Six on Saturday - 11 September 2021

The coutyard or gravel area is now as tidy as it is going to get.  All those plants that I had promised people and which had been settling into their pots havea all been distributed. 

1.The large multistemmed Aeonium Velour, has now been broken up with many friends and other fund raisers the beneficiaties of its largess, Only five rossettes have been kept and are settling in niceley.  Next spring the best will be selected to grow on in a special pot and the rest distributed again.

2. Last year, in the autumn I split up the two Asters: Monch and King George. The warning is usually to split in the Spring, but I thought I could get away with it. I lost Monch: both the divisions that I planted straight away and the ones in pots.  King George though has done well, and three sections are doing nicely.  It was the same with the pieces I passed onto my friend Alison.

3. Is it normal forViola Pedata to flower in the autumn?  Oh, it is in its home land in and around the Mississipi it is, so why not here too!

4. This week's bee magnet is Allium senescens montana glaucum.  It is making quite a good sized cushion of leaves and flowers this year.  I saw a very large clump when visiting Derry Watkins's garden during the week.  I wouldn't want this twirly leaved allium clump to get much bigger, so once flowering is over, I shall be dividing this one.

5. I acquired Salvia syanescens earlier this year from Pottertons and that plant which you can just see behind the allium in the picture is going well.  I am even happier that a cutting I took earlier this year has taken well.  This one I shall grown on and have it in an 'Alpine pan' to go on the display shelf. I have taken it partly as an insurance, as the one in the gravel garden needs to be moved.  A few plants in there require a shuffle around now that I understand exactly when they are likely to flower, and which plant is hidden at that time by others.

6.  I've been busy making chutney from the Runner Beans...

Another kilo of beans awaits me, as soon as I've posted this! Pleased to say the weather is lovely today, and I shall be able to sit out in the garden to slice the beans. It is a piccallili type of preserve, which we enjoy very much during the winter. 

Those are my Six this week, and joining in with Jon the Prop!

In a Vase on Monday - Follow my leader

 I wasn't going to post today.  After baking buns this morning and a few other tasks, I felt tired out.  Today it is hot,probably as not as it has been all summer this year.  I was just going to view Cathy, the Queem Bee's Post and suddenly I became motivated. She has inspired me to put some bee things together. 

Just before I opened up the computer, I was sewing up a button and noticed the motif that I had embroidered on my scissor keep.  We made scissor keeps under Kay's tutelage, and it is a lovely reminder of that sewing group in Kenilworth.

I started with Pelargonium Capricorn with its bee guide lines clearly marked for us as well as the bees.  Probably bees can see far more different colours etc than we can.

Next door to Capricorn is Pelargonium hybrid sidoides x reniforme “Burgundy” which is just the colour of the lines on Capricorn.

Other bee magnets are the Allium senescens montana glaucum which is just coming into flower. This clump forming allium with its flattened swirling leaves is the bright spot in the gravel garden at the moment. In there as well is Origanum Bristol Cross, Sedum erythrostictum 'Frosty Morn' and the heads of the white Scabiosa caucasica 'Perfecta Alba', which have been pollinated by the bees, and hopefully now contain some seeds.

This bit on the scissor keep has been added with a link to the original project back in 2011.

Here is another scissor keep and a little reinforced holder which slips into the sewing thing holder which is called a housewife the first mention of that being in 1749. In effect it is a portable sewing kit.

Something has happened to my camera, but I am too tired to sort it out at present, and I think I would rather join in than not.

Top tea cakes by Dan Lepard

 This morning I would have had a 'breakfast bun' but there were none left, so it was time to bake some.  Not having tried Top tea cakes from Dan Lepard's Short and Sweet, I thought I would give it a try.  

The recipe in the Guardian is more or less the same as in the book, so go there for details. Beter still get yourself the book whether brand new or second hand, there will be lots you want to bake from there.

I used the last wedge of crystalised lemon, cut up finely.  Its time I checked again to see if my favourite local wholefood shop has received in their annual consignment of orange and lemond peels, which they get in ready for the big Christmas Cake baking sessions.

As I did not have enough, I added chopped crystalized ginger before even realising that there was a section called 'Tweaking those Tea Cakes'.  The currants swelled up beautifully in the warmed milk, syrup and sugar mixture and I had forgotten just how good they area, afterall in their fully dried state they look far less enticing compored to raisins or sultanas, but plummed up they have just the right scale for a small bun.

A little of the beaten egg was held back, and with a little milk, made for the glaze just before going into the oven.  I followed the technique of cooling them on a wire rack with a tea towel and that has left me with lovely soft plump buns.  Here they are wrapped in these lovely old linen  'hukaback' towels.

 

Dan must be a chap that likes very big buns, or else he slices them and only has half.  Instead of his 9, I made 13 large ones, and four smaller ones to take over for Sarah's boys later on. 

Six on Saturday

 As I have the smallest of vegetable areas, I amaze myself regarding the amount of pleasure I get from it.  

1. Of course it would be far easier to cycle to the supermarket and pick up a bunch of spring onions for instance, but as I dig up a small cluster and bring it to the kitchen I know for sure there will be no soil down the hollow leaves, and the whole leaf is used too: the tops going into stir fries etc. I have just dug up the last couple of clumps, prepared them and they are fridge ready to add to salads over the weekend.  Spring Onion Ishikura Bunching  have stood the longest  from when they were first planted out. I shall try sowing the rest of the packet to see if they go over the winter. Starting them off several seeds to each small module has worked exceedingly well, and I shall adopt that method in the future. It makes for a ready made clump, and no need no any elastic band either.

2.The Leeks are planted out.  I just picked up a pot of seedlings from the market a month or so back, and as they were so small seperated them and pricked them out about 12 to a 20cm pot.  I forgot the hard work getting holes into clay.  When I had my allotment it had been double dug initially and was so much easier in comparison. I had planted the first batch using a dibber a week or so ago, and the remainder went it having used a trowel to dig a wider hole, which will slowly get filled in with friable soil and compost.  

3. The lettuce are ready and look strong enough to go out now. These were the ones I pricked out just over two weeks ago.  Only one lost when it was tidy.  There are still far too many as far as Mr S is concerned! I am just dreaming up of all those delicious salads before the soup season kicks in.

 

4. I had a Furtlenthuse over Chinese Garlic Chives: Allium tuberosum.  

This was the clump which was much admired by our WI gardening group and I offered to share the clump as I had done with the chives.  The formation at ground level is more rigid compared to Chives, and a knife was required to
divide them. 

                                                

This is the clump as it came out with its lumps of clay.  After clearing this carefully and washing the roots, I wondered how best to divide them since they were clumped together with a hard woody base.

Maybe at an earlier stage before the flowering stems had hardened up the operation would have been easier.

Within only three days, this morning I am happy to report that divisions are happy and throwing on new leaves. Again one could ask why bother when a small pop could be obtained for £2.  Well its the challenge of learning more about the plant, trying out something new, and getting rid of three pots from my stash as I give divisions away!

5. I had planted out my little coriander seedlings at that very tender stage last week, and the dratted molluscs raised the lot overnight. I might just start a new pot, and only plant them out when the roots fill the pot.  From a clump potted out earlier in the season, which had gone to seed, I harvested these green seeds. They were cleaned and just popped in the freezer.  I find these green coriander seeds used during the winter have just the same zingy fresh leaved flavour without the sliminess of frozen coriander leaves.  I crush a few green seeds in the pestle and mortar and add them to things like carrot soup, stir fries, curries, or pickles. The bees love the flowers in any case. Are there any tips out there on growing this plant well? I would love to hear.

6. From the seeds gleaned from an old chilli which I had grown myself a couple of years ago, and set to germinate earlier this year, the two plants planted in the 'potager' are starting to ripen.  Most of them will be frozen, and some dried, with seed saved to start again next year.

I wonder who else will have shown examples of Furtlenthuse when they share their Six with the Prop?

• Furtlenthuse: a portmanteau made from combining Furtle and Enthuse; eg. I furtlenthused liberally through the herbaceous border. I’m pretty sure it’s going to catch on.

Cobnut and Plum Tart by Dan Lepard

 I had slow roasted some plums yesterday, and was wracking my brains as to what to have for my Thursday treat.  Leafing through Short and Sweet, I came across just the thing: Cobnut and Plum Tart. The recipe is also available on line if you search for it.

Once more a very versatile recipe and technique which in essence is very similar to a crumble topped galette.  I used hazelnuts, and with the roasted plums which helps to concentrate the flavour.  I used 300g of the baked Victoria Plums.  Having eaten it I feel that a little golden demerara added to the topping and maybe some spice to the plums would be an improvement.  

Mr S liked it as it is. He asked if I was getting an extra-sweet tooth!

Sally arrived yesterday with a basket of plums from her garden.  As I have to return the basket tomorrow, the tart will still be lovely and fresh, and I hope that she and Peter will enjoy a couple of slices.  I've already made a few jars of Plum and Red Onion Chutney It will take three months or so to mature and again Sally and Peter are frequent recipients of a jar of my various Chutneys.