In a Vase on Monday - After the Storm Bert

We have had some atrocious weather during the weekend, with gales and heavy rain brought by Storm Bert and our usually sheltered garden was absolutely battered.  The lovely large Pittosporum Garnettii had such a rocking that parts of its roots were torn from the ground, breaking its rope tie to the fence and ending up far from upright.  I tried to straighten  the plant which was about 12 foot high with five stout leaders, but its weight was far too much for the fence post to act as anchor fearing that any more wind would simply bring the fence down too.

I spent the better part of the morning sawing each individual branch down, and salvaged some fine twigs to add to a vase.  It is goodbye to this lovely shrub.  For now we have a much more open view over the stone wall.

The vase is a lovely studio glass vase, a present from my friend Jean a few years ago.  It has had a dried flower arrangement in it which after a couple of years only recently got thrown out.

For more flowers and arrangements, it is over to Cathy's post.

Molten Ebbor Goat's Cheese with Roasted Banana Shallots

 In Jack Sturgess's Bake with Jack Home Baker's Club each month as well as bread recipes and full length classes, he also has each month a 'With Bread Recipe'.  To accompany the Rosemary and raisins rolls, there is a Molten Camembert on Roasted Banana Shallots.

Since we don't eat cow's produce, I decided to try this with an Ebbor goat's cheese from Wookey Farm. 

 

With thyme from the garden and red peppercorns and a sprinkling of the special salted fresh Kampot Pepper, we had a delicious lunch.  I had never eaten a baked cheese, as when we go out it is normally a baked cow's cheese that is on the menu.  Now that I have the technique for baking the cheese, this will most definitely be repeated.  Since I had to open a bottle of wine to help finish off the butter and olive oil in which the shallots were braised, we felt a glass of the Esk Valley Sauvignon Blanc that we had enjoyed and bought at The Grape and The Good's last wine tasting event,  was the perfect match too.

I do remember fondues! 

Six on Saturday - 23 November 2024

 I really thought last week might be last posting of SOS from my garden, but I have managed to scrape through for another Six.  The first frosts hit the garden over a couple of days with water frozen on the bird bath, but we had no snow. Today with Storm Bert which is bringing winds and rain, the plants are swaying around.  I am joining in with others oven on Jim's Blog Garden Ruminations.

1. The Frosts hit the garden this week leaving behind collapsed nasturtium leaves and surprisingly the Persicaria Red Dragon.  It had grown quite extensively over the summer as it did not get its regular cut backs.  It had even covered this Golden Euonymus which was grown from cuttings 'purloined' from an overhanging and totally overgrown plant which was obstructing a country path.  I haven't a clue as to the variety. After a suggestion from Jim, see below in the comments, and looking up pictures I do believe this is Euonymus might be Euonymous fortunei 'Blondy'. 

2. At this time of the year when the flowers are nearly over it is the bigger leaves that catch the eye. Zantedeschia aethiopica from South Africa which I used to call Arum lilies must be in a slightly less frosty part of the back garden.  The leaves add a little drama.

Zantedeschia aethiopica

3. Each year I am in two minds about rooting up this winter flowering Jasmine which is one of the original plants in the garden.  It flowers spasmodically but the little birds love perching in the tangle of branches, and when I catch sight of a beam of sunshine on the frosted flowers, it melts my heart and earns its reprieve,  

Jasminum nudiflorum

4. These Pelargoniums were outside by the front door, and were sneaked into the conservatory just in time to escape the frost.  With such lovely flowers still they can continue to give us a little colour for a few more weeks.

5. Late bloomers and early bloomers appear to collide with each other.  When I cleared the nasturtiums away, this early snowdrop was revealed.  I'm unsure of the variety as its label was not visible, but one of the specials or else a lucky seedling.

First snowdrop of the 2024/2025 Season

6. The Fuchsias have all been hit by the frost, however Aster Monch is holding out for just a little longer. Again this plant could probably do with being better placed as it is a little crowded out and needs a fair bit of space.  Now is not the time to move it, that will best be done in the spring.

We are getting lots of rain this morning, and the light conditions are very poor all brought about by Storm Bert.  Let us hope there will be a little dry weather and sunshine in the coming week.

The First Snowdrop

We had our first frost last night, but today has been bright and clear.  This afternoon I went into the garden to clear the nasturtiums that been nipped by the frost, and look what I found.  The first of the snowdrops.  Name tag missing, but I may look further tomorrow.  Might be Galanthus J Haydn. 

First snowdrop 20 November 2024

 More cutting back over the next few days, and looking forward now to the bulbs coming up.

Rosemary, Raisin and Sea Salt Rolls

The pre ferment which is left to rest overnight in the fridge helps to give a great depth of flavour to these delicious Rosemary Raisin and Sea Salt Rolls.  These are one from November 2024 Jack's Home Baker's Club. For me the shaping technique was a new one, which I almost got right after watching Jack's demonstration. 

We had them for supper last night with some cheese, after a hotpot/soup made up from the left overs from The Sausage and Lentil with Apple and Sage Recipe on page 139 of my new copy of How to Eat 30 Plants a Week by Hugh Fearnley-Whittingstall. 

I just happened to have bought some sausages from our market butcher, and didn't want to go out to the shops again.  Hugh's swaps and additions suggestions were useful , as swede was used in  place of celeriac and frozen spinach balls in place of Kale or cavolo nero. For the soup dish,  I just added some water and cut the left up veg and sausages into smaller pieces.