Brightening up a winter's day

Looks like it's all over.  Rain and warmer temperatures are forecast but, for now, sunshine ... and more promised for tomorrow midday in the South. It's still very chilly but most of the snow has thawed or been washed away by last night's rain - I'll be venturing out into the veg patch today to see how solid the ground is.

Golden Willow at Capel Manor lake yesterday.

Yesterday, up at Capel Manor, there was snow on the ground and the lake was still partly frozen - the fountain had prevented freezing at one end while there was thick ice at the other.  Although the class rushed quickly, shuddering with cold, to complete the plant ident walk, I went back with my camera in the lunch break. (Thick gloves and a down-filled coat kept me warm.) After weeks of white and grey, yesterday's plant walk was a treat, providing several moments of pure and unexpected colour.

Witch Hazel and Dogwood (Hamamelis mollis and Cornus sanguinea 'Midwinter Beauty')

Japanese quince (Chaenomeles x superba).

Colourful Dogwood stems (Cornus alba 'Sibirica' and C. sanguinea 'Midwinter Beauty' behind)

The Japanese quince (Chaenomeles) is an interesting shrub - an untidy twiggy dome, covered with beautiful red flowers in winter, but the fruit rotting on the ground underneath shows that it can be productive in the summer.  The fruit can be used to make quince jelly, but, as with the quince tree (Cydonia oblonga), it's not good eaten raw.  Useful if you want to brighten your garden in winter with a smallish edible shrub - it likes sun or part shade - but beware the spiny stems!

The Lenten Rose - Hellebore x hybrida.  Here growing alongside purple heathers and snowdrops.   

This is Thursday

Thursday is my Friday.  Currently the end of the working week, day off and time to plan and catch up before Garden College on Friday and two whole days off at the weekend.  I love my life.

Today, sitting by the radiator (there's still snow outside), armed with two slices of hot buttered toast with marmalade (I have a friend who tells me off for using that old fashioned nursery phrase but, let's face it, 'Toast' just doesn't sum up the experience), a mug of coffee, a pile of books and a large seed box, I'm armchair gardening.

The books were free (except for Brian Capon, Botany for Gardeners on the top).  I recently discovered a local Books for Free recycled book shop nearby.  At each visit, you're allowed to take (and keep) 3 of someone's unwanted gifted books ... like a library with no return date.  The gentleman in the shop kindly let me have a double ration (he could see the gleam of obsession in my eye) so I came away with  two books on garden planning, a city gardener's handbook, the Tree and Shrub Expert, an illustrated book of herbs and a short biography of Gertrude Jekyll.  Bliss! I think these shops are popping up in empty shop premises all over the country so worth keeping a look out as they're a boon for avid readers of all genres.

Once the seed box has been sorted through, I'll put that away and get out my drawing board - I have to complete a page of garden design symbols and a drawing of a border (plant elevation) for an assignment due in next week. My own (community) garden is uppermost in my thoughts, I'm constantly visualising different planting combinations so mapping all this out on paper really helps to clear it out of my head.

I'll be ordering some Root Trainers for my sweet peas (a cuttings garden essential) and starting off my beetroot and broccoli in a windowsill propagator; these should be ready to plant out in about 6 weeks time, having been hardened off on the balcony for the last of those weeks.

By the end of all that, I think the "sun will be over the yard arm" (to quote my Dad) or perhaps it will just be time for a Spot of Afternoon Tea ...  Anyone else got any 'old fashioned' phrases that keep slipping into the conversation or is it just me that over-indulged with too much 'Miss Marple' / Joan Hickson at Christmas?

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A further thought on root trainers:  In previous years I've used loo roll inners to start off my sweet peas, beans and peas.  Even microwaving the tubes before use has not stopped mould forming on the outside and, once planted, the cardboard takes ages to break down so the roots have to find their way down into the soil, rather than spreading out.  I haven't been impressed with the quality of plants produced by this method so this year I'm splashing out on buying root trainers.  The hinged ones allow the roots to be removed without damage prior to planting out and the shape of the trainers encourages a stronger root system by promoting the growth of fine hairs (better uptake of nutrients from the soil).

Optimism and seasonality

~ Not unlike icicles - the winter catkins of Garrya elliptica ~ 

Well, hello again. Christmas zoomed past and now, here we are, covered in snow/slush as of yesterday (and more falling as I write). The veg beds and water butts are frozen but I'd already huddled tender potted plants together in one fleece-covered area for protection and mulched round other perennials.

The forecast threatened to thwart my first proper day back at college (we sketched at the V&A museum last week) but most of us made it so we were able to go out into the gardens for the plant walk and take notes with freezing fingers in falling snow. The Capel Manor gardens are closed to the public in the winter so it's a privilege to see some of the glorious winter colour and shapes that would either be gone or be overlooked by the time the gardens reopen. Walking around yesterday the class stopped by a holly hedge in the Which? trial gardens - I couldn't help but notice the fantastically fairytale twisting branches of the hazel hedge behind it.  Elsewhere a bank of dogwood stems of various colours and snow-crusted sedum heads looked stunning against the snow but I couldn't stop to take a photo as the class had moved on. Here's the hedge though:



I'd love this in the veg patch gardens, I imagine it would make an excellent windbreak in summer.

Doing this course and being obliged to go outdoors and look at the same garden every week regardless of weather, has sharpened my awareness of tiny seasonal changes and how plants react. Instead of hibernating with my summer garden plans, I'm out in the veg patch gardens thinking about how best to use what I've learned to improve the way I grow things.  The big pre-Christmas assignment on All Things to do with Soil has provided plenty of food for thought and this term we're studying botany. That doesn't mean that I'm not also using my time to plan what to grow this year - my newly bought seeds are up on my Pinterest page '2013 Veg Garden' ...

... with last year's seed box still to be sorted through.  The British gardener is a triumph of optimism over adversity but I have resolved to try and keep things fairly simple this year, growing stuff that I know will work well (herbs, squashes, unusual tomatoes, beets and beans) so that I can concentrate on digging up another long border to have a flower cutting patch. That area will also include a few edibles such as my globe artichokes 'Violette de Provence', grown from seeds and currently in deep pots, and Red Orach (Atriplex hortensis 'Rubra') as it's a plant that falls between two camps being both ornamental and edible!

Sub-Arctic, Canadian Wonder and Striped Pyjamas

Abundance is not the word I'd reach for when describing the past year's veg successes. It's been more a little taste of this and that when the weather has obliged. In choosing my 2012 veg, I envisaged a nice prolonged warm summer (like last year) with the right conditions for tomatoes, chillies, sweetcorn, squashes, courgettes and exotic pulses such as LabLab beans and purple podded peas.  Foiled (or fooled?) again!

My sweetcorn grew but the cobs didn't fatten, the fennel has seeded itself all over the garden thanks to high winds, peas and pole beans amounted to nothing much.

On the other hand, the Canadian Wonder (red kidney) beans that I ordered have been a triumph; they produced a huge number of slim pods over a long period so that I had plenty to give to friends and neighbours. I picked the pods young (about 3 - 6 inches long) for eating - they were delicious.  I had hoped to grow several plants for mature pods so that I could save the kidney beans over winter (I love a good bean stew or chillied beans) but it didn't happen. I guess much more warmth was needed for that.

~ Canadian Wonder beans, late August 2012~

Most of my courgettes rotted before they grew much more than a few inches high - apart from the Sicilian Long White on my balcony :)  but a spaghetti squash planted close to the wall struggled through to September when it was rewarded with a few weeks of warmer weather. That did the trick nicely and it went on to produce several huge squashes, the biggest weighing nearly 3 kilos, probably enough to feed at least 6 people! Is that a big achievement? It certainly felt like it to me.  I chose this vegetable purely for it's name - Striped Squash Pyjamas. Sometimes a total lack of logic is best.

~Spaghetti squash: Striped Pyjamas ~

My tomatoes were very deliberately chosen - Sub Arctic Plenty.  Touted as fruiting within 9 weeks of planting and being able to set fruit in cooler conditions, surely this was the tomato for me!  It didn't, however, live up to expectations, producing only a couple of dozen tomatoes between the 2 surviving plants - and those after several months of nurturing. I blame the weather.  It's a lovely looking tomato though, like a small beefsteak and with a very good flavour, thin-skinned and lovely squiggly insides - I'll be growing this one again in 2013 and hoping the weather is kinder. (All my veg are grown outside and at the mercy of whatever the weather may thrown at them.)  Incidentally, the other two seed choices, Red Alert and Principe Borghese, either didn't grow or didn't fruit. What a year!

~ Sub-Arctic Plenty. Very pretty determinate tomato. ~

I also had a bonus tomato plant in the patch, grown from the seed of one of last year's dropped Cherriettes of Fire tomatoes.  This time, knowing its dendency to droop, I potted the little found plant into a large pot where it flourished to produce lots of very late mini tomatoes. Even now in November, I'm still able to pick a small handful from this plant although it's now on the way out.

~ Cherriettes of Fire, tiny cherry tomatoes ~

So what about next year?  I'm thinking only about the vegetables I buy in quantity:  purple sprouting broccoli, beans, squashes, beetroot, blueberries, raspberries and, of course, plenty of herbs and edible flowers. Potatoes break up the soil and carrots take up very little space if grown in tubs but both are cheap to buy, as are onions (but I've already bought white onion sets). I'll grow lots more salad leaves on my balcony (far far away from those pesky slugs!) and broad beans (red flowered, hopefully) as they get the season off to a good start.  As to varieties, I'm already reading through the catalogues to see what's new, thinking about weather protection for my crops and dreaming of a greenhouse.

Sloe and Hippy: Take a walk on the wild side

Putting aside my liking for the songs of Lou Reed (amazing how these things resurface when needed!), I promised the results of my trial of Rosehip Jelly and will throw in my Rosehip Syrup for good measure.  I'm finding both invaluable at the moment for warding off colds and winter ailments as rosehips are believed to contain considerably more vitamin C than just about any other food you can think of.

I've made rosehip cordial before but not jam/jelly.  I found it quite confusing sorting out the ratios of hips to apples and sugar; it seemed that every recipe I found called for something different. The recipe that first got my attention was in the October issue of 'Grow Your Own' mag. They call it Rosehip Jam and use twice the weight of rosehips to apples plus lemon juice.  Apples are needed for their pectin to get a good set.

I also had a day out at RHS Wisley (wonderful, wonderful); a quick look in a foragers' recipe book there contrarily recommended using twice the amount of apples to rosehips!  Across a range of recipes, sugar quantities varied, as did method. I discovered that the Wisley recipe was the same as one used by the Women's Institute and so plumped for that one.

- Rosehip Jelly and Cordial -

Reading the method might put a few folk off but it's really not too tricky. It was hard trying to discover how much of the hip to chop off before pulping.  I settled on making the effort to wash, top and tail every hip, taking off just the very tips and being careful when removing the thorny stalks. Seeds are left in and the hips are ready for whichever recipe is being used.  By cutting the hips, vitamin C starts to be lost so it's important to process the hips quite soon after picking.

A large saucepan will do just as well as a preserving pan - I use a 4 litre stockpot - but it must not be  iron or aluminium as this will destroy the vitamin C and turn the hips black! I also don't have a jelly straining bag; instead I use muslin squares but a tea towel would do as well, as long as they're washed and ironed well to sterilise the cloth.  Jars can be sterilised by washing and put straight into a warm oven (150C) to dry for about 20 minutes, the lids should be boiled for about 5 minutes.

I strain the boiled pulp by placing a muslin cloth in a large sieve, pouring the pulp in, then gathering up the corners and tying them firmly through the handle of one of my wall kitchen cupboards in order to raise it above the bowl underneath. This is then left to drip for at least 2 hours, or overnight. Various recipes advise not to squeeze the pulp bag to extract the last bit of juice as this makes the jelly cloudy.  Well, I couldn't help myself as I don't like waste and my juice cleared when I added the sugar at the jam making stage so I wouldn't worry about that!

It might seem a faff but it's easily done in an evening and you have a delicious jelly that can't be bought in the shops!  Rosehips have a very subtle flavour and the finished jelly is delicious on toast.

Here's the WI recipe I used:

500grams of prepared rosehips
1kg unpeeled cooking apples
1lb of granulated sugar for every 1 pint of juice (or 450g to every 560ml)

Chop the apples and put in the pan, seeds and skin included. Add the topped and tailed rosehips. Cover with water so that the apples are just floating, bring to the boil and simmer until the rosehips are soft. (This can take anything up to an hour and quarter.) Stir occasionally and squish down with a potato masher to help break up the hips.

Strain the pulp through a muslin cloth into a bowl, leaving to drip for at least a couple of hours. Gently squeezing the bag at the end will probably release quite a bit more juice!

Carefully untie the bag and throw the pulp into the compost.  Pour the juice into a jug to measure it.  Work out how much sugar should be added (see ingredients). Put sugar and juice into a pan and heat gently to let the sugar dissolve completely. Bring to the boil and leave on a rolling boil (like jam) until a set is reached.  This is likely to be around 15 to 25 minutes.

Test on a cold saucer (put a couple in the freezer before boiling up the juice) by putting a teaspoonful onto the cold saucer, leave for 2 minutes and run your finger or a spoon through the jam. If it wrinkles slightly, the jelly is at setting point; if not, continue boiling for another 5 minutes and test again.

Skim the mixture and pot up into the jars as soon as ready. Carefully (so's not to burn fingers) put the lids on and they will seal tight while the jelly is setting. Leave to cool before labelling. The jelly will last unopened for several months or for a few weeks once opened.  I had 2 small jars and one jam jar from this recipe.

The 'Grow Your Own' recipe calls for the following ingredients, using the same method:
900g Rosehips, 450g apples (or 600ml apple juice), Juice of 2 lemons, water, sugar.
The lemon juice is added to the strained juice; 350g sugar is added for every 600ml of juice.

If you'd rather make Rosehip Cordial for adding to drinks (1part cordial to 5 parts water) or ice-cream, it's practically the same method, without the apples.  Here's how:

Take 1 kg of rosehips, remove stalks and toss into a food processor. Chop briefly. Add hips to a pan containing 2½ pints water. Bring to the boil and boil, uncovered, for 20 minutes. Strain through muslin (as before) for at least 2 hours. Reserve the juice and add the pulp to the remaining 2 pints of water. Bring to the boil and boil for 15 minutes. Strain through muslin. Put all the juice into a clean pan, add 1lb of sugar and heat gently until sugar has completely dissolved. Bring to the boil and boil for 10 minutes before decanting to warm, sterilised bottles.

- Sloes, growing in the Heath hedgerows in September; now all gone -

And the "Sloe" in the post title?  Well, I've just read of a quick method of producing Sloe Gin in time for the winter festivities, providing your hedgerows still have any sloes (mine don't).  Follow this link to Vergette Gardens who has discovered a vintage handwritten recipe in an old gardening book which, in my opinion, gives it an excellent provenance!

My own sloes were picked and washed at the beginning of September, put into the freezer to emulate several frosty, skin softening nights, then pricked and put in a Kilner jar. Sugar was added until it came half way up the fruit then vodka poured in until the jar was full. Sealed and put into a dark cupboard, I give it a little shake about once a week.  It should be ready by December but will improve on keeping. Nigel Slate recommends adding a splash to your cooking; for example, apple and plum crumble or even gravy it perked up with this.  On the other hand, you can always just drink it!

Rosehip Cordial and Sloe Vodka made mid-September 2012