Roses and Cherry Wine

Roses. The essence of a summer garden. Not quite time for a vaseful like this one from a previous June but they are opening slowly now the weather is kind.

Everything about them is lovely. Their colour, shape and scent. So beautiful that I can forgive them their thorns and their temperamental nature.

Roses don’t thrive in our poor sandy soil, so any flowers which make an appearance are cherished. If I have enough for a vase I’m thrilled. There are lots of buds on now so I’m very hopeful this year.

I love anything with pictures of roses. I only have a few items but they are treasured.

Here’s a painting I did a few years ago of a vase of roses from the garden.

The garden is yielding some lovely treats as well as the roses. The first mange-tout of the year are ready. I picked some and cooked them for a tasty meal with mint sauce. Delicious.

Although I freeze mint sauce there is something so wonderful about picking the first fresh and aromatic leaves of the summer. That scent is unbeatable and the taste is far superior to anything bought in a jar.

If you have mint in the garden it’s so simple to make and if you have a good supply of mint it freezes perfectly. When it thaws it tastes like the minute it was made. I prefer apple mint with it’s sweet flavour and furry leaves but some people would rather use spearmint. Here’s my method.

Strip the washed leaves from the stems. Chop finely by hand or in a food processor. Add malt vinegar. Enough to just cover the mint. Add sugar. The amount depends on whether you want it sweet or sharp. I like it sweet. Add gradually, taste and adjust if necessary. Mix well until the sugar has dissolved.

Good with lamb, bacon or a gammon steak, particularly with fresh broad or runner beans and new potatoes. Also good with my vegetarian sausages made with cashew nuts, breadcrumbs and herbs.

When it’s frozen it thaws very quickly and it will stay fresh-tasting in the fridge for days. If kept in the fridge enclose in a container with a close-fitting lid or it will flavour other things.

In our previous garden I planted a morello cherry tree. We had lots of cherries. They were sour and not good for popping in your mouth but they made good preserves. One year my sister picked the fruit for us while we were away on holiday and then I made wine from them.

Sadly, my lovely sister died a year later. When I bottled the wine I labelled it in memory of her because she had harvested the crop.

The wine was bottled in 1999 and to my surprise I found a bottle of it among my home-made wines. I naturally intended to pour it away but out of curiosity I tasted it. It was so good! I’ve really enjoyed it and it brings back many memories of my much-loved sister and my former home.

The haziness on the bottle is condensation from the fridge. A really nice flavour chilled. I used to have these funny labels which showed the effect some home-made wines can have!

I only make parsnip wine these days but that’s something I do in winter when parsnips are in season. Very simple to do and a satisfying, warming winter wine when it’s had time to mature.

Meanwhile summer is upon us and the garden is springing to life again. Here are some pictures of how it’s progressing.

Enjoy the warmer days and seasonal treats. Please feel free to comment. I love to hear from you. With you again in a few days.