never fails to produce its mass of bright pink flowers in the summer months. This one is a proper garden plant and numerous named varieties are available, notably Lavatera Barnsley which is a softer colour than this ordinary one in my garden,  but they all need to be cut back after flowering though, or they just get very woody and bare at the base. They strike easily from cuttings, and it's just as well to have a few coming along as the plants are often short lived and die away after a few years.